Saturday 19 January 2019

Recipe Post 2019 N0.3- Carrot Cake Bread

Hallo ihr wunderbaren Leute!πŸ‘‹

I'm happy to be back with yet another baking video(so far I've been rolling in with baking posts EVERY week just to keep you all happy as well as start the year of on a baking high😊! Although the greeting of this week is German, today I bring you a unique twist on a typical cake for British tea- yes that's right carrot cake. This week's recipe was a choice between a coconut cream cake(which I'll be sharing with you next week) and this week's recipe. However, the carrots won(I liked them better in the carrot and coconut traybake😝) Not only is carrot cake delicious but it's also worth sharing😝. This week, I would like to present you to carrot cake in its healthier form and hopefully inspire you to have a go and share this recipe among friends and family!!πŸ˜ŠπŸ˜‹

To create this carrot bread, you'll need:

250g of oats

250ml of milk

125ml of vegetable oil

1 tsp of vanilla extract

250g of plain flour

150g of wheat flour

100g of brown sugar

1 tbsp of baking powder

½ tsp of baking soda

½ tsp of ground cinnamon

½ of salt

300g or about 3 medium-sized carrots,grated

100g of raisins

100g of chopped walnuts

2 eggs, lightly beaten

Method to bake:

Like always, pre-heat the oven to 180℃/160℃/Gas Mark 4. Lightly spray the bottom of either two 8x4 inch loaf pans or one 9x5 inch loaf pan with cooking spray, preferably or any type of cooking oil. 

Together, combine together oats and milk in a "medium-sized" bowl. Mix this well before allowing to stand for 10 minutes. 

In the meantime, mix together eggs, oil and vanilla in with the oats.

Into a larger bowl, combine together both flours, sugar,baking powder,baking soda, cinnamon and salt and combine this in well. Once the dry ingredients are well combined, stir in the carrots,raisins and walnuts.

Add in the oat mixture to the dry ingredients all at once, just until the dry ingredients are moistened(be cautious not to overmix).

With this, pour the batter out into your prepared tins. Bake this for about 45 to 55 minutes or until a wooden skewer inserted in the center comes out clean and the crust is golden brown.

Cool in pan on a cooling rack(like I'll demonstrate in the pictures below) for about 10 minutes. Finally, remove the bread from the pan, cool completely before enjoying! And volia!

*note: pay attention to the following pictures I've taken as they give you a better idea of what to do, as opposed to the method in writing.
Pictures uploading...

Before you go:

Song of the month(this being the second song highlight of the month😝)

Chris Brown Undecided


I'm planning on doing a Q&A soon to balance out the amount of recipe posts I've been uploading with a chattier post so if
possible, please leave any questions you have for me(they can be about anything sensible) in the comments below and I'll answer as many as possible.

I'm still on my phone detox but when it's over, I'll open up my Snapchat for questions as well.😊

Happy Birthday Winnie the Pooh!!

I'll also be putting up a poll on here so stay tuned for that.
That's it from me! See you next week and don't forget to comment on what you like and what you'll like to see more of.😊

#sweetreats xx 

Saturday 12 January 2019

Recipe Post 2019 N0.2- Coconut Carrot Slices

Buenas dias! Que tal?

I hope you've all had a fabulous week so far and are prepared to make it even better with this week's recipe, which I feel ties in very well with the time of year. It's cold and typical and we wish it was tropical season again, something I believed I incorporated into this recipe with the coconut. Nevertheless, keep reading to find out how to make these delicious slices😝

In order to concoct this unique bake, you'll require the following:

250g of unsalted butter

300g of light muscovado sugar or light brown sugar

1 tsp of vanilla extract

3 large eggs

200g of self-raising flour

50g of desiccated coconut

200g of grated carrot

2 tsp of mixed spice(if you have any in your cupboard)

For the crumble-like topping:

85g of desiccated coconut

25g of light muscovado(if you can't find this type of sugar, just go for light brown sugar)

25g of melted butter

To make this:

To prepare the tin you're baking in, butter and line a roasting tin of about 20cm x 30cm. Preheat your oven to 180℃/160℃ fan/ Gas Mark 4. 

With this, gently melt the butter in a large saucepan, cool for 5 minutes before adding in the sugar, vanilla extract and the eggs. Beat this until smooth with a wooden spoon.

Stir in the flour,coconut and ¼ of salt. Eventually, stir in the carrot and mixed spice. Pour into tin and bake for half an hour.

Meanwhile, for the garnishment, mix the count with the sugar and butter. Smooth this over the cake before baking for a further 10 minutes more until golden and a skewer inserted comes out clean. Cool before cutting into squares to serve!

And listo! This very quick and easy traybake on a relaxing January evening. 


