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Chocolate Maple Bacan Cupcakes

I have finally done it and tried the bacon dessert trend which has been going on for the past few years and I really liked it. Although the combination seems really gross but it works well. the salty smokey bacon works well with the sweet maple syrup and chocolate really well. It reminds me of eating fluffy pancakes with maple syrup and butter and you always pour on too much and it goes on the meat and makes it 100 x better. So if you are scared to try a combination like this don’t be because it is really delicious and not disgusting at all!

Yay for my improved photography skills. This is an unedited photo taken outside in the cold fall air and it still looks nice and hot outside so I am very proud! If you are wondering yes there is a tiny chunk of icing missing from the side, sorry, I can’t help my self I love frosting! So here’s the recipe-

Ingredients for 12 Cupcakes -

  • Cupcakes- 50g cocoa powder
  • 80ml hot water
  • 200g flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 180ml vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 120g natural yogurt  yogurt
  • 4 slices of bacon cooked until  crispy and chopped into little pieces
  • Frosting- 150g butter
  • 1 tsp vanilla
  • 200g icing sugar
  • 80ml maple syrup
  • 1/2 tsp salt
  • 12 little slices of cooked crispy bacon for decorations

 

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

Preheat the oven to 180°C

  1. Line the cupcake tins with your choice of liner. (i just chose white because I wanted the cupcakes to look clean and simple)
  2. In a small bowl mix cocoa powder and hot water until smooth.
  3. In other bowl whisk plain flour, baking powder and salt until all of the lumps are gone.
  4. In a large bowl whisk 180ml of vegetable oil and sugar until it is well mixed
  5. Whisk the 2 eggs in one at a time until you achieve a smooth consistent mix.
  6. Add cocoa mixture and yogurt and mix again.
  7. Sift flour mixture into the bowl and slowly fold in to the mixture.
  8. Then fold the bacon into the batter.
  9. Using a batter scoop put the chocolate batter into the cupcake liners using a ice cream scoop filling the liner about half full.
  10. Bake in the oven for 15 to 20 minutes.
  11. Meanwhile whisk the butter using an electric beater or stand mixer until smooth then add the icing sugar and then whisk in the icing sugar slowly so it doesn’t fly out the bowl.
  12. Then whisk the maple syrup, vanilla and salt until smooth.
  13. Once the cupcakes are done take them out of the oven and leave them to cool on a rack for about 2o minutes.
  14. Once cooled place the icing on top (no need to pipe just smooth on these aren’t your regular girly cupcakes) and decorate with a piece of cooked bacon et volia you have a really great cupcake which everyone will love!

I hope you enjoy this recipe! Stay tuned for more fall themed dessert and since it 30 days til Christmas you will start to see some great Christmas themed recipes!

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Basic Madeleine Recipe

Madeleine’s are perfect for an afternoon tea or just as a dessert if you put theme with something else. Although they may be a little tricky at first  because you are making a genoise sponge but after making a few batches you will get the hand of it. As well they can literally be flavoured with whatever you want so I made chocolate, vanilla and glace cherry which were all very delicious! Overall I am pleased with how they turned out and should be making some more soon.

Ingredients for 24 Madeleine’s -

  • 2 eggs
  • 125g caster sugar
  • 1/2 tsp vanilla
  • 100g plain flour
  • 1/4 tsp baking powder
  • 125g butter, melted and cooled

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

Preheat the oven to 180°C

  1. With a bit of butter greace the madeleine moulds
  2. In a bowl with an electric whisk beat eggs sugar and vanilla together until thick and creamy. If the drizzle the mixture on top of itself it should stay there and look a bit like ribbons. This will take 5-7 minutes.
  3. Carfully sift the flour and baking power in then gentally fold try not to knock the air out.
  4. Spoon in to prepared tins filling 3/4 of the mould.
  5. Bake for 10 to 12 minues or until they are golden brown arounf the edge. Remove from tins then place on a colling rack.
  6. Once colled arrange then on a serving sih then dust with icing sugar.

If you want chocolate madelines place a couple of heaped tbsp of cocoa powder in to the batter and if you want to add cherries chop them up a bit then fold them in to the batter.

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Nutella Chocolate Chip Cookies

A few months ago I wanted to make cookies to try the method of making them perfectly round but I did not have enough butter so I decided to use nutella to add the bulk and flavor lost by the butter. To make them round I used buttered ramekins and I am very pleased with the results! I ended up making a really tasty recipe that I am happy to share! As shown in the picture bellow I think that ice cream is best paired with theses cookies when they are warm and they could also be a dessert.

Ingredients for 8 Cookies -

  • 50g Butter
  • 4 leveled tbsp of Nutella
  • 30g Sugar
  • 1 egg beaten
  • 1 tsp vanilla
  • 80g Flour
  • 1 tsp Baking Soda
  • 50g dark chocolate- chopped

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

Preheat the oven to 180°C

  1. With a bit of butter greace 8 ramakins.
  2. Cream together the butter and Nutella
  3. Add the sugar and mix until smooth
  4. Add egg and vanilla then mix until smooth- the dough will become very runny
  5. Sift flour and baking soda into the mixture and stir to form a dough
  6. Add chocolate and knead briskly.Divide in to 8 equal pieces and then press into prepare ramakins
  7. Bake for 10 to 15 mnutes. Then remove from the oven and leave to cool for 5 minutes before removing from the ramkins. Serve warm with vanilla icecream.

I hope you enjoy this recipe!

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Whisked Sponge

This is like no other cake I have tasted before. It is sweet without being overly done and surprisingly it does not taste too eggy although eggs are what makes up the bulk of the cake  and has an extremely light texture that seems to go perfectly with the jam and maybe even some cream if you wanted to make is even less healthy. Without cream the only fat in this cake comes from the egg yolks but it wouden’t consider this cake a healthier option because it is still a dessert. This is probably one of favorite cakes, its just  a shame that I can’t decorate it because it is just too delicate.

Ingredients for 1 8″ 2 layer cake (serves 6-8)-

  • 4 eggs
  • 150g caster sugar
  • 90g plain flour
  • 1 tsp of baking powder
  • Optional- Whipped cream and jam of your choice (I used raspberry jam with seeds)

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

Preheat the oven to 165°C

  1. Place a circle of greace proof paper into the bottom of each tin then sift flour evenly to prevent the cake from sticking.
  2. Separate eggs and put the yolks in one bowl and the white in a clean greace free glass or metal bowl.
  3. Whisk the eggs until they reach soft peaks then add the sugar and whisk until they reach stiff peaks.
  4. Gently fold the egg yolks in to the whites.
  5. Sift the flour and caster sugar into the bowl then fold in.
  6. Carfully spoon the mixtures in to the prepared tins.
  7. Bake in the oven 12-15 minutes or until when you insert a toothpick it comes out clean.
  8. Remove from the oven and leave to cool for half an hour before removing from the tin

If you want to make a chocolate sponge replace 20g of the flour with unsweetene cocoa powder

I hope you enjoy this recipe!

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50th Post-Homemade Oreo Cookies

Here is my 50th post (finally….) and here I have a recipe for every ones favourite…OREOS! I rarely ever eat oreos out a packet because I don’t like the vegetable shortening filling. So here is my version made with chocolate wafers and vanilla bean butter cream. To me they tasted better then oreos because the filling was made with better ingredients! So although they are not very pretty they really make up for themselves with a great flavor!

Ingredients for 24 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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OK back to the 50th post… well lets compare my first post and then now…

Here is my first ever post for Lemon muffins-

Then above you can see my photography has improved a lot along with much more interesting recipe. So keep on reading and watching for more recipe and to see every thing keep improving!

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