Category "recipe"

20th January 2016

Oaty Coconut Bars Recipe

by M-admin-bakehouse
bake, blog, coconut, easy, homemade, oats, recipe, , , , , , , , , ,

Recipe for The Most Delicious Oaty Coconut Bars Recipe

These are gorgeous. I mean, really tasty. Well, I guess if you don’t like oats or coconut you might want to pass, but if you do, you HAVE to try these. And as a bonus, they are really quick to make. AND, if you can’t wait for them to cool down, they’re also delicious warm. Just be careful not to eat them too soon. We don’t want any burnt mouths do we?!! And this isn’t just my own opinion. Nooooo. A few people have eaten these and think they’re yummy too. I bake for my classes. Some might say I use them as guinea pigs for my new bakes, but of course I wouldn’t agree with that! Well, kinda. But when they get yummy treats like this, they can’t really complain can they?? Let’s get to the important bit- the recipe. Ingredients 160g porridge oats 90g dessicated coconut 175g caster sugar 125g plain flour 2 heaped tablespoons golden syrup 150g butter/baking margarine (I used dairy free spread, use whatever you prefer) Method 1. Line an 8″ square tin with baking paper and heat the oven to 170 degrees. 2. Put the butter and golden syrup in a large saucepan and melt over a medium heat, stirring. Once melted, take off the heat. 3. Add all of the other ingredients to the melted butter mixture, and stir until fully combined. 4. Pour it into the prepared tin, and flatten it out so it is evenly spread in the tin. 5. Bake for 20 mins. 6. Cool in the tin for about 10 minutes, then transfer the bake in the baking paper to a cooling rack to fully cool (or scoff some while it’s still warm- but remember no burnt mouths!), then cut into 12 pieces. Simple as that. Ready in half an hour or so. Delicious. Let me know if you try them and what you think. Enjoy! oaty coconut bars named If you like this recipe you might also like Nutella Oat Cookies or Oaty Banana Bites or Anzac Biscuits are also pretty yummy.

4th October 2015

White chocolate oat cookies recipe

by M-admin-bakehouse
biscuits, cheshire, chocolate, cookies, Manchester, marie's bakehouse, recipe, Urmston, , , , , , , , ,

White Chocolate Oat Cookies.

Soft chewy chocolate cookies, but the recipe could be adapted to use whatever you have in the cupboard- an combination of chocolate, dried fruit, nuts. Makes 24. Ingredients: 110g butter, softened, or baking margarine 110g caster sugar 85g light soft brown sugar 1 egg 1 tsp vanilla extract 150g plain flour ½ tsp baking powder 180g porridge oats 200g white chocolate chips Method: 1. Preheat the oven to 170c fan oven or Gas Mark 5. 2. Line a 2 or 3 baking trays with non-stick baking paper. 3. Cream together the butter, caster sugar and light brown sugar. 4. Add the egg and vanilla extract and beat into the mixture. 5. Mix in the flour, baking powder and the oats. 6. Pour in the chocolate chips, or whatever you are using, and mix until well combined. 7. Roll into balls about 1 1/2″ diameter and place well spaced out on the tray. 8. Bake for about 10-12 minutes until they are just starting to turn golden. 9. Take out of the oven and leave to cool slightly and firm up a bit on the tray. 10. Transfer to a wire rack to completely cool. 11. Enjoy! If you make this recipe, let me know how you get on!

