Category: Food

Posted on

Easter Nests!

I have been craving these all week, so I made a recipe for you all!

Ingredients:

  • Milk Chocolate
  • Shredded Wheat
  • Mini Eggs (optional)

Method:

  • First, break a bar of chocolate into squares and put in the microwave for 1-2 minutes.
  • Get another bowl and crumble the Shredded Wheat.
  • Mix the chocolate with the Shredded Wheat until nicely coated.
  • Put 2-4 spoonfulls of mixture into some muffin cases.
  • Store in the fridge until cool (or the chocolate has dried)
  • EAT and ENJOY!

Thank you for reading!

Sparkle Girl

 

Posted on

British Baking Month – Scones!

This is a easy recipe for scones (I used cherries as well but you can just leave them out.) It is surprisingly easy to make!

Ingredients:

  • 240g Self-Raising Flour
  • 60g Butter
  • 2tsp Baking Powder
  • 2tbs Caster Sugar
  • 100ml  Semi-Skimmed Milk
  • 1 Egg
  • 100g Glace Cherries (optional)

Method:

  • Preheat the oven at 210C
  • Pour the flour and the baking powder into a bowl
  • Rub in the butter
  • Gently stir in the caster sugar
  • Whisk the egg and pour the milk
  • Mix in the egg and milk and mix until a soft dough (it may look a bit odd at first but it is probably right!)
  • Kneed onto a clean surface gently and cut into circles
  • Place on a greased baking tray and cook for roughly 10 minutes!

I hope you enjoyed, thank you for reading,

Sparkle Girl xx

 

 

 

Posted on

Coffee Cake Recipe

This is a really tasty cake for a Sunday afternoon!

Ingredients:

  • 150g caster sugar
  • 150g butter or margarine
  • 3 eggs
  • 150g self raising flour
  • 1  and a half tsp of baking powder
  • 1 tbsp instant coffee
  • 1 tbsp hot water

Decoration:

  • 225g icing sugar
  • 100g butter or margarine
  • 1 and a half tbsp of instant coffee
  • 1 tbsp hot water

Method:

  • Preheat the oven at 160C. Grease two identical baking tins.
  • Mix the sugar and the butter together until fluffy and a light yellow.
  • Whisk the eggs with a fork.
  • Gradually add the eggs and the flour to the butter and the sugar while mixing.
  • Add 1 and a half tbsp of baking powder.
  • Dissolve the coffee in the hot water and add it to the mixture.
  • Split the mixture evenly into two identical baking tins and cook for 20-30 minutes.

Decoration:

  • While the cake is baking, cream the butter and the icing sugar together until light and fluffy.
  • Dissolve some more coffee in boiling water, making sure you don’t add too much water otherwise the icing will go runny mix it into the butter and icing sugar.
  • Leave it in the fridge until the cake has baked.
  • Once the cakes are done and have been put onto plates spread the icing on the bottom of one of the cakes (leaving around half of the icing for the top)
  • Cover the top and sides in icing an leave to set for 10 minutes or so and then… Enjoy!

Thanks for reading,

Sparkle Girl x

 

 

Posted on

24 Days of Sparkle Girl – Marshmallow Mug

This is a cute little present for someone who loves cups and sweets!

You will need:

  • A nice mug/cup
  • Mini Marshmallows
  • Big Marshmallows
  • Chocolates

Method:

  • Make sure the mug/cup is clean
  • Fill it up with big marshmallows and chocolates
  • Using the mini marshmallows, fill in the gaps
  • If you want to keep it safe or save it, cover the top with clingfilm!

Thank you for reading,

Sparkle Girl xxx

 

Posted on

24 Days of Sparkle Girl – Mini Pastries

These are some tasty little treats for you to enjoy over Christmas!

Fruit Pastry Cups:

Ingredients:

  • Blueberries
  • Raspberries
  • Shortcrust Pastry
  • Honey

Method:

  • Roll out the pastry and using a large round pastry cutter, cut the pastry into circles (I only did 6 but you can always make more)
  • Sprinkle flour into a cake tray and then put the pastry circles into the cake tray
  • Cook these at 160C until they are almost fully cooked
  • Put the fruit into the pastry and then return to the oven for 2 minutes maximum
  • Cool them on a cooling rack for 5-10 minutes
  • Drizzle honey on the top of them and enjoy

 

Chocolate Leaves:

Ingredients:

  • Shortcrust Pastry
  • Milk Chocolate

Method:

  • Roll out some pastry and cut leaf-like shapes into the pastry
  • Put the leaves into the oven for 5-10 minutes
  • While the pastry is baking, melt the chocolate in the microwave until it is liquid
  • Dip the leaves into the melted chocolate and then place them on a cooling rack to dry
  • Now eat them!

