Category "easy"

How to make simple sugarpaste leaves

14th April 2015
by M-admin-bakehouse
blog, cheshire, decorating, easy, Manchester, marie's bakehouse, tutorial, Urmston, , , , , , , , , , , , ,

This technique is one I use when making lots of simple sugarpaste leaves when modelling a small tree or plant, when leaf cutters are too large. It’s one I’ve used on lots of cakes, but here’s a picture of the way I used it a couple of different ways on the cake which won me a gold a few years ago at Cake International 🙂
Sugarpaste leaves

And this is how you make them!

1. Roll a small piece of green sugarpaste into a smooth ball.
2. Roll the ball into a sausage shape, making sure it is not too thin.
3. Using the end of a paintbrush press into the sausage shape as shown in the picture.
4. Pinch the paste at either end. The leaf is made!

You can follow Marie on facebook and instagram to see the latest makes.

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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!

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Recipe for how to make Coconut and Cranberry Slices

6th August 2013
by M-admin-bakehouse
1 comment
blog, cake, easy, homemade, Manchester, maries's bakehouse, recipe, Urmston, , , , , , , , ,
.
These are truly yummy, and VERY easy to make.
 
This recipe uses a very easy, foolproof method of baking. And it’s really easy to follow. And you don’t need to remember any measurements, because you weigh your eggs, and then use the same amount of butter (or baking margarine), sugar, and self raising flour.
 
For a 8″ x 8″ tray, I used 6 eggs, which is about 360g give or take, depending on the size and weight of your eggs. It doesn’t matter if yours are over or under that weight, as long as you weigh the same amount of sugar, butter/baking margarine, and self raising flour it will still work.
 
So, for this recipe I used:
360g baking margarine
360g caster sugar
6 eggs
2 teaspoons of coconut flavouring
360g self raising flour
60 g dried cranberries
a sprinkling of sweetened coconut.
 
And before I go any further, let me introduce you to the flavouring. I know this is the second time I’ve recommended a product from Sweet Success, but I’m not on commission honestly!! I added some flavourings to one of my orders to give them a whirl and so far I’m impressed. So here they are:

I used the raspberry one in a milk chocolate fudge for Father’s Day which went down very well, and the coconut one was used in this recipe. It just gives the flavours you are using an extra ‘pop’.
So, back to the recipe.
1. Beat together the baking margarine and the sugar.
2. Add the eggs one at a time and beat into the mixture.
3. Add 2 teaspoons of coconut flavouring and beat.
4. Sieve in the flour and beat into the mixture again. At this stage if the mixture is not dropping consistency (it doesn’t ‘drop’ easily off the spoon) add a splash of milk and beat that in until fully combined.
5. Add 60g cranberries and fold into the mixture.
6. Pour it into the prepared 8″ x 8″ tin. For this recipe I used my silicone one, which doesn’t need lining, but if you are using a tin, I’d line it with greaseproof paper before you add the mixture.
7. Bake at 160 degrees for 20 minutes, then take out of the oven and quickly sprinkle the coconut over the top and return to the oven for a further 10 minutes. Keep your eye on it, it might only need 5 minutes.
8. Let it cool in the tin for about 15 minutes, and then take out to cool fully on a wire rack.
9. Enjoy with a cup of tea!
If you do have a go at baking this, do let me know how you get on 🙂

www.mariesbakehouse.co.uk
www.facebook.com/MariesBakehouse

 

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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

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How to make chocolate brownie cookies

2nd July 2013
by M-admin-bakehouse
1 comment
biscuits, blog, cake, chocolate, cookies, easy, Manchester, maries's bakehouse, Urmston, , , , , , , , , , ,

These little beauties are gorgeous!! They’ve come about because one of the lovely ladies who attends my classes is dairy free. I like to bake for the students at my classes, so was looking for a dairy free recipe. I found a recipe I liked, but tweaked it a bit and now I’m going to share it with you! Be prepared- the dough needs to chill for AT LEAST 4 hours, overnight is even better. So if you want to make these cookies you have to be patient!

