Updates!

A sneaky peek at what’s to come!

Hello everyone. Well, its been a busy time at DBD HQ as Husband was working away most of last week, which meant I was busier than normal with Son and Dog, and also, I am still feeling really tired from this pregnancy which isn’t helping (I am ready to collapse into bed at 8pm most nights!)

I have still been baking, but as happens with life, the admin part of it I have not been so good at.

Below there are sneaky peeks as what I have been doing – I just need to write them up and post them in full on here.

If you don’t already, I suggest you ‘like’ my Facebook page, as I tend to post pictures on there my from my phone as I am mid-bake or post-bake!

http://www.facebook.com/DailyBakeDiary

So, without further ado – here are the bakes!

Apple cake!

Apple cake!

wholemeal rolls

wholemeal rolls

Pesto twist tear-and-share bread

Pesto twist tear-and-share bread

Chocolate strawberries in a bouquet

Chocolate strawberries in a bouquet

Cheese and chive muffins

Cheese and chive muffins

Big floury baps!

Big floury baps!

Stay tuned for more pictures and the recipes for the above bakes!

DBD

Quick, 3 ingredient Nutella biscuits (cookies)

Forget ‘8 Minute Abs’, 8 minute cookies are where it’s at!

IMAG3256I’d say these were more cookies than biscuits, but I am not sure on what the technical difference is between the two?

Anyway, this has got to be one of the most ridiculously easy bakes I have ever done! Literally minutes to do and really delicious!

The 3 ingredients are… Nutella (obviously), and egg and some plain flour. That’s it! It didn’t even require much measuring as the Nutella was a whole small jar’s worth (not a screw top, the really small 200g jar) and it was only a little flour. I’d say about half a cup worth (if you have US style measuring cups)

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The mixture came together pretty easily. After it was almost fully mixed I switched to using my hands until it came together in a lovely, chocolatey/nutty ball!

I made the mixture into small balls and placed on a baking sheet to go into the oven. I did them what I would consider to be a normal biscuit/cookie size and you can see how many it made…IMAG3255

I put them in the oven and they took about 8 mins to cook. I then put them on a wire rack to cool slightly before digging in with a nice cup of tea on the side!

These were so incredibly easy, and I am sure kids would love them too. They are nice and crumbly and chewy as well. Even the day after cooking them they still had the perfect texture (ok, the ONE I had left had the perfect texture. The others were eaten straight away!)

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Have a go at making these the next time you fancy a snack!

DBD

Recipe:

  • 200g Nutella
  • 1 Egg
  • 65g Plain flour (approx 1/2 a ‘cup’)

Method:

  1. Pre-heat oven to 180°C
  2. Mix all ingredients in a bowl until completely combined.
  3. Use your hands to make the mixture into balls. Place on on greaseproof paper on a baking tray.
  4. Put in the oven for about 8 mins.
  5. Transfer to a cooling rack and eat once cooled (but still warm!)

Puffy Banana & Cinnamon pancakes!

Another banana recipe. Can you tell we over-buy and then have lots lying around to eat?

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This has been a hectic week so far, and it’s only Wednesday! The combination of being pregnant, having a toddler, a dog and a Husband who works from home can sometimes be rather demanding on my time and the state of our house!

I digress…

These pancakes were a perfect breakfast treat on Monday. They didn’t really have an official recipe as such. I had some Yorkshire pudding mix leftover from Sunday, and I don’t measure when I make it! (2 eggs, some flour, some milk, a bit of oil)

I simply mashed the banana, added cinnamon and then added the batter mix. Job done!

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I poured the mix into a muffin tin and hoped for the best (I wasn’t awake enough to stand and do them in a frying pan!)

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They puffed up a little in the oven, although not as much as they should have done as I had (stupidly) thinned the mixture before putting in the fridge the previous day as I was intending on making regular thin pancakes!

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Better than normal pancakes (the thin ones) and very yummy. Even the dog approved by wolfing down the one that I dropped on the floor! The ones we ate were much better as they were drizzled in golden syrup!

DBD

Recipe:

  • Yorkshire pudding / batter mix
  • Mashed banana
  • Heaped teaspoon of cinnamon

Method:

      Pre-heat the oven to 150°C
    Place a little oil in the bottom of each circle of  muffin tin and place in the oven.Mash the banana and add the cinnamon. Then mix in the yorkshire pudding batter.Once the oil is hot pour some of the mixture into each circle. Put in the oven and cook for 25 mins, or until golden.

