Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Bakedin Review: Sticky toffee drip cake!

Bakedin Review: Sticky toffee drip cake!



Since moving house I've become even fonder of baking, throughout October I did a variety of Halloween posts and with Christmas on the horizon expect the posts to keep coming. A little while back I was offered the chance to review a baking subscription box called Bakedin, which each month you are sent a new recipe out to try. The recipe includes ingredients which are already weighed out for you, and any additional extras such as baking paper or measuring tools are included. You just need to add the fresh ingredients on top. Each bag of product is labelled to follow each of the steps which are contained within the leaflet in the box. The recipes are developed by Michel Roux who is one of the worlds finest pastry chefs, which makes the whole concept even more exciting. If you're looking to sign up to Bakedin, if you subscribe here and then use the code 'OLIVIAJADE299' you can get your first box for only £2.99. My first impressions when the box arrived was how neatly packaged it was as I've noticed a lot of companies using excess packaging lately, so I was glad to see this was just right. I saw the recipe card and was drooling at what my kitchen adventure was going to entail. For the Sticky toffee drip cake, the additional ingredients needed alongside were butter, double cream and eggs. 


Having the step by step leaflet in front of me was super helpful as I knew which bag to use and the timings. The first thing I was greeted with was bag 1, which was full of dates and I had to heat them in a ban and then let them boil. As someone who has no idea about using fruit within food, I was a little confused about what sort of consistency the dates should end up like. I did find the picture on this step a bit hard to understand how it was supposed to look at this point so I just went for it. The rest of the creating of the cake I found it easier to follow the card. Adding the rest of the ingredients (sugar and eggs) to the dates and after stirring this, I then went on to fold in the flour. Once this was done it made a nice golden mixture which was then poured equally into 2 cake tins. I popped the tins into the oven for about 18 minutes before they needed to come out. I know the recipe said about 25 minutes but mine were done way before that. I used the stick provided to poke into each of the sponges to make sure they come out clean which they did yay.  

Sticky toffee drip cake

I then took out the cakes and left them to cool on the side, before a few hours later creating the butter icing. Which was simply just butter, icing sugar and a tiny amount of milk. Once whisked together I covered one of my cakes in icing before sandwiching the second one on top and then covering the top and the sides with the icing. I struggle a lot with precision so I did find it hard to make this look 'perfect' once I was happy enough with the result I popped the cake in the fridge overnight for the butter icing to set. You don't have to do this, however, as it was quite late I thought it made sense to do so.  

Sticky toffee drip cake

In the morning I took the cake out of the fridge and it was time for the final step, making the toffee! This was the part I was most excited about throughout the process but also slightly scared as I have tried to make it before and it turned into a mess. For the toffee sauce, we added butter, double cream and demerara sugar and put it on the stove in a heavy duty pan. I continually stirred until it gave the texture of the sauce I was looking for. Then I poured the sauce into a jug and let it cool for a while, before pouring it all over the cake and watching it drip down the sides, it looked so divine. For someone who doesn't really know that much about making cakes, I was pleasantly surprised at how great the cake turned out! Plus my friends and boyfriend loved it too. 

Sticky toffee drip cake
Sticky toffee drip cake

I found my first Bakedin box a success, it has provided me with a recipe I never previously would have thought to make and I also now know how to make toffee sauce. The step by step guide made it easy to create the product compared to a normal recipe. The box already has the ingredients weighed out is great for those also who don't have scales. It even comes with a guide for how much butter to use. Thank you to the Bakedin team for providing me with this box and it was great fun to get creative!

Would you subscribe to Bakedin?  

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Olivia Jade
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Tips for creating the best chocolate apples.

Tips for creating the best chocolate apples.




Chocolate apples are one of my favourite treats around Halloween. Not only are they easy to make, but they're also cheap to make too. Oh, and they taste pretty good. I have to admit, it does ease some of the guilt of all of the Halloween treats everywhere, knowing under the chocolate is an apple. I decided to share my tips for creating the best chocolate apples, as last year it took me two attempts to make the 'perfect' chocolate apple. So I thought I'd share with some tips I've picked up along the way and hope you enjoy making some of your own chocolate apples. 

*Any toppings go, with chocolate apples the world is your oyster, you can cover them in pretty much anything and everything you want. I went for a lot of honeycomb bites this, mini marshmallows are good and we even decided to put some chilli in the chocolate for one them. Dependant on who you are making them for you can vary the toppings. I decided to go for a spooky theme this year instead of a more colourful theme like last year. 

*Roll them in chocolate instead of pouring it on top, it tends to give a better coverage, as last year I tried to spoon the chocolate on and it was just a mess, don't even get me started on my attempt of caramel apples.