Ingredients (makes 32-36 cookies)
85g cocoa powder
400g caster sugar
125ml vegetable oil
4 eggs         
250g plain flour            
2 teaspoons baking powder            
a pinch of salt
60g icing sugar
What to do:
1. In a bowl, mix together the cocoa, caster sugar and vegetable oil. Beat in eggs one at a time. Add the flour, baking powder and salt and mix until fully combined. Cover dough, and chill for at least 4 hours.
2. Preheat oven to 180 C / Gas mark 4. Line baking trays with parchment. Roll dough into 2.5cm balls. Coat each ball in icing sugar before placing onto prepared trays. (Easiest way to do this is put the icing sugar in a bowl and roll the dough around inside it). I used 3 baking trays with 12 per tray. I won’t lie to you- this is a sticky job. You might have to wash your hands a few times whilst doing this step. But ‘stick’ with it, they’re worth it.
3. Bake in preheated oven for 10 minutes. Let stand on the baking tray for about 5 minutes before transferring to wire racks to cool.
4. Enjoy!!
At the time of writing I still have some from the first batch we made (we have made another batch since that went into school for the teachers!) and four days on they are still very yummy. 
Let me know if you make them and what you think.
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How to make Skinny Chunky Monkey Cookies

18th June 2013
by M-admin-bakehouse
biscuits, blog, cookies, easy, Manchester, maries's bakehouse, Urmston, , , , , , ,

Ok, so the jury is still out on these. I have to be honest with you, I can’t make my mind up whether I like them or not. The reason I chose to make them was to do with my quest to find yummy tasting treats that don’t pile on the pounds. And this recipe boasted that these are under 50 calories each. Worth a try I thought. So I made them, and took them along to a class I was running, and my family and friends have tried them too. And I think it’s fair to say we’re split 50/50 into those that like them and those that don’t. So you might just have to try them for yourself!  The original recipe I found was here.

Ingredients you will need:
3 ripe bananas mashes
20g oats
100g peanut butter (I used lower fat)
30g cocoa powder
100g unsweetened apple sauce
1 tsp vanilla extract
What you need to do:
1. Put all the ingredients in a bowl.
2. Mix them together until fully combined, then let it stand for 20 minutes.
3. Drop heaped teaspoons of the mixture onto ungreased baking paper on cookie trays.
4. Bake for 10-12 minutes at 170 degrees.

And this is what they’ll look like when they’re baked. Excuse the watery picture, it was very sunny in my kitchen when I took this picture!
And there you have it. Easy peasy to make, I’ll leave the taste testing up to you and you can tell me what you think.

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How to make goats cheese, strawberry and honey crostini

11th June 2013
by M-admin-bakehouse
baker, blog, cheshire, easy, edible, marie's bakehouse, recipe, Urmston, , , , , , , , , ,
After spending a week on a French Cake Break with Rhu Strand from Pimp my Cake with Mama Rhu, and being treated to the most amazing cooking, I took inspiration from one of the local delicacies that we were treated to and added a bit of a twist. The results, I can assured you, are amazeballs!
Ingredients you will need:
(this is what I used, you might choose slightly different quantities)
1 part baked French baguette
1 block of Sainsbury’s Taste the Difference, Kidderton Ash Goats’ Cheese, thinly sliced
About 7/8 strawberries, depending on their size, thinly sliced
A drizzle of Sainsbury’s runny honey
About 5 fresh basil leaves, torn
What to do:
1. Slice the baguette into around 15 slices.
2. Place them on a baking tray and bake at 180 degrees for 5 minutes.
3. Transfer to a grill, and place a thin slice of goats cheese on the toasted bread, followed by one or two slices of strawberries.
4. Place under the grill for a few minutes until the cheese starts to melt.
5. Transfer to a serving dish and while still warm, drizzle honey over the crostini.
6. Sprinkle the torn basil leaves over the top, and serve.
An easy peasy, whipped up in under ten minutes treat 🙂

 

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