Recipe Post 2018 N0.20- Coconut and Raspberry Macaroon Tarts

Hola chicos and chicas!

Yet again, I'm back at it with some other delightful, piquant recipe. This week's recipe, as it happens, was inspired by the raspberry macaroon tarts, sold in a pack of 4 at Waitrose, truly. I shared the box with my mum one weekday and they were absolutely divine and left my mum and I wishing for more. In the light of this story, I bring you my take on macaroon tarts!


To prepare for baking, you'll need:

For the pastry:

150g of plain flour

75g of block margarine

cold water

For the filling:

1 egg

50g of caster sugar

1 tsp of vanilla extract

25g of plain flour

75g of desiccated coconut

16 raspberries

4tbsp of raspberry jam

In attribution to decorating:

raspberries

A quarter of fresh coconut 

Icing sugar

Method:

Firstly, sieve the flour into a bowl and rub the margarine into the flour until the mixture clumps and the margarine is no longer visible.

Add in the cold water, gradually, mixing until the mixture can be bunched into a big ball.

Roll the pastry out on a lightly-floured work surface and cut out 12 mini tartlets. Prick the bases and allow to chill for 20 minutes in the fridge.

In the meantime, heat the oven to 180℃/ 160℃ fan/ Gas Mark 4. Line each tin with a small square of foil, filling it with baked beans. Blind bake this for 10 minutes until pale golden. Remove the foil and baking beans and cook for 3 minutes.

To concot the delectable filling, whisk the egg yolk, caster sugar and vanilla extract. Mix this into the flour and desiccated coconut. Whisk the egg white to firm peaks and stir into the mix.

Spread ½ tsp of raspberry jam into each tart shell, adding 2 raspberries and dividing the coconut filling between the tins. Bake this for 15 minutes until golden.

Next, optional, but to make toasted coconut shavings, shave off thin strips using a vegetable peeler. Place the coconut shavings onto a parchment-lined baking sheet and toast in the oven for around 5 minutes.


Lastly, to top off the tarts, you can decorate it as desired, how this particular recipe suggested garnishing with fresh raspberries, toasted coconut shaving and a dusting of icing sugar.

And listo! 

Snapshots TO COME TOMORROW

Before you go...

We're so proud of you, ENGLANDD!!

Well done to Serena Williams in her Wimbledon tournament!

YouTuber of the month(I literally started watching him yesterday and I couldn't stop laughing at his skits😂😂

Johnny Carey

Quote of the month:

Good lesson learnt👍

Don't forget to follow me on Snapchat:

Username: Bakingboutique

Once more, thanks for reading, comment down below on what you'd like to see and I'll keep you posted!😁😀😘😜

    

#sweetreats xx

Recipe Post N0.14- Healthy Lemon Scones

Hola a todos!

Firstly, I give thanks to all who commented on my last post. To tell the truth, I've missed writing up a blog post, to accompany my awesome photography(if I do say so myself😊😝).  I hope I haven't been gone for TOO long. Withal, I'm delighted to be back with yet another recipe using one of my favorite ingredients- lemons😍😉 

This week' post is a healthier alternative to the classic British bake which revolves around the Spring season.

In order to concoct these healthy treats,you'll need:

180g of "spelt flour"

1 ½ tbsp of baking powder

¼ tsp of salt

zest of 1 medium lemon

28g of cold, unsalted butter

120g of plain nonfat Greek yogurt

45ml of maple syrup

3 tbsp of freshly squeezed lemon juice

1 tsp of vanilla extract

2 tbsp of milk

Method:

First and foremost, preheat the oven to 220/200 fan/ Gas Mark 7 and line a baking sheet with baking parchment.

To prepare the scones, whisk together the flour, baking powder and salt. Eventually whisk in the lemon zest. Add in the butter.

Make a well into the centre and incorporate the Greek yogurt, maple syrup,lemon juice and vanilla extract.Stir this until just mixed.

Transfer the dough int a prepared baking sheet. Brush the top over with milk. It's up to you whether you'd like to make one big scone or make 12 individual ones.

Bake for 17-19 minutes until the tops are lightly golden. Cool on the sheet for 5 minutes before transferring to a cooling rack. And volia! I decided to make lemon drizzle icing to accompany my yummy scones.

SNAPSHOTS TO COME!

Before you go:

Song of the month:

XXXTENTACION- Look at me

Quote of the month;

Perhaps a future recipe....(in relation to GirlsLife)

DIY Unicorn Scrub

YouTuber of the month(sorry if I've repeated the same YouTuber, I've just been watching him nonstop)

Swoozie

Isn't he adorable! New King in the making!!

The weather in England is so confusing( am I the only English person who thinks this? Let me know in the comments)

I hope you enjoy this recipe and I'll see you in due course!😊👋

#sweetreats xxx

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

Baking Post N0.8- INTRODUCING...POLLS!!😀😁😂😊😊✌😉😆😅

Hola, mis amigos!

This week post stems from an idea I've  pondered about for a forever and a day. Nevertheless, I believe it's been long enough and it's about time to promulgate such affairs. To me, 2018 is apropos to elevation and evolving from previous ways and getting out there, doing things with thought of course, but  conquering my ambitions for this blog. So without ado, I introduce to you, BakingBoutique polls!!

The idea behind initiating polls is acquiring further input from you, making a democratic decision(just like those live polls on TV). Besides, I've always wanted to hold my own poll.


Primarily, I'll be holding a series of polls, presumably 1-2 times every two weeks perhaps,or particularly when I'm feeling particularly uninspired or indecisiveness on what to post. Obviously if I could, I would post two posts in one day. Nevertheless, publishing content like that takes time which I merely can't find time for these days. 

The polls will be touching on either topics I'm unsure on picking (the majority will be around food) or two diverse recipes I feel are equally splendid but I'd like a second opinion.  I'm especially excited to release my first poll later tonight. Although, to further enhance my excitement, please PARTICIPATE and cast your vote. 


I give my word, it always makes a difference and I always take your opinion into account. Of course, the majority of votes will be selected. However, if I feel the second option is still particularly good and not an idea to discard of, I'll place in a future poll so not all hope is lost.😊

I'm ending this post on a short note but PLEASE participate in these polls and if you enjoy what you see, be sure to check out my other recipe posts and I'll see you in the next one. 

Before you go...

The snow has been so beautiful here in the UK...


Pinch,punch, THIRD day of the month.

Well the 3rd day of the month

Tricks of the trade when it comes to school...🎒🏫

Been watching these clothing haul YouTube videos over the past days....

£400 on MissGuided....Splash or Trash

Trying New-In

PrettyLittleThing Clothing Haul

January 2018 Primark Haul

I just 💗💗❤❤😍 these videos!!!



Happy Holi! 

 I'm gonna cut this post short but hope you have a lovely weekend and a good week ahead!😊

Adidos mis amores!

#sweetreats xx