Homemade Oreos

Ingredients for 24 Homemde Oreo cookies-

• 100g Butter at room temperature (preferably unsalted, I like to control the amount of salt added)
• 150g Caster sugar
• 1/2 tsp salt
• 150g flour
• 40g cocoa powder
• 60ml milk
• 1 tsp vanilla
• Frosting- 100g butter
• 200g icing sugar
• 1 tsp vanilla extract with seeds
• Enough milk to achieve a spreadable consistency.

Make sure all ingredients are at room temperature to prevent curdling and similar baking issues!

Preheat the oven to 180°C

• Line baking sheets with grease proof paper or grease baking sheets with cooking spray or oil. Don’t use parchment paper or the cookies will just stick to it!
• Mix butter and sugar together in a bowl until it is smooth and creamy.
• Add in flour and cocoa powder, milk and vanilla then milk to form a smooth dough ball with a uniform colour.
• Wrap in cling film and place in the fridge for half an hour.
• Dust work surface with flour then unwrap dough and roll until it is and half a centimeter thick.
• Cut out circle about 5cm in diameter and place on to the baking sheet.
• Bake in the oven for about 10 minutes.
• Remove the cookies from the oven then leave to cool on the tray for 5 minutes then transfer to a cooling rack.
• Mean while make the frosting by creaming the butter, icing sugar and vanilla in bowl until smooth, creamy and pale in colour.
• Use About 1 tsp of the frosting to spread between the cookies then sandwich them together!
• Now there ready to eat! If there are any left overs store in an airtight container for up to 4 days in the fridge.

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Best Chocolate Chip Cookies

Ingredients for 18 cookies-

• 250g all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 pinch of chili powder
• 200g unsalted butter
• 200g brown sugar
• 100g caster sugar
• 2 tsp vanilla extract
• 1 egg
• 300 g chocolate chips (or other any other chocolate...)

Preheat the oven to 160°C

1. Line baking sheets with grease proof paper or grease baking sheets with cooking spray or oil. Don't use parchment paper or the cookies will just stick to it!
2. Sift together the flour, baking soda chili and salt in to a bowl and then set aside.
3. In a bowl cream butter and 2 sugars together until smooth and creamy.
4. Then beat in vanilla and the egg. If it curdles add some of the flour mixture and continue beating to bring it back together.
5. Gentlyfoldchocolate chips in to the batter trying not to over mix.
6. Using on ice cream or batter scoop dollop spoonfuls of the batter on to the prepared sheet spaced well apart. I did 6 per sheet and cooked in 3 batches.
7. Bake for 12 - 15 minutes until lightly browned around the edges. They will appear under baked but as they cool they will firm up.
8. These cookie are best eaten when warm with vanilla ice cream but they can be stored for about 5 days in an airtight container at room temperature.

Lime and Lemon Cupcake Recipe

For these zesty cupcakes I used my Lemon Muffin Recipe for the base then a sweet lemon and lime juice buttercream to intensify the flavours.

So here is the recipe for the moist vanilla cupcakes-

Ingredients to Frost 12 Cupcakes-

Buttercream Frosting:

• 280 grams confectioners’ sugar (icing or powdered sugar), sifted
• 113 grams unsalted butter, room temperature
• 1-teaspoon pure vanilla extract
• 2 tablespoons milk or light cream
• Half the juice for one lemon
• Half the juice for one lime
• Green Food Colouring

• With an electric mixer beat butter until smooth.
• Then on low speed beat in icing sugar bit by bit until it is  smooth and very fluffy.
• Then if it is too thick add a bit of milk or if it is too thin add icing sugar until it is  the desired consistency.
• Then tint the icing at the gel or paste food  colouring.
• Now you can either pipe the icing on with the wilton 1m tip or neatly smooth the icing using a palette knife

Now serve, and enjoy! I hope you like the Lemon and Lime Cupcakes Recipe.

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Chocolate Cupcake Recipe

Chocolate is usually a hit with everyone I mean who wouldn't enjoy chowing down on a soft,fluffy chocolate cupcake? I know I would love it. Especially with a smooth, sweet chocolate butter cream that literally melts in your mouth. Sounds good? Yep, thought so now get baking so you can start eating!

So here is the recipe for the moist Chocolate Cupcakes-

Ingredients for 12 Chocolate Cupcakes-

Chocolate Cupcakes:

• 113 grams unsalted butter, softened
• 130 grams granulated white sugar
• 3 large eggs
• 1-teaspoon pure vanilla extract
• 145 grams all purpose flour
• 50g cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4-teaspoon salt
• 1/4-cup (60 ml) milk

Buttercream Frosting:

• 200 grams confectioners’ sugar (icing or powdered sugar), sifted
• 30g cocoa powder
• 113 grams unsalted butter, room temperature
• 1-teaspoon pure vanilla extract
• 2 tablespoons milk or light cream

To Top:

• 150g of Good quality chocolate

Preheat the oven to 180°C/350°F/gas mark 4

• Line a 12 hole muffin tin with the cases.
• Beat the butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after.
• In another bowl sift flour, cocoa and baking powder together. Then add salt.
• Then alternately add the flour, cocoa powder mixture and milk to the butter and sugar. Mixing well each time.
• Scrape down the sides of the bowl and mix well to insure that all ingredients are combined.
• Evenly fill the tin and then bake until for 15-17 minutes or until a tooth pick comes out clean.
• Remove cupcakes form the in and place on a wire rack and cool 30 minuets before icing.
• For the Butter Cream- With an electric mixer beat butter until smooth.
• Add vanilla and beat until combined.
• Then on low speed beat in icing sugar and cocoa powder bit by bit.
• Then if it is too thick add a bit of milk or if it is too thin add icing sugar until it is  the desired consistency.
• Now you can either pipe the icing on with the wilton 1m tip or neatly smooth the icing using a palette knife
• To top it melt the chocolate. Then using a spoon swirl the chocolate in in to shapes to stick on top.
• Put it in the fridge to harden for 20 minuets.
• Carefully place the chocolate swirl on top of the buttercream.

