Vanilla Macarons

To make 24 macarons you will need:

  1. 1 3/4 cups of icing sugar
  2. 1 cup of ground almonds
  3. 1 tsp of salt
  4. 3 egg whites at room temp
  5. 1/4 cups of caster sugar
  6. 1 tsp of vanilla extract
  7. Pink food colouring

To make these you need to:

  1. Follow the video at the original recipe was from here also.

I filled mine with lemon curd (read last post for a recipe)

Macarons are such a hard thing to make I’ve only made one successful batch out of 4. The ingredients e.g. almonds can be really expensive so it can be cheaper to buy them from a patisserie or even some supermarkets.

Macarons are a delicious thing even when they are not successful but look so cool when you get them perfect. They are definitely a challenge so go try and make them!


Lemon Curd

To make some delicious lemon curd, you will need:

  1. 4 egg yolks
  2. 2/3 cup of caster sugar
  3. 60g unsalted butter
  4. 2tsp of grated lemon zest
  5. 100ml of lemon juice

To make lemon curd you need to:

  1. Whisk your eggs yolks and sugar until well combined but not frothy. Tip into a pan and add the butter, zest and juice.
  2. Stirring constantly heat until your curd becomes thick and creamy like shop bought lemon curd.

What can I do with lemon curd?

  1. I used it to fill macarons, however, it works well on toast, in a sandwich, on vanilla or lemon cake or even on pancakes.

Original recipe from:

Sticky Ginger Cake

Original recipe from parragon books traditional cakes book.

To make a sticky ginger cake you will need:

  1. 250g plain flour
  2. 1tsp of bicarbonate of soda
  3. 1 1/2 tsp of ground ginger
  4. 1tsp of mixed spice
  5. 115g of butter
  6. 115g light brown sugar
  7. 150g of golden syrup
  8. 85g of black treacle
  9. 2 large eggs
  10. 2tbsp of milk

To make you need to:

  1. Preheat the oven to 160°c. Grease a tin (I used a 24cm diameter bundt tin.
  2. Put the flour, bicarbonate of soda, ginger and mixed spice into a bowl. Place the butter, sugar, golden syrup and black treacle into a pan and heat gently until the butter has melted.
  3. Stir the melted mixture into the flour and mix well. Then add the eggs and milk and beat well.
  4. Pour the mixture into your lined tin and bake for 1 ish hours. Check regularly to check if the cake is cooked. To ice I used roughly half a cup of icing sugar and 2 tsp of water.

Chocolate Orange Cookies

To make 12 of these delicious cookies you will need:

  1. 150g butter, melted
  2. 150g dark brown sugar
  3. 120g golden caster sugar
  4. 1 large egg
  5. 1tsp whole milk
  6. The zest of one large orange
  7. 225g of plain flour
  8. 75g of cocoa powder
  9. 100g of milk chocolate in chunks

To make them you need to:

  1. Preheat the oven to 160°c fan.
  2. In a large mixing bowl, stir the butter and sugar together.
  3. The beat in the egg, milk and orange zest.
  4. Pour in the flour and cocoa powder and mix.
  5. Fold in the chocolate chunks to the mixture
  6. Put large tablespoons of the mixture on a lined baking tray, to form 12 cookies.
  7. Cook in the oven for 10-12 minutes until soft but cooked.

Easy bread rolls

At the moment I’ve been baking a lot of bread, it started off by my mum baking 2 loaves and then I thought I’d try it. In the last two weeks I’ve made 2 batches of this recipe because it’s easy and tastes great. I’m not usually a bread baker because it takes a while to prove but I now think the wait is worth it for the delicious outcome.

