Saturday, 20 May 2017

#sweetreats' Baking Tools

γεια σε όλους!

That is my way of welcoming you all today in Greek! I fancied a change in my introduction.

Referring to the title of today's post, I shall be talking you through my baking tools in the kitchen- the equipment behind those delicious, delectable treats.

Without anything else to say, let's leap right into this week's post!

Currently, my main,go-to baking equipment is an electric hand mixer, wooden spoon(if there happens to be a malfunction with the mixer) and my silicone whisk which I picked up cheaply in Home Bargains. All my equipment included in this week's post shall be listed and priced at the end.
A pic with this whisk
  

If you plan to begin baking or take it up as a hobby, it is advised that you have at least these three items and obviously a range of different sized mixing bowls. There are three sizes of mixing bowls just like there are three sizes for piping bags and nozzles etc,etc.


Moving back onto equipment, as well as obtaining equipment, I believe it's important to update your tools in order to be up to date with what's being used by those top-award-winning baking chefs and popular kitchen TV shows. 

One website which I use for exploration of cooking apparatus is LakeLand which is 35 minutes from where I live. They provide a magnificent range of kitchenware,bakeware(if there is a such thing),home-ware and so fourth. 

A year ago, I visited one of the stores locally and I scouted their shop ,particularly looking at the bakeware and kitchenware.
As you can see,there's such a wide selection, I have no idea how I'm supposed to pick and select a few of the products.

Head over to their website and see what they have to offer.

I'm finishing this post on a short note-these are ESSENTIAL baking tools and a shop where I'd buy my apparatus.

Before this post ends...

These acai bowls are absouletly moth-watering and just as amazing as they hopefully taste.


Quote of the month

Song of the month


Trend which I'm loving right now


Don't forget to follow me on my medias


Links to websites:


That's a wrap but I'll see you soon!

Αντίο!

Goodbye!

#sweetreats xx


Saturday, 13 May 2017

Recipe Post 2017 N0.8-Apricot Oatmeal Cookies

Hello world!

Yes, I simply couldn't get enough of baking with apricots so I added an extra week especially for it. Not only is this recipe super healthy but tastes INSANE and can last in an airtight container for up to an week! 

To have a go at making these delectable,oaty cookies, you'll need:

100g of instant oats

90g of wholewheat flour

1 1/tsp of baking powder

1/2tsp  of ground cinnamon

1/8(if there is a such measurement) of salt

28g of coconut oil

1 large egg, at room temp.

1 tsp of vanilla extract

120ml of honey

40g of dried apricots

Method:

Like always, pre-heat the oven to 160C. Line a baking tray with baking parchment/baking paper.

Within a medium-sized bowl, whisk together the oats, flour,baking powder, cinnamon and salt.

In a separate bowl, whisk together the coconut oil,egg and vanilla. Stir in the honey until thoroughly incorporated.

Add the flour mixture to the honey mix,stirring until just combined. Eventually, fold in the apricots. 

Chill the dough for around 30 minutes in a fridge.  Take out and then drop the cookie dough into 15 rounded scoops on your prepped baking sheet. 

Bake in the oven for 13-15 minutes,cooling for roughly 15 minutes before turning out onto a wire rack. And Volia!

Cookie Photo Shoot!
    

       
  


 



 


Before this post ends....

Cupcake of the month:


Source:Cupcake Jemma





Song of the month:

French Montana ft Swae Lee Unforgettable








This week is Mental Health Awareness Week, where mental health is seen in a different perspective. The other day, The Duke and Duchess of Cambridge have a initiated a mental health charity titled "Heads TOGETHER", aiming to help eliminate stigma and chang the conversation on Mental Health. To check the following out, lcick the picture below↓

Get Inspired by this twelve year old!


Smarter than Einstein


Thanks for reading this week's post. Please comment on what you'd like me to bake next and don't forget to follow me on my SnapChat account and +1 this post!










Cheerios!






#sweetreats xx

Saturday, 6 May 2017

Recipe Post 2017 N0.7- Apricot Butter Cake

Greetings, everybody!

To lay the following off my chest, I apologise for the terrible quality of last post's photos. Unfortunately, I could not find  the opportunity to edit and clean up last week's post. Therefore I give my sincerest apologises.


Jumping right into this week's post, the inspiration behind this post was simply baking a creation, requiring ingredients which you have at home or in the kitchen as well as being cheap to buy. Besides, who doesn't enjoy an apricot treat during the gradual change from Spring to Summer?😊😄

In order to concoct this butter cake, you'll need:

150ml of milk

tsp of vanilla extract

225g  of caster sugar

3 eggs

260g of self-raising flour

110g of butter

350g of apricots

As for the topping:

25g of butter,melted

3tbsp of light brown sugar

3 rounded tbsp of toasted flaked almonds.

Method:

As per-usual, pre-heat the oven to 160C/140C fan/Gas Mark 3. Grease a 23cm deep-cake tin(preferably with butter),lining with baking parchment/silicone parchment.

(Yes we're going to make the topping first) Mix the topping ingredients,spreading over the base of the tin.

Combine together the milk+vanilla together. Pour the sugar and eggs into a large bowl,whisking with a hand electric mixer until the mixture is thick, pale, increased in volume. I'd recommend whisking for approximately 5 minutes.

tip* Test if it's ready by lifting the whisk blades, briefly leaving a trail.

Add one-third of the flour and whisk slowly to incorporate, afterwards one-third of milk, mixing again. Repeat the above steps twice more until all ingredients are used up.

Eventually, slowly whisk the melted butter. Halve and stone the apricots . Place this(cut side down)in the base of the tin. Pour the cake batter over the top. Slide your prepped cake into the oven,bake for 1hr/1hr 25 minutes until the cake is firm to touch, springing back with lightly pressed.

Finally, cool the cake in the tin for around 20 minutes. After 20 minutes, carefully remove the cake from the tin, peeling off the lining paper and serving warm or perhaps cold.

There you have it-my attempt for an apricot butter cake!

Photography:
  


 
 









Prior to this post ending....


YouTuber of the month:

AmandaRachLee


Song of the month(or one which I cannot get out of my head)

Chris Brown Privacy



Don't forget to add me on my social medias,particularly Snapchat;I have been trying my hardest to update my SnapChat as regular as possible.



Good News! I passd my Piano exam!!! At first In was EXTREMELY nwervous but then I passed!!!


Quote of the month(haven't done this in quite some time)
I thought this quote was so sweet!

Found this on Instagram page:fashionforall
Check out my story on Storybird:









Hope you enjoy this week's post and don't forget to +1!

With love,

#sweetreats