Saturday, 18 November 2017

Recipe Post 2017 N0.24- Maple Cinnamon Star Cookies!πŸ˜‹πŸ˜‹πŸͺπŸͺ

As I type this post, I lounge in front of the TV, tuning into the grand Children In Need Appeal Show which as always, never fails to disappoint, entertainment-wise and fundraising-wise.

As a matter of fact, I discovered this recipe over on Pinterest, bookmarking and "pinning" the recipe to my Pinterest Likes. This creation is made by one of my favorite baking bloggers, SallysBakingAdditcion. Without further ado, let's jump right into this week's recipe!

In order to make these unqiuely-flavoured stars, you'll require:

281g of plain flour

1tsp of ground cinnamon

½ tsp of baking powder

170g of unsalted butter,softened to room temp

150g of granulated sugar

1 large egg, at room temp

½ teaspoons of maple syrup

1tsp of vanilla extract

gold or edible sprinkles

optional: white chocolate,coarsely chopped.

Directions to pretty,adorable star cookies:

Whisk the flour,cinnamon,baking powder and salt together in a medium-sized bowl. Set this aside.

In a large bowl, using a handheld or freestanding mixer(with a paddle attachment), beat the butter until creamy and smooth,approximately for a minute.

Add in the sugar, beating on high speed until light and fluffy, for around 2 minutes. Scrape down the sides and up the bottom of the bowl,as needed.

Incorporate the egg,maple syrup,vanilla extract,beating yet again on a hugh speed until fully combined for around 2 minutes. Scarpe down the sides and bottom of the bowl as needed.

Reduce the mixer to a slower speed, add around half of the flour mixture at a time. Beat this until just combined(if you're confused by this, I'll have a picture below). Add in the rest of the flour,continue to mix until just combined.

If the dough seems too soft, add in 1 extra tablespoon of flour until it's a better consistency. 

Divide the dough into 2 equal parts,rolling each portion out onto a piece of baking paper to roughly a quarter inch of thickness.

Stack the pieces with baking paper,between the two-refridgerate this for at least an hour or even up to a day (this means the photos for this recipe may take long to upload again).

Once chilled, pre-heat the oven to 177 C/ 160 C fan/ Gas Mark 4. Line 2-3 baking sheets. Remove one of the dough pieces from the fridge, using a star cookie cutter. Transfer this onto the prepared bakign sheet(be prepared for alot of baking paper).

Before placing into the oven, top with sprinkles, using a spoon to slightly press the sprinkles into the cookies so they remain secure on top.

Bake the "sugar cookies" for 10-11 minutes until lightly browned,around the edges.

* note: halfway through baking time, rotate the sheet.


Transfer to wire rack to cool completely before dipping into chocolate.


Snapshots to come : Biscuits in the making....



Prior to the ending:

Song of the month:















Tv Show of the month: Powerless
















Charity of the month:


πŸ˜‹πŸ˜‹










YouTuber of the month:













Source: Tumblr






Isn't this awesome?!↓




Quote of the month










Comment down below if you'd like me to post more quotes on my Snapchat.

Follow me on my Pinterest:

Chocolatelover

See you in the next one!

#sweetreats xx


Sunday, 5 November 2017

Recipe Post 2017 N0.23- Blueberry and Apple Cake

Hello everyone!

First of, thanks so much for reading last week's post! I still can't  conceptualize it's been two years since it all began. I apologize the pictures for latest week's post have taken forever to upload-parent's evening is right around the corner and I'm striving to receive a good report from ALL my teachers.

Moving swiftly, onto this week's post this recipe originates from Mary Berry's set of easy cake recipes(I'll leave the link to the ORGINIAL recipe at the end). I chose this recipe for two reasons : One of which is it's super easy for all you guys at home to try. That and the fact that it's not as sweet and caloric as my usual sweet cakes. I hope you enjoy and let's jump right into the recipe!

250g of self-raising flour

100g of caster sugar

2 large eggs

150g of melted butter

1tsp of baking powder 

2 s,mall,peeled,cored and chopped apples

175g of fresh blueberries

75g of sifted icing sugar.

Method:

Pre-heat the oven to 170℃/325F/ Gas Mark 3.

Place the self-raising flour into a bowl with the baking powder,caster sugar,eggs and melted butter. Beat with an electric whisk until smooth.

Fold in the chopped apples and fresh blueberries.

Grease a 20cm(8in) SQUARE cake tin,lining with baking paper. Spoon the mixture into the tin for...1 to 1hour and 25 minutes until golden brown and firm to touch.

Cool in the tin for 10 minutes,eventually turn out & leave to cool completely.

Mix the icing suagr with 2-3tbsps of warm water to make smooth icing. SPread this over the cake and leave to set.

Cut into 12 squares and serve as desired.


Snapshots:
  
  
 
 

  

                                          


Prior to this post ending:

Happy Bonfire Night!








Advent calendar unboxing already?!








It's exactly 50 days until Christmas!




How regular household products can make skin glow
Book of the month


It sounds great!
















The ORIGINAL recipe 











Last week's post: BakingBoutique's 2nd birthday+ Pumpkin&Caramel Cake PHOTOS


Photography club Photos:

















Song of the month: Bohemian Rhapsody -Queen



See you soon!


#sweetreats xx




Saturday, 28 October 2017

Baking Post 2017 N0.22- BakingBoutique's 2nd birthday+Pumpkin&Caramel Cake PHOTOS

Saludos,compaΓ±eros panaderos!

First and foremost, I'd like to acknowledge the fact that I've published two posts in one day. Perhaps shortly after you view the photos of my latest creation or now,even, I urge you to check out the other post I composed earlier today here! I also leave a link of today's 1st post at the end.

BakingBoutique has endured a rather swift two years. They've raced by at tremendous speed, without even permitting time to look back at all the astounding accomplishments I've achieved. Over the two years, I've gained and lost baking expertise. I share my baking experiences with you, in hope that you'll get something out of my posts...perhaps a "ooh,that looks nice" or a "ahh I want to try that". Whatever you have derived from BakingBoutique, I am the most GRATEFUL! Thank you to all who have supported BakingBoutique over the last two years-this can vary from commenting on my blog to COLLABORATING with me to making me smile. All I appreciate to a extend you cannot sustain!πŸ˜‚ 

Thank you to all the inspirational bloggers and YouTubers(a few I may leave at the end) who have motivated me to persist in what I'm pursuing,even when at times it all gets too much. 

Lastly, a generous thank you to Blogger! Without Blogger, this blog wouldn't exist. Without any further rambling, here I furnish the photos of the Pumpkin and Caramel Cake, in gratitude of BakingBoutique turning 2! Enjoy:

PHOTOS DELAYED AS CAKE WAS UNSUCCESSFUL 

Prior to this post ending:

YouTubers which have INSPIRED me:

Zoella










||SUPERWOMAN||














Cupcake Jemma











Nim C:















Song of the month:

Camilla Cabello- Havana










Celebrating Black History Month!










Angie Le Mar













Quote of the month:












TV SHOW ANNOUNCEMENT:

If anyone knows when Noragami Season 3 is released in the UK, let me know.πŸ˜‰


Half term holiday to an end....😒















Likes of October


Thanks once again for reading my post,comment down below on what you've liked best about BakingBoutique and I'll see you soon!



#sweetreats