Saturday, 20 January 2018

First Recipe Post Of The YearπŸ˜…πŸ˜†πŸ˜€πŸ˜πŸ˜‚πŸ˜Š

Hola a todos!

I hope you are all in good health and been making the most of life since my first POST of the year. So well....I apprehend this week's post as a little extra-EXTRAORDINARY from my usual posts as it's the first recipe post of the year. Obviously, I'd like to start my long list of recipe posts to a good start. This week's recipe is affordable to make,super easy, and most importantly healthier than usual. To note,I feel it sums up January in one word;healthy(for those who have kept their new year's resolutions),cosy and warm on the inside- Can you guess?


In order to concoct my "mystery-but-won't-be-soon" bake, you'll need:

255g of plain flour

3 teaspoons of baking powder


½ teaspoon of salt

100g of caster sugar

60g of butter

225ml of semi-skimmed milk

110g of apple-peeled,cored and chopped

Method:

First and foremost, preheat the oven to 200℃/180℃ fan oven/Gas Mark 6. 

Lightly grease a 12-hole muffin tin with paper muffin cases.

In a large bowl,sift together the flour,baking powder and salt.

In a different bowl, cream together the sugar and butter. Eventually incorporate the flour mix into the butter mix,alternating with the milk at regular intervals.

Fold in the apple until decently mixed in. Divide the batter amongst the muffin tin.

Bake in the oven for 20-25 minutes until a toothpick is inserted into the centre of a muffin and comes out clean.

Snapshots:

  

  

  


Picture of the original muffin

More photos to come...



Before you go...(I forgot to mention in last week's post,I'm still continuing with this element in my blog posts)

Song of the month(one I didn't leave behind in 2017)















YouTuber of the month:





TV Show I'm obsessed with(btw, no one got back to me about Noragami...)
        
Noragami(in case you've forgotton)
 
The TV I'm infatuated with









I'm taking up ballet again after a year! In case you're interested, I'll be taking lessons every Monday so fear not;it won't intervene with the days I'm uploading.😊
  
 Don't forget to add me on SnapChat


I'm 5 pages away from finishing this off↓


I won't keep you-see you in my next post!


#sweetreats xxx


Saturday, 13 January 2018

Post N0.1 2018- Plans for 2018

What's crack-a-lackin fellow friends!!πŸ˜‚πŸ˜‚

Happy New Year! To tell you the truth, I'm extremely thrilled for the new year. And obviously,  I have many arrangements for BakingBoutique 2018, some which I'm sure you'd be pleased by.   


One detail from 2017 which I'd like to adjust is the consistency of my posts. One week I'd have a post without pictures and only get round to uploading pictures like three weeks later.Plus, the amount of times I've burdened you all with apologises isn't good enough. So as of now, I'm changing the schedule of my posts:

I intend on posting with pictures at least two blog posts per month, alongside two additional posts of indefinite choice (perhaps an award dedication or an chatty article about baking). That is my target this year;one I wish to withhold.

Unknowingly last year, I had multiple ideas of collaborations on BakingBoutique. However, I hadn't actually pursued them.  Since "serious school season" is fast-approaching, I want to be able to put up content for all to read and enjoy, even when school can be unbearable. To do this,  I had in mind amazing, budding bloggers...? More of collaborations will be shortly.



Expression of my guilt
This leads me onto my next point of uploading content which I'm truly satisfied with. Speaking truthfully, within my two+ years of blogging, publishing posts which aren't to MY personal partiality has been a recent issue. Last year, I was finally beginning to adapt and MANAGE the workload I was receiving. Nonetheless, I blatantly neglected this blog. Behind the scenes, I felt remorse and guilt for not posting things which not only inadequate to you but also myself. In short, this year I pledge to uploading content which pleases me. After all, when I publish a recipe post which isn't to my contentment, that disappointed is displayed on here to you all, as well.

This year, I particularly would like to offer the chance of voicing what type of posts you'd like to read- that doesn't mean that I'm necessarily lacking in inspiration. I just feel the things I post...it's nice at times but it would be nice to have some input. Thereafter,  I wish to hold polls on THIS blog, to gain your opinions on what I shall do next.

Lastly, could someone please let me know in the comments how I can ADD to my Bloglovin feed??πŸ˜•πŸ˜• If you click the little
thumbnail on the homepage of this blog(I'll have a picture now), you visit my Bloglovin page...and as you can see, I haven't uploaded in like 2 years. The reason of this is because I don't know how to upload any of my newer blog posts. So could someone inform me on how to upload my newer content onto my account.

Furthermore, I hope you have a happy weekend and I hope to see you very soon!

Adios! 




























#sweetreats xxx



Sunday, 31 December 2017

Baking Post N0.30- Last post of the year!!!πŸ˜”πŸ˜­πŸ˜­πŸ˜’πŸ‘‰πŸŽ‡πŸŽ‰πŸŽŠ

Happy New Year's Eve everyone!!!!

First and foremost, I cannot conceptualize how quickly 2017 has passed. I,personally, can't say 2017 has been a highlight year since it went by so quickly. To send 2017 a good farewell from BakingBoutique,truly, I have compiled a video of my best "moments(a.k.a posts) over this year on BakingBoutique. I hope you enjoy and I pray that the video actually uploads ON TIME for this video.



Prior to this post ending:

Song of the month:

Migos, Nicki Minaj, Cardi B- Motorsport




















Quote of the month:











I urge you to check out my last post, I only uploaded photos today. Sorry for the long wait.

Baking Post N0.29-Christmas Feast Pt.2




New Year's Eve Feast








8 things to do on New Year's Eve



Any new year's resolutions,folks?



