Tropical Train Muffins

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I couldn’t resist the train muffin tray I saw in a vibrant flourescent green sitting up on the top shelf by itself! My little one loves trains and loves me baking for him so this would be a double whammy of excitement!

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I decided to make these muffins for children/toddlers so the sugar has been reduced drastically. But still sweet especially with the juicy pineapple chunks. I wanted to add banana for more of a tropical feel but had run out, so maybe next time!

The train came out really well and it was so exciting to line it up and see the excitement on my 3 year old’s face! He insisted that he wanted to give some to his cousin brother..so I wrapped three compartments up and he was ecstatic sharing!

The flavours have been dimmed down a little for the kids and I will be making some more muffins for us adults very soon, so you don’t feel left out! Have a beautiful Sunday, much love D x

INGREDIENTS

250g plain flour
120g small pineapple chunks
40g dessicated coconut
55g soft brown sugar
25g caster sugar
1½ tsp baking powder
½ tsp ground cinnamon
1 large free range egg beaten
170ml milk
80ml sunflower/vegetable oil

METHOD

Preheat oven to 180°c/gas mark 4

• Add all the ingredients into a large mixing bowl apart from the pineapple chunks and combine with a wooden spoon or in a mixer

• Fold the pineapple in and then fill the train moulded muffin tray

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• Put the silicon tray on a metal baking tray and place into the oven to bake for 30-35 minutes. Until the tops are crisp and golden

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• Let the train muffins cool down and then slowly ease them out of the tray. You will have to slice off the raised muffin tops in order for the train to sit properly on a surface

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Arrange the muffin train and we’re off on our tropical adventure!

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Shivaay Delights…Sharing Super Blogs!

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I want to show my appreciation to my fellow foodie blogger friends,  for all the support and love they give to me on a regular basis.  Awards are lovely but I really wanted to show off individual creations from these wonderful cooks.  So today starts the first of many Sharing Super Blogs posts and fantastic food creations…

I start off with Prudy from Butter, Basil and Breadcrumbs…a beautiful person and an amazing cook.  She has a variety of foods that she posts and her skills are endless.  A beautiful lay out of her blog, especially the characterized cook busy in the kitchen entices you to come back and see what more Prudy has been cooking and baking away.  I particularly love this recipe that I saw this week from Prudy…

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Looks so delish…I posted it on my Facebook page and so many people have loved it too…Strawberry Banana & Cheesecake Splits…Thanks for always being there Prudy…x

The pretty Lillian over @ Sugar and Cinnamon is a very talented pattisier who not only tries to make healthy versions of her favorite desserts but tries her hand at Vegan recipes plus she herself is lactose intolerant.  This doesn’t stop her.  Lillian never fails to amaze me with the range and variety of desserts she creates and posts.  I like Sugar and Cinnamon and you can see that in my recipes but I love Lillian’s “Sugar and Cinnamon” blog!

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A stunning picture showcasing Lillian’s Chocolate & Coconut Tarts.  How can you resist them???

Next is amazing Amruta..who is over @ Minty Chai…love the blog name, as I love mint and can’t do without my chai! In her own words “Cooking and baking is my favorite way to unwind and photography is a hobby I developed as I travelled around and wanted to capture the world from my perspective.” And boy does she capture it well. You must see her outstanding photography…here is just a snippet

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This extremely elegant Fig And Mascarpone Tart had me at the fact that the figs are homegrown! Wow…How I would love to grow such exquisite fruit…The flavour combination is superb and I for one can’t wait to make it!

I have recently started following the lovely Farianti over @ Simple Delights..I absolutely adore her simple style of cooking and the delights she creates are too good not to be shared. You all know my love for Nutella, so when I saw this Nutella Filled French Toast recipe…my mouth was watering just by looking at the pictures

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Follow Farianti and you will be introduced to delightful recipes and such a kind person. Thank you for your support for Shivaay Delights!

