tag:blogger.com,1999:blog-68917249225684112772024-02-18T21:25:13.181-08:00The Betty StampA London based baking & lifestyle blog full of all things scrumptious and homemade!The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-6891724922568411277.post-42269943894120383902019-11-17T04:24:00.004-08:002019-11-17T04:30:35.465-08:00Hummingbird Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9sRxnhpolnzO88PBjJXBZZ4q7Vhm0RrrjsuhMVxTWjlO5obVPjbRVvN7zzKtZrpGTZQ4zcZJszX19gVhID5-sukgEyS9HN7-O6q5_jNAU7Xpte31lbwLNnuKtRSxi66oildSig2UBL3z2/s1600/P1080616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9sRxnhpolnzO88PBjJXBZZ4q7Vhm0RrrjsuhMVxTWjlO5obVPjbRVvN7zzKtZrpGTZQ4zcZJszX19gVhID5-sukgEyS9HN7-O6q5_jNAU7Xpte31lbwLNnuKtRSxi66oildSig2UBL3z2/s1600/P1080616.JPG" /></a></div>
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My absolute favourite bakery in the world is the Hummingbird Bakery. If you're a London resident and have never had the pleasure, then get your tushy to the nearest one! I would highly recommend you start with their 'black bottom cupcakes'!</div>
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I've been dying to make this cake for a wee while now and it did not disappoint! I did made a few adjustments - purely because of what I already had in my cupboards/<strike>forgot to pick up from the supermarket...</strike>! </div>
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I used dark brown sugar instead of caster which gave it a glorious caramel flavour and added in a few extra wintery spices because I loooooooooooove spice (and wanted my house to smell like Christmas - let's face it, this was the main reason....).</div>
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This recipe makes a magnificent 3 tier cake, smothered in cream cheese frosting with a cinnamon spiced sponge packed full of pecans and fruit.</div>
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(Don't be deceived by the pictures, I made one 2 tier cake and a separate 1 tier cake - one for a friend's birthday and one for me and Will to eat in the meantime!)</div>
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Enjoy baking buddies!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPv9rKZpL09DBCp_876F4ZwFcq4reUemcbz3wY_geNfp3fgGJ8C_uw544WgsJTUQe_XFH-KgVLw2WqNZMPAb0xhrzUy8h5f7pnYXi84VCjNcSKCsFYjhW1WPE_2jY0q865gTpo7WBKSzrE/s1600/P1080593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPv9rKZpL09DBCp_876F4ZwFcq4reUemcbz3wY_geNfp3fgGJ8C_uw544WgsJTUQe_XFH-KgVLw2WqNZMPAb0xhrzUy8h5f7pnYXi84VCjNcSKCsFYjhW1WPE_2jY0q865gTpo7WBKSzrE/s1600/P1080593.JPG" /></a><br />
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What you'll need//<br />
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3 medium eggs</div>
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300g soft dark brown sugar</div>
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300ml sunflower oil</div>
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250g ripe bananas (mashed)</div>
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pinch of salt</div>
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couple drops of vanilla extract</div>
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100g tinned pineapple</div>
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100g roughly chopped pecans</div>
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2 tsp cinnamon</div>
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1 tsp ground ginger</div>
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half tsp nutmeg</div>
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300g plain flour</div>
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1 tsp bicarbonate of soda</div>
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125g unsalted butter (room temp)</div>
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125g cream cheese (cold)</div>
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250g icing sugar</div>
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x3 6 inch baking tins greased and lined (I use <a href="https://www.amazon.co.uk/PME-Anodised-Aluminium-Round-3-Inch/dp/B008AB8KIK/ref=sr_1_5?adgrpid=52776847386&gclid=CjwKCAiA_MPuBRB5EiwAHTTvMckShFo4R9KPDLqc53_N4GceAb8zSKQ99Ak_mXe8SKV-OKCwKCL8yRoC4K4QAvD_BwE&hvadid=259104560104&hvdev=c&hvlocphy=9045894&hvnetw=g&hvpos=1t1&hvqmt=b&hvrand=15195047962951299960&hvtargid=kwd-315710774362&hydadcr=18508_1816612&keywords=pme+6+inch+cake+tin&qid=1573991662&sr=8-5" target="_blank">these</a>)</div>
