Hello all 🙂 This is Bronagh here! I need to get more active on my blog so I would like if anyone could recommend a recipe for my to do? Send any recipes that you can think of, any that I haven’t done before to my email address Bronaghqnn@gmail.com 🙂 I have chosen to do a classic victorian sponge cake today I hope you all enjoy this recipe!
For the cake
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the filling
- 100g butter, softened
- 140g icing sugar, sifted
- drop vanilla extract (optional)
- 340g jar good-quality strawberry jam ( we used Tiptree Little Scarlet)
- icing sugar, to decorate
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
I hope you all enjoyed this recipe! Remeber keep sending in photo’s of your creation and also remember to send some recipes for me to complete thank you 🙂 BQuinn
- 3/4 cup ground pecans
- 3/4 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 4 eggs
- 1-1/4 cups sugar
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 2 cups (16 ounces) sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 jar (12 ounces) strawberry jelly
- 3 tablespoons orange-flavored liqueur or lemon juice
- Red food coloring, optional
- 1 quart whole fresh strawberries, hulled
- Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. Set aside.
- For filling, beat the cream cheese in a large bowl until smooth. Add eggs, sugar, lemon juice and vanilla. Beat well. Spoon over crust.
- Bake at 350° for 50 minutes or until filling is almost set. Let stand for 15 minutes. Meanwhile, for topping, combine the sour cream, sugar and vanilla. Spread over cheesecake and return to the oven for 5 minutes. Cool to room temperature and refrigerate 24 hours.
- Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and the mixture has thickened. Remove from the heat; stir in liqueur and food coloring if desired. Cool to room temperature.
- Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately. Yield: 12 servings.
Send me pictures of your creations! BQuinn 🙂
Hi all! Its been a while since I have posted so today Have decicded to do two!
My first recipe is Tiramisu I hope all you enjoy this I had great fun making this desert.
- 568ml pot double cream
- 250g tub mascarpone
- 75ml marsala
- 5 tbsp golden caster sugar
- 300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
- 175g pack sponge fingers
- 25g chunk dark chocolate
- 2 tsp cocoa powder
- Put the cream, mascarpone, Marsala and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
- Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
- Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder and grate over the remainder of the chocolate.
I hope you enjoy this dish this was one of my favourites by far 🙂 BQuinn 🙂
Hello all 🙂 Bronagh here again 🙂 Today I am going to do one of my favorite recipes Banoffee Pie 😀 Mines is going to be extra crunchier and extra sticky so I hope you all enjoy 🙂
- 297 g can condensed milk
- 230 g digestive biscuits (about 16 crushed finely)
- 115 g butter (melted)
- 3 bananas
- 250 ml cream
- 3 crunchie bars (roughly chopped)
- But my favorite part of making this pie has to be the nervous and exciting moment of opening the tin of condensed milk after it’s been boiled for 2 hours to see if it’s perfectly caramelized, and then squishing the tin so that the content comes out over the edge!
- In a small, high-sided pot, cover the tin and boil the unopened can of condensed milk for 2 hours. Keep an eye on it, making sure the water level is always above the top of the can.
- While the can is boiling, prepare the base of the pie.
- Mix together the crushed digestive biscuits with the melted butter until they are combined and then spread the mixture evenly over the base of an 18 cm cake tin with a removable base.
- Cover and chill for 2 hours in the fridge.
- When the can has finished boiling remove from the water and allow to cool.
- When the can is cool to the touch, open and spread the caramelized condensed milk over the biscuit base.
- Slice the bananas evenly and arrange over the caramel.
- Whip the cream until it is just about stiff and spread on top of the bananas.
- Sprinkle the crunchie bar over the top of the cream as artistically as you feel necessary!
- Cover and refrigerate until you are ready to serve.
I hope you all enjoy this dish I sure did! BQuinn 🙂
Hi again! Bronagh here 🙂 Today I’ve got a new recipe something different from all the other recipes I’ve done so far but it’s equally pleasing 🙂 I hope you all enjoy and remember if you have any suggestions visit my suggestions page on my site 🙂
For the meringue
- 4 egg whites
- 250g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1 tsp vanilla extract
For the topping
- 500g strawberries, hulled and halved
- 3 tbsp icing sugar
- 350ml double cream
- Heat oven to 150C/130C fan/gas 2. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
- Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
- When the meringue is cool, chop 100g of the strawberries. Mix them with 2 tbsp of icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve. Whip the cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream and finally pour the sauce over the whole lot.
I hope you all enjoy this recipe I sure did 🙂 BQuinn 🙂
Do you like my header and what to know how to make something like that? Well look no further. Today I am going to bake some cupcakes and I will prepare icing also so I hope you all enjoy 🙂
- For the butter cream icing
- Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
- Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
- Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
- For the butter cream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
- Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
- Add the food coloring and mix until well combined.
- Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiraling motion onto the cup cakes in a large swirl.
If you want flowers like I have in my header you can buy edible sugar flowers in shops 🙂
I hope you all enjoy this recipe and if any of you have any query visit my contact tab on my site 🙂 enjoy BQuinn 🙂
Hey 🙂 Bronagh here again 🙂 Today i am going to give you a recipe for brown bread, I hope you all enjoy it and this recipe is great for the family 🙂
350g/12oz Odlums Coarse Ground Wholemeal
125g/4oz Odlums Cream Flour
15g/1/2 oz Odlums Wheatgerm (optional)
275-425ml/1/2-3/4pt Buttermilk or Sour Cream
1 tsp Bread Soda
1/2 tsp Salt
25g/1oz Odlums Bran (optional)
- Sieve the cream flour, salt and bread soda into a bowl. Mix in the wholemeal, wheatgerm and bran, if used. Add enough milk to make a soft dough. Turn onto a lightly floured board. Knead until the mixture comes together smoothly. Place dough on a floured baking sheet. Cut a cross over the top.
- Place in a central oven position and bake in a preheated oven 400°F, 200°C, Gas 6 for approx. 40 mins. When baked the bread will have a hollow sound if tapped on the base. Cool on a wire tray. A dry tea towel wrapped around the bread at this stage helps to give a softer crust.
- Bread can also be baked in a 7″ deep cake tin.
I hope you all enjoy this recipe 🙂 Send me pictures of your completed brown bread 🙂 BQuinn