😍😍⇩⇩



In accolade to another new, prosperous year, I'll be doing shoutouts of readers over on my Snapchat. If you'd like to be shouted out, comment below:Bye 2017, along with the social media account you'll like me to shout out.
                         ⇕⇕














Have a happy,happy,happy new year and I'll see you lot in 2018!






Lots of love,

#sweetreats xxx😘😜😝

Sunday, 24 December 2017

Baking Post 2017 N0.29- Christmas Feast Pt.2

Happy New Year's Eve!

I cannot surmise how BakingBoutique is celebrating Christmas a second time in a row!😁  To make 2017's Christmas extra special,below are snapshots of all the treats I created for our magical Christmas feast! Since my feast
occurs on Christmas Day, photos are still pending. Until then, check out yesterday's post here. With that being said, stay tuned for a annual New Year's Special I always have planned on this blog. For now, have a very merry Christmas and a happy 2018!


Toodles!πŸ‘‹

#sweetreats xxx 

Saturday, 23 December 2017

Baking Post 2017 N0.28- Christmas Feast Pt.1

καλά ΧριστούγΡννα! An early merry Christmas from me! 

Unlike last year, I tackled a series of recipe posts in the run up to Christmas, my own baking version of Vlogmas, basically. Nonetheless, my run-up to Christmas has chiefly been behind-the-scenes, acquiring Christmas presents, cards and decorations which conveys the message of Christmas loud and clear for all to hearπŸ˜…πŸ˜.  To acculturate my absence this "Festimas", I've settled on concocting a monumental feast, sharing a line-up of Christmas cuisine. 

First and foremost is Cheesecake Cookies. As queer as it sounds, these cookies are definitely winsome and surprisingly easy to make.

To bake these toothsome treats, for the cookie dough you'll require:

100g of margarine

100g of caster sugar

1 egg (I used a medium-sized egg)

200g of plain flour

1tsp of vanilla essence

For the filling inside, you'll desire:

100g of sour cream

200g of cream cheese, at room temp

100g of sweetened condensed milk

2tbsps of lemon juice 

strawberry jam

to decorate your cookies can be your choice. Nonetheless, since this is a Christmas-themed post, I'll be using red and green food colouring and sprinkles.😊

Method:

Primarily, start by place the butter and sugar into a medium-sized bowl, mixing until a fluffy texture.

Subsequently, incorporate the egg into the mix. Following this, sieve in the flour, combining this before kneading into a ball.

Divide the dough into two parts, gathering each portion into a slightly flattened ball. Working with one ball of dough at a time, roll out between two baking sheets of paper to the thickness of 0.5cm.

Use a cookie cutter to stamp out circles, drape each circle over a bowl cavity of a pan. In other words, I used the bake of my muffin tin.

Press it slightly to form a smooth surface.

Refrigerate for 12-15 minutes. In the meantime, pre-heat the oven to 180℃/160℃/Gas Mark 4.

Following this, slip these cookies into the oven for approx 10-12 minutes. Leave to cool on the pan for 10 minutes, prior to allowing to cool on a cooling rack.

When cool, prepare the cream cheese filling. In order to do this, mix the sweetend condensed milk, sour cream into a medium-sized bowl until combined.

Add in the lemon juice, mixing well. Place two tablespoons in a small bowl, and another two tablespoons in a seperate small bowl.

Tint each bowl with desired colour (I opted for green and red since they're very Christmassy colours).

Pop one teaspoon of strawberry jam in every cookie bowl, filling with cream cheese(if you'd like, you can use a piping bag to fill the "cookie bowls").

Decorate as one wants, storing in the fridge to set(about 4 hours, or 24 hours if you're using whipped cream instead of sour cream.)

And Ξ΅Ξ΄ΟŽ! These treats can be stored in the fridge for several days.

The following creation is super straightforward, entitled Chocolate Covered Marshmallow Reindeer. As stated in the titled, it literally is what it says. 

To make the following, you'll need:

Large-sized marhsmallows

Skewers/lollipop sticks

Ribbon

Melted Chocolate(probably around 150g of chocolate, although the recipe didn't clarify this).

Small sized pretzels (I opted for the salty pretzels)

Sweets which are small enough to take shape of the eyes and the nose.

A foam block(in particular a sponge).

Essentially, begin by break the pretzels in half, and stationing the marshmallows on the stick. Impel the sticks into the foam block.

Next, score the tops of the marshmallows in order to join the "antlers" into the marshmallow.

Once your preparation is complete, melt your chocolate. Individually, dip a marshmallow into the chocolate, being sure to fully coat the marshmallow in chocolate. 

Pierce the pretzel antlers through the holes in which you scored,holding them down for a few seconds.

 For the nose and eyes, either add them whilst the chocolate is still wet or complete the whole batch, then dab some more melted chocolate onto each piece and attach it to the marshmallow.

Once dry, tie a piece of ribbon around the stick. There!

Finally, the most momentous bake of all is my Mum's all-so-winsome Caribbean Christmas Cake. Sadly for you, my Mum's Christmas Cake Recipe is top secret. However, I'll be sharing pictures of its final result.

Moreover, my gingerbread cookies are to be added to my Christmas Feast. 

Before you go:

In case you're unaware, I've situated a Christmas Countdown on the homepage of this blog. Although it's titled New Year, it's a countdown up until Christmas Day. Yes, I am just as excited about Christmas as you are. 







Although, ngl but it took me a long while to get into the Christmas spirit.





















I find this idea so cute!😊😊









Winter photos 2017
   
  



DIY your lifeπŸ˜πŸ˜‰













Thing besides Noragami which I've been OBSESSED with:

Episode 
















That's PT.1 of my Christmas Feast. Stay tuned TOMORROW for all the pictures and Christmas Cheer!😁

Αντίο!