I enjoyed my slice with some coconut yoghurt,as opposed to having creme fraiche or whatever

Before leaving...
Don't forget to check out the first post of the year!!↓↓ 

Baking Post 2019 N0.1- HAPPY NEW YEAR !!!πŸ™ŒπŸŽ‡πŸŽ†πŸŽ‰πŸŽŠ


Song of the month(it seems to be in my head at the moment)
Ariana Grande- Breathing

The 7 friends you must have in your life(brought to you by Girlslife #notsponsored but still😝)

 If you have any suggestions on my next post or generally what you'd like me to bake next, please feel free to let me know in the comments below(it's a very friendly space)😊↓↓

 Also what are your opinions on my blog's layout? Do you think it needs updating or should it remain the same?

I'm having a two week mobile phone detox so sorry for the lack of posting over on my snapchat -:)

Once again, don't want to keep you for too long so au revoir and see you in the next post!

#sweetreats xx 😘

Saturday 5 January 2019

Baking Post 2019 N0.1- HAPPY NEW YEAR !!!πŸ™ŒπŸŽ‡πŸŽ†πŸŽ‰πŸŽŠ

First of, happy 2019 y'all!!!!! I can't believe we've made it through yet another year filled with laughter, happiness, obstacles as well many opportunities, aims, falls and also rises. Nevertheless, here we are for a new year filled with further aspirations, aims and flourishing even more. I hope you are all happy and well and refreshed for the fantastic year ahead of us all!

For BakingBoutique in particular 2018 was a year of falls and rises; falls being my inconsistency and failure to keep up to my promises and also rises such as my big Lemon and Elderflower bake, in admiration of Prince Harry and Meghan's wedding, and my gradual incorporation of healthier baking as well as being more inventive with my bakes. Although 2018 had its perks, there is an assortment of objectives I would like to achieve for this platform in particular, before I feel like enough is enough and my time on BakingBoutique will end. But likewise, I have so many ideas for this blog I simply don't know where to start. Because of this, I'm going to dedicate an entire post where I shall discuss my plans in fuller detail. For now, I bring you BakingBoutique's first recipe of 2019:

In order to assemble these tasty cake sale worthy treats, you'll need:

140g of caster sugar

40g of unsalted butter

1 egg

¼ tsp of vanilla extract

120g of plain flour

½ tsp of baking powder

120ml of milk

1 tbsp of cocoa powder

50g of chocolate chips

For the icing:

250g of icing sugar

100g of unsalted butter, softened to room temperature

red food colouring

Steps to complete:

Firstly, pre-heat the oven to 170℃/150℃ fan/Gas Mark 3. With this, line a cupcake tin with cases before creaming together sugar and butter until light and fluffy.

Next, crack in the egg and the vanilla extract, whisking to combine. Add in about half of the flour, the baking powder, salt and once again whisk to combine. 

Incorporate half of the milk, whisk and repeat this with the remaining flour and milk.

Spoon about half the mix into a separate bowl, and add in the cocoa powder and chocolate chips. Stir well to combine.

Using a teaspoon, divide the chocolate mix between 12 cases, using a wooden skewer to spread the mixture evenly to the edges.

Rinse and dry the teaspoon, then repeat with the vanilla layer,take care not to disturb the chocolate layer below.

Bake this for 25 minutes and allow to cool slightly in the tin before turning out onto a wire rack to cool completely.

To make the pretty icing to top the cupcakes, sift the icing sugar, then combine with the butter. 

Carefully add 1-2 drops of the food colouring, combining to make  a pale pink icing. When you cut the cake in half, the coloured layers should be revealed.

And volia!

*overall review of the cake* there were a few blips in the recipe, in terms in what the mixture's generally supposed to look like and then what it turns out as,for example, I've creamed butter and sugar together for many years and not once has it looked like the image belowπŸ˜–

Aside from that, the recipe was decent.😊



Before you go...

What are your New Year Resolutions for 2019? I wanna know so be sure to drop a comment on what your goals are below↓↓

Quote of the month(one I think really relates to my state of mind and how I'm coming into 2019)

YouTuber of the month:

AJ Jacobs(when you can't think of what else to watchπŸ˜†

Book of the month: Lady of Midnight by Cassandra Clare

Inspiration of the month *new* : Michelle Obama

With her brand new memoir "Becoming" released on November the 13th, it has sold more than 2 million copies, breaking the record of selling the most copies in 2018 in only 15 days. Her book strives to educate people about her roots and how she found the voice she has today. She's someone I look up to and hope to be as success as in the future.πŸ˜ŠπŸ’•

Don't forget to add me on Snapchat and view my story(its open to the public) ++↓↓

I'm going to cut this ending short but once again happy 2019 and I wish you all the best!!!

Until next time,

#sweetreats xx 😘