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What to do//</div>
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Preheat your oven to 170 degrees C (fan) and grease and line your baking tins. </div>
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Roughly chop your pineapple into small pieces. Chop your pecans, leaving about 12 for decoration.</div>
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Mash your bananas with the back of a fork.</div>
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In a large mixing bowl whisk your eggs and mix in the sugar, sunflower oil, mashed bananas, salt, vanilla, chopped pineapple and pecans. Mix well.</div>
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In a separate bowl, mix together your cinnamon, ginger, nutmeg, flour and bicarbonate of soda before sifting into your main mixture. Stir until the flour has just disappeared. Do not over mix!</div>
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Pour equally into your lined baking tins and bake for 25-30 mins. </div>
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Leave to cool in the tins for 10 minutes before transferring to a wire rack to cool completely. </div>
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To make the frosting - beat the butter for a couple of minutes using an electric hand mixer or cake mixer if you have one. Sift in the icing sugar 125g at a time and mix for a couple of minutes. Add the cream cheese and mix for a further 3-4 minutes. Refrigerate until your cakes are cool enough to frost.</div>
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Use half of the frosting for between the tiers and half for the outside of the cake. Decorate with pecans :)</div>
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Enjoy with a steamy mug of tea and your buddies!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAl22G4nLm5rzS1xuWNwHQinc8YWiR5yJdPps4R258mirg2TFU_OCbydMdCrJ3JhJS-ZnA4W1LrcpCQg3QqnVwk08KQdZA9aZGApfwH31ePhLr9vuL3PIsOhJbjhWF-fOkTwF1NYoHCMh/s1600/P1080619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1148" data-original-width="1600" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAl22G4nLm5rzS1xuWNwHQinc8YWiR5yJdPps4R258mirg2TFU_OCbydMdCrJ3JhJS-ZnA4W1LrcpCQg3QqnVwk08KQdZA9aZGApfwH31ePhLr9vuL3PIsOhJbjhWF-fOkTwF1NYoHCMh/s640/P1080619.JPG" width="640" /></a></div>
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What are your favourite Hummingbird cakes/cupcakes?</div>
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Betty x</div>
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PS. Are we friends on Instagram? <a href="http://www.instagram.com/thebettystamp" target="_blank">Pop over and say hello!</a><br />
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If you missed my White Chocolate and Cranberry Flapjack then <a href="http://www.thebettystamp.com/2019/09/white-chocolate-and-cranberry-flapjack.html" target="_blank">take a peak here</a>The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-59704307798929264482019-09-25T06:50:00.001-07:002019-09-25T07:17:58.529-07:00White Chocolate and Cranberry Flapjack<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5r3i4F-hjTSSMB-hJtf8qnEZwWtn-VECzoRADnfbfy_HCUcX-veaUeoGG-GBLFP9tpcSUQ7dZGyGqHcS0OQ0ZLG0YADQ-CxV0gxHUfFU8SpIBHHsaHB0nuSkBFxZoOTe8fK9OMzEwZy0/s1600/P1080534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Best White Chocolate and Cranberry Flapjack Recipe The Betty Stamp" border="0" data-original-height="1600" data-original-width="1342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5r3i4F-hjTSSMB-hJtf8qnEZwWtn-VECzoRADnfbfy_HCUcX-veaUeoGG-GBLFP9tpcSUQ7dZGyGqHcS0OQ0ZLG0YADQ-CxV0gxHUfFU8SpIBHHsaHB0nuSkBFxZoOTe8fK9OMzEwZy0/s1600/P1080534.JPG" title="The Best White Chocolate and Cranberry Flapjack Recipe The Betty Stamp" /></a></div>
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I LOVE FLAPJACK!<br />
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Some of my earliest memories as a nipper are coffee dates (Ribena for me) with my mum in the local cafe, 'Peppers', munching on a sticky flapjack, colouring book in tow.<br />
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They somehow made it the most perfect consistency. If I close my eyes I can taste it now, it was such a good'un! Ever so slightly chewy around the edges and deliciously syrupy in the middle.<br />
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I believe I came pretty close with this recipe!<br />