100% fat-free (no fat) coffee & walnut mini cakes!

Not even low fat, these are totally NO fat!

It’s not like me to be healthy, but apparently other people are healthy? Obviously they want to be thin but still eat yummy food. They want to have their cake and eat it *ahem, bad joke*.

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Anyway, these cakes are 100% fat free. They do have sugar, but not loads and loads. Whether you could substitute some of the sugar for a sweetener, I don’t know?

I think they key to these still tasting nice is the coffee flavour. Obviously the strength of it means you don’t need them to be overly sweet or anything. I think the bit of icing on there helps too!

So, I started making these by whisking (electric hand whisk) some eggs and sugar until quite frothy. Not still like meringue (whole egg,s, not just whites) but still so they had increased in volume.

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I then added the coffee and sifted flour. I found the flour still got a bit lumpy, so despite me trying to fold the flour in with a spoon, I did whiz it a little with the whisk so there were no lumps.

I then added some chopped walnuts and spooned the mixture into some cake cases. These were small cake cases (well, normal size. I normally spoil myself by using big muffin ones).

I put the tray in the oven and they cooked for about 8 minutes? I was mid-making lunch at the time so I didn’t really time them properly. I took out the oven and left to cool.

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Once cooled I removed from the wrappers. I sandwiched two together with some coffee icing, then put a dollop more on top and added a whole walnut.

I will admit, these are not the most amazing tasting cakes in the world, but they are incredibly light and still nice and moist. I think the coffee flavouring works well, and it’s nice to get a bit of a crunch from the walnuts too.

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Have a go at making these yourself and see what you think!

DBD

Recipe:

  • 3 Eggs
  • 75g g Dark brown sugar or light brown sugar
  • 1 Tsp Coffee granules
  • 75g Self Raising flour
  • A Handful of walnuts (chopped)

Method:

  1. Pre-heat the oven to 150°C
  2. Using an electric hand whisk, whisk the eggs and sugar until the mixture has increased in volume and looks frothy (but not stiff).
  3. In a mug, dissolve the coffee in a couple of teaspoons of water. Use as little as possible.
  4. Add the coffee to the mixture.
  5. Sift and fold in the flour.
  6. Stir the chopped walnuts into the mixture and then spoon into cases.
  7. Put in the oven for 8-10 minutes (until cooked).
  8. Leave to cool on a wire rack.
  9. Remove the cakes from the cases and sandwich together with icing made from icing sugar, coffee granules and a drop of water. Make sure you add minimal water to keep the icing thick.
  10. Add more icing on the top cake and finish with a whole walnut.

Tasty Pita bread pockets!

The perfect accompaniment to any dish!

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I made these to go with some Moroccan chicken that I’d done in the slow cooker (ie, chicken and tagine paste with some veg!)

First I put some yeast and warm water in my mixer whilst I weighed/measured the flour.

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I added salt and the white flour to the mixer and let it mix for a minute or two. I then added some wholemeal bread flour and continued to let the mixer knead the dough for about 7/8 minutes.

I put the dough onto a well-floured surface and cut into 6. I probably could have done about 8 as the end result was they were a bit too big.

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IMAG3227I rolled each into a ball and then rolled them out flat. It’s really important that they are an even thickness, so I used a trivet each side of them (handy hint that one!). It turns out that was a bit thick. I should have had my sensible head on and made them roughly as deep as shop bought ones, but I know for next time to do them thinner (maybe use chopsticks as a guide, which is what I do when rolling icing).
Once each was rolled out I left them on the side and loosely covered them with a piece of cling film. I left them for half an hour or so (nipped to local shop to get creme fraiche!)

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Once back (and left to rise a bit). I put the oven on and flipped each circle upside down and onto a baking tray. I then stood back and let them cook. IMAG3230After a few minutes you should see them start to puff up. Once this happens, keep an eye on them. If they are in too long the puffed up bit can get overcooked and brittle and therefore will break when you cut open for the pocket.

Once cooled (a bit) I sliced open, ready to be filled!

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They were really nice, and I will certainly make them again as they were much nicer than shop-bought ones. The only thing I would do differently is make them a lot thinner!

Have a go at making these yourself. Deifinitly use a mixer as they need a lot of kneading!

