9 July 2014

Chocolate quinoa cupcakes with super food frosting



♬ Flume remixes


Do you ever feel like giving up? Thinking to settle for the 9-5 because it's the easy option? I contemplated it last week when I was looking at admin jobs and thought to myself, this is a sign I'm giving up my dream and goal of becoming a food presenter. I then brainstormed more recipes, ate most of them, ran 8 miles and realised I can never give up until I'm on TV making all of you lot smile.

This girl's got to keep on baking to keep sane!

I've been testing out new cake frosting ideas which don't involve icing sugar or butter. Here's one which is very tasty on top of delicious chocolate quinoa sponges.


Ingredients:
 
60g unsalted butter
150g soft brown sugar
1 medium egg
20g cocoa powder
75g plain flour
75g quinoa flour
140ml semi skimmed milk mixed with 1 tablespoon of white wine vinegar.
1/2 tsp bicarbonate of soda
1 tsp white wine vinegar
1 tsp almond essence
 
Super food frosting:
 
1 medium banana
1 ripe avocado
100g dark chocolate
2tbsp hot coconut oil
 
Super seed mix - pumpkin, linseed, chia, poppy and sesame seeds.
Gold lustre spray

Method:

▶ Preheat oven 180°c

Cream butter and sugar until pale then add egg, essence, milk solution and stir through cocoa and flours.
Pour vinegar and bicarbonate of soda on top of mixture.
Divide between 12 cases and bake for 20 minutes.
Leave to cool.

For the frosting mix all the ingredients until smooth and refrigerate until the cakes are cold.
Stir once again, spread over each cake and sprinkle seeds of love.
Get a cherry on top because it's also pretty and super.xx

Remember to be a champion the WILL must be stronger than the skill to succeed. - Muhammad Ali

xxx

18 June 2014

Buckaberry Cake





'The Singles' Basement Jaxx

Now, if you want a healthy sort of cake then this is the recipe for you. Look at the list of ingredients to see how little sugar there is. I'm telling you this cake is so incredibly tasty I wanted to put my face straight in it.

Ingredients:

400g buckwheat flour
1 tsp gluten free baking powder
Pinch of sea salt
120ml runny honey
120g unsalted butter
1 tbsp caster sugar
2 large lemons (zest and 100ml juice needed)
3 large eggs
1tbsp almond milk
1tsp almond essence

150g fresh raspberries
100g frozen cherries
100g blue poppy seeds

Topping:

200g light Philadelphia cream cheese
100g icing sugar
50g butter
1 small lemon
Blue poppy seeds
Chia seeds
Fresh blueberries
Fresh raspberries
Edible glitter

Method:

 ▶ Preheat oven 180° c
 Line a 22cm quick release cake tin with baking paper.
In a bowl add all the ingredients for the cake apart from raspberries, cherries and seeds.
Whisk well, stir in fruit and poppy seeds.
Pour in tin and bake on the middle shelf for 40 minutes.

Leave to cool then poke with a skewer and squeeze one lemon over the cake so it soaks up more juice.

For the topping whisk butter, cream cheese, icing sugar, lemon zest and 1 teaspoon of lemon juice. Refrigerate until your ready to serve, so it can stiffen up

Spread over cold cake, sprinkle poppy and chia seeds with fruit and edible glitter.

Ready for the taking!

xx

12 June 2014

Banacoco Pie





♬ 'Born To Die' Lana Del Ray


 
I wanted to create something new. Something no other blogger has done before and last night I created Banacoco pie.Yes I know it's half good and half guilty looking but desserts are not meant to be super healthy!
 
After trying a slice of Banacoco pie you won't go back to that other pie known as Banoffee - unless you really don't like coconuts.
 