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Don't tell.... but I snaffled some little pots of maple flavoured golden syrup from a hotel brekkie buffet because.....maple syrup flavoured golden syrup....where on earth am I going to find that again?!<br />
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(Actually I just found it <a href="https://www.amazon.co.uk/Lyles-Maple-Flavour-Golden-Syrup/dp/B016IPWT2W" target="_blank">on the web</a>...oops)<br />
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Anyway, they were staring me in the face and I'd taken some extra for my pancakes anyway. (That's my excuse and I'm sticking to it!)<br />
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Back to the flapjack......I advise you to bake some because THEY'RE SERIOUSLY SCRUMMY!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbo-vvcM1xeZrmF2escjG4oqluQAQhk2yKYpMFYbtc5ftTg_01JApYcAp6CjnT_Diihz02xstRTRcLOIoxPkk1TvGis4uxyWhzeYZ_mIT4_FHePBJlzoo7xplJPAvlg6SfoZeviA_YA2-/s1600/P1080541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Best White Chocolate and Cranberry Flapjack Recipe The Betty Stamp" border="0" data-original-height="1600" data-original-width="1365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbo-vvcM1xeZrmF2escjG4oqluQAQhk2yKYpMFYbtc5ftTg_01JApYcAp6CjnT_Diihz02xstRTRcLOIoxPkk1TvGis4uxyWhzeYZ_mIT4_FHePBJlzoo7xplJPAvlg6SfoZeviA_YA2-/s1600/P1080541.JPG" title="The Best White Chocolate and Cranberry Flapjack Recipe The Betty Stamp" /></a></div>
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Yes that is a massive prune that must have snuck it's way into my dried fruit selection!<br />
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What you'll need//<br />
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150g unsalted butter<br />
4 tbsp <a href="https://www.amazon.co.uk/Lyles-Maple-Flavour-Golden-Syrup/dp/B016IPWT2W" target="_blank">maple flavour golden syrup</a>! (Or normal golden syrup if you CBA to order any)<br />
150g light brown sugar<br />
320g oats<br />
100g dried cranberries (or mixed dried fruit)<br />
100g white chocolate<br />
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20x20cm square tin or equivalent<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUb-QbePy9bFWrCFHgASTFnynhiQo9cz8LnvtvvJh3yExmVkD7BkJ8NnNw8nlzITn1NmfG9pcPsYS-pQOP3G-CTlcKdddMvD3-6KgJKk2VrcZcIAIgAvjzkV4nVFSkyW1Sm2yt9_gFlOb_/s1600/P1080530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Best White Chocolate and Cranberry Flapjack Recipe The Betty Stamp" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUb-QbePy9bFWrCFHgASTFnynhiQo9cz8LnvtvvJh3yExmVkD7BkJ8NnNw8nlzITn1NmfG9pcPsYS-pQOP3G-CTlcKdddMvD3-6KgJKk2VrcZcIAIgAvjzkV4nVFSkyW1Sm2yt9_gFlOb_/s1600/P1080530.JPG" title="The Best White Chocolate and Cranberry Flapjack Recipe The Betty Stamp" /></a></div>
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What to do//<br />
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Preheat your oven to 160 degrees (fan) and line a 20 x 20cm square tin.<br />
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Place a large saucepan onto a low heat and melt your butter, syrup and sugar. Stir for a couple of minutes until the sugar has dissolved.<br />
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Remove the pan from the heat and thoroughly stir in your oats and cranberries, (leaving a few to sprinkle on top), until they're all covered in syrupy yumminess :)<br />
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Pour into your prepared tin and press down hard with the back of a tablespoon so the mixture is even and well compressed.<br />
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Bake for 25 minutes and leave it to cool completely.<br />
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Melt your white chocolate, drizzle over your flapjack and sprinkle on the remaining cranberries.<br />
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Refrigerate for a couple of hours to help it solidify. Or if you can't wait that long, just tuck in!<br />
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I hope you enjoy this recipe! I can't to make/eat it again myself :)<br />
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Betty x<br />
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Ps. For something a little healthier with just as much deliciousness, try my <a href="http://www.thebettystamp.com/2019/09/zero-baddies-strawberry-chocolate-chip.html" target="_blank">Zero Baddies Strawberry and Chocolate Chip Cookies!</a><br />