So here you have my Fab Four for the week and I will be back next week with some more incredible fellow blogger friends that I wish to show off and thank!
Have yourselves an exciting Easter break, much love D x

My Not So Funfetti Cake For Easter

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It’s Good Friday and I bring you a lemon butter cream topped cake with white pearls. The other element of the coloured balls within the sponge dissolved into the soft batter whilst being baked! So no “Fun-fetti“ effect 😦 But I achieved a crumbly soft sponge with an extremely pretty butter cream topping, so I was happy 🙂 *Lesson for next time…buy really good quality coloured sprinkle balls!

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I hope you are all having a relaxing Easter break, ours was packed with fun at the farm. Which we thoroughly enjoyed in this lovely Spring weather and the countryside air has re-energized me! Enjoy lots of food and eat as much chocolate as your heart desires. Happy Easter to you all! I will see you very soon…
Much love D x

INGREDIENTS
For the cake

130g butter softened
150g caster sugar
2 large free range eggs
Zest of 1 lemon
1/4 tsp vanilla essence
175g self raising flour
1/2 cup coloured sprinkles
4 tbsp milk

Lemon butter cream topping
100g butter very soft
Juice of one lemon
1/2 tsp lemon extract
3-4 cups icing sugar

METHOD

● Preheat oven to 180°c, grease and line a long loaf tin

● Cream the butter and sugar in a mixing bowl or food processor, add the zest and vanilla extract..combine well

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● Fold in the flour, stir in the milk. Throw in the coloured sprinkles and mix

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● Empty the batter out into the greased loaf tin and bake for 35-45 minutes…or until a skewer comes out clean when poked

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● Leave to cool in the tin. Meanwhile get your butter cream ready

● In a food processor, whizz the softened butter with the lemon juice, extract and 2 cups of icing sugar. Once all creamy, gradually add the rest of the icing sugar. Taste and adjust accordingly so that it spreads well when topping the cake

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● Using a spatula, dollop the butter cream onto the cooled cake. Use a fork and make swirly wave patterns for effect

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● Carefully place pearl ice balls onto the butter cream for the added finish

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Entering into the Pink Whisk and Two little fleas baking competition

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Toffee Apple Cake With Vanilla Cream

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When I was younger,  I always left the toffees in the assortment sweet tin behind. They didn’t appeal to me at all, maybe the overall stickiness!  The only toffee thing I liked, was toffee apples!  An apple completely coated in crisp sugared hard caramel more than toffee but the sweet and sharp flavours always appealed to me!

As I grew older, I started to like toffee ice cream and now I eat all the toffees in the sweet tin first!  I have always wanted to make a toffee cake but was not sure how to capture that flavour, that slightly burnt sugar taste.

I was casually walking along the shopping isle and came across this…

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I had to try it! And boy am I glad I did.  The resulting cakes! Yes cakes!! I got 2 out of this small packet!  It tasted sooo good, had a very much homemade texture and was extremely moist especially with my addition of apple.  Simple yet delicious and we thoroughly enjoyed it!

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I do have a favour to ask!  If anyone has a great toffee cake recipe from scratch please feel free to link it to this post or to message me the link or recipe.  I would love to make one and will post it up in your name!  Thank you in advance!
Have a wonderful weekend! Much love D x

INGREDIENTS

1packet toffee cake flour mix
1 red apple grated with skin
150ml single cream
1 tbsp granulated sugar
¼ tsp vanilla extract

METHOD

• Preheat oven to 180°c, grease and line two sandwich cake tins or one 20 cm large cake tin

• Prepare the batter according to the toffee cake packet.  In my case I had to add water and oil

• Fold the grated apple into the batter

• I used two tins so divided the mixture equally.  Place the cake to bake for 30-35 minutes or until a skewer comes out clean

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• In the meantime,  in a large bowl, pour in the cream, sugar and vanilla.  Whisk cream until it becomes thick and frothy

• Once cake is done, slice up into pieces and serve with the vanilla cream

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Joining my lovely friend Angie at The Novice Gardener for today’s Fiesta Friday!