 
Ingredients:
2 tbsp coconut oil
220g Green & Blacks milk chocolate, 20g to one side.
150g Crunchy nut flakes
2 large ripe bananas
100g chia seeds
250ml double cream
Runny honey
1 tsp banana essence
 
Method:
 
Line the bottom of a 12cm loose base tart dish with greaseproof paper.
Melt chocolate (glass bowl suspended over boiling water) and coconut oil (small saucepan until no white bits showing). Keep some coconut oil to one side.
Whisk together and stir in crunchy nut.
Pour in tart dish.
Freeze for twenty minutes.
Melt 20g chocolate and mix in with remaining coconut oil to make coco loco sauce.
Take out tart dish and make sure your kitchen is cool, not too hot, otherwise keep it in the fridge.
Chop bananas medium width and place on top.
Drizzle honey all over bananas.
Whisk cream with 1 tsp banana essence or honey.
Spread on bananas.
Sprinkle chia seeds over the cream, stick extra bananas on top and drizzle coco loco sauce.
 
DONE!
 
Remember to create not copy, originality is in all of us.

4 June 2014

Strawberries & Cream...with Oreo's.







 






































♬ 'Glorious' Foxes

RUSTIC, FRESH & COLOURFUL
 
Gluten free sponges with orange juice, sandwiched with cream, two types of jam, fresh strawberries, Oreo's and chocolate ganache. 
I had to use up a pack of Oreo's otherwise they would have been gone in one sitting with two cups of tea!

No recipe just yet folks, let me practice more so I can pass on decent cake info.

Wedding cake season is creeping up on the blog and you will witness cakes I've been trialling and testing, including finished cakes.

An exciting summer ahead for MixitCookit.

Keep an eye on this site.

xxx


10 May 2014

Cherry, Almond and Chocolate Ghetto Fabulous Cake



Time to go BIG.
 
♬ 'Foundations' Kate Nash



WOW.
I love baking celebration cakes. A big cake always means something special.
 Imagine having a fat wedge of a slice with a cup of tea whilst chatting with friends or family, making all your worries disappear...for a few minutes.
Then it's time to bake or find more cakes!
 
I've been focusing my cakey sponge brain cells on making wedding cakes - Mita style.
 
Yes this means LOADS of colourful carnival looking cakes, chocolate volcanic explosions, and most importantly gold and glitter everywhere.
 
Today's cake is gluten free, moist, nutty and light.
 
Preheat your oven people, here's the how, what and when...
 
Ingredients:
Almond sponge bottom
100g gluten free plain flour
1tsp gluten free baking powder
30g ground almonds
100g unsalted butter
1 tsp almond essence
70g coconut palm sugar
2 medium eggs
20ml almond milk
 
Chocolate sponge middle
100g gluten free plain flour
1 tsp gluten free baking powder
30g sifted cocoa powder
100g unsalted butter
70g brown soft sugar
2 medium eggs
20ml almond milk
1 tsp almond essence
 
Chocolate meringue top
 3 medium egg whites
150g caster sugar
50g grated dark chocolate
1 tbsp cocoa powder sifted
 
Method:
▶ Preheat oven 180° c

Make bottom and middle sponges by thoroughly mixing all the ingredients I've listed under each sponge.
Pour into two sandwich tins with removable bases.
Bake for 20 minutes.
Keep both out to cool.

Meanwhile start whisking three egg whites in a DRY bowl to start on the meringue. Slowly add caster sugar until soft peaks form. Fold in cocoa and chocolate.
Reduce oven temperature to 140° c and bake in a lined sandwich tin for 40 minutes.

Raspberry jam
Flaked almonds

Choc butter cream
50g soya butter preferably Kerry pure dairy free
120g icing sugar
1 tbsp almond milk

Choc Icing
150g icing sugar sifted
30g cocoa powder
1 tbsp almond milk

Spread raspberry jam on vanilla sponge, chocolate butter cream on chocolate sponge and scatter flakes almonds. Sandwich together gently. To stick meringue on top of chocolate sponge make chocolate icing and spread on top of chocolate cake, gently put meringue on and spray gold.
Top with cherries dipped in remainder chocolate icing.
 
xxx