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<br />The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-16547688727451847122019-09-10T07:10:00.002-07:002020-09-19T10:09:46.037-07:00ZERO BADDIES Chocolate Chip, PB & Strawberry Oaty Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2IIxBdomruAXIQgMI8R725iKY7WPl6IQB1-_4QkDqugMgvmiFh2lFdmBOx54X2_EfUSgnXxJ1_9k_4KGmuziYEOcCdb6IgMkpOB0aFlX8bru1_t6-isOkmjA_dNLIhTDJFxYujFr4X1D/s1600/P1080435.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2IIxBdomruAXIQgMI8R725iKY7WPl6IQB1-_4QkDqugMgvmiFh2lFdmBOx54X2_EfUSgnXxJ1_9k_4KGmuziYEOcCdb6IgMkpOB0aFlX8bru1_t6-isOkmjA_dNLIhTDJFxYujFr4X1D/s1600/P1080435.JPG" /></a></div>
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<br /></div>You lovely guys & gals seem to love my Zero Baddies PB Chocolate Chunk Cookies! (I'm not surprised because they're my fave too...maybe it translates over t'interweb!)<br />
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So this, combined with my summer obsession with strawberries left me with a mini creative craving to conjure up a recipe for you (and me) that feels naughty to nibble on, without any of the cookie guilt!<br />
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So purrlleease enjoy and bake to your hearts content these super easy to make, guilt free, refined sugar free, gluten free (using GF oats) and dairy free (using DF chocolate), Strawberry Chocolate Chip Cookies!<br />
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What you'll need//<br />
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3 medium, very ripe bananas<br />
2 tbsp peanut butter<br />4 tbsp maple syrup<br />
2 cups oats<br />
1 tsp cinnamon<br />
half tsp baking powder<div>few drops of vanilla extract<br />
50g dark choc chunks<div>6 strawberries (chopped)<br />Optional: 50g milk choc chips (omit if you want to keep these totally guilt free!)<br />
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<br />
What to do//<br />
<br />
Preheat your oven to 180 degrees C (fan) and line two baking trays with greaseproof paper.<br />
<br />
Mash your banana in a mixing bowl and stir in all of your wet ingredients.<br />
<br />
Leaving aside a few chocolate chips and strawberry pieces for the tops of the cookies, add everything else into the mixing bowl and combine.<br />
<br />
Using an ice cream scoop of tablespoon, make little cookie size blobs and place them onto your baking trays (don't flatten them out). Place your extra treats on top.<br />
<br />
Bake for 15-18 minutes.<br />
<br />
Leave to cool (I burnt my tongue through impatience) before devouring, guiltlessly!<br />
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<br /></div></div>The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-78322931478372222942019-07-20T07:49:00.002-07:002019-07-20T07:57:04.191-07:00Elderflower & Lemon Drizzle Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjc00bDfq_DWlBT2ip1zLz55HMUpnx4QDFqPjlBZLHDef6B37RWbi8WK6vHO2-XQ6TOEECsol5vVZ4rL5aoCdjN8BTh4S4j4UB90THdl7t0IGMBRTzC845hzpnWEb75aqWFn5GCb6w2pM/s1600/P1080367.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
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<br />
This sweet and tangy drizzle cake combines two of my absolute favourite Summer flavours - lemon and elderflower.<br />
<br />
As I was heading to a Cake & Yoga club on Sunday morning, I thought I'd tweak my favourite <a href="http://www.thebettystamp.com/2016/04/easy-peasy-lemon-drizzle-cake.html" target="_blank">lemon drizzle recipe</a>, turning it into more of a traybake and adding a hint of elderflower cordial to give that extra touch of sweetness and zing!<br />
<br />
It's a super quick and easy bake to whip up, whether you're heading to a friend's bbq or simply want to bake something sweet to munch on throughout the week, it's definitely one of my go-to's.<br />
<br />
I had some scrummy strawberries that needed eating up, so decorated using some of these and made candied lemon slices as well which, I'm not going to lie, weren't my favourite things on the planet. So I'd advise sticking to a generous coating of drizzle and strawberry slices to add even more summery freshness!<br />
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<br />
Equipment: 8x8 square baking tin<br />
Prep time: 5 minutes<br />
Baking time: 35-40 minutes<br />
Makes: approx 12 portions<br />
<br />
What you'll need//<br />
<br />
150g caster sugar<br />
150g unsalted butter<br />
3 medium eggs<br />
1 tbsp poppy seeds<br />
