Category "dessert"

Banana muffin recipe

20th January 2015
by M-admin-bakehouse
baker, blog, cake, cheshire, dessert, homemade, Manchester, marie's bakehouse, recipe, Urmston, , , , , , , , , ,

banana muffin

Banana Muffin Recipe

I have constantly got over-ripe bananas in my house, that get chucked into the freezer for using on a later date. Time to get using some! Hence the next recipe for the Bakehouse Blog!

Ingredients

200g self raising flour

pinch of salt

3 large bananas, mashed

150g caster sugar

1 egg

75g  butter, melted

Method.

1. Preheat the oven to 180 C. Place 12 paper baking cases in a muffin, or cupcake, tin.

2. Put the flour and salt in a bowl, then set aside.

3. Combine mashed bananas, sugar, egg and melted butter in a large bowl.

4. Fold in flour mixture, and mix until just smooth- don’t over mix.

5. Spoon evenly into baking cases in muffin tin.

6. Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.

These muffins will freeze well, but they also last for at least three days after baking too. I’m going to play with this recipe and add oats, cinnamon etc, and play about with reducing the amount of sugar too.

Experimenting with Lakeland's Agar Agar Panna Cotta

9th February 2014
by M-admin-bakehouse
agar agar, dessert, homemade, Lakeland, panna cotta, recipe, review, vanilla, , , , , , , , ,
For those who haven’t used or heard about it before, Agar Agar is a vegetarian gelatin substitute produced from a variety of seaweed vegetation. It can be used in a variety of dairy-free, vegetarian and vegan recipes as a stabilizing and thickening agent.
I have never used it before, heck I’ve barely used gelatin before, so it was time to have a play with new recipes. I decided on giving panna cotta a try. It was MUCH easier than I thought. This is the recipe I used: Panna Cotta 360ml full fat milk 120ml whipping cream 2 tsp agar agar powder 2-3 tsp vanilla bean paste Strawberry coulis (recipe further down) And the method: 1. Put the milk, cream, agar agar powder and vanilla bean paste into a pan. 2. Heat the mixture over a medium heat until the agar agar powder has fully dissolved, stirring occasionally. 3. Heat to boiling point and let it bubble for a minute or two, then remove from the heat. 4. Let it stand for about ten minutes, then pour into 4 ramekin dishes or bowls. 5. When cool, refrigerate for 2-3 hours until set. 6. To release the panna cotta, run around the edge of it with a silicone spatula or sharp knife, place a plate upside down on top of the dish, and turn the plate and dish upside down to transfer the panna cotta on to the plate.
7. Pour the coulis around the panna cotta and serve cold.
Strawberry coulis 125ml water 125g caster sugar 300g hulled and halves strawberries Method 1. Bring the water and caster sugar to the boil and stir, making sure the sugar is dissolved. 2. Add the strawberries and cook for 2-3 minutes or until the strawberries have softened. 3. Puree the mixture, and strain through a sieve. 4. Store the puree in the fridge for up to 2 days.
Looks yummy doesn’t it? I could just eat the bit on that spoon. You know…just to test it….
Mmmmmmmmm!!! A very easy recipe, but impressive- one that could be used to impress the in laws if the occasion required it! And here’s a sneak peek of experimenting with agar agar part 2!
Any guesses what I made this time?? You can buy agar agar from Lakeland here. I was given the agar agar product to use by Lakeland, but all views are my own. www.mariesbakehouse.co.uk www.facebook.com/MariesBakehouse  

Recipe for how to make sticky toffee pudding

31st July 2013
by M-admin-bakehouse
blog, cake, dessert, homemade, Manchester, maries's bakehouse, recipe, Urmston, , , , , , , , , ,
Ingredients you will need for the recipe
For the toffee pudding:
200g dried dates, stoned and chopped.
250ml black tea (not too strong)
½ tsp bicarbonate of soda
85g unsalted butter, softened
175g self-raising flour
1 tsp mixed spice
175g golden caster sugar
2 eggs, beaten
For the toffee sauce:
100g light muscovado sugar
100g unsalted butter
142ml carton double cream
What to do:
1. Heat the oven to 180C/fan 160C Put the dates and tea in a saucepan and bring to the boil. Cook for 3–4 minutes to soften the dates. Stir in the bicarbonate of soda.
2. Beat the butter and caster sugar together until pale and creamy, then beat in the egg, flour and mixed spice. Fold in the date mixture and pour into a buttered ovenproof dish or brownie tin. Bake for 30–35 minutes or until the top is just firm to touch.
3. Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a toffee colour. Cut the pudding into squares and serve with the warm sauce.
If you try the recipe, let me know how you got on!

How to make edible tortilla dessert bowls

9th July 2013
by M-admin-bakehouse
blog, dessert, easy, edible, Manchester, maries's bakehouse, pudding, Urmston, , , , , , , , ,
These are the simplest thing to make, super yummy , and give you a different way of presenting a dessert. You can make them savoury by omitting the sugar. You need about a tablespoon of butter, and a couple of teaspoons of sugar per tortilla. These are rough measurements, I didn’t measure exactly when I has making them, the method was a little rough and ready if I’m being honest. Preheat the oven to 160 degrees. Melt the butter in the microwave. Brush both sides of the tortilla with the melted butter, then sprinkle the sugar over the top. I used granulated sugar for some (for the children) and cinnamon sugar for the adults. If your tortillas are not very soft it may be an idea to soften them slightly in the microwave first as you need them to bend without ripping. Then shape the tortilla inside an oven proof bowl, or over the back of a ramekin, or other suitable bowl. Bake for about 8 minutes, but keep an eye on them as you don’t want them to burn. Take them out of the oven and let them cool as they are for about 5 minutes, then transfer to a wire rack to cool completely. Then they are ready to use.
 
The kids had their bowls filled with mint choc chip ice cream…..
And we had our cinnamon sugar ones with strawberries and cream. Yum 🙂 www.mariesbakehouse.co.uk www.facebook.com/MariesBakehouse