Dark Chocolate & Summer Fruits Muffins

  YOU WILL NEED:

• 175g self-raising flour
• 1tsp baking powder
• 175g softened butter
• 175g golden caster sugar
• 3 eggs
• Few drops of vanilla essence
• Pinch of Cinamon
• 100g Dark Chocolate
• 100g Mixed Blackberries, Raspberries, Redcurrants & Blackcurrants

[★] Heat oven to 180 C and line a muffin tray with cases. Melt the Dark chocolate in a bowl over a boiling pan of water.
[★] Cream the Sugar & Butter together, and mix all of the Ingredients together in a Bowl. Stir in the Melted Chocolate.
[★] Divide between the cases - I managed 20 with this Recipe!
[★] Bake for 25 mins, inserting a skewer to check they are cooked thoroughly. Cool on a rack.
[★] To decorate, melt a further 100g of Dark Chocolate over the pan and put 1tsp over each Muffin. Adorn with either a Raspberry or a Blackberry.
 Enjoy :)

Bloglovin + Instagram + Planet Neon Bunny + Sukiwear

Allsorts Part 2!

D O U B L E . C H O C O L A T E . B A I L E Y S . B U N N Y . M U F F I N S

YOU WILL NEED:

275 g Plain Flour

25g Cocoa Powder

3 Teaspoon's Baking Powder

150g Sugar

75g Butter (Melted)

150ml Bailey's

3 eggs (Beaten)Vanilla Essence

200g White Chocolate (Chopped)

200g Milk or Dark Chocolate (I used Cadbury's Wholenut)

Optional: 5 Hobnob biscuits, Pinch of Cinnamon, 

[★] Preheat Oven to 200C. Sift the Flour, Cocoa Powder & Baking Powder together in a bowl. Add the Sugar and stir together.

[★]  Add the Melted Butter, beaten Eggs, Vanilla Essence, Bailey's and Optional: Ingredients and mix together. Stir in the Chopped White Chocolate.

[★]  Spoon into cake cases (I made 15 with this recipe!) and bake for 18-20 minutes until well risen. 

[★] Melt the Brown Chocolate in a bowl over a pan of boiling water and drizzle over the cooled cakes.

[★]  I drizzled some leftover White Chocolate over the Brown for contrast and added Mini Eggs and little rabbits I'd made from Ready-to-Roll white icing ^.^

M E R M A I D S !

I had a Splat day last week with Sue being away and took a break to adorn my sketchbook with some funky colours! I quite like the one above, and gave her opaque fins and suckers down the front of her tail to contrast with her rainbow hair and black eyes. She's probably the most tropical one that's jumped out of my head so far ^.^

A Selkie! She's plainer, chunkier and much less colourful than the Mermaids but is more good-natured, practical and modest.

An Orca Mermaid! I had Killer Whales and polar icebergs on the brain when I started her.

 

This one got scarier as I started colouring her in. 

She's a Plague Mermaid - lives in the Dark and see's nothing but the Future and can't speak to tell it. 

When I eventually (Ha-haaa!) finish the Romance Story I've been working on for three years, I'd like to illustrate each new Chapter with a full-page plate before the Story resumes.

E L I S S A B A T

I treated myself to an Elissabat a few weeks ago and only got the chance to unbox her properly last night. She is bloody gorgeous! It's lovely that Monster High have released Dolls already in their ambitions rather than not quite getting there yet, plus I've been waiting a while for a Gothic-Lolita styled one ;) If they release a Monster High Wrestler Doll, I'll be over the Moon :D

Shelf is getting a bit full again...no? ;)

S E S S I O N S . I N . T H E . S U N

Put together Twylla's outdoor run this morning and had her out for a few hours in the Sun this afternoon whilst I drew for a few hours. Gonna take some tunes out next time and maybe have a spare Bunny-sitter so I don't need to pack up everytime I need the loo - haha!

She doesn't look impressed, Bless her!

Phew - That's all for now!

Follow my blog with Bloglovin

Phwoar - Allsorts!

M A D E . W I T H . L O V E

After the Happy Hamster Cupcakes I made last month in my Valentine's Day Cupcake haul, I wanted something a bit more challenging in my next Baking spree! I made this Yorkshire Terrier Birthday cake for Sue - the other half of Sukiwear - a few days ago modeled after her pet Yorkie cross - Bart!



A mooch online for 'Marzipan Dog' didn't bring up any of the shapes I wanted (Although there were a few awesome lifelike ones that made my piping bag droop in shame!), so I rolled up my sleeves, popped some Orange food coloring onto a handful of Marzipan and used my imagination!
I mixed a lot of icing sugar with a tiny bit of water and black food coloring to get the thick paste I wanted, and painted the back markings on with a clean paintbrush (Wiping it vigorously with kitchen roll to remove any loose bristles!) and the eyes are chocolate drops with the points facing inwards. I made Bart's green ball and placed it in the middle before decorating with cream and Smarties.



The actual cake is Devil's food with Cinnamon, a few drops of vanilla bean and two handfuls of muesli to keep things interesting, and has a chocolate butter-cream filling and coating.
Feedback was really good - I took a cheeky slice home and went halfies on it with my friend from work who says I should make a career of it - Haha! :)

C O L O U R . M E . H A P P Y

My Happy Scrapbook remains a constant enjoyment and a work in progress. I cut out all of my daft little illustrations, cut out and stick them in and do them up in the pages. The girl above is my newest one and is littered on the right amongst the mermaid and the cuddling girls I drew in biro a few years ago - I'm really diggin' drawing Goth Girls at the moment, and I'll be so chuffed when the book is full!

G O O D . M O R N I N G

This is one of the many feline friends I have around my Flat. I usually see them on my way home from a Nightshift. This one loves cuddles, she'll have a few minutes stroke from me, then rub up against a Post, and then roll around on her back for a bit on the path before going on her way.

Silly Kitty - She's such a sweetie! ♥

C H A R I T Y . S H O P . H A U L S

SCOPE: The Scope in Peterlee sells books at four Paperbacks for £1 or Two Hardbacks for £1. This is partially the reason my Monster High Dolls had to upgrade to their own space recently! All of the above are a 4-for-1 deal, and I got the Crimes & Criminals book to make up the 4 - I'll probably donate it back without having a flick through as I've read hundreds of books of the same nature. I'm making an effort this year to get through Classic Novels so we're starting with two Jane Austen ones :)
I actually had a copy of the Vagina Monologues from the now defunct Musiczone when I first started College but this was confiscated (and probably burned) along with my "Dip me in Chocolate and throw me to the Lesbians" Tee that I bought with my Paper route money for being 'Inappropriate' (There's a reason I don't talk about my Child/TeenageHood folks!)
It was wonderful flicking through the pages and questioning my feelings on it 10 years later and how they'd changed - maturity is a responsible and more empathetic perspective.
I can't believe someone actually gave away a copy of a Studio Ghibli film! I first saw 'Princess Mononoke' at Christmas just gone, and it was mine for a mere £1 :D

BHF: BHF is excellent for Bric-a-Brac, and I've had many an exciting find there over the years. Part of me questions whether they're all about image and quality, and scrutinize every donation bag they get - giving the faded worn jeans and the net curtains to the other shops.
Anyway, the Harry Potter book was a brilliant find - explaining the daft little Easter Eggs within the HP Series, giving out extra info about the fandom and explaining a good bit of behind-the-scenes information about myths, legends, histories, Latin derivatives and gives a nice literature understanding of the Series. It was only written halfway through the release of the entire Series, but nice nonetheless.
The Twits continues to be my favourite Roald Dahl book. I laughed out loud whilst reading it in Costa and startled astonished fellow patrons but I didn't care one bit ;)
I'm a bit late getting into Avril Lavigne - being greatly apposed to the popularity of her music at the time it came out, but I wanted "Under My Skin" after being impressed with "Let Go" which I bought down South at Christmas. I haven't listened to it properly all the way through yet, but I've always loved "Nobody's Home".
I really dig fans at the moment - must be a channeling an Inner Geisha!

PDSA: I got this sensibly-priced Claire's necklace (ie £1 instead of RRP: £4.50!) as it reminded me of the Smartie Cookies I made a while ago, and a good wodge of Indian Jingly bangles. I love the way they slide up and down your wrist and have that awesome tinkly sound :D

Phew! That's all for now ♥

Cupcake Attack!

HAPPY VALENTINES DAY FROM THE MAD HOUSE ♥

Not fancying a solitary bottle of wine & a chick flick yesterday, I made 24 cupcakes to give out to my nearest & dearest (Which consists of three people - Haha!) and spread a bit of the Appreciation Feels.

Get Cake. Get Loved. Get Happy!
(And please excuse my very UN-Photogenic tiny Kitchen!)

YOU WILL NEED:

100g/3.5oz Butter
100g/3.5oz Sugar
100g/3.5oz Self Raising Flower
2 Eggs
Optional: Pinch of cinnamon, Vanilla extract & a Handful of Porridge Oats.

PINK CAKE CASES: 100g White Chocolate  
BLUE CAKE CASES: 150g Cadbury's Wholenut

[★] Melt chocolate in a bowl over a pan of boiling water. Heat oven to 160C/140C fan/gas 3. Pop cake cases into the holes in a muffin tin. If you're between muffin tins like I am, any sort of baking tray is fine.
[★] Cream the Sugar & Butter until smooth, and beat the eggs in a separate bowl before adding these. Stir in the Chocolate and Optional: ingredients. Sift in the Flour and fold.
[★] Divide between the Cake cases and bake for 20 minutes. Remove from oven and cool.

HAPPY HAMSTER CUPCAKES!

Using Marzipan & Food colouring, I followed this Tutorial:

 

I had such a laugh making these, the Lady in the video makes them look so effortless whereas mine look a bit confused - and NOT like stripey poo's - Haha! I popped them on a bed of Pink Strawberry Frosting and delightedly showed the other half of Sukiwear when she popped over in the evening for another order swap, before sending her home with a tin.

CHOCOLATE BUTTERCREAM & HEART SPRINKLES

VANILLA & WHOLENUT HEARTS

I used a can of the Squirty Vanilla frosting for these - don't ever buy it. Ridiculously expensive waste of money as it only did 6 cakes! I melted the remaining Wholenut chocolate into these heart moulds and sprinkled the top of the frosting with chopped nuts.

Smarties Buttercotch Cookies

 

YOU WILL NEED:

100g/3.5oz Butter
100g/3.5oz Sugar
175g/6oz Self Raising Flower
25g/1oz Porridge Oats OR dry Rice Crispies
2 tbsp Golden Syrup Smarties to decorate  
Optional: Pinch of cinnamon & Vanilla extract

[★] Heat oven to 160C/140C fan/gas 3. Line two Baking Trays with Paper and/or Butter.

[★] Beat together the Sugar, Butter & Golden Syrup until smooth, and add the Optional: ingredients. Sift in the Flour and mix together, before folding in the Oats/Crispies.
[★] Roll the sticky mixture into walnut-sized balls and place spaciously across the baking trays and flatten the tops slightly - these babies will grow outwards as they cook so be generous with space! I had enough for 11 cookies. Decorate each ball with Smarties.
[★] Bake for 25 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.

Gelatin-Free Bailey's Chocolate Cheesecake

 

FOR THE BASE:

250g Biscuits - I generally use Hobnobs
100g/3.5oz Butter
50g/6oz Sugar  
Optional: Handful of Porridge Oats, a few drops of Vanilla extract & a pinch of Cinammon.

[★] Preheat Oven to 220C/Gas 7. Lubricate (Heh!) a round baking tin. I never use baking paper but it's all personal preference!
[★] Wrap the Biscuits in a parcel with clingfilm and bray them enthusiastically with a rolling pin until mostly crumbs remain.
[★] Melt the butter in a medium pan over a low heat. Add the biscuit crumbs, sugar and the optional ingredients to the liquid butter and heat gently.
[★] Once the butter is dissolved, remove from the heat and press the mixture evenly into the baking tin. Bake in the oven for 10 minutes, and pop it in the fridge to set.  

FOR THE TOPPING:

400g/14oz Cream Cheese
100g/3.5oz Chocolate
1 pot Double Cream
As much Bailey's as you fancy (Keep testing this to make sure the quality is okay ;) )

[★] Snap the chocolate into squares and melt in a bowl over a pan of hot water, and leave to cool slightly. Pour a quarter of the pot of cream into a mixing bowl and begin to whip using a hand whisk. As it stiffens, gradually add the rest of the melted chocolate and the cream (a bit at a time) until you have a lovely chocolate cream compote.
[★] Add the Cream cheese and the Baileys and beat together with the whisk. I've found Electric whisks murder it at this point :( You should have a lovely liquid gloopy mess at this point. A finger dip will confirm that it's lovely.
[★] Pour the mixture over the biscuit base and freeze.
[★] To serve, defrost in the Fridge for 15 minutes & decorate with whatever you fancy!

Chocolate Flapjack

I've recently taken up Baking... ...And discovered that I'm actually quite good at it ♥  

GCSE Food Tech was indeed not so much of a failure after all...Take your 'D' and have it with custard, Miss Simpson, you Witch!!

It's really weird, but since I left home 8 years ago, I'd never made Cakes up until a few weeks ago when I went Mad Scientist in my kitchen with cinnamon buttercream, heart sprinkles, chocolate shavings and cocoa powder for two dozen Fairycakes which I then gave to my very appreciative nearest & dearest, who will now get fat instead of me - Mwaa haa haa! The next week, I dragged my bum out of bed to fetch Dandelions for Twylla from down the Dene next to where I live and hunted Blackberries to make a Fruit Crumble (Cheating with mixing a carton of mixed forest berries from ALDI in there because the Blackberry season was almost over - I know where the best spots are now though!) which I was well pleased with :D Next week is Cheesecake week! My newly-Christened Baking cupboard is now decently stocked - trying not to get too carried away with it and ending up with a few 25-stone friends by Christmas - Haha!

YOU WILL NEED:

175g/6oz Butter
175g/6oz Golden syrup
175g/6oz Sugar
350g/12oz Porridge Oats

[★] Preheat Oven to 150C/300F/Gas 2. Lubricate (Heh!) & line a 20cm/8in square baking tin with baking paper. I also did Mini-Flapjacks in cupcake cases!
[★] Melt the butter in a medium pan over a low heat. Add the golden syrup and sugar to the liquid butter and heat gently.
[★] Once the sugar is dissolved, remove the pan from the heat and stir in the porridge oats with a pinch of cinammon. You can also add chocolate drops, Peanuts or anything else you fancy at this point.
[★] Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes, and cool.

FOR THE TOPPING, which also did a few Cupcake Flapjacks, I used:

1 Bar cooking Milk Chocolate
1/2 Bar Cadbury's Oreo Milk Chocolate.
1 pot Double Cream. Raspberries.
For most of the Cupcakes to contrast [ Chocolate tends to 'shrink' when it's being used on a Cake ;) ], I used white Chocolate for the Topping, Strawberries (Smarties would look awesome too!) instead of Raspberries and grating milk Chocolate over the lot.