Well I managed to persade the boyfriend that making a blackberry crumble was not a insult to the lovely fresh blackberries we picked on the weekend yesterday evening we enjoyed a bowl of warm crumble with ice cream! Was such a nice dessert!
I was going to ask my mum for her recipe but forgot to when I chatted with her so instead turned to the good old reliable “BBC Good Food” website and used this recipe (I left out the nuts of course, ick who wants nuts in their crumble!!).
I had promised myself (and boyfriend) that I would do no work or sewing this long Easter weekend! But by Saturday I had my sewing machine out and was cutting out fabric! Oh well, if that’s how I want to spend my birthday then I can!
I sorted out some more cushions for my stock for my upcoming craft fair (omg 1 month left to get ready!) and also worked out what else I wanted to make for it. I also cut more fabric up for some more Rapunzel organiser towers (I still am crazy in love with them).
I then also made myself a birthday cake(s) because no one else would make one (and I don’t like the shop bought ones very much).
I know this is meant to be a sewing blog, but I also thought it nice to share this simple recipe so you can make butterfly cakes too!
- 150g Butter (softened)
- 150g Caster Sugar
- 3 Eggs
- 150g Self-raising Flour
- 75g Butter (softened)
- 150g Icing Sugar
- 2 Tablespoons of Milk
- Preheat the oven to 190*C and put some paper cake cases into a cake tray.
- Put the sugar and butter into a mixing bowl and whisk together until they are fluffy and very pale coloured.
- Beat in the eggs, one at a time, adding a tablespoon of flour with each one.
- Add the rest of the flour into the mix and gently mix it all up, trying to keep it fluffy.
- Use a teaspoon to put the mixture into the paper cake cases (it makes around 15-18 cakes). Bake in the oven for 20-25 mins till golden brown. Then leave them to cool on a wire rack.
- Once the cakes have cooled slice off the top of each cake and cut the slice in half.
- To make the butter icing, use an electric mixer to beat the butter until soft.
- Sift half the icing sugar into the bowl and beat the mixture again until smooth.
- Add the rest of the icing sugar and 2 tablespoon of milk, plus any food colouring you may want. Beat the mixture until it is smooth and creamy.
- If the mixture is too thick add a little extra milk, if it is too runny add some more icing sugar.
- Place a little butter icing on top of each cake and gently push in the two half’s you cut off earlier to make little butterfly wings.
- Dust the top with more icing sugar and enjoy 🙂 yummmm
This weekend I felt like cooking! I wanted to make some cookies for 2 weeks now but my back pain meant I just could not stand in the kitchen long enough to make them! But this weekend everything was feeling better so I made cookies!!
Pretty bunnies since it is nearly Easter!
I thought I would share the recipe as it is a really simple one and easy to make.
- 100g Butter
- 100g Caster Sugar
- 1 Egg
- Splash of vanilla essence
- 225g Plain flour
Put the butter into a bowl, (if like me you forgot to take it out of the fridge to soften zap it on a very low heat in the microwave so its soft but not melting). Add the sugar to the butter and mix together until it is light and fluffy.
Add the egg and vanilla essence and mix it up well again.
Slowly add the flour to the mixture, it works best to mix in with a spoon and not electric mixer I find.
Once the flour is mixed in, knead the mixture into a smooth dough. This bit is important for a nice texture and for rolling!
Wrap the dough in clingfilm and put in the fridge for 15-30 mins.
Preheat the oven to 180*C. While the oven is heating sprinkle a surface with some flour and a rolling pin and roll out the dough to about 1cm thick. Use cookie cutters to cut out your cookies and place them on a lightly greased baking tin. You can place them close together as the cookies will not grow in the oven.
Bake the cookies for 10 mins in the oven, until the edges are starting to turn golden brown. Leave them to cool on a wire rack before eating/decorating.
Yay today is pancake day!! Yum yum!!
I don’t know about you but I love pancakes, the flat thin ones are ok, but the fat fluffy ones are the bees knees!!
Shamefully the Dutch do not seem to sell scotch/american style pancakes so I have to make my own, but getting the right batter mix for soft fluffy pancakes is not easy!
I have the most amazing recipe for cooking them, so thought I would share in case anyone else is stuck like me!
Ingredients: (makes about 30 small pancakes)
280g Self-raising flour
50g Caster sugar
Pinch of bicarbonate of soda
Pinch of salt
- Mix the flour, sugar, bicarbonate of soda and salt in a big bowl.
- Mix the eggs and milk together in a separate bowl.
- Make a well in the flour mix and add 1/3 of the milk mix. Mix it all up and keep adding more of the milk mix slowly so you don’t get any nasty lumps!
- Once it is all mixed together you can decide if you want to add extras (like raisins, lemon juice & zest, blueberries etc)
- Dip a kitchen towel into some oil and wipe the bottom of a frying pan with it. You really need very little oil for these pancakes! I oil the pan once at the start only, no need to do it more.
- Heat the frying pan over the lowest heat on your stove. Using a dessert spoon, spoon 3 lots of pancake mix into the frying pan to make 3 small separate pancakes (you may be able to fit 4 in at once if you have a large frying pan).
- Leave the mix alone (really don’t touch it!) When the tops of your pancakes are all covered in bubbles (usually 2-3 mins), carefully flip your pancake.
- Leave for another minute or so. To test if they are done try nudging them gently with your spoon, if they move freely they are done, else give them a bit more time.
- Dress with chocolate sauce or maple syrup and enjoy!!
I spent last night cooking up a big batch of pancakes with this recipe, and plan to take them (if any are left) to my Dutch lessons today.
I hope everyone else enjoys some yummy pancakes today!
It is a little (ok a lot) off topic but I thought I would share this little recipe that I used to make yummy healthy treats for my rabbit, Tulip.
They were super easy to make, cheap and don’t have some of the bad things they put in commercial treats!
They would also be a real fun project for the kids to help make, get them involved in taking care of the rabbit!
Banana and carrot oat cookies
5 tbsp oats
Measure out the oats into a bowl, shred the whole carrot into the bowl too
Peel and break up the bananas into the bowl and use a fork to mash it up with the oats and carrot.
Give it all a good mix together.
Pre-heat the oven to 190*C and place some baking paper onto two trays.
Spoon out little bits of oat mixture and make small drops on the trays and squish them down to a more flat shape. (You could make them any shape, but try to keep them small as too much treats are bad for bunnies).
Bake in the oven for 15-20 minutes, let them cool on the trays before storing them in an air tight container and rewarding your little bunnies when he/she is a good boy/girl!!
I just have to reach for the jar mine are kept in and Tulip gets all excited and runs up for one!