zest of 2 lemons<br />
1 tbsp elderflower cordial<br />
175g self raising flour<br />
1 tsp baking powder<br />
<br />
For the drizzle//<br />
<br />
juice of 1.5 lemons<br />
2 tbsp elderflower cordial<br />
100g caster sugar<br />
<br />
<br />
Optional: strawberries for decoration<br />
For those interested in making candied lemon slices, I followed <a href="https://www.pipandebby.com/pip-ebby/2011/2/15/how-to-make-candied-lemon-slices.html" target="_blank">this</a> recipe<br />
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<br />
What to do//<br />
<br />
Preheat the oven to 170 degrees C (fan) and line an 8x8 baking tin with greaseproof paper.<br />
<br />
Cream together your butter and sugar.<br />
<br />
In a separate bowl, whisk your eggs (to avoid any rogue shell in your actual mixture!) and stir into the butter mixture along with your poppy seeds, finely grated lemon zest and elderflower cordial.<br />
<br />
Sift in your flour and baking powder and stir until just combined. Don't overmix as it might cause your sponge to be a bit dry.<br />
<br />
Pour the mixture into your lined baking tin and bake for 35-40 minutes, after which a cocktail stick should come out clean.<br />
<br />
Make your drizzle by combining the sugar, lemon juice and elderflower cordial. Add more or less liquid depending on how thick/thin you prefer your drizzle.<br />
<br />
Whilst the sponge is still warm, poke holes into the top using a cocktail stick or fork and pour over generous spoonfuls of your drizzle.<br />
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Decorate with strawberries or candied lemon slices and leave to cool before devouring several slices with a steamy hot drink :)<br />
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Enjoy baking buddies!<br />
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Are any of you baking this weekend? If so, what are you making?<br />
<br />
Betty x<br />
<br />
Ps. Did you see my <a href="http://www.thebettystamp.com/2019/05/oreo-brownies.html" target="_blank">Oreo Brownie</a> recipe? It's become a firm favourite in our household!<br />
<br />The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-29746984168080110392019-05-24T01:49:00.001-07:002019-07-20T07:50:41.219-07:00Fudgey Oreo Brownies!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Ii-ryA9LlHUjfxw_jauQj6VgiLehxjOYPyQaBB_0zBf7SwUQwiEBKv6362WMbRFcuq0m8B4A9nV7jTuWhOaytEpMK76YIDYZvUpDlSCDRbJ0o8rPXWsrgRTj12JbwBj4OMPBNKn_NLBz/s1600/P1080302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Best Oreo Brownie Recipe The Betty Stamp" border="0" data-original-height="1600" data-original-width="1223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Ii-ryA9LlHUjfxw_jauQj6VgiLehxjOYPyQaBB_0zBf7SwUQwiEBKv6362WMbRFcuq0m8B4A9nV7jTuWhOaytEpMK76YIDYZvUpDlSCDRbJ0o8rPXWsrgRTj12JbwBj4OMPBNKn_NLBz/s1600/P1080302.JPG" title="The Best Oreo Brownie Recipe The Betty Stamp" /></a></div>
<br />
Wowoweeewah!<br />
<br />
I've hit the absolute brownie jackpot with these seriously naughty, chocolate-stuffed, fudgey Oreo brownies.<br />
<br />
*WARNING* Own trumpet about to be blown...<br />
<br />
I'm going to go there and say that these little monsters are by far the most scrumdiddlyumptious brownies I've ever tasted.<br />
<br />
*Puts trumpet down*<br />
<br />
I whipped up a batch for my flatmate's birthday as she's an avid Oreo fan, and loved them so much that I baked another tray-full for my sister-in-law, <strike>mainly so I could snaffle a few for myself!</strike><br />
<br />
They're seriously quick and easy to make - prepped and out of the oven within an hour. Although you might have to wait for them to cool before you sneak a nibble, as that centre is MOLTEN (as I found out by being impatient...)<br />
<br />
SO, onto the good stuff...<br />
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<br />
Makes: 16 brownies<br />
Prep time: 10 mins<br />
Baking time: 45 mins<br />
<br />
What you'll need//<br />
<br />
150g unsalted butter<br />
300g caster sugar<br />
2 tbsp golden syrup<br />
2 tsp vanilla bean paste/extract<br />
200g dark chocolate<br />
180g plain flour<br />
3 eggs<br />
1 packet of oreos<br />
<br />
20 x 20cm tin<br />
<br />
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What to do//</div>
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Preheat oven to 180 degrees C (fan) and line a 20 x 20cm baking tin with greaseproof paper. </div>
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Melt your butter in a large saucepan on a LOW heat. Add the sugar and stir for 2 minutes. </div>
