Saturday, 16 December 2017

Recipe Post 2017 No.27- Gingerbread Cookies

First and foremost, I sincerely apologize for the non-existence over here! The plight of conceiving Christmas this year,alongside school work has taken my mind over completely, leaving no area for this blog. 

Moreover, Christmas isn't Christmas without the concoction of gingerbread cookies. These gingerbread men are your typical Christmas-themed cookies,setting the spirit for Christmas 2017.

In order to bake these Christmas-sy cookies, you'll require the following;

175g of dark muscovado sugar (I find this type of sugar difficult to spot so I usually use dark brown sugar or soft dark brown sugar)

85g of golden syrup

100g of butter

350g of plain flour, plus extra for dusting

1 tsp of bicarbonate of soda

1tbsp of ground ginger

1 tsp of ground cinnamon

1 egg,beaten

To decorate(optional but the funniest part of making these cookies):

ready-made writing icing

chocolate buttons/ small sweets


Primarily, melt the sugar,golden syrup and butter into a saucepan, allowing to bubble for 1-2 minutes. Leave to cool for approximately 10 minutes.

In the meantime, tip the flour, bicarb of soda and spices into a large mixing bowl. Incorporate the warm syrup into the flour mix, alongside the egg, and stir everything together. Subsequently, knead the mix in the bowl until smooth and  "streak-free". 

Once cooled, the dough will firm up. Wrap in cling film and chill for 30 minutes. (during then, I'll most likely be editing the photos for this post so...)

Remove the dough from the fridge. Leave the dough out at room temp to soften. 

By now, heat the oven to 200℃/180℃/ Gas Mark 6. Line two baking trays with baking paper.

Roll out the dough to a approximate thickness of a £1 coin. Stamp out the gingerbread people with your cutter.  Re-roll excess dough until all is used(recipe doesn't specify whether the dough can be freezed or re-used...πŸ˜•)

Bake for 10-12 minutes, swapping trays over halfway through cooking(make a mental note of this so you will not forget). Leave to cool in the tray for 5 minutes, transferring to a wire rack to cool completely.

Once wholly cooled, decorate the gingerbread in however way you like. Although I shan't be uploading my attempt on the cookies until a later date, below are a few ideas of decorating your gingerbread.

Before you go...

I thought I should slip this in hereπŸ‘

I'll shortly be inserting my Christmas Playlist for this year.

I need this!

It was snowing the other day!!!

Birthday pictures(because I didn't insert them in my last post).

YouTuber of the month:

Abigail Kwayke ↓↓

Inspirational quote of the month:

It's officially a countdown till Christmas.

See you later,alligator! 

#sweetreats xx

Saturday, 2 December 2017

Recipe Post 2017 N0.26- 2 months later...πŸŽ‰πŸŽ‡πŸŽŠ

Hey everyone!

First and foremost, thank you so much for the comments and love over at my last blog post-as always I absolutely appreciated it all. To be frank, I feel like I'm right back in the swing of this blog!

Moving swiftly onto this week's post, if you aren't aware, BakingBoutique had celebrated its 2nd birthday from what feels like a week ago but actually 2 months ago and now it's my turn! My birthday is tomorrow but as of today, I'm celebrating with a couple of friends at a resturant. But if you know me by now, you know I couldn't celebrate properly without baking a batch of cupcakes for my friends which is what I'm sharing with you today. They're SUPER EASY, and went down a real treat with everyone(no literally, EVERYONE loved them) so I'm passing my secret.πŸ˜‰

So without further ado, to concot this delicously delectable carrot cupcakes, you'll need the following:

3 medium-sized carrots, peeled and grated

100g of soft light brown sugar(as my usual suppliers was out of stock, I used demerara sugar instead which is just as good, in my opinion)

80g of unsalted butter, softened

80g of golden syrup(to save us all from excessive sweetness, I only used 60g of golden syrup-but don't worry, there were no malfunctions to the recipe).

2 medium eggs

150g of self-raising flour

½ tsp of bicarbonate of soda 

1 tsp of cinnamon

pinch of salt

For the yummy cream cheese icing(if you dislike cream cheese, I guarantee you won't actually taste the cream cheese):

50g of unsalted butter

110g of low-fat cream cheese(ok so the recipe said low fat but I brought FULL FAT cream cheese. Does that make a difference?Let me know in the comments below)

225g of icing sugar

1 tsp of vanilla extract


Primarily, pre-heat your ovens to 180℃/160℃/ Gas Mark 4.

Line a 12-tin cupcake tray.

Within a large suacepan, combine the butter,sugar and golden syrup, melting together over a medium heat. Stir this to combine.

Once combined, remove from the heat. Subdquently, stir in the self-raising flour, salt, bicarbonate of soda, ground cinnamon, grated carrot and eggs. 

Mix the ingredients well until you have a smooth batter.

*at this point, the mixture will look kind of gross but don't be put off by this.

The recipe said to spoon the mixture into the cupcake cases but I'd recommend you POUR the mixture ¾ of the way full. Bake this for 20-25 minutes until risen and a cake tester comes out clean from the centre. 

Allow to cool on a cooling rack.

In the meantime, to prepare the cream cheese frosting, combing the butter and cream cheese together for around 2 minutes. Gradualy, start to slowly incorporate the icing sugar and vanilla extract. Be mindful when beating the cream cheese. OVERbeating the cheese causes the icing to turn floppy and runny.

Beat the icing sugar and vanilla extract until smooth. Transfer the frosting into a piping bag with a fitted star nozzle.

Once the cupcakes are cool, pipe the icing onto the cakes in a swirling motion. And volia! 

If you'd like, you could even garnish the top of the cupcakes with sprinkles, chocolate, desiccated coconut or whatever floats your boat.



Prior to this post ending:

Birthday shots:

I thought this idea was endearing: DIY Advent Calendar

Song of the month: Madison Beer Dead

Happy 2nd day of December!

See you in my next one!😘

Saturday, 25 November 2017

Baking Post 2017 N0.25-Maple and Cinnamon Cookie Photos!

Hey everyone!

To be frank with you all, I didn't intentionally leave out the photos of last week's post in sequence of today's post. I deemed the photos SHOULD BE separate from the recipe for two reasons: One of which is I used a totally alternative camera to capture the making of the sugar cookies. However, I totally endorse you to check out last week's post to make the cookies as they were DELICIOUS! 

Without further ado:















More to come...

Prior to this post ending:

Jelena is back!!!!!πŸ˜„πŸ˜†

Ok so ThanksGiving doesn't exist here in the UK...but after scrolling through this post, I wish it was...πŸ˜“

Christmas Wishlist:

Not actual picture

YouTuber Of The Month:

Song of the month:

Tv Show of the month:

It's exactly a month until Christmass!!!πŸ˜„πŸ˜ƒπŸ˜†πŸ˜…πŸŽ‰πŸŽŠ

See you in my next one!