  • To make 12 bread rolls you will need:
    1. 500g of bread flour
      1 7g sachet of dried yeast
      1 and a 1/2 tsp of caster sugar
      2 tsp of salt
      300 ml of luke warm water
      3 tbsp of olive oil
      Extra flour for dusting
      A tbsp of sesame seeds
      A tbsp of poppy seeds
      4 sun-dried tomatoes
      10 ml of milk

    To make make these rolls you need to:

    1. Combine the flour, yeast, salt and sugar in a large bowl.
    2. Once comunes make a well in the center of the flour.
    3. Measure 300 ml of luke warm water into a measuring jug and add the 3 tbsp of olive oil and stir.
    4. Pour the water/oil mixture into the well in the flour mixture and gradually mix until it’s well combined.
    5. Remove the dough from the bowl and place onto a well floured work top and knead for 10 mins
    6. Place your dough into a lightly oiled bowl, cover with cling film and place in a warm area to prove for an hour.
    7. Once it’s proved for an hour knead it for another 10 mins.
    8. Now roll it into a sausage shape and cut it into 12.
    9. Weigh each each shape and transfer dough from one shape to another until they weigh the same.
    10. Pour the milk into a bowl and get a pastry brush, paint the milk onto 8 of your balls of dough then sprinkle sesame or poppy seeds on then, I did 3 of each.
    11. Chop the sun-dried tomatoes finely and place 1/4 of the tomatoes onto four balls of dough and combine.
    12. Then place each of the balls onto baking trays and leave to prove for another hour
    13. When the rolls have around 20 mins left to prove, turn the oven on to 220°c fan.
    14. After the hour is complete bake the rolls for 10-15 mins.

    Disclaimer: this recipe is not mine however it’s the one I used, find the original recipe at:

    Vegan vanilla cupcakes

    So yesterday I made vegan cupcakes, I’m not vegan but I thought I’d try something new. I like the taste of these cupcakes however compared to a standard vanilla cupcake they don’t melt in your mouth they turn more like dough when you chew them. They are however, a very close replica of non vegan cupcakes.

    For the vegan cupcakes you will need:

    1. 1 cup of sugar
    2. 1 and 3/4 cups of all-purpose flour
    3. 1tsp baking powder
    4. 1tsp bicarbonate of soda (baking soda)
    5. 1/2 tsp of salt
    6. 1/2 a cup of oil (I used vegetable oil)
    7. 1 cup of unsweetened vegan milk (I used almond)
    8. 1 tbsp of vinegar (I used apple cider vinegar)
    9. 2 tsp of vanilla extract

    How to make:

    1. Preheat the oven to 350°f / 180°c
    2. Place cupcakes cases in 2 cupcake trays
    3. In one bowl mix all the dry ingredients
    4. In another bowl mix all the wet ingredients
    5. Add all the ingredients together and whisk until it forms a batter
    6. Fill the cupcake cases with around a desert spoon full of batter
    7. Bake for 15-18 mins
    8. Mix icing sugar and a tsp of water in a bowl until it forms a thick but pourable texture
    9. Sprinkle over vegan sprinkles

    This is not my own recipe but I this is the recipe I used. The original recipe is found at:

    Coffee Cake

    To make this cake you will need:

    1. 6oz of self-raising flour
    2. A pinch of salt
    3. 6oz of margarine
    4. 6oz of caster sugar
    5. 3 eggs
    6. 8 tsp of instant coffee
    7. 50 ml of boiling water

    How to make:

    1. Preheat the oven to 180°c
    2. Add 4tsp of the coffee and water into a mug and stir
    3. Add all the remaining ingredients into a large bowl and whisk
    4. Then once light and creamy add in the coffee-water mixture and whisk
    5. Put half the mixture into 2 standard cake pans
    6. Bake for 20 mins or until cooked (check my last recipe for an easy way to test to see if cake is cooked)
    7. To decorate add 50 ml of water and 4 tsp of instant coffee into a mug (like before)
    8. Get a bowl and add 100g of icing sugar
    9. Add a tsp of the coffee into the icing sugar and if it is too dry then add more coffee
    10. When the icing mixture is pourable but less liquid than water it is complete
    11. Pour the icing into the cake and spread
    12. Optionally you can add pecans on top (I caramelised mine).

    I am not a professional cook/baker I simply do it as a hobby and generally I use rough measurements because I like to just go with the flow.