Coconut and Lime Cake Recipe

6th September 2015
by M-admin-bakehouse
blog, cake, recipe, , , , , , , , , , ,

coconut and lime cake

  Coconut and lime cake recipe INGREDIENTS For the cake 225g baking margarine or butter 225g caster sugar 2 limes, zest and juice 225g self raising flour 100g dessicated coconut 3 eggs For the syrup juice of one lime 100g sugar 100ml of water For the buttercream 125g butter 250g Key Lime Icing Sugar from Sugar and Crumbs (using this amount of the flavoured icing sugar will give a very strong flavour. If you don’t want it so intense, you could use half/half Key Lime/Regular icing sugar, and if you’d just like a hint of the flavour, you can replace a few tablespoons of 250g of regular icing sugar with the Key Lime flavoured one). METHOD 1. Pre-heat the oven to 180C/160C fan/gas 4. Grease and line 3 8″ round sandwich tins with baking paper. 2. Put all of the cake ingredients in a large bowl and beat until combined. 3. Pour into the prepared tins and bake for about 25-30 minutes until risen and golden. 4. While the cakes are cooking you can make the syrup. Add the ingredients in a small saucepan and heat gently, stirring while the sugar dissolves. Turn up the heat and boil for 5 minutes or so, then take off the heat and as it cools it will produce a syrup. 5. Check the cakes.  Insert a toothpick into the centre and if the sponge is baked through it’ll come out clean. 6. Brush the syrup over the top of each cake while it is hot in the tin. Don’t drown them, just a light brushing is enough. Coconut cake can be very crumbly, this helps it to keep it’s shape a bit more and intensifies the lime flavour too. 7. Leave for ten minutes in the tin then put onto a wire rack to cool properly. 8. Make the buttercream by beating the butter with an electric whisk for a few minutes, then add the icing sugar a dessert spoonful at a time and continue to beat until fully combined and fluffy. 9. Once the cakes have cooled completely, spread the buttercream on two cakes, and sandwich together to make a cake of three layers of cake and two of buttercream. If you have any buttercream left, you can spread another layer on top but this isn’t entirely necessary. Add sprinkles if you like. 10. Put the kettle on, cut yourself a slice and enjoy!      

Recipe for Nutella Oat Cookies

5th June 2015
by M-admin-bakehouse
blog, cheshire, homemade, Manchester, maries's bakehouse, recipe, Urmston, , , , , , , ,
nutella oat cookies While I was making the Fruit Muesli and Peanut Butter Cookies, I decided to try a chocolate based ones for the children, knowing that they will not touch dried fruit with a barge pole now- despite eating their own body weight in it when they were toddlers. So this is a simple recipe for Nutella Oat Cookies, same method as the other cookies. As an aside, I might try these with no added sugar, I’m not sure they need any added.

Ingredients

1/2 cup of nutella 1/8 cup of sugar 1 egg 1 & 1/4 cup of porridge oats Method 1. Mix the nutella and sugar together. (Warm the nutella a little first if you’re finding it a tough job). 2. Mix in the egg. 3. Stir in the  oats until fully combined. 4. Spoon on to a tray lined with baking paper. The quality I used made 12 balls, about golf ball size, or maybe slightly bigger. 5. Bake in the oven at 160 degrees for 8-10 minutes until slightly golden brown. 6. Leave on the tray to cool for about ten minutes, then transfer to a cooling rack. 7. And there you are- Nutella Oat Cookies. Simple 🙂 Enjoy!

Recipe for Fruit Muesli and Peanut Butter Cookies

24th February 2015
by M-admin-bakehouse
blog, cheshire, homemade, Manchester, maries's bakehouse, recipe, Urmston, , , , , , , , ,

fruit museli and peanut butter cookies

I love food and I love making it. I cannot get away from that fact. In order to try and counteract this a bit, I’m a) trying to up my exercise levels and b) trying out slightly healthily snacks and recipes at the moment. But I don’t want them to taste like rabbit food. Try as I might, muesli, even when laden with fruits does not float my boat. So I tried out this recipe today, based on one from the marvellous Feed Your Family For About £20 a Week facebook page, in order to use it up! I’ve used cup measurements, but don’t worry if you don’t have measuring cups. Either use a conversion table you can find using google, or just grab a teacup and stick to the same ratios. You might get a different amount of cookies than me, but the recipe will still work. So, here’s how you make Fruit Muesli and Peanut Butter Cookies.

Ingredients

1/2 cup of peanut butter (I used crunchy, but it would work with smooth too). 1/4 cup of sugar 1 egg 1 & 1/4 cup of fruit muesli (or you could use porridge oats and a selection of dried fruit) Method 1. Mix the peanut butter and sugar together. (Warm the peanut butter a little first if you’re finding it a tough job). 2. Mix in the egg. 3. Stir in the muesli/oat mixture until fully combined. 4. Spoon on to a tray lined with baking paper. The quality I used made 12 balls, about golf ball size, or maybe slightly bigger. 5. Bake in the oven at 160 degrees for 8-10 minutes until slightly golden brown. 6. Leave on the tray to cool for about ten minutes, then transfer to a cooling rack. Enjoy!

