Oatmeal Raisin Cookies

It's easy to make & definately everyone favourite 

Ingredients:

• 170g butter, softened
• 3/4 cup sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 tsp vanilla extract 
• 11/4 cup plain flour 
• 1 tsp baking soda
• 3/4 tsp ground cinnamon 
• 1/2 tsp salt
• 23/4 rolled oats 
• 1 cup raisins

Method:

Pre heat oven to 190C/170C for fan oven

In a large bowl, cream together butter, sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonful onto ungreased baking sheets leaving some spec in between each dough.

Bake for 8 to 10 minutes in preheated oven or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely 

Raspberry and strawberry Eton mess parfait

This easy to make dessert is definately a hit with family anfd friends. It's easy to make and  tasted so good will leave everyone with mmmm and aarrr. 

Ingredients:

• 280ml double cream
• 200ml Greek yogurt
• 4 meringue nests
• 100g strawberries
• 2tbsp lemon curd
• 100g raspberries
• 150g strawberries
• 2tbsp icing sugar
• 1tbsp lemon juice

Method:

Pour the cream into a large bowl and whisk until you form soft peaks.

Prepare the strawberries by removing the stalks and then slice along with the raspberries.

Break up the meringue nests into small pieces and then fold into the cream along with the Greek yogurt, raspberries, strawberries and lemon curd. Line the 6 ramekins with cling film and then spoon the mixture into them, making sure to firmly compact each one. Place into the freezer for 2 hours.

To make the sauce put the raspberries, strawberries, lemon juice and icing sugar into a food processor and blend into a puree. Pass the sauce through a sieve so all of the seeds are removed and then place in a jug for serving.

Remove the ramekins from the freezer and turn onto plates for serving with the sauce.

Mini snicker cheesecake

Kk

This cheesecake is easy to make & lush. Since it's a mini cheesecake you can have more than one !!

Ingredients:

Crust

• 14-16 Oreo cookies
• 35g unsalted butter, melted

Cheesecake filling:

• 340g cream cheese, at room temperature
• 1/2 cup granulated sugar
• 2 eggs, at room temperature 
• 1 tsp vanilla extract
• 3 tbsp double cream
• 3 snickers, chopped into small pieces

Chocolate ganache filling:

• 1/2 cup semi sweet chocolate chips
• 1/4 cup double cream

Caramel topping:

• 1/2 cup brown sugar
• 1/4 cup double cream
• 35g unsalted butter
• 1/2 tsp vanilla extract 
• Pinch of salt
• 1 snickers, chopped coarsely for topping

Method:

Crust:

Preheat oven to 180C/160C for fav oven 

In a food processor pulse the Oreo cookies till fine crumbs. Transfer cookie crumbs to a bowl then add the melted butter. Mix well till the crumbs are well coated with the butter. 

Line a 12 cup muffin pan with paper liners. Distribute the crumb mixture equally into 12 cupcake liners.  Press the crumb firmly into the bottom of the liners, first using your finger and then using back of a measuring cup.

Bake the crust at 180C/160C for fan oven for 4-5 minutes. Set aside to cool.

Cheesecake filling :

Chop the snickers bar into small pieces. Take softened cream cheese in a bowl. Beat the cream cheese using the paddle attachment of your stand mixer or using your hand mixer till completely smooth and creamy, about 3-5 minutes, scrapping from the sides as required. There shouldn't be any lumps.

Add the egg one at a time, mixing well after each addition .

Once egg are mixed, add in the double cream, granulated sugar and vanilla extract. Beat the mixture on medium speed until it completely smooth. 

Stir in the chopped snickers.

Using an ice cream scoop, fill the cupcake liners with the cheese cake batter. The liners should be almost full.

Bake at 180C/160C fr fan oven for 20-22 minutes or until the center looks set. The center might be a little wobbly. 

Let the cheese cake cool down in the pan for 30 minutes and then take them out of the pan. Let them cool for another 30 minutes  and the place them in the refrigerator for 2-4 hours to set. 