Blueberry & Lemon Loaf Cake

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So I had baked a cake last week but fancied a little more! Not too rich just purely a delightful treat to go with a nice cup of afternoon tea. What better than lemon and blueberries to pick you up with sweet and sour notes running through.
A very quick loaf cake to bake without any fuss but with ultimate flavour! Tasted also a little like a Madeira cake but with a lemony hint!

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My little one supervised the whole process today and helped grease and line the tin! Which I think made it even sweeter and more special! His response was when he first had a mouthful, “Mummy this cake is yummy!”, so it must be! As 3 year olds especially mine don’t lie! Lol 😉

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Hope you enjoy it as much as we did! Much love and light D x

INGREDIENTS

150g blueberries
175g self raising flour
Pinch of salt
160g granulated sugar
125g unsalted butter softened
2 large eggs
Zest of 1 lemon
½ tsp lemon extract
5 tbsp milk

METHOD

• Preheat oven to 180°c/350°f and line and grease a loaf tin

• Cream the butter and sugar together in a large mixing bowl or food processor, until it looks a little like grainy melted vanilla ice cream

• Beat in the eggs and combine well. Add the lemon zest and extract, stir well

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• Throw in the salt, fold in the flour and pour in the milk. Mix gently

• Spread out half of the batter in the tin, scatter the blueberries (dusted with a little flour) over it and then cover with the rest of the batter

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• Place in the oven and bake for 40-45 minutes or until a skewer comes out clean

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• Let it cool in the tin and then dust with icing sugar

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Come visit and “like” to follow me at Shivaay Delights share your recipes and see lots of tips! 🙂

A Savoury Cake For Christmas

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Yesterday I had an appointment at my Dentist to have a wisdom tooth taken out! Ouch!!! I’m ok, but can’t wait to eat again normally. Though my Mum as lovely and considerate as she always is! Made me this wonderful sour spiced savoury cake. So fluffy and soft that I was able to enjoy it!

Known as Handvo it is a baked dish with various lentil and rice flours, sesame seeds and spices. A traditional Gujarati recipe allows for it to ferment for a few hours but this particular recipe, is my Mum’s very own instant handvo mix. She makes it frequently and very often takes it over to friends and family. Everyone who eats it always asks for this gorgeous recipe, so I took the chance to share this with everyone!

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I definitely get my love of food and cooking from both my parents but my Mum has a knack to distinguish flavours from dishes she may eat at a restaurant and very much replicates it at home. You can see her mind ticking as she is tasting various dishes and her amazing palette is taking it all in. This way I have always had a variety of different foods that our Mum has brought us up on. I now too am able to do the same for my family! Thanks Mum for all that you do! Love you xxxx

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INGREDIENTS

2 cups coarse semolina
2 tbsp wheatflour
2 tbsp rice flour
2 tbsp yellow corn flour
2 tbsp gram flour
½ cup sunflower oil
1 cup sour natural yoghurt
½ cup frozen peas
¾ cup frozen sweetcorn
Handful of chopped fenugreek leaves
1 medium potato grated
1 medium onion grated
1 courgette grated
1 green chilli finely sliced
2 cloves garlic crushed
1½ tsp grated ginger
1½ tsp salt or to taste
3 tbsp Eno fruit salt
Sesame seeds

METHOD

• Preheat oven to 180°c/350°f and lightly grease a deep rectangular oven dish (lasagne dish)

• In a large mixing bowl combine all the different flours, add all the other ingredients apart from the eno and stir as you go along. Ensuring all is mixed well

• Add in the eno and a little water to form a drop like consistency, mix quickly and transfer into a greased deep rectangular oven dish, sprinkle with a handful of sesame seeds

• Place in the oven for 40-50 minutes or until top is nice and golden and when poked the skewer comes out clean

• Leave to cool in the dish and after 10 minutes slice up into chunks

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Coconut & Carrot Slices

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I’m having a continuous coconut craving at the moment! As you would have seen previously I topped my granola bars with the delightful dessicated stuff!