DBD

Recipe:

  • 6g (1 pack) Yeast
  • 240-250ml Warm water
  • 1 Tsp Salt
  • 250g plain flour
  • 190g wholemeal bread flour

Method:

  1. Put the yeast and warm water into the bowl of a mixer. Leave for 5 minutes to start activating.
  2. Add the white flour and salt and using the dough hook attachment, knead until
  3. Add the remaining flour and continue to knead for 7/8 minutes.
  4. Turn the mixture onto a well-floured surface and divide into required number of pitas (6/8).
  5. Roll each one out to an even thickness. Cover loosely in cling film and leave to rise (slightly) for half an hour.
  6. Pre-heat the oven to 180°C.
  7. Turn each pita upside down onto a baking tray and bake for approx 10 minutes. The cooking time may vary depending on how well they rise. Always remove before they brown too much.
  8. Leave to cool slightly, slice open and fill!

Strawberry Surprise cupcakes/fairy cakes!

Is it a cupcake when it has swirly icing and a fairy cake when it doesn’t?

Who knows? All I know is I like to eat them. Nothing beats doing a bake and then sitting down with a cup of tea to eat it (if you can wait the agonising wait for it to cool down first!)

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Standard procedure with making cakes – mixing margarine/sugar until fluffy, add eggs, flour etc. I also added some chopped strawberries which made it look very pretty.

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Once mixed I spooned it into cake cases. I added a dollop of strawberry jam on top, and then added another spoonful of mix on top.

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Once out of the oven I left them to cool for as long as I could manage to wait, and then I topped them with a delicious cream cheese based topping. With more strawberries of course.

Fresh out the oven….  IMAG3210

Topping in the bowl…. IMAG3212

and then

The finished cakes!

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These cakes were very nice, and I love how the jam sunk to the bottom and was like a little treat as you got towards the end of the cake! Plus, the fact that it has strawberries means it’s healthy, no?

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Go forth and get baking!

DBD

Recipe:

  • 100g Margarine
  • 100g Caster sugar
  • 1 Egg
  • 1 Tsp Vanilla extract
  • 100g Self-raising flour
  • 4/5 large strawberries
  • Approx 25ml milk
  • A few Tbsp strawberry jam

For the topping – cream cheese, icing sugar, a couple of strawberries cut up into small pieces.

Method:

  1. Pre-heat the oven to 150°C
  2. Cream together the margarine and sugar until light and fluffy (using an electric whisk). Add the egg a little at a time. If it looks like it may curdle add a spoonful of flour.
  3. Add the vanilla extract, stir, and then fold in the sifted flour. Add in the chopped strawberries and mix
  4. Add milk a little at a time until the mixture is slightly runny.
  5. Spoon a little mixture into cake cases. Add a teaspoon of jam on the top, and then cover with more cake mixture.
  6. Put into the middle of the oven for 20 or so minutes until the tops of the cakes are spongy. Put on a wire rack to cool and then decorate!

Quick & Easy chocolate brownies with strawberry swirl topping!

Quick, easy and (as always) delicious!

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This was Friday’s bake. I may bake every day, but getting the time to write it up and add pictures is not always possible!

I baked these delicious brownie to take round to a friend when I went for a playdate with our son. I literally took off in the car whilst they were pretty much straight out of  the oven! Needless to say when I got there there were just ready for eating!

This is a stupidly easy recipe that took minutes to do! You literally chuck everything into a bowl, mix it, and then bake it! Apologies for lack of lots of pictures, but I was in a rush to wash up and get ready to go out!

I wedged a bit of greaseproof paper in the baking tray to help the mixture stay deep enough.

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The baked brownie mix!

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Note, the quantities I used made all the brownies in the picture, plus 3 more.

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They were lovely a chocolate-y and perfect moist consistency too. A MUST for you to try yourself!

DBD

Recipe:

  • 100g Melted margarine / butter
  • 200g Sugar
  • 45g cocoa powder
  • 1/2 Tsp Vanilla extract
  • 2 Eggs
  • 100g Plain flour
  • 1/4 Tsp Baking Powder
  • 1/4 Tsp Salt
  • (you could also add a handful of chocolate chips or chopped nuts

For the topping use regular buttercream with strawberry flavouring (and pink colouring). Top with a chocolate button!

Method:

  1. Pre-heat the oven to 150ºC
  2. In one bowl, mix in each ingredient once at a time, following the order listed above. Stirring each time.
  3. Pour batter into a greased baking tray/tin and cook in the oven for 20/25 minutes.
  4. Leave to cool and then cut into squares and decorate!