Now serve, and enjoy! I hope you like the Chocolate Cupcake Recipe.

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Vanilla Cupcakes

This is a great vanilla cupcake recipe that tastes great and every one will love it! The cakes are moist and fluffy and just by adding a swirl of coloured butter cream and coloured sugar they would look fantastic for a child's birthday party.Vanilla pods or paste will taste better but if you can only extract is ok.

So here is the recipe for the moist vanilla cupcakes-

Ingredients for 12 Vanilla Cupcakes-

Vanilla Cupcakes:

• 113 grams unsalted butter, softened
• 130 grams granulated white sugar
• 3 large eggs
• 1-teaspoon pure vanilla extract
• 195 grams all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4-teaspoon salt
• 1/4-cup (60 ml) milk

Buttercream Frosting:

• 230 g icing sugar
• 113 grams unsalted butter,
• 1teaspoon  vanilla extract
• 2 tablespoons cream
• Assorted food colours

Preheat the oven to 180°C/350°F/gas mark 4

• Line a 12 hole muffin tin with the cases.
• Beat the butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after.
• In another bowl sift flour and baking powder together. Then add salt.
• Then alternately add the flour mixture and milk to the butter and sugar. Mixing well each time.
• Scrape down the sides of the bowl and mix well to insure that all ingredients are combined.
• Evenly fill the tin and then bake until for 15-17 minutes or until a tooth pick comes out clean.
• Remove cupcakes form the in and place on a wire rack and cool 30 minuets before icing.
• For the Butter Cream- With an electric mixer beat butter until smooth.
• Add vanilla and beat until combined.
• Then on low speed beat in icing sugar bit by bit.
• Then if it is too thick add a bit of milk or if it is too thin add icing sugar until it is  the desired consistency.
• Then if you want to tint the icing at the gel or paste colouring.
• Now you can either pipe the icing on with the wilton 1m tip or neatly smooth the icing using a palette knife

Now serve, and enjoy! I hope you like the Vanilla Cupcake Recipe.

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Angel Food Cake

This recipe teaches you the basics and how to make angel food cake which is simple but delicious american cake which has a soft chewy texture similar to a homemade meringue. Since this recipe uses so many egg whites (8 to be exact) it is good to make a homade custard to go with it so you are not wasting them and also it tastes great with custard. This cake is flavoured with orange zest but you can use anything from vanilla to other zest and even almond extract. The possibilities are endless, really you can flavour it how you like it.

Here is a slice of the angel food cake which I served with custard to use up some egg yolks. As the custard did not turn out exactly like I wanted it to I am going to do another tutorial on how to make that because I think homemade custard is easy to make and tastes alot better then store bought as well.

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So here is the recipe for Angel Food Cake (serves 10)-

• 100g of plain flour
• 225 g of caster sugar
• 8 egg whites
• 1 tsp of vanilla
• 2 tsp of lemon zest or other zest
• Fresh Fruit to serve

Make sure all ingrediants are at room temperature to prevent curdling and simliar baking issues!
Preheat the oven to 190°C/375°F/gas mark 5

1. Sift all of the flour and half of the sugar 3 times to make the cake extra light!
2. Whisk the egg whites until they reach soft peaks then add the rest of the sugar and whisk until the meringue mixture is thick and glossy. For tips on how to make perfect merignue Click Here.
3. Then fold the flour mixture, vanilla and zest to retain as much air as possible because this is the only thing which will make the cake rise.
4. Place the mixture in a prepared tin and bake for 30 minutes or until and skewer is inserted and comes out clean.
5. Once cool turn it out on to a serving plate.

Now serve, slice and enjoy with some custard!

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Milk Chocolate Cake Recipe

Most people will like this cake because of its sweet flavour. Unlike most chocolate cakes it is not dark in colour and it is not as bitter. The icing will not be very thick but I think that it looks great when some of it is starting to drip down the side of the cake. Then dust it in icing sugar and you will have one beautiful but simple milk chocolate cake!

So here is the recipe for the milk chocolate cake recipe-

1 two layer chocolate cake or two small cakes.-

• 125 g dark chocolate
• 3 tbsp milk
• 150 g butter
• 150 g caster sugar
• 3 eggs
• 200 g plain flour
• 1 tsp baking powder
• 1/4 tsp bicarbonate of soda

For Icing

• 100g of plain or milk chocolate

• 4 tablespoons of cold water
• 30g of butter
• 4-6 tablespoons of icing sugar

Preheat the oven to 180°C/350°F/gas mark 6

• Grease and line tins. If you are using silicon like I did then just make sure they are completely clean.
• Melt chocolate in microwave in 20 second intervals stirring after each time stir until completely melted or melt in a heat proof bowl over simmering water. Then set it aside.
• Beat butter and sugar together until smooth and fluffy.
• Beat eggs in to the mixture one at a time.
• Then fold in melted chocolate.
• Sift flour, bicarbonate of soda and baking powder in to the mixture and gently fold it in.
• Bake for about 25 minets or until a tooth pic is inserted and comes out clean.
• Let the cakes cool before icing.
• For icing- Place chocolate, water and butter in a heat proof bowl and melt slowly over a pan of simmering water.
• Sift icing sugar in to the melted chocolate and mix until smooth.
• If it is too thick add water if it is too thin add more icing sugar.
• Then pour over cooled cake a sift with icing sugar.

I hope you enjoy my Milk Chocolate Cake recipe!

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