This morning I made a South Indian spicy ginger, coconut chutney and this afternoon I made these coconut & carrot slices!

I’ve gone coconut mad but it’s ok~

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So I’m enjoying it very much! 🙂

This recipe is from Jane Hornby who is a fantastic baker and I just love her baked goodies

I altered the recipe by using dark muscovado sugar than light as suggested. I wanted a more caramel taste to accompany the toasty coconut. So you  will see mine are more brown than Jane’s version

This moreish recipe can be found @

http://www.bbcgoodfood.com/recipes/11268/coconut-carrot-slices

Enjoy! And go coconut crazy!  It’s good for you x

Victorious Victoria Sponge!

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The Victoria sponge was named after Queen Victoria who favoured a slice of cake with her afternoon tea. A British classic! Simply delightful and effortless to make, a delicate soft airy sponge cake recipe that you can adapt by adding other ingredients to make it more extravagant!

One of my family’s favourites. Especially my Dad! Who loves eating the sponge warm! Treat yourself this weekend with a Victoria sponge, enjoy! Much love D xxxx

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INGREDIENTS

220g self raising flour
175g caster sugar
175g butter or butter spread
3 large eggs
2 level tsp baking powder
½ tsp vanilla extract
3 tbsp milk
4 tbsp warmed strawberry/raspberry seedless jam
Icing sugar for dusting

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METHOD

• Preheat oven to 180°c/350°f. Grease and line two 20cm diameter sandwich tins.

• Add all the ingredients together in a mixing bowl or mixer. Stir well until all the ingredients are combined. The batter should have a easy slip off the spoon consistency. If not then add a little more milk

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• Divide the batter between the two tins

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and bake on the same shelf for 20-25 minutes until golden brown and the sponge springs back to the touch

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• Remove sponges carefully and place on a cooling rack

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• Once cool spread the jam on one of the cakes and then sandwich together

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Finish off with a dusting of icing sugar

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Orange & white chocolate sponge

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What I very frequently do is raid my fridge and see what interesting culinary inventions I can come up with. Today your in for a sweet treat! Mind you, portion controlled as I’m trying to lose a little weight. Hold up! Hold up! Your probably thinking she makes all this food and she eats it AND now she wants to lose weight??!!!

Well to let you in on a little secret for the past month I’ve stopped eating crisps! And shop bought chocolate bars! That has helped! but what I do now more than ever is that I’ve been spreading the baking love especially and giving my sweet creations to family, friends and neighbours. That way I’m not lured into temptation.

But I will put my hands up to eating the sides off of the triangles when I was making the edges straight! The orange scent filled our home with a warmth as the cake started to rise in the oven. A subtle yet not too sweet sponge to marry perfectly with the creamy white chocolate stripes as my finish on these tantalizing triangles!

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INGREDIENTS

150g softened butter
165g caster sugar
200g self raising flour
1 heaped tsp baking powder
3 free range eggs
4 tbsp milk
zest of one orange
½ tsp vanilla extract

For the glaze
juice of ½ an orange
4 tbsp icing sugar
6 squares white chocolate melted

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METHOD

• Preheat oven to 180°c/350°f/gas mark 4.Cream butter,sugar and zest in a mixer until creamy and fluffy. Add eggs slowly one at a time and mix again

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• Fold in the flour and baking powder, combine well. Pour in the milk and extract and stir gently
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• Turn out batter into a greased and lined rectangular baking tray and smooth out the batter using a spatula

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Bake in the oven for 30-35 minutes, until golden brown. Wait 5 minutes and then put to cool on a wiring rack

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• To make the glaze, mix the icing sugar and orange juice together until smooth and pour over the cake, distributing evenly to give a glossy shine

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Slice rectangle into 6 squares and then divide an individual square into a triangle and repeat giving you 12 cake portions

• For the chocolate stripes, take a little chocolate on a teaspoon and slowly drizzle over the triangles

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