*Use lollipop sticks instead of the cake pop sticks, as they're so much cheaper and you can get a variety of colours making them even more fun.

*You have to be quick when making chocolate apples, as they set quite quickly. It is important to let them set a little once you've put the chocolate on them whilst doing the others, but get the toppings on as much as you can do before they set. 

*Pick the 'right' type of apple, I've tried these with other apples and none of them compares to Granny Smith, in my opinion, I think it's because they're so bitter, they compliment the chocolate. 

*Be creative with it, I would say that making chocolate apples perfect isn't something you need to do, so it's great to have fun with and chuck whatever you want over the top of them.


Do you like chocolate apples? 
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Olivia Jade
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Creepy Cauldron Chocolates

Creepy Cauldron Chocolates


Creepy Cauldron Chocolates

If you hadn't already guessed from the amount of Halloween posts that are currently going up on my blog, I am madly in love with Halloween. It is one of my favourite holidays as I feel like you get to be the most creative, plus the creepy decor you can buy, to me is a dream. The first inspiration I had this year was to head on to eBay to see what items I could buy, this was the 1st week in September so I had plenty of time for the stuff to come. The first thing that arrived was the tray (find similar here) to make these amazing chocolates in. I'm pretty sure the mould is for cake as it is quite deep but I decided to go for it. For those of you in the UK, I'd recommend going to Hobbycraft before making these as you can get the candy melts you need to make for this. As well as a variety of things to put inside of the chocolates. If you want to make these into chocolate lollypops, I know you can get some sticks from Hobbycraft which will be able to hold the weight of these. 

Creepy Cauldron Chocolates

I first purchased some orange and black candy melts ready to make a range of chocolates, for those of you who are wondering what candy melts taste like, I'd go with a mix of icing and white chocolate and they taste very sweet. I decided to make some of them one colour and towards the end of making them, I got a little braver and attempted to make patterns in them. These are one of the easiest Halloween recipes to make, all you need is some microwave safe bowls, candy melts and the moulds. I decided to put a variety of sprinkles within mine as well as edible eyes, but really you can put whatever you want in them. I am tempted to try to make some caramel ones. The only thing with candy melts is that they set very quickly so you need to work fast. I'd recommend only melting one lot of colour at a time and in smaller amounts and then make more if needs be. These took around 2 hours in my fridge to set, and by set I mean solid. With the mould, I purchased as it is silicone it made peeling out the chocolates so much easier for me and none of them broke yay! I think these would be a great gift for anyone who is going to a Halloween party/hosting one as they're fun and creative and pretty cheap to make too. 

Creepy Cauldron Chocolates

Creepy Cauldron Chocolates

What are your thoughts on these chocolates? 

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Olivia Jade
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EASY Halloween Bat-tastic Bark

EASY Halloween Bat-tastic Bark



It's October, so I finally feel like it's socially acceptable to share all of the Halloween content I've been working on. The best time of year for my blog as I am so into Halloween and Christmas and it gives me so much more motivation to write content. It was a tough one to start off on, as I have so many ideas I wanted to share. I decided to share with you one of my favourite Halloween creations. Bat-tastic Bark, for those of you who don't know what bark is, it's essentially a chocolate slab, which starts by melting down some chocolate or in my case I used Candy Melts which are from Hobbycraft. The reason I use candy melts as opposed to chocolate is the colours as they're so bright and fun. They do taste a lot sweeter than normal chocolate, so if this isn't your thing, stick to normal chocolate. I then spread my candy melts out onto a baking tray which is covered with parchment paper, I like to use a variety of different colours to add to the effect, so I do like to put the colours on the tray in sections and then complete each section, before starting on the next. After applying the first few, I like to blend the colours together too as it looks ace.


 Once the chocolate is spread out and you are happy with this, cover it in whatever takes your fancy. I purchased a variety of sprinkles, candy eyes and other edible Halloween items. You can purchase so many things to top it, my favourites place to get inspiration from is The Cake Decorating Company, you can view what they have to offer here. You have to be quick with this step though, especially with candy melts as they dry fast. I am glad that this bark looks better when it is messier as it adds more to the effect. Let this set in the fridge, with candy melts it only needs around 20-30 minutes to set. Once this has set, you can break this into pieces, I like to use a knife to cut it up into pieces, but you can break it apart with your hands and that is it! It's such a simple recipe, but can be super effective and great if you're hosting a party as there is plenty go around. I also created a variety of Halloween themed baking recipes in previous years including bark.

Halloween Bark photo


What is your favourite Halloween treat to make?

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Olivia Jade
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Roasted Veg with Halloumi Recipe.

Roasted Veg with Halloumi Recipe.


