Tuesday, 26 February 2013

Recipe: Glazed Doughnuts

Move over Krispy Kreme.. theres a new gal in town!!

I've cracked it eventually i have managed to come up with a doughnut that is very similar to the glorious maple glazed from Krispy Kreme. 
I've been craving this fried sugary goodness since we came back from london last week. 
Having a few hours spare i decided to make some doughnuts, not that i need them!!


  • 2 Packets 7grams Fast Action Yeast
  • 750grams of Plain Flour
  • 113grams of Caster Sugar
  • 1/3 cup of Lard
  • 1 cap full of good quality Vanilla Extract 
  • 60ml of Lukewarm Water
  • 360ml of Milk (Scalded and Cooled)
  • 2 Eggs 
  • 1/2 teapsoon of sea salt
  • 75grams of Unsalted Butter, Melted
  • 450grams of Icing Sugar 
  • 1/2 teaspoon of Vanilla Bean Paste (oops ran out of extract)
  • 5 tablespoons of Hot Water
Other Ideas:
  • Chocolate Glaze: Stir in Melted Chocolate 
  • Maple Glaze: Add in 3 tablespoons of Maple Syrup
  • Cinnamon Sugar: Toss the warm doughnuts in cinnamon sugar
  • Sugared Jelly: Warm through jam of your choice, pass through a sieve before filling a piping bag fitted with a Bismarck nozzle and fill each doughnut before tossing in caster sugar. 


  1. In a bowl mix together the warm water and yeast until dissolved. 
  2. Add milk, eggs, shortening, sugar, salt and 2 1/2 cups flour into a standard mixer fitted with the paddle attachment, on a low speed beating and scraping the bowl constantly. Turn the mixer onto medium speed, scraping the bowl occasionally should take 2 minutes. 
  3. Remove the bowl from the mixer and stir in remaining flour until smooth. Cover the bowl with plastic wrap and let the dough rise in a warm place until it has doubled in size. Should take around 1 hour. 
  4. Place the dough onto a floured surface. Roll out the dough to 1/2inch thick with a floured rolling pin. Cut the dough into your desired shape. Cover again and leave in a warm place for 40 minutes or until the dough has risen. 
  5. Heat half a heavy based saucepan with vegetable oil to 350 degree. Gently drop the doughnuts into the hot oil. Turning the doughnuts as they rise to the surface. Fry until golden should take about 1 minute on each side. Remove the doughnuts carefully from the oil.  

In a bowl stir together the warm melted butter, icing sugar and flavouring until smooth, adding in 1 table spoon of water at time until you have the perfect consistency. 

To Finish:

Dip the warm doughnuts into the glaze or sugar of your choice. Serve straight away or leave to cool. 


Wednesday, 20 February 2013

Recipe: Creme Brulee Cupcakes

Creme Brulee Cupcakes you say ?

Creme brulee has been a favourite of mines since i was a young girl, i think its the fun of cracking the caramelised sugar and diving in to discover the raspberries has burst marbling with the creamy custard. 
So a couple of years back i was experimenting in the kitchen trying to come up with a slightly different cupcake flavour and creme brulee just seemed to work. 
These are a firm favourite between family and friends especially Sam. 

Makes: 8-10 Cupcakes

Creme Patissiere:

  • 6 Egg Yolks 
  • 150grams Caster Sugar 
  • 35grams Plain Flour, sifted 
  • 1 Vanilla Pod, spilt in two or 3/4 teaspoon good vanilla extract
  • 525ml Double Cream



Pop a few fresh raspberries into each case before baking. Making sure the raspberries are completely covered.

Creme Patissiere:

  1. In a medium bowl, whisk the egg yolks with the sugar until light and fluffy, then stir in the sifted flour. 
  2. Bring the cream and vanilla pod slowly to the boil in a saucepan. Remove the vanilla pod and gently pour the cream over the egg mixture, whisking constantly. Return the custard to the pan and stir over a low-medium heat until it comes up to a gentle boil. Continue to cook, whisking constantly until the mixture has thickened.
  3. Remove from the heat and pour into a bowl. If the mixtures goes lumpy durning cooking,remove from the heat and whisk well. If the creme pat is still lumpy after cooking pass the mixture through a sieve. 
  4. Cover with plastic wrap to prevent a skin from forming. Allow to cool then refridgerate. 

To Finsh:

  1. Once the cupcakes are completely cooled. Remove the creme patissiere from the fridge, giving it a mix before using. 
  2. Swirling the top of each cupcake with creme patissiere, place into the fridge to firm for 10-20 minutes. 
  3. Once the creme patissiere is firm to the touch, sprinkle the top of each cupcake with 1 1/2 teaspoons of caster sugar. 
  4. Now for the fun part brulee-ing using a Blow Torch lightly caramelise the top of each cupcake until golden. Leave to set for 2 minutes for the perfect crack on top. 

For more Great recipes, tips and tricks go to:


Sunday, 10 February 2013

Be My Valentines: Match Made in Heaven Ice Cream

'Match Made in Heaven' 

I'm so clever right ? Oh you have to have a wee bit of cheese when it comes to valentine day. 

This is in fact Mint Chocolate Chip Ice cream but i did a wee play on words. 
I used Match Maker chocolate for my mint chocolate hit, as you can see i never made the ice cream with its classic mint green colouring. 
 Being the Baking Fashionista and all i decided to keep it this season by going Monochrome. 

I've chosen to make this into a sundae but you could do what ever you want with it. 
To house my sundae i decided to use an old jam pot/dish because i thought it would be a match made in heaven.

Serves: 2 people

Ice Cream: 

  • Click Here for my recipe (Just Leave out the PeanutButter)
  • 100 Grams of Mint Chocolate, chopped into small peices (After Eight or good quality mint chocolate) 
  • 1 Vanilla Pod 
Stir in the Mint Chocolate before transferring the ice cream to the freezer to set. 


  • My Dark Chocolate Ganache: for my ganache i actually don't have a recipe as i just throw in how ever much chocolate and cream that i need.

  •  My Black Berry Compote: smash up fresh blackberries with just enough icing sugar to sweeten. If your feeling cheeky add in a few teaspoons of Chambord Liqueur.


Tuesday, 5 February 2013

My Daily Morning Smoothie

This past week and a bit i've been trying to get back into my summer diet (i don't diet ), really i just eat more healthy. 
Lots of fresh food and i try to cut down on my carb in-take as i could eat my body weight and more in bread (my major downfall).

So to help kick start my self i bought my self a shiny new blender... 
Yes i did do a wee happy dance for the fact it can blend ice on the lowest setting!!
This magical blender is a Waring Pro Classic 1.2Litre. 

For breakfast every morning for the past week i've been whipping up smoothies jammed backed with lots of yummy fresh fruit and what ever's kicking around the kitchen. 

I haven't made a recipe as such because i never tend to take measurements i just throw in handfuls,pinches and tablespoons anything what takes my fancy really. 

I don't particularly like putting ice in my smoothies because personally i think it waters it down. So i replace the ice by freezing my fresh fruit (berries and bananas mostly).

  • 1-2 Banana, sliced (Frozen)
  • Handful of Berries (Frozen)
  • Some Milk (to thin it out)
  • Greek Yogurt (Dash or 2)
  • Small Handful of Rolled Oats 
  • 2 Tangerines (Peeled and segmented)
  • Squeeze of Honey (for sweetness)
  • Pinch or Two of Fresh Ginger (finely grated)
  • 1 Teaspoon of Spirulina (100 nutrients)
  • Grated in 80% Dark Chocolate (a wee treat)
  • 1 Tablespoon of left over Passion Fruit Curd
Well i think thats everything.. It changes daily depending on what we have in the house. 

I prefer my smoothies really thick but my mum prefers her's a bit thinner so if your let her just add in more milk.

Love, Lx

Monday, 4 February 2013

Be My Valentines: Fleur de Sel Peanut Butter Cups

Love is sweet guys!! 
'Be my peanut butter cup'

I love Reese's peanut butter it has it all salty, sweet, smooth goldenness,what could be better. 
So i thought to myself what better way to kick of my 'Be My Valentines' than my homemade Peanut Butter Cups. 
I gave them a slight twist by using 70% dark chocolate and fleur de sel.

By the looks of it they have went down a treat as there was just a paper trail left.
I refrained my self to a cheeky wee one as i ate half the jar of peanut butter!! 

I got 20 mini cups out of my batch this morning. 

These couldn't be easier to make and you can whip up a batch in no time to share with your valentine!!


  • 400grams of Good Quality Dark Chocolate (you could use Milk)
  • 20 mini cupcake cases (paper or silicon) + Cupcake Pan
  • 1 Jar of Good Quality Peanut Butter 
  • Fleur de sel salt 
  • 2-3tablespoons of icing sugar 

  1. In a heat proof bowl melt 200grams of dark chocolate in the mircowave (keep an eye on it), Meanwhile fill the cupcake pan with cases. Use a pastry brush or small paintbrush to coat the insides of the mini cups, making sure to coat the sides and bottoms well. For a quick fix transfer the tray to the freezer until the chocolates set or if you have time place the tray in the fridge. 
  2. Mix together the the peanut butter and icing sugar until combined. Using a small spoon fill the chocolate cups nearly to the brim with the peanut mixture. Once you've filled every case give the tray a few gentle taps to smooth out the peanut butter. 
  3. Its now time to melt the remaining chocolate, top each cup with a heaped teaspoon and smooth over. Once the chocolate begins to set sprinkle over a small pinch of Fleur de sel onto each cup and refridgerate until completely set. 
  4. If your giving them to you valentine fill a cellophane bag with the peanut butter cups and tie with a pretty red bow. 
Now don't go eating them all in one go!!

Love Lx 


Saturday, 2 February 2013

Recipe: Pecan Maple Bacon Burger

I think i may be a wee bit obsessed with maple syrup i seem to be putting it in everything lately; smoothies, burgers anything thing really.
You may be thinking pecan and maple on a burger is she sane but really don't knock it until you try it. 

The photo doesn't do it justice but believe me its amazing

The smokey crispy bacon with the sweetness of the maple and the crunch of toasted pecans its everything a girl needs in her burger.

In keeping with the theme i decided to go with roasted Sweet Potato wedges (i guess).


my original plan was to also add in some peppery rocket but i totally forgot.

Pecan Bacon
  • Smoked streaky bacon 
  • Pecans bashed up 
  • Maple Syrup 
Maple Mayonnaise
  • Homemade or good quality Mayonnaise
  • Maple Syrup 


Preheat the oven to 200c degrees.

Follow the recipe to make my burgers and then set to one side. Once you've done that slice the onions then throw them into a pan with some oil,balsamic vinegar and salt & pepper until caramelised. 

Meanwhile peal the sweet potato's then slice into circles like i've done or if you prefer wedges or fries. Place the sweet potato's onto a roasting pan with oil (i use olive), salt & pepper, thyme and rosemary tossing until everything is coated. Cooking the wedge for 30 minutes turning half way through. 

Heat up a grill pan on a medium to high heat, before places the patties onto cook rub them with oil to prevent the smoke alarms from going off (i've done that plenty).

Paint the bacon with maples syrup before packing on the pecans and cook under the grill until crispy and caramelised. 

Its now time to assmemble the burger slice the bread buns in half and mix up the maple mayonnaise to taste. To melt the cheese place onto on the burger and cloche (dinner plate or lid) adding in some water to steam melt the cheese. Spread each bun with a generous amount of maple mayonnaise, then lay down some caramelised onions top with the burger then the pecan bacon and to finish some rocket.  


Friday, 1 February 2013

Recipe: French Toast with Spiced Plums and Maple Mascarpone

I was just messing around in the kitchen yesterday trying to come up with something to eat and stumbled upon this glorious spiced mapley goodness.
I love throwing brunch for everybody i actually prefer it to a sunday roast, its the perfect weekend activity getting family and friends gathering round the table filled of great food. 
After road testing it yesterday this French Toast will defiantly be on the table in the future. 

The spiced plums and maple mascarpone would make great toppings for pancakes, waffles or even as a desert on their own. 
This recipe can be multiplied to how ever much servings you need.

Serves: 4 people

French Toast: 
  • 4 slices of day old Bread 
  • 1 teaspoon of Ground Cinnamon 
  • 2 Eggs 
  • Milk
Maple Mascarpone: 
  • 120 grams of Mascarpone 
  • Maple Syrup

Stewed Spiced Plums: 
  • Plums, sliced in half or quartered
  • 1 1/2 teaspoons of Ground Cinnamon
  • Some water 
  • 2-3 tablespoons of Brown Sugar (depends on the sweetness)
  • 1 tablespoon of Marmalade (i used my homemade)
You'll find the my recipe for Spiced Plums here.

French Toast (Eggy Bread)

Heat up a frying pan with some Vanilla Oil on a medium heat. Meanwhile whisk up the eggs with the milk and cinnamon in a dish. Then soak the bread on both sides until all of the egg mixture is absorbed.
Place the bread into the pan and fry until golden on both sides.
Its now time to mix up the Maple Mascarpone, in a bowl combined the mascarpone with maple syrup to taste. 

Spiced Plums: can be made in advance 

Add the plums,cinnamon,brown sugar, marmalade and some water into a saucepan on a medium to low heat. Stew the plums until soft then remove from the pan and cook the water mix until a gloriously thick syrup. 


Would love to hear what you guys think and remember to follow me.