Recipe Post N0.22- Walnut Scones*warning for nut allergies*

Hola chicos and chicas!

Firstly, I'd like to dedicate a massive thank you  for your endorsement and extremely positive feedback on my last

post(I'll leave a link at the end). 

Your kind words have really given me a confidence boost, especially as I've been wavy in consistency  over the past month. 

Anyhow, a new month has arrived, the last month of Summer in other words and so what I plan to do is make the most of life(I would say the most of summer but I feel England has had

their FAIR share of Summer this year and I'm certainly not wishing for more).

Moving onto this week's recipe, I'm still rather obsessed with baking healthily and so I bring you a light, nutty tasty teatime treat which is super easy to make at home and cater for everyone(except for those with nut allergies)

In order to concoct these delectable, walnutty scones, you'll need:

225g of self-raising flour( I substituting it for spelt flour to be extra healthy)

1 tsp of baking powder

50g of cubed butter

50g of walnuts,finely chopped

125/150ml of whole milk

1 egg,beaten

Method:

First and foremost, pre-heat the oven to 220℃/200℃ fan/Gas Mark 7. Lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl.

Add the butter and rub together with your fingertips until the mix resembles fine breadcrumbs. 

Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then top onto your work surface and squash together to form a ball.

*Try not to work the dough TOO much or the scones will be heavy.

Flatten the dough a little with your hand to make a disc roughly 3cm thick then use a sharp knife to cut into six triangles.

Transfer the triangular scones to a baking sheet,brush with a little beaten egg and then place a walnut half on each scone. 

Bake this for 15 minutes or until golden and puffed before transferring this to a wire rack to cool. Serve as desired, however the recipe suggested serve the scones with soft goat's cheese and fig jam.

Snapshots

 

 

 

 


Before you go...

Check out my last post here→Raspberry and Coconut Macaroon Tarts

Happy 37th birthday, Meghan a.k.a Rachel!!🎉🎊🎆

Book of the month: Northern Lights - I understand many people rave about this book and now I understand why

    

I finished it....at last. It's been a year or more since I read the first book in the series😅

               

Youtuber of the month: Summerxo

She's given me so many tips in terms of making that money this Summer🤑💸💰💰

Once again, thanks so much for watching today's post and I'll try to update this page as often as possible. For any enquiries or

general questions, you can contact me through the comments of my Google+ profile or through this email: chcocolatecupcakes@gmail.co

I'm out! Peace! ✌

#sweetreats xx 

     

Recipe Post N0.12- Lemon Drizzle Fingers

Hiya everyone! 

I hope you are all well. First and foremost, I would like to say a big thank you for all your lovely comments and praise on last week's post. One of the greatest elements of blogging is being acknowledged for the hard work exerted into a blog post.

Moving swiftly onto today's post, it appears as though I'm going through a phase of only baking with lemons. I was suspecting whether I was doing the same with ground almonds as I baked with ground almonds twice in a row and it seems apparent the same thing is occurring with lemons. So I apologize if my posts over the past couple of weeks cause you to dislike ground almonds and lemons.

In order to bake this scrummy, easy drizzle fingers, you'll need:

200g of butter, softened

200g of golden caster sugar( can't seem to find this particular sugar anywhere. Let me know where you can find this particular sugar in the comments below)

4 large eggs 

100g of fine cornmeal

140g of self-raising flour

zest of 3 lemons

For the swirl and drizzle:

4tbsp of lemon curd

5tbsp of golden caster sugar

zest and juice of 1 lemon

Method:

Firstly, pre-heat the oven to 180C/ 160 fan oven/ Gas Mark 4 and ensure there is a shelf ready in the middle of the oven.

With that, butter a rectangular baking tray or small roasting tin and line with baking paper.

Place all the cake ingredients alongside a pinch of salt into a large mixing bowl and beat until creamy and smooth with electric beaters.

Scoop into the tin and level the top. Spoon the lemon curd over the batter in thick strips and using the handle of the spoon to swirl the curd into the cake.

Be subtle with this as too many swirls will not show up onto the cake.

Bake the cake for approximately 35 minutes or until golden brown and risen.

By now, the cake should've shrunk away from the sides of the tin ever so slightly and feel springy to touch.

Allow the cake to cool within the tin for 10 mins. Carefully lift the cake out of the tin and place onto a cooling rack.

To make the drizzle, mix 4 tbsps of sugar and lemon juice together and spoon over the cake. Toss the lemon zest with the final 1 tbsp of sugar and scatter over the top. 

Let the cake cool completely, then lift onto a board,peel away the sides of the baking paper, cutting the cake into fingers.

And listo! SNAPSHOTS:

 

Before you go....


We pray for the mass shooting at Marjory Stoneman Douglas High School and also YouTube headquarters.

Song of the month:

Sad- XXXtentacion

Follow me on Snapchat:

Check out my last post here if you haven't already

YouTuber of the month: Patricia Bright

 Her "I spent..." videos are so hilarious. I love watching them.










Continue to pursue your dreams!

Comment down below what types of recipes would you like to see next.

That's it from me! See you in the next one!

#sweetreats xxx

First Recipe Post Of The Year😅😆😀😁😂😊

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:

  

  

  

 
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)

SZA-Love Galore Ft Travis Scott

YouTuber of the month:

Lizlizlive

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