Peanut butter and Jelly Scones is a paid collaborative post with SKIPPY® peanut butter to celebrate summer. So when I think of afternoons in the garden or picnics in the park, I always think of scones. They are a summer favourite and an English classic, so I decided to combine the classic American flavours of Peanut Butter and Jelly and create some delicious peanut butter scones to be served with seedless raspberry jam (or jelly as it is called in the US) using my boys favourite SKIPPY® peanut butter which is creamy and delicious.
The best Easter desserts to make this year that almost look too good to eat. I love Easter and all the delicious sweets and candy that this time of year brings and I also love baking, so when you combine the two what do you get? Yes fabulous Easter desserts that are delicious to eat and fun to make.
Christmas Baking With The Family: Our Favourite Sugar Cookies Recipe is a paid collaboration with Funky Pigeon. I am a BIG fan of Christmas traditions and Christmas Cooking. Over the years I hope these traditions cement by boys’ memories of our times together. I for one have always loved it when we are all in the kitchen and some of our best conversations happen when we are baking up a storm.
There is a special place in heaven for kids that can bake amazing cakes. Not only that there is something wonderful about having a child that can pull off making the perfect victoria sponge cake. The queen of all cakes, a sponge cake can seem really simple, but can be tricky to get just right. The Vitoria Sponge is the perfect tea time winner and classic cake that has been around since Queen Victoria’s times. Delicious, simple and moreish and we like ours with strawberry jam and fresh cream, although a purist might tell you it should be jam only.
I am a tea monster. Anyone that knows me will acknowledge that I am rarely without a cup of tea in hand! Maxi is a massive fan of shortbread so we decided to experiment and produce a tea flavoured shortbread and wow, it was a HUGE hit and so simple. Everyone in the family prefered our tea flavored shortbread over the plain one.
Top ten food safety tips to protect your family from kitchen bugs
Last week was Food Safety Week 2013, run by the Food Standards Agency (FSA) and this year they focused on ways to reduce the risk of food poisoning at home. Here are some simple tips to help keep you and your family safe.
1. Wash hands thoroughly with soap and warm water before cooking and after changing nappies, touching the bin, using the toilet, handling pets or preparing raw food.
2. Wash or change dish cloths, tea towels, sponges and oven gloves regularly and let them dry fully before you use them again.
3. Remove unnecessary clutter and wash worktops before and after cooking to prevent cross-contamination.
4. Always use a chopping board and wash the board in hot, soapy water after using and in between preparing raw and ready-to-eat foods. Better still, use a separate chopping board for each.
5. You don’t need to wash raw meat or poultry as thorough cooking will kill any surface germs. Washing meat can actually splash germs and raw juices onto other surfaces and equipment.
6. Make sure your fridge is set below 5°C to prevent harmful germs from growing and multiplying.
7. Don’t overfill your fridge. Air needs to be able to circulate to maintain the set temperature. If you are using infant formula we recommend you make up each feed as your baby needs it, using boiled water at a temperature of 70ºC or above to reduce the risk of infection, and use it within 2 hours. If you have no choice but to store made up bottles, do so in the coolest part of your fridge, away from the door, and for no more than 24 hours.
8. Cook food thoroughly until steaming hot in the middle to kill harmful bacteria. Food can then be cooled to a suitable temperature for children by cutting into smaller pieces and separating into shallow bowls, or even placing in a sealed container and running it under cold water.
9. ‘Use by’ dates are typically found on perishable products (dairy, meat and fish) and are based on scientific testing to determine how long these foods will stay safe. After that date, food could be unsafe to eat even if it is correctly stored and looks and smells fine. If you need to store a food for longer, consider freezing it.
10. ‘Best before’ dates are used on foods that have a longer shelf life and tell us how long the food will be at its best. After that date it is normally safe to eat, but its flavour and texture might have deteriorated.
To see how safe your kitchen habits are and for more tips, take the FSA’s Kitchen Check online. You can get your little ones involved too by downloading their fun young people’s activities.
Kitchen Check can be found at: www.food.gov.uk/kitchen-check
It has become something of a tradition that Maxi always has a chocolate smartie cake for his birthday. This year I decided to try and do something a little more eye catching. I love baking, but find icing larger cakes something of a chore. So this cake is very forgiving.