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Add your golden syrup, chopped chocolate and vanilla and continuously stir until all the chocolate is melted. Remove from the heat.</div>
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In a separate bowl, whisk your eggs. </div>
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Sift your flour into the chocolate mixture and add the eggs. Stir until all the flour has disappeared and the eggs are well combined into the mixture.</div>
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Pour the mixture into your lined baking tin, spreading evenly. </div>
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Twist your Oreos into halves and place them in perfect little lines :)</div>
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Bake for 45 minutes. </div>
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Leave to cool completely - as I said...that centre is MOLTEN!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_W6-eWWbKyYQykW7VBuLQxN9-K9RE6pzcCFDm_hXG2o6DCKQ4itSW0Qc6iUhjIaJXzxWfiK30KAjPcNjO4WkeGpqjF1xEshzLO-keRxP5tTRNJrQsp0HWsFo0MViK_VM7FdWh7I_Lju1/s1600/P1080327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Best Oreo Brownie Recipe The Betty Stamp" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_W6-eWWbKyYQykW7VBuLQxN9-K9RE6pzcCFDm_hXG2o6DCKQ4itSW0Qc6iUhjIaJXzxWfiK30KAjPcNjO4WkeGpqjF1xEshzLO-keRxP5tTRNJrQsp0HWsFo0MViK_VM7FdWh7I_Lju1/s1600/P1080327.JPG" title="The Best Oreo Brownie Recipe The Betty Stamp" /></a><br />
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Enjoy baking buddies! And have a LOVELY weekend wherever you are :)</div>
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Betty x </div>
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PS, are we Instabuddies? Come <a href="http://www.instagram.com/thebettystampbakes" target="_blank">say hi and make my day</a>!</div>
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If you're a chocolate-lurrrver, did you see my <a href="http://www.thebettystamp.com/2019/04/honeycomb-chocolate-cake.html" target="_blank">Heavenly Honeycomb Chocolate Cake recipe</a>?</div>
The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-73256928523042830312019-05-11T03:53:00.000-07:002019-05-11T04:19:22.448-07:00Bread Ahead // Doughnut Workshop<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQ0MUmy7Ef6U_DqciqqA61RuN3mZCEa5p88-_zLlmrWfBwFRF7kiDBoi0-VsROcqxm2tlTwetxlb4kexquG04bYmlaRxfHUibkCB1nbH-a80sI4QY5WV7PcnLdx11Gxh_KYCofSRkT_d9/s1600/IMG_9624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Bread Ahead Bakery Doughnut Workshop The Betty Stamp" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQ0MUmy7Ef6U_DqciqqA61RuN3mZCEa5p88-_zLlmrWfBwFRF7kiDBoi0-VsROcqxm2tlTwetxlb4kexquG04bYmlaRxfHUibkCB1nbH-a80sI4QY5WV7PcnLdx11Gxh_KYCofSRkT_d9/s1600/IMG_9624.jpg" title="The Bread Ahead Bakery Doughnut Workshop The Betty Stamp" /></a></div>
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Question: Any Londoners out there spent much time drooling over that doughnut stall at Borough Market? The one that sells those custard-stuffed doughnuts with pieces of honeycomb nestled into the top? The one that always has a queue about 20 people long?</div>
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Well turns out they do a doughnut workshop!</div>
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Uh huh! You heard correctly - DOUGHNUT WORKSHOP! And I'm afraid to say, if you haven't immediately typed 'doughnut workshop' into your search engine then I'm not sure we can be friends ;)</div>
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William really kindly bought his mum and I a gift voucher for one of the Bread Ahead workshops for Christmas and after having a browse through their extensive list, from Scandinavian to Best of British, we ended up picking their most popular course - DOUGHNUTS!</div>
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Having eyed up <strike>and drooled over</strike> these specific custard-stuffed doughnuts at Borough Market a million times before, it's safe to say, we both were very keen on this particular one.</div>
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That's my 'mmm, liquid sugar' face...</div>
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I'm not even ashamed to say, I was 'that' person who, as soon as the lovely lady asked for volunteers, my hand shot straight up. So here's me being an absolute keeno learning how to make HONEYCOMB for the topping for our doughnuts. </div>
