Tag Archives: home made

Blogmas 2014 – Day 2!

A & C: Happy 2nd of December! We are so excited to be doing Blogmas this year, and it’s Day 2 already! (Click here to see the full schedule we have lined up for December).

Today, we will be sharing our favourite Christmas recipes with you.

A: Perfect Mince Pies ft. Jamie Oliver

image

I was watching Jamie Oliver’s Christmas series last year, which is one of my most favourite things to do whilst wrapping presents and drinking snowballs, and when he made these I knew I would have to give them a go. They are SO SO easy, and look really effective too! (Soz about the quality of the photo though, it’s from my instagram and it’s the only one I had!). You basically make (totally buy) your pasty, both filo and puff – line cupcake trays with the filo and then fill the rolled puff pastry with mincemeat (home-made or shop bought, who’s got time to make mincemeat when there’s Christmas films to watch), roll it into a sausage shape, cut into inch wide pieces and pop them into the filo cases, then bake for 25 minutes. Once they are cool, dust them with icing sugar and glitter to make them look super festive. I served them at my Christmas Eve party and my family really loved them, plus you get to eat the filling and the case – amazing and zero washing up! I don’t actually like mincemeat so I made some with homemade cherry jam, a perfect substitute, which went down equally as well as the mincemeat ones. Plus you can freeze them!

Click here to head to the Jamie Oliver website for the full recipe, if you want to make them properly and not cheat like me!

C: Millionaire Shortbread

photo25

Okay I’m gonna be honest, I will make Millionaire Shortbread for any excuse. It’s so so yummy, full of calories and is totally bad for you but if you can’t eat it at Christmas, when can you? I have actually written about it before on the blog, so just click here to see the full recipe – and trust me, you should go and check it out (Annie’s banned me from making it too much because it just tastes SO good).

What’re your favourite Christmas treats and recipes? We would love to know, and would love to have a go at making them ourselves! #twolittleowlsblog

Foodie Friday: Macmillan Coffee Morning

A: For this week’s Foodie Friday (check out last week’s here, especially if you like burgers!), I thought I’d share with you some of my favourite cake recipes. We held a Macmillan Coffee Morning where I work last week so I got my bake on and got some photos for you too, because everyone loves cake!

photo 1 (4)  photo 3 (2)

I baked a selection of three cakes; a Lemon Drizzle, Mars Bar Cakes and Rocky Road Cupcakes.

Lemon Drizzle

I won’t take you through everything for this because I actually wrote about it on the blog a few month’s ago – click here to see it!

photo 2 (3)

Mars Bar Cake

What you need:

  • 3 x large Mars Bars
  • 300 grams Rice Krispies
  • 300 grams of butter
  • 1 large tablespoon of golden syrup
  • 2 x 200 gram bars of milk chocolate
  • a greased baking dish – about 30cm x 25cm

(by the way, this can be expensive to make – especially if you double the batch, so I always get my ingredients from Aldi. Their ‘Titan’ bars are the same as Mars Bars and their milk chocolate is really good too – and it’s always so much cheaper!)

Firstly, you need to melt the butter, golden syrup and mars bars in a saucepan. The nougat in the mars bars doesn’t melt completely and just goes gloopy – this is when you remove the pan off the heat and add the Rice Krispies, a little at a time. Once the mixture is combined, spoon it into the greased baking dish and pat it down firmly with the back of a spoon. Leave to cool, and pop in the fridge once it’s lost most of it’s heat.

Next, melt the chocolate in a bain-marie. Once it’s all melted, pour over the Rice Krispie base and leave to cool.

When it’s cool, cut it into squares and eat it! It’s really moreish, so try not to eat it all…this is why I normally have to double the batch, so there’s some left for other people!

photo 4

Rocky Road Cupcakes

What you need:

  • 3/4 cups plain flour
  • 1/4 cup cocoa powder
  • 1/2 cup caster sugar
  • 2 tsp baking powder
  • 1/2 tsp vanilla essence
  • 80 grams butter
  • 2 eggs
  • 1/2 cup milk

Start by preheating the oven to 160°c and adding your cake cases to a 12 hole mini muffin tray.

Sift all of your dry ingredients into a mixing bowl and make a small well in the middle of the bowl, then add the rest of the ingredients – the vanilla essence, the butter, the eggs and the milk.

Mix these together, either by hand or with an electric mixer until just combined. Then add the mixture to the cake cases. I always add two tablespoons to each case.

Place the tray into oven for 10 – 15 minutes (or until they start smelling really good). Once they are cooked through, let them cool before adding the topping.

I haven’t included ingredients for the topping because you can literally use whatever you want. I personally don’t like nuts or raisins, so when I make a rocky road I use cherries, marshmallows and crushed digestives, which is exactly what I used for this.

I melted 1 200 gram bar of milk chocolate in a bain-marie and the chopped the cherries and broke the biscuits up. I then took the chocolate off the heat and added the cherries, biscuits and marshmallows to it and spooned (heaped – we like a lot rocky road in my house), onto the top of the cooled cakes.  Set them aside to cool (if you can) and then enjoy!

 

We hope you liked these three super simple recipes. They are so easy and quick to do, but everyone always loves them. Please let us know if you have a go ant any – we would love to see your pictures! Have you got any more super yummy recipes for us to try? #twolittleowls

 

The best lemon drizzle

A: tonight I made my favourite lemon drizzle, it’s my go to cake because it’s so easy to make and everyone loves it so I thought I’d share it with you guys!

20140416-203130.jpg

Firstly, you need the following ingredients:

175g margarine
175g self raising flour
175g caster sugar
2 large eggs (free range if possible!)
4 tablespoons milk
2 lemons

Switch the oven on to 160 degrees Celsius, then mix all of the ingredients (apart from the lemons) together. I use a mixer and just put it all in and let it do it’s stuff. Once you’ve got a lovely, velvety consistency of cake mix, add the grated zest of the lemons.
Put the mix into a loaf tin which has been lightly greased and lined with baking parchment. Pop into the oven and cook for 30-35 mins, test it with a knife to check it’s cooked all the way through.

Whilst the cake is cooking, weigh out 100 grams of granulated sugar and mix with the juice of the 2 lemons. This makes the crystal glaze topping. Once the cake is cooked and taken out of the oven, pour this over the top and let it cool. This makes it extra moist and lemony!

Finally, make a cup of tea and enjoy a slice of lovely lemon drizzle!! #twolittleowls

Best Flapjack recipe!

C: something a bit different from us today, I made flapjacks yesterday and took some for Annie to try (she was stressy over work and I’m a good friend). Annie and the boys really liked them so suggested we put the recipe up for you guys.

20140401-105301.jpg

Ingredients:
175g unsalted butter
50g caster sugar
150g golden syrup
250g oats

Method:
1. Preheat oven to 180C/350F/gas 4 and line the base of a 8inch square cake tin.

2. Melt the butter, sugar and golden syrup in a saucepan on a low heat whilst stirring.

3. Once melted add the oats and once mixed thoroughly put into the cake tin and level it off.

4. Bake for 15-20 mins until starting to turn golden. Leave to cool slightly then cut into squares and leave to cool on a rack (mine were too goo-ey for this so left on chopping board to cool). These will last 3/4 days in an air tight container.

So there’s the best/easiest flapjack recipe! It is also lovely if you add in dried fruit or cherries – just add in slightly less oats. Let us know if you try it! #twolittleowlsblog

Twitter: twolittleowls1

Instagram: twolittleowlsblog

Email: twolittleowls@hotmail.co.uk