Hope you enjoyed reading,

Sparkle Girl xx

 

 

Posted on

24 Days of Sparkle Girl – Snowman Cake

This is a cute cake for the whole family!

Ingredients:

  • 125g Unsalted Butter
  • 125g Caster Sugar
  • 125g Self-Raising Flour
  • 2 Medium Eggs
  • Vanilla Essence
  • White Fondant Icing
  • Orange Fondant Icing
  • Blue Fondant Icing
  • Black Fondant Icing
  • 1tsp Baking Powder

Method:

  • Heat the oven to 180C and line the baking tin with baking parchment and butter
  • Beat the sugar and the eggs together until they look a bit like buttercream
  • Whisk the eggs together until they have lots of bubbles
  • Sieve the flour – optional
  • Gradually – while mixing the butter and sugar a bit more – add in the flour and the eggs
  • While doing this add in 1tsp of Baking Powder and a few drops of Vanilla Essence
  • Bake in  the oven for 20-30 mins – or until a knife comes out of the mixture/cake clean

Decoration:

  • Roll out the white fondant icing until it is roughly a 1cm thick, cover the entire cake in this (you may need to cut excess icing off)
  • Roll out the blue fondant icing, and cut a long strip of it out
  • Cut a triangle out of the blue icing for the hat, put this on the top of the cake – using the picture below to copy from:
  •  
  • On the strip of blue icing leftover, put small marks vertically across it copy the picture above if you need to
  • Roll out some orange icing into a sausage-like shape, press the top of the icing gently to create a nose and this time put small line marks horizontally across it
  • Roll out a little bit of the black icing into little flat balls and place them where they are in the picture above

Now enjoy the cake! 🙂

Thanks for reading,

Sparkle Girl xx

Posted on

24 Days of Sparkle Girl – Shortbread Snowflakes

These are very fun to bake and , of course, eat!

Ingredients:

  • 125g Unsalted Butter
  • 55g Caster Sugar
  • 180g Plain Flour
  • White/White Chocolate Icing

Method:

  • Heat up the over to 190C
  • Beat the butter and the sugar together until it looks a bit like buttercream
  • Mix the flour into the butter and sugar until it looks like a paste
  • Chill them in the oven for 20 minutes then roll them out on a flat surface
  • Using a circular cutter, cut out the paste then bake for 10-15 minutes until they are a light golden brown
  • Put them on a cooling rack for 10 minutes
  • Copy the icing design  on the picture above

I hope you enjoy using this recipe!

Sparkle Girl xx

Posted on

24 Days of Sparkle Girl – How to Make Marshmallow Snowmen in 3 Steps!

These are cute little Christmas snacks which, can get a bit messy!

Ingredients:

  • Big white marshmallows
  • Black or chocolate icing

Extra:

  • Some cocktail sticks

Method:

  • Put 3 marshmallows on one cocktail stick
  • Using the icing draw a face and buttons onto the marshmallows
  • Poke another cocktail stick horizontally across the middle marshmallow

I hope you enjoy making these tasty treats!

Sparkle Girl,

Back tomorrow!

Posted on

24 Days of Sparkle Girl – Gingerbread Men

Preparations: 45 mins

Cooking Time: 10 – 30 mins

Ingredients:

  • 350g plain flour, plus a sprinkle of flour for rolling
  • 1 tsp of bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 125g/4½oz butter
  • 175g/6oz light soft brown sugar
  • 1 free-range egg
  • 6 tbsp golden syrup
  • Any icing or decorations for the finish

Method:

  • Mix together the flour, bicarbonate of soda, ginger and cinnamon and then pour the mixture into a mixer! Add the butter and blend it until the mixture looks more like breadcrumbs, after that stir in the sugar.

  • Lightly beat the egg and golden syrup together, add them to the mixture and pulse until the mixture forms a clump. Tip the dough out onto clingfilm and carefully kneed it, wrap the clingfilm over the dough and leave to chill in the fridge for 15 to 20 minutes.

  • Preheat the oven to 180C and line two baking trays with greaseproof paper.

  • Roll out the dough (sprinkle flour onto the surface you are rolling on first) and carefully cut the dough into gingerbread men shapes using a gingerbread-man-shaped cutter.

  • Put them in the oven and bake them until lightly golden-brown. Leave them to cool for 10 minutes, then move to a wire rack or a plate to decorate. When cooled decorate with the writing icing and cake decorations.

Back tomorrow,

Sparkle Girl!