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Turns out, I didn't actually want to know just how much sugar goes into honeycomb... as it's now ruined my Crunchie-eating experience forever!</div>
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IT'S ALIVE!</div>
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'The bubbles, the bubbles, the bubbles.' - Finding Nemo.</div>
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We had an absolute blast. It was just the right length of workshop; a half day from 10-1pm and we came away with sugar all around our lips, no appetite for lunch and a brain full of knowledge about doughnut dough :) Brilliant.<br />
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I'd highly recommend to anyone.<br />
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I have to say though, my favourite part was bashing the honeycomb to smithereens :)<br />
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My photos were a bit dodge so apologies for that, I only had my phone and to be honest, was too distracted licking my fingers and munching on honeycomb to get high quality shots! But I hope this gives you a good idea anyhow.<br />
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I ended up baking a mammoth <a href="http://www.thebettystamp.com/2019/04/honeycomb-chocolate-cake.html" target="_blank">Honeycomb Chocolate Cake</a> with my goody bag of honeycomb from the workshop so check it out!<br />
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Enjoy your weekend whatever you're up to!<br />
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Betty x<br />
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Ps Are we <a href="http://www.instagram.com/thebettystampbakes" target="_blank">Insta-friends</a>? Pop on over and say hi! It would make my day.The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-78050587545858761072019-04-30T12:48:00.000-07:002019-05-01T02:09:16.528-07:00Heavenly Honeycomb Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GnLx_rkquWlGPufnfEumx3AYsMAqqt62Qcqp4R8H3y4d2MjoX8kjtNgjQk4-K9hgB46us_ArLbNrXaj8EqfDEpwYKJfVgnB-ELeuWXqq57Ej6rYH-Q-NNyUSIlK5tF519VuVo44vNVW3/s1600/P1080239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp The Best Honeycomb Chocolate Cake Crunchie Recipe" border="0" data-original-height="1600" data-original-width="1342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4GnLx_rkquWlGPufnfEumx3AYsMAqqt62Qcqp4R8H3y4d2MjoX8kjtNgjQk4-K9hgB46us_ArLbNrXaj8EqfDEpwYKJfVgnB-ELeuWXqq57Ej6rYH-Q-NNyUSIlK5tF519VuVo44vNVW3/s1600/P1080239.JPG" title="The Betty Stamp The Best Honeycomb Chocolate Cake Crunchie Recipe" /></a></div>
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When the going gets tough...eat chocolate cake.<br />
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No 'goings' have been getting tough for me lately though...I just want to eat the chocolate cake.<br />
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There is nothing healthy about this cake, apart from the strawberries in the strawberry jam and the honey in the honeycomb...<br />
<br />
OK, I'm scraping the barrel there.<br />
<br />
I'll return to my original statement that, there is nothing healthy about this cake.<br />
<br />
Calorie counters avert your eyes!<br />
<br />
<u>OR</u> have a day off, grab yourself a good book, a cup of tea and a generous slice of chocolatey dreaminess and treat yourself!<br />
<br />
Have a Bruce Bogtrotter moment :)<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1NX01oHt1dhieCQAo9gqO_kDrlEJHU_2-3osVtSg69CI8LKdf90wV1Isqot5rcaXOggekrRIqiwppgvTKLcbx3fUggZ4IjWeXVTyTNZgH6W7Xlcue_9rdgOL5FODDMtr61HktHhGDkGP/s1600/P1080274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp The Best Honeycomb Chocolate Cake Crunchie Recipe" border="0" data-original-height="1600" data-original-width="1229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1NX01oHt1dhieCQAo9gqO_kDrlEJHU_2-3osVtSg69CI8LKdf90wV1Isqot5rcaXOggekrRIqiwppgvTKLcbx3fUggZ4IjWeXVTyTNZgH6W7Xlcue_9rdgOL5FODDMtr61HktHhGDkGP/s1600/P1080274.JPG" title="The Betty Stamp The Best Honeycomb Chocolate Cake Crunchie Recipe" /></a></div>
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What you'll need //<br />
<br />
x2 6 inch round tins. <a href="https://www.amazon.co.uk/PME-Anodised-Aluminium-Round-3-Inch/dp/B008AB8KIK/ref=sr_1_1?keywords=PME+6+inch&qid=1556642431&s=kitchen&sr=1-1" target="_blank">I use these</a><br />