Chocolate ganache filling:

Once the mini cheese cake are set and chilled, start making the ganache. Heat the double cream in a pan on medium low heat. As soon as the cream starts simmering (not boiling) remove it from heat and pour it over the semi-sweet chocolate chips. Set aside for 3-4 minutes. Then take a spoon and whisk the mixture till the chocolate and cream are mixed together completely. 

Caramel topping :

Add brown sugar, double cream and unsalted butter in a pan on medium heat. Whisk till all melted and smooth. Let the sauce simmer on medium heat.

After 3-4 minutes the caramel sauce will thicken and that's when you remove the pan from the heat and set aside. 

To serve:

To assemble the mini cheesecake, take them out from the refrigerator and spoon the chocolate ganache in the center of each cheese cake.

Drizzle some caramel sauce and then place a few chopped snickers pieces on top. 

Keep the cheese cake refrigerated. 

Tomyam Fried Mee Hoon

Ingredients:

• mee hoon serving 4, soaked in water until tender, drain and set aside 
• 1 onion, sliced
• chicken breast, sliced 
• carrot, shredded
• bean sprout
• 2 eggs, lightly beaten with a dash of fish sauce
• 4 kaffir lime leaves, sliced thinly

Sauce:

• 21/2 tbsp tomyam paste
• 2 tbsp light soya sauce 
• dash of salt
• 200ml water

Garnish:

• chopped spring onion

Method:

Fried the egg into an omelet and let it cook down then sliced thinly and set aside.

Sauté onions until fragrant. Then add the tomyam paste & kaffir lime leaves. Continue stirring on low fire until aromatic.  Add the chicken meat and stir fry until the chicken cooked. Then add the water & let it boiled.

Add the mee hoon and carrots. Stir to combine well. Cook until the mee hoon turns tender & the mee hoon has soaked up the water & looks dry. Add the beansprout & mix well for another 3 minutes.

Dish the mee hoon into a serving plate. Garnish with sliced egg and spring onion. Serve hot immediately 

Oatmeal Peanut Butter Cookies

How can anyone not loving peanut butter. These are fantastic and easy to make. Soooo soft and chewy !  This was a perfectly soft, not-overly sweet peanut butter cookie. 

Ingredients:

• 225g margarine, softened
• 1 cup packed brown sugar
• 3/4 cup granulated sugar
• 250g peanut butter
• 2 eggs
• 11/2 cups plain flour
• 2 tsp baking soda 
• 1/2 tsp salt
• 2 cups quick cooking oats

Method:

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.

Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

Lemon curd and orange parfait

This is not just a posh ice cream, it's a parfait by Nigel Slater made using lemon curd. I used  a shop-bought jar lemon curd as I'm too lazy to make one myself . However my meringue are home-made, they were nice and mallowy in the centre and crunchy on the outside, this added to the overall loveliness of the finished parfait.  You could used ready made meringue from shop too.

Ingredients:

• 600ml whipping or double cream
• 200g meringues
• 8 heaping tbsp lemon curd
• grated zest of 1 orange

You need a cake tin or plastic freezer box approximately 24cm x 12cm x 7cm deep, lined loosely with kitchen film.

Pour the cream into a chilled mixing bowl and whisk until soft and thick. 

Crumble the meringue into the cream.  Add the lemon curd then  grate in the orange zest (taking care not to include any white pith). Stir gently to incorporate the meringue, curd and zest into the cream. Do not overmix. 

Pour the mixture into the lined container, cover with a piece of kitchen film and put in the freezer until set. Depending on the temperature of your freezer, this will take about 4 hours. You can keep it frozen for several days but you should remove it from the freezer a good 30 minutes or so before serving.