Recipe for Oaty Banana Bites

12th February 2015
by M-admin-bakehouse
biscuits, blog, chocolate, easy, recipe, , , , , , , , , , ,
 

Recipe for making Oaty Banana Bites

oaty banana bites

These are based on a recipe from the fb page Feed your family for about £20 a week.

They are ideal for breakfast on the go, or a sweet treat which is quite filling (well, it is when you’ve had three!!). You can leave out the chocolate, or substitute it for dried fruit of your choice.

Ingredients

Two large overripe bananas

Two cups of porridge oats

Five squares of chocolate (milk or white, or a mixture)

Method

1. Pour the oats into a bowl.

2. Cut the tops off the bananas and squeeze the insides into the bowl.

3. Chop the chocolate roughly into small pieces and add them to the bowl.

4. Mix thoroughly until all the ingredients are combined.

5. Roll into 12 balls of equal size.

6. Place them on a baking tray, with baking paper on it, with spaces in between. They won’t spread so you don’t need large spaces.

7. Put in the oven at 160 degrees for about 12-15 minutes. If you’d like more squidgy bites, leave for less time.

8. Leave to cool and then enjoy!

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 (part two) Making Marshmallows!

9th February 2014
by M-admin-bakehouse
agar agar, homemade, Lakeland, marshmallows, recipe, review, , , , , , , , , , ,
Well, after the success of the panna cotta recipe, I decided to give marshmallows a go! I’ve wanted to make these for ages, so this was the perfect excuse. Like the panna cotta, I thought it was going to be a difficult process and take a long time, but quite the opposite was true.
Homemade marshmallows are quite unlike ones that you buy in the shops. Soft, fluffy squidgy, melt-in-the-mouth clouds of sweet vanilla-y yumminess. I don’t think I’d describe shop bought ones in the same way!
So here’s the recipe:
Homemade marshmallows
3 egg whites (I used Two Chicks)
250g sugar
100ml water
1 tbsp. honey
1 tsp agar agar powder
1 tsp vanilla bean paste
icing sugar
pink food colouring
Method
1. In a small bowl, dissolve the agar agar powder in the water.
2. Pour this into a saucepan, with the sugar and honey and warm to a medium to high heat until the syrup mixture has reached 121 degrees.
3. Meanwhile, whisk the egg whites until they are firm.
4. Add the food colouring and the vanilla bean paste.
5. When the syrup is ready, pour it slowly into the egg whites and continue to whisk.
6. Line an 8″ x 8″ baking tin with parchment paper, and pour the marshmallow mixture in the prepared tin and use a spatula to spread it.
7. Allow it to dry for 10 hours. It’s usable after a couple of hours, but will firm up more if you leave it for longer.
8. Cut it into squares and roll in the icing sugar.
I found that it was better if I allowed the icing sugar to dry off a bit, and then rolled again in the icing sugar.
Looks yummy doesn’t it? I have to admit, it is quite sticky so if you were thinking of giving it as a gift, you might need to roll it in the sugar again, or even pack it in layers of sugared parchment paper. And if you think squares are a bit on the boring side, how about cutting shapes instead?
I know, almost too cute to eat right? Almost…. 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

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 Brioche and Nutella Pudding

10th September 2013
by M-admin-bakehouse
blog, cheshire, homemade, Manchester, maries's bakehouse, pudding, recipe, Urmston, , , , , , , , , , ,
This is a twist on bread and butter pudding which came about due to the need to use up a packet of brioche…..
What you need for this recipe:
25g butter
6 individual brioche rolls, sliced
350ml whole milk
50ml double cream
2 eggs
25g sugar
6 tbsps Nutella
25g chocolate chips
What to do:
  • Grease a 1 litre pie dish with butter.
 
  • Slice the brioche and spreas the nutella on each slice.
 
  • Arrange a layer of brioche (about half of the slices), chocolate side up, in the bottom of the dish, then sprinkle half on the chocolate chips over the top. Add another layer of the brioche.
 
  • Gently warm the milk and cream in a pan over a low heat to scalding point. Don’t let it boil.
 
  • Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
 
  • Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
 
  • Pour the custard over the prepared bread layers and sprinkle with the other half of the chocolate chips and the remaining sugar and leave to stand for 30 minutes.
 
  • Preheat the oven to 180 degrees.
 
  • Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.