<br />
250g plain flour<br />
40g cocoa powder<br />
1 tsp baking powder<br />
half tsp bicarbonate of soda<br />
pinch of salt<br />
250g caster sugar<br />
180ml vegetable oil<br />
3 eggs<br />
half tsp vanilla bean paste or extract<br />
3 tbsp buttermilk<br />
8 tbsp hot water (not boiling)<br />
<br />
<br />
For the frosting//<br />
200g unsalted butter (room temp)<br />
300g icing sugar<br />
60g cocoa powder<br />
1 tsp vanilla bean paste or extract<br />
12 tbsp whipping cream<br />
<br />
Your own choice of jam :) I used strawb<br />
<br />
Honeycomb pieces or Crunchie!<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjiAvm3KYL01ZW0ubCUX5zNXSHgEDc7tbf3yubfIJ6nacoqRaQCrm8K0U2cDl_N30EY6JVdW5uDwyQUYsMzpunXZ1wioTo3Ou4xVkBXORA2OyzDvBzYdixrGdlAmbDIWdEQg-NOLQUg6E/s1600/P1080229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp The Best Honeycomb Chocolate Cake Crunchie Recipe" border="0" data-original-height="1600" data-original-width="1245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjiAvm3KYL01ZW0ubCUX5zNXSHgEDc7tbf3yubfIJ6nacoqRaQCrm8K0U2cDl_N30EY6JVdW5uDwyQUYsMzpunXZ1wioTo3Ou4xVkBXORA2OyzDvBzYdixrGdlAmbDIWdEQg-NOLQUg6E/s1600/P1080229.JPG" title="The Betty Stamp The Best Honeycomb Chocolate Cake Crunchie Recipe" /></a></div>
<br />
<br />
What to do//<br />
<br />
Preheat your oven to 160 degrees C (fan) and line x2 6 inch round tins with greaseproof paper.<br />
<br />
Into a large mixing bowl, sift your flour, cocoa powder, baking powder and bicarb. Add the pinch of salt and mix together.<br />
<br />
Into a separate bowl mix together your caster sugar, oil, whisked eggs, vanilla and buttermilk.<br />
<br />
Pour the liquid mixture into the dry mixture and add the hot water. Mix until all the flour has just disappeared. Try not to over-mix as this could make your cake dry.<br />
<br />
Pour equally into the lined tins and bake for 35-40 mins, checking that a knife comes out of the centre clean.<br />
<br />
Leave to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.<br />
<br />
<br />
For the frosting//<br />
<br />
With an electric hand mixer or cake mixer, mix your butter for a couple of minutes until it turns pale and fluffy.<br />
<br />
Mix in your icing sugar 100g at a time.<br />
<br />
Mix in your cocoa powder on a low setting so it doesn't poof* everywhere!<br />
<br />
Mix in the vanilla and whipping cream a few tablespoons as a time.<br />
<br />
*poof = technical term ;)<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XVdmL88X4lDgTJfnUw12leVrZjcQgD0-0UgrjUScQUfoUKmSYndXcMELCx_NkwKeXnMUx6FTTl95uxA_CkhYlgHoKcGXgY2cwi_l3NzphZwn33BFd1N7W8lx_LKUUgXD4NtGssX5m6Yn/s1600/P1080218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp The Best Honeycomb Chocolate Cake Crunchie Recipe" border="0" data-original-height="1600" data-original-width="1306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XVdmL88X4lDgTJfnUw12leVrZjcQgD0-0UgrjUScQUfoUKmSYndXcMELCx_NkwKeXnMUx6FTTl95uxA_CkhYlgHoKcGXgY2cwi_l3NzphZwn33BFd1N7W8lx_LKUUgXD4NtGssX5m6Yn/s1600/P1080218.JPG" title="The Betty Stamp The Best Honeycomb Chocolate Cake Crunchie Recipe" /></a></div>
<br />
<br />
<br />
Level the tops of the sponges with a leveller (I use <a href="https://www.amazon.co.uk/Lakeland-Adjustable-Cake-Cutting-Wire/dp/B00FGOZV2C/ref=sr_1_fkmrnull_2?keywords=cake+leveller+lakeland&qid=1556643726&s=kitchen&sr=1-2-fkmrnull" target="_blank">this one</a>) or a serrated knife.<br />
<br />
On a turntable, add a small dollop of frosting in the centre and place the first sponge on top.<br />
<br />
Pipe a circle of frosting around the outer circumference of the top of the sponge. Spoon a big dollop of jam into the middle of the circle and smear outwards towards the frosting.<br />
<br />
Place the second sponge, <u>levelled side down</u> onto the jam/frosting.<br />
<br />
Using about half of your frosting, <a href="https://www.youtube.com/watch?v=EhNfMSg-dKs" target="_blank">crumb coat</a> your cake and refrigerate for 10 minutes.<br />
<br />
Using a cake spatula, (I use <a href="https://www.amazon.co.uk/Tala-10A09354-Angled-Spatula/dp/B004W75YBW/ref=sr_1_6?keywords=cake+spatula&qid=1556644711&s=kitchen&sr=1-6" target="_blank">this one</a>) add some more frosting to the side of your cake using gentle upward strokes.<br />
<br />
Using a star shaped nozzle, pipe swirls around the top of your cake and place the honeycomb pieces onto the swirls :)<br />
<br />
You're done! Phewf!<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJstGwj2w8bh0lAbY08yGