Fresh Cinnamon Rolls

Fresh out of the oven, just now!!!

Recipe adapted from http://minimalistbaker.com/the-worlds-easiest-cinnamon-rolls/

Himalayan Salt Chocolate Truffles

Fudge is really big here in the UK. From clotted cream fudge to salted caramel treats. I love fudge and just had to try my hand at making these beautiful fudge truffles. By adding pink Himalayan salt to this recipe I was able to conjure up more depth of flavour. It cut through the sweetness yet lifted the overall taste of the chocolate.

If you haven’t tried this gorgeous flamingo coloured salt, what are you waiting for? Make these today! Do let me know how you all get on. Chat soon. Much love, D x

INGREDIENTS

1 tin condensed milk
400g dark chocolate
Himalayan salt
Cocoa powder to dust

METHOD

Melt the chocolate in a ban marie on a low heat with the condensed milk. Stir gently as it melts

Pour into a rectangular dish, level out and then place in the fridge overnight. Sprinkle with crushed Himalayan salt

In the morning, take a teaspoon full of fudge mixture and roll into a ball. Roll the ball in a dish with cocoa powder making sure all of it is smothered in the luscious cocoa

Repeat with all the fudge mixture. Store in the fridge to retain freshness and shape

Some Birthday Cake?

I’ve been wanting to make Lamingtons, for quite some time now but when my son said he wanted a chocolate cake with coconut for MY BIRTHDAY…then that worked for me!  I’m just really happy we like the same sweet things lol!

A massive chunky, glossy ganache covered chocolate fudge cake topped off with naturally crunchy sweet coconut! Ummmm loved it! We all did!

I had to share some cake with you all…I hope you enjoy it, as much as we did!  Have a beautiful day friends! See you soon! Much love, D x

Click on the blue link below for the recipe…

My favourite chocolate fudge cake recipe…just top with extra coconut!

Mary Berry’s Chocolate Cupcakes

I adore Mary Berry, the absolute Queen of Baking here in the UK. A beautiful person, so extremely talented and has dedicated her career to help us perfect our home baking. I just know that when I use a “Mary Berry Recipe” I will have fantastic results everytime.

Here is one of our favourites…I put the chocolate icing onto the cakes whilst they were still warm and this way it melted into a rich chocolate sauce with an ultimate moist cake centre…ummm chocolate heaven!

Enjoy friends…Have a wonderful day! Much love, D x

CHOCOLATE CUPCAKE RECIPE
@ http://www.bakingmad.com/mary-berry-chocolate-cupcake-recipe/

INGREDIENTS

CHOCOLATE CAKE
4 tbsp water boiling
40g cocoa powder
3 eggs
175g butter (unsalted) softened
165g caster sugar 
115g self-raising white flour
1 tsp baking powder 

CHOCOLATE ICING
60g butter (unsalted)
30g cocoa powder
3 tbsp milk
250g icing sugar 

METHOD

1. Line two 12-hole muffin tins with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon)

2. Divide the mixture equally between the 24 paper cases. Bake in a preheated oven at 200°C for about 10 minutes until well risen and springy to the touch. Cool in the cases on a wire

3. To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Using a palette knife spread the icing over the cakes and leave to set before serving

A Banana & Coconut Loaf

When I see potential ingredients waiting to be used, I don’t hang about! I had to turn a couple of lonely ripened bananas into something more yummy. Then the ideas started flowing and I decided on a banana loaf with coconut. Quick, satisfying and a sweet comfort on this winter morning that looks like spring time but is still holding onto the winter temperatures!

I distributed most of it amongst some friends, I hope they enjoyed it! It’s great that it’s low in fat and the moisture and decadence comes from the lush bananas. Do let me know how you like it. Have a wonderful day, much love D x

INGREDIENTS

150g sugar
2 large ripe bananas mashed
40g desiccated coconut
50g butter
2 eggs
180g plain flour
1 tsp baking powder

METHOD

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

Cream together the sugar and butter in a food processor,  then add in the mashed banana.  Combine well into the mixture

Whizz in the eggs then fold in the flour, baking powder and coconut

Pour the mixture into the loaf tin and bake for 40 to 50 minutes or until a skewer comes out clean when inserted into the bread

Once done, slice snd serve warm with some creamy butter

Chunky Monkey Choc Cookies

These chunky chocolate chip cookies have just been made, photographed, blogged and eaten. The sweet (low fat) buttery aroma has filled every room in our home.

The main reason for making these today is my adorable 4 year old nephew. I just had to treat him!

Hope you all enjoy them…Have a wonderful day! Much love, D x

INGREDIENTS

300g plain flour
2 tsp baking powder
120g soft brown sugar
150g low fat butter spread
2 eggs
1 packet chocolate chips

METHOD

Preheat the oven to 180°c.  Line two baking trays with greaseproof paper

Take all ingredients apart from the chocolate chips and combine well in a food processor or large mixing bowl

Fold in the chocolate chips.  Roll one large heaped tablespoon of cookie dough into a ball and gently flatten after placing on the baking tray

Bake for 15 to 20 minutes until golden brown in colour

Lemon pop pop…poppy seed muffin cakes

HAPPY NEW YEAR to EVERYONE!  With the start of 2015, I bring you something to sweeten your tastebuds. I have been wanting to make these lemon poppy seed muffins for a long time.  My son always opts for them when we go to Starbucks and are definitely his next favourite after my double chocolate muffins.

I wanted to add a tart lemon curd in the centre of the muffin but in the end found a great recipe online. I used the base cake recipe, left out the icing and made a lemon drizzle syrup to coat each muffin instead.  This gave the muffin a tantalising sour note with just the right amount of sweet and stickiness!

I hope you enjoy them as much as we are…wishing you all a fantastic 2015! Lots more food coming up here @ ShivaayDelights.com

Until next time! Much love D x

A recipe by Sarah Cook. BBC Good Food

INGREDIENTS

225g self-raising flour
175g golden caster sugar
zest 2 lemons
1 tbsp poppy seeds toasted
3 eggs
100g natural yogurt
175g butter, melted and cooled a little

METHOD

Heat oven to 180°c/160°c fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases

Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter

Mix together with a wooden spoon or whisk until lump-free, then divide between the cases

Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling

For the Lemon Drizzle syrup

Take the juice of 1 lemon and 5 tablespoons of icing sugar. Melt and stir in a saucepan over a slow heat. Once the sugar has melted..turn off and put aside

Spoon on the warm syrup onto the individual cakes so that they are all shiny and ready to eat

Our Winner…Jackie Heaton

Shivaay Delights Facebook members chose their Tefal Optigrill winner!  JACKIE HEATON from Manchester.  For her stunning text santa cake which she herself had made for charity and raised £120!  One good turn deserves another definitely! 

A really BIG CONGRATULATIONS to Jackie!  We all hope you enjoy your Optigrill, especially for Christmas with yor friends and loved ones!

Thanks to all those who participated and for all Shivaay Delights friends who took the time to vote!

Here’s Jackie with her #Optigrill Selfie…A very well deserved winner x

The Christmas Baking Competition @ ShivaayDelights

The Christmas Competition on Shivaay Delights starts Today..Inconjuction with Tefal UK who are kindly awarding the winner a new sleek black Tefal Optigrill!

http://www.tefal.co.uk/Cooking-appliances/Grills/OPTIGRILL-Black/p/7211001633

The COMPETITION is to BAKE CHRISTMAS DELIGHTS. You choose whether you’ll be baking cakes or cookies but it has to be Christmas based. The competition is open to UK residents only…sorry friends abroad!

How to enter…

Please send your own entry pictures to ShivaayDelights@gmail.com. The competition will be running from Monday 1st December to Monday 8th December 2014

Follow me @ Shivaay Delights Twitter

We will be choosing the top 5 entries, that will then, go to an open vote for all Shivaay Delights friends @ The Facebook Group “Sharing Food With Shivaay Delights” who will choose the final winner and this lucky person will be announced on 11th December 2014

Rules & Regulations

The competition is open to residents of the UK aged 18 years or over, excluding employees and their immediate families (defined as parents, siblings, children & spouse regardless of where they live) of Tefal, its affiliated companies, their agents or anyone professionally connected with this promotion.    

There will be no cash or other alternative to stated prize. The prize is non-transferable and non-refundable. Only one prize per winner per household.

I can’t wait to see what all of you bake. Please feel free to send me pictures even if you’re not in the UK as I will showcase all on the blog here!

Let’s start Baking!!! Happy festivities all!!!

Toy Story Coconut Iced Sponge

I found some Toy Story sugar cake icon toppers so had to surprise my little ones with a cake. I just whizzed everything together and had a sponge base ready. My eldest loves coconut, so this came into play. End result a cute looking slim line sponge as I didn’t want them to have too much, that disappeared in minutes, especially as their Daddy helped eat it too. The almond extract tastes sooo good with the coconut and sugar! Yummmmm!

What was really cute was that my 3 year old would not eat the sugar characters as he said “No! Mummy, I can’t eat them, they are my friends!” Lol!

Have a tremendous day and I shall see you all tomorrow friends, much love D x

INGREDIENTS

110g Self raising flour
80g butter/low fat butter spread
60g sugar
1 large egg
2/3 tbsp milk
1/4 tsp almond extract
1 level tsp baking powder

Topping

1 cup icing sugar
Few tsps of water
Toy Story sugar paper icons
Desiccated coconut

METHOD

Preheat the oven to 180°c, grease a small round cake pan

Put all the ingredients into a food processor or a large mixing bowl. Combine until you get a smooth cake batter

Place in the oven for 15 to 18 minutes, ensuring it’s cooked through

Meanwhile prepare the icing. Slowly add the water and mix until a sticky yet slightly runny icing forms

Once the cake is done, wait for it to cool down completely. Then spread out the icing on top sprinkle on the coconut and add the icons

It’s ready for those little eager hands to grab!