To serve, unmould the parfait and cut into thick, crumbly slices 

Fiery asparagus and chicken pasta

Give your pasta a fiery kick with this quick and easy pasta recipe. Chicken, bacon and asparagus in a spicy tomato sauce makes a delicious mid-week family dinner

Ingredients:

• 1 bundle asparagus
• 4-5 chicken thighs, cut into 6 pieces
• 100g smoked pancetta or bacon, cubed
• 3-4 shallots, sliced
• 2 cloves garlic, crushed
• 1 green chilli, finely chopped or 1 tsp chilli powder to taste
• 1 tbsp rosemary, very finely chopped
• 1 400g tin chopped tomatoes
• 1 tsp sugar
• Salt and pepper for seasoning
• 300g dried spaghetti pasta
• 50g Parmesan cheese, grated

Method:

Trim the ends of the asparagus then chop the spears into 4-5 pieces.

Fry the chicken for 5-6 minutes in a hot pan with some oil then add the pancetta, shallots, garlic, chilli and rosemary and cook over a medium heat for a further 3-4 minutes.

Add the asparagus and chopped tomatoes then simmer for another 3-4 minutes. Season with salt, pepper and sugar.

Meanwhile, cook the pasta to the packets instructions in boiling salted water, drain then add to the sauce, grate over some Parmesan cheese before serving.

Mascarpone cheesecake

Ingredients:

For the crust:

• 75g flaked almonds, lightly toasted
• 65g digestive biscuit crumbs
• 3 tbsp sugar
• 25g unsalted butter, melted

For the filling:

• 2 (225g) packages cream cheese, room temperature
• 2 (225g) containers mascarpone cheese, room temperature
• 250g granulated sugar
• 2 tsp fresh lemon juice
• 1 tsp vanilla essence
• 4 large eggs, room temperature

For the topping:

• 120g chocolate-hazelnut spread (recommended: Nutella
• 60ml double cream

Method

For the crust: 

Preheat oven to 180C or 160C for fan oven. 

Tightly wrap the outside of a 22cm diameter springform pan with 7cm-high sides with 3 layers of heavy-duty foil.

 Finely grind the almonds, biscuit crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 140C

For the filling:

Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, one at a time, beating just until blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

For the topping:

Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

To serve, cut the cake into wedges. Drizzle the chocolate sauce over the wedges.

Pasta Puttanesca

Puttanesca translates as “in the style of the whore.”  The name derives from the Italian word puttana which means whore.  It is made from tomatoes, black olives, capers, anchovies, onions, garlic, and herbs, usually oregano and parsley but sometimes also basil.  It is an easy sauce, briefly cooked, and is very fragrant and spicy. 

I found this receipe on Tesco site while I was looking around & it looks simple to have a go. 

Ingredients:

• 300g (10oz) linguine or spaghetti
• 2-3 garlic cloves, thinly sliced
• 1tbsp olive oil
• 50g (2oz) canned anchovies in oil, drained and roughly sliced
• 2tbsp capers
• 150g (5oz) pitted black olives, halved
• 1 red chilli, chopped
• 1 tsp chilli powder
• 400g can chopped tomatoes
• 1tsp dried oregano
• salt
• pepper
• small bunch flat-leaf parsley, chopped
• freshly grated Parmesan cheese, to serve

Method:

Bring a large pan of water to the boil for the pasta.

In a pan, fry the garlic in  the olive oil until softened. Add the anchovies, capers, olives, dried chilli and chilli powder. Fry gently for about 5 minutes. Add the tomatoes and oregano, and simmer gently for 10 minutes, stirring occasionally.

While the sauce is simmering, cook the pasta: when the water is at a good rolling boil, add a good handful of salt, then add the pasta and bring back to the boil. cook until just al dente, i.e. tender but still just a bit firm to the bite (use the packet instructions as a rough guide). Drain well.

Add the pasta to the sauce and gently stir to coat it in the sauce. Add the parsley, season to taste and serve with the grated Parmesan.

Chilli Jam

This chilli jam recipe is quick and easy to make and is the perfect edible gift. This chilli jam that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.

Ingredients: 

• 150g fresh red chilli peppers ( deseeded and cut into 4-5 pieces)
• 150g red peppers ( cored, deseeded and cut into rough chunks)
• 1 kg jam sugar
• 600ml cider vinegar

Method: 

You will need 6 x  250ml jars. 

Put the cut up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red flecked processor bowl.

Dissolve the sugar in the vinegar in a wide, medium sized pan over a low heat without stirring.

Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes. 

Take the pan off the heat and allow it to cool. The liquid will become more syrupy, then from the syrup to viscous and from vicious to jelly like as it cools. 

After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly ( as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating in it ), ladle into the sterilise jars. Then seal tightly. 

Fruit tray bake

These fruity fingers are the perfect anytime treat. But be warned: it's impossible to just eat one.

Ingredients:

For the cake :

• 200g (7oz) self-raising flour
• 1 level tsp ground mixed spice
• Pinch of salt
• 100g (3½ oz) soft brown sugar
• 350g (12oz) mixed dried fruit
• 60g (2oz) glacé cherries, quartered
• 2 medium eggs
• 125ml (4fl oz) oil
• 125ml (4fl oz) milk
• Few drops of vanilla extract

For the topping :

• 125g (4oz) royal icing sugar
• 26 x 16.5cm (10¼ x 6½ in) traybake tin, lined with baking parchment
• Small disposable piping bag

Method :

To make the cake, sift the flour, spice and salt into a mixing bowl. Add the rest of the ingredients. Either beat with a wooden spoon for 3-4 mins until well mixed, or use an electric mixer and beat for 1-2 mins. Turn the mixture into the tin and spread out so it is level

Bake the cake in the centre of a preheated oven at 170°C (325ºF, gas mark 3) for 45 mins - then, working quickly, remove the cake from the oven and spread the grated marzipan over it. Return the cake to the oven for a further 15-20 mins, or until the marzipan has turned a pale golden colour.

Remove the cake from the oven and allow it to cool in the tin, then remove from tin.

Mix the royal icing sugar with enough water to give a drizzling consistency. Fill the piping bag with the icing. Cut off the end of the bag to give a small hole and pipe zig-zags over the top of the cake, using up all the icing.

Leave the icing to set before cutting the cake into fingers.

Brownie Pudding Cake

With a dessert that's part fluffy cake and part gooey pudding, there's no need to compromise. Spoon it into bowls and serve with ice cream.

Ingredients:

• 1 cup of plain flour
• 3/4 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 2 tbsp cooking oil
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts
• 3/4 cup packed brown sugar
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cup boiling water
• Vanilla ice cream, optional 

Method:

Preheat oven to 180C/160C for fan oven. Grease an 8x8 inch baking pan, set aside.

In a medium bowl stir together the flour, granulated sugar, the 2 tablespoons cocoa powder, the baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the walnuts.

Pour batter into prepared baking pan. In a small bowl stir together the brown sugar and the 1/4 cup cocoa powder. Stir in the boiling water. Slowly pour brown sugar mixture over batter.

Bake in the preheated oven for 40 minutes. Transfer to a wire rack and cool for 45 to 60 minutes. Serve warm. Spoon cake into dessert bowls, spoon pudding from the bottom of the pan over cake. If desired, serve with vanilla ice cream.

Chicken, butter bean and chorizo bake recipe

This is perfect for winter warmer. Serve with crusty bread or rice.

Ingredients:

• 120g sliced chorizo
• 1 sliced onion
• 2 chicken breasts
• A glug of white wine
• 1 tin of tomatoes
• 1 tin of butter beans
• A bunch of parsley

Method:

1. Preheat the oven to 180C/fan160C.  Fry 120g sliced chorizo in a flameproof casserole over a medium heat until crisp.
2. Add 1 sliced onion, fry for 5 minutes until soft, then remove and set aside. Increase the heat, then sear 2 chicken breasts for 2 minutes on each side.
3. Return the chorizo and onion to the dish with a glug of white wine and bubble for 1 minute.
4. Add a tin of tomatoes, a tin of drained butter beans and a bunch of chopped parsley.
5. Bake for 25 minutes until cooked. Season and serve.

Rich tomato and chicken casserole

Ingredients:

• 2 tbsp olive oil
• 600g chicken thigh fillets, cut into 4cm pieces
• 1 cup roasted red onion*
• 2 garlic cloves, crushed
• 2 shortcut bacon rashers, chopped
• 1 tablespoon plain flour
• 1 tin 400g chopped tomatoes 
• 2/3 cup chicken stock
• 1 cup each roasted potato, roasted carrot and roasted zucchini*
• 1 tablespoon balsamic vinegar
• 100g green beans, trimmed, halved

Method:

Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes or until browned all over. Transfer to a bowl.

Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 1 minute. Add bacon. Cook, stirring, for 3 minutes or until bacon is browned. Add flour and tomato paste. Cook, stirring, for 1 minute. Stir in tomato sauce and stock. Bring to the boil. Season with salt and pepper.

Return chicken and any juices to pan. Add potato, carrot, zucchini and vinegar. Reduce heat to medium-low. Simmer for 20 minutes or until chicken is cooked through. Add beans. Cook for 3 to 4 minutes or until beans are just tender. Serve casserole with crusty bread.

* Place the vegetable on prepared trays. Drizzle with oil. Season with salt and pepper. Toss to coat. Roast for 40 minutes or until browned and tender. Set aside to cool completely.

Brilliant Banana Cake

A cross between banana bread and a drizzle-topped sponge, this cake is great for using up overripe fruit

Ingredients:

• 140g butter, softened, plus extra for the tin
• 2 large eggs, beaten
• 140g self-raising flour
• 1 tsp baking powder
• 2 very ripe bananas, mashed
• 50g icing sugar
• handful dried banana chips, for decoration

Method:

Heat oven to 180C/160C fan. Butter a 2lb loaf tin and line the base and sides with baking parchment.

Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour. Fold in the remaining flour, baking powder and bananas. Pour into the tin and bake for about 30 mins until a skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.

Mix the icing sugar with 2-3 tsp water to make a runny icing. Drizzle the icing across the top of the cake and decorate with banana chips.

Buttermilk berry muffins

These Buttermilk Berry Muffins wonderfully moist and tender, almost bread-like in texture, using buttermilk and a flavorless oil instead of the usual milk and butter. These Buttermilk Berry Muffins have a beautiful golden brown crust and are absolutely bursting with flavorful berries. 

Ingredients:

• 21/2 cups (325g) of plain flour, sifted 
• 3/4 (150g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest of one orange or lemon
• 1 large egg, lightly beaten 
• 1 cup (240ml) buttermilk
• 1 cup (120ml) sunflower oil
• 1 tsp vanilla extract
• 11/2 to 2 cups fresh or frozen berries ( blueberries, raspberries or blackberries)

Method

Preheat oven to 180C/160C for fan oven. Line with paper liners 12 muffins cups.

In a large bowl or measuring jug, whisk together the egg, buttermilk, oil and vanilla extract. 

In another large bowl combine flour, sugar, baking powder, baking soda, salt and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter it tough muffins will result. 

Fill each muffin cup almost full with the batter. Place in the oven and and bake until a toothpick inserted in the centre of the muffin comes out clean, about 20-25 minutes. Transfer to a wire rack and let it cool for bout 5-10 minutes before removing from pan 

Orange polenta cake

This orange polenta cake is lovely and moist, with a fruity flavour. Perfect for afternoon tea!!

Ingredients:

• 250g unsalted butter
• 250g golden castor sugar
• 4 large eggs
• 140g polenta
• 200g plain flour 
• 2 tsp baking powder
• zest and juice 2 oranges (less 100ml juice for the glaze)

For  the orange glaze

• 100ml orange juice
• 100g golden castor sugar

Method:

Heat oven to 160C/140C fan. Line the base and sides of a round 23cm cake tin with baking parchment. 

Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly.

 Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.

Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.

To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. 

Banana cupcakes with chocolate peanut butter frosting

This scrumptious cupcakes is so moist & delicious. Is best to make with over ripe banana as its full with banana flavour.

Ingredients:

• 115g unsalted butter, softened 
• 100g dark brown sugar
• 130g granulated sugar
• 3 large eggs
• 3 large very ripe banana, mashed
• 2 tsp vanilla extract
• 250g plain flour 
• 1 tsp baking soda
• 1/2 tsp ground cinnamon 
• 1 tsp salt
• 120ml buttermilk
• 180g dark chocolate chips

Milk chocolate frosting:

• 210g icing sugar
• 32g cocoa powder
• 115g unsalted butter, softened
• 30ml double cream
• 1 tsp vanilla extract

Peanut butter frosting:

• 185g creamy peanut butter
• 60g butter, softened 
• 90g icing sugar
• 1 tsp vanilla extract
• 45ml double cream

Method:

Preheat oven to 180C or 160C for fan oven. Line two 12-count pans with 18 cupcake liners. Set aside.

To make the cupcakes:  Beat the butter, brown sugar and granulated sugar together in a large bowl on a medium speed until creamy. Add in the egg one at a time beating well in each addition. Add the mashed bananas and vanilla, beating on a low speed for about 1 minute. 

Shift the flour, baking soda, cinnamon and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Add the milk and stir until combined. The batter will be lumpy. Fold in the chocolate chips. 

Spoon the batter evenly into 18 cupcake liners. Bake each batch for 20 minutes or until the skewer inserted in the middle of the cupcake comes out clean. Allow to cool completely before frosting. 

For the chocolate frosting: Sift together the icing sugar and cocoa powder to assure the is no lumps. Set aside. Beat the butter until creamy then add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined. 

For the peanut butter frosting: Beat the peanut butter and butter on medium speed until creamy and completely smooth. Add the sifted icing sugar and vanilla extract. Mix on medium until combined. Add the cream and mix on high speed until creamy. Add a pinch of salt. 

Frost cooled cupcakes with a knife or with a pipping bag. Decorate with a slice of fresh bananaor chocolate   chips before serving if desire. 

Rhubarb Crumble Cake

1. This light sponge cake with crunchy crumble topping - a spin on classic comfort baking

Ingredients:

• 250g pack of butter, softened
• 250g golden caster sugar, plus 1 tbsp
• 2 tsp vanilla extract
• 5 large eggs
• 300g plain flour, plus 7 tbsp
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 300g rhubarb, washed, trimmed and finely sliced

Method:

Heat oven to 160C/140C fan and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. 

Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk.

Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter, and stir the extra 7 tbsp flour and cinnamon into this with a cutlery knife so it becomes crumbly.

Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean – you’ll need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a wire rack.

Lemon Blueberry Coffee Cake

Tender, moist lemon coffee cake loaded with blueberries crowned with a crunchy, sweet crumb topping and drizzled with a tart lemon glaze. A fun way to change up blueberry muffins.
If  your family loves blueberry muffins then they will love this coffee cake too. It takes blueberries to a whole new level.

Ingredients:

• 2 cups plain flour
• 11/2 tsp baking powder
• 1/2 tsp salt
• 115g butter, softened
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1 tbsp lemon zest
• 2 cup blueberries, frozen or fresh

Crumble Topping:

• 1/2 cup sugar
• 1/4 cup plain flour
• 45g butter, melted

Icing:

• 1 cup icing sugar
• 2 tbsp lemon juice

Method:

1. Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.
2. Prepare crumb topping and set aside.
3. In a small bowl, whisk together flour, baking powder and salt and set aside.
4. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.
5. Spread batter evenly into prepared pan. Sprinkle with crumb topping.
6. Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean.
7. Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)
Crumb Topping
8. In a small bowl, combine sugar, flour, and butter. Mix until mixture is crumbly.
Icing
9. Whisk together powdered sugar and lemon juice to create a thin glaze.
10.