Roasted Veg and Halloumi

For those of you who know me well, will know I've recently been following Slimming World. Which is miles apart from the takeaway fulled diet I have been living off for the last two years. Don't get me wrong, I am still a massive takeaway fiend, but I am trying to turn my favourite takeaways into things I can create at home. As well as exploring a whole new world of recipes, I have created some really amazing things as well as learning brand new cooking skills. I was recently contacted by the Bacofoil who asked if I was interested in creating a yummy (and healthy) recipe using some of their foil to cook it on. For those of you on Slimming World probably live with a bottle of fry light in hand, however I've never thought of putting things on foil, until now! So the recipe I am creating today is Roasted Veg with Halloumi which I believe is syn free as long as fry light is used instead of oil and 35g of Halloumi is used for your healthy A choice. For those of you who are not following slimming world you are able to follow the recipe down to a T. I would recommend this recipe for an easy to make dinner, with tons of speed food for us Slimming World guys!

Bacofoil
Ingredients:
Bacofoil Non-Stick Kitchen Foil
1 x large red onion, peeled and cut into wedges
1 x yellow pepper, cut into chunks
1 x red pepper, cut into chunks
2 x medium courgettes, sliced
1-2tsp olive oil (Or Fry light)
8-10 cherry tomatoes
1 x clove garlic, crushed
1 x pack Halloumi cheese, cut into about 9 slices (35g HEA for Slimming World)
1tbs pine nuts (optional)
Black pepper (optional)

For the dressing:
2tbs passata
1tbs extra virgin olive oil (Leave this out for Slimming world or syn it)
2-3tsp red wine vinegar
Small handful fresh mint leaves
Few fresh parsley or oregano leaves
Crusty bread, to serve (optional)

Bacofoil
Method:
  1. Preheat the oven to 170ºC fan/190ºC conventional/gas mark 5
  2. Loosely line a large shallow oven tray with a large piece of Bacofoil Non-Stick Foil – remember to always place food on the dull side - and place the pieces of onion, pepper and courgette onto it. Drizzle with 1-2 tsp olive oil (fry light for us on Slimming World) and gently toss together using clean hands. Roast in the oven for 20 minutes until the vegetables are just starting to turn brown round the edges.
  3. Meanwhile make the dressing. Mix the passata, extra virgin olive oil (skip this step again for Slimming World) and red wine vinegar in a small bowl. Chop the herbs, reserving a few whole mint leaves for garnish, and stir in to the dressing
  4. Remove the vegetables from the oven and add the cherry tomatoes and garlic. Season with a little pepper and carefully mix in. Scatter over the pine nuts (optional)
  5. Arrange the slices of halloumi over the top and return to the oven for a further 10 minutes. Alternatively place under the grill for a couple of minutes
  6. Drizzle with the dressing and scatter over the remaining mint leaves. Serve with some crusty bread.

Vegetables
I would totally recommend using Bacofoil to create other recipes, nothing stuck to the foil and it was so much easier to clean the trays with virtually no mess on them. Also a create alternative to using fry light on things like trays. Will be creating my chips and this yummy recipe again!

Have you ever created this recipe? 

*Collaborative post 

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Olivia Jade
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Easy Ginger Sponge Pudding Recipe!

Easy Ginger Sponge Pudding Recipe!



It's Thursday guys, which means it is almost the weekend woohoo! Today I am bringing you a recipe even I can make (the girl who manages to burn a pasta bake) and all you need is a few simple ingredients most of which you probably have laying around the house and a microwave. The recipe is for a gorgeous ginger sponge pudding, which was inspired by the video below:


You can follow the video above for a step by step guide on how to make the ginger sponge pudding or check it out via the recipe here on The Ideas Kitchen. The great thing about their website is for the recipes you can change the amount of people you want to create a recipe before and it gives you the exact amounts. 


Before baking my ginger sponge pudding, I took a quick trip to ASDA and purchased all of the ingredients (which are pictured above) for all of the ingredients the total was around £10. Most of the ingredients will keep so you are able to create this on multiple occasions as the recipe doesn't actually use that much of what is bought. The recipe is super easy to make and I think it took me around 10 minutes to prepare, 15 minutes cooking time, a couple minutes to cool and then pour on the custard and you're done. The only thing I changed from the recipe was I purchased cream and grated orange on top as I am not a massive custard fan and this is what the recipes suggests serving it with, oops.

Overall I am pretty impressed with how easy these were to create and actually turned out tasting pretty amazing and are a pretty quick and simple dessert to whip up (ha ha, get it?) if you're having guests over or even just fancy making a quick pudding after your evening meal.

Next I NEED to try The Ideas Kitchens stuffed peppers as they look INSANE.

I hope you enjoyed a little bit of a different post from me today, let me know if you want more food related posts, because I am totally okay with more baking!

*Collaborative post 
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Olivia Jade
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