6 oz of butter or marg
6 oz caster sugar
5 oz of self raising flour
1 oz of coco powder
1 teaspoon of baking powder
half teaspoon of vanilla extract
3 tablespoons of milk
Cream together the marg/butter and sugar. Then add the rest of the ingredients in and mix well!
Put in two 7 inch cake tins (I line the tins with parchment and grease) and place in to a preheated oven of 180 degrees for 15 to 20 minutes. You can tell if the cakes are cooked if when you press the top it gives slightly but springs back.
Remove from oven and leave for 2 minutes before removing from tins and placing on to a wire rack to cool.
1 block of butter (250gm of 10 oz)
450 grams icing sugar
50 gms of coco powder
half teaspoon of vanilla extract
4 tablespoons of milk
Soften the butter in a mixer before adding the other ingredients. Make sure you start mixing very slowly so you do not get icing sugar everywhere. If your mixer does not have a splatter guard then cover with a tea towel.
Assembling the cake
Sandwich together your two cakes with icing and then apply the remaining icing around and on top of the cake. You are going to use the using around the cake to stick the chocolate fingers to the cake, so make sure you have enough at the sides.
I applied the fingers and then refrigerated the cake overnight, before covering the top with smarties the following day.
I along with 9 other bloggers are taking part in The Great Blogger Bake Off challenge. Each of the bloggers involved has been allocated a letter to put on top of their cakes, you can see Cass’s and her Cherry Bakewell Cupcakes. There will be a letter a week over the ten weeks of the series, at the end you can unjumble them to find a word.
These cupcakes were pretty easy to bake and went down a treat at home. They look much more impressive than they are to make and I will be baking them again with different fillings and toppings.
We received most of the ingredients to make the cupcakes, a complimentary copy of the Great British Bake Off Book and the app.
Whenever I make Spagetti Carbonara, I am always left with 4 egg whites, so I have been looking for a receipe, other than meranges (as MadDad doesnt like then) for quite a while.
Finally whilst looking through some old books came across one that I wrote down an age ago (when I used to rip out pages of magazines and buy food magazines, which means it was pre children). I do not know the source of this recipe, so can not quote it , sorry.
The boys have gone to school today decked out in red, white and blue clothes (right down to their underwear) to celebrate the royal wedding tomorrow. The school is hosting a party for all the children and parents this afternoon and sent our a request for food for the party. So as we had been sent lots of things for baking over the Easter Holidays by Kellogg’s and Disney, which we hadn’t used as we were making the most of the fine weather, we decided to make patriotic Club Penguin Rice Krispy Puffle nests.
Last year we decorated gingerbread houses, but the boys do not like the taste of gingerbread so it was a waste in the long run, although it was fun. So this year we decided to make our own gingerbread men and decorate them instead, so I set about finding a not so gingery gingerbread recipe. I couldn’t find one that was just perfect, so I adapted one until it was what we needed. Ingredients 350g / 12oz plain flour 175g / 6oz light soft brown sugar 100g / 4oz butter 1 medium egg 4 tablespoons of golden syrup 1 teaspoon bicarbonate of soda ½ teaspoon of ground ginger ½ teaspoon more »
I love cooking and baking with the boys and for me the secret is letting go and dealing with the mess afterwards, plus good planning, making sure all the ingredients are out and the equipment etc. I think that by empowering the boys to cook and bake it will stand them in good stead as they get older, plus they can start cooking dinner and feed me! Also it might not look perfect, but I can assure you it tastes mighty fine. So I bring you Maxi’s chocolate cakes and biscuits. Basic Biscuit Recipe I use one without egg and it is fine if over handled, so perfect for children 175g/6oz more »
I think the sun forgot our little park of the North East today. So we have spent the day baking. Maxi did all the weighing and measuring Mini did most of the stirring and tasting We have had a lot of fun and made lots of cakes Oat and raisin cooks and mince pies (mini’s favorites) Many Muffins, sweet mincemeat and St Stephens Day Muffins, in addition to some fairy cakes. Whilst I was busy in the kitchen, MadDad tended the garden, including planting out the courgettes and cucumbers. Everything is looking great and really coming along. He also washed and cleaned the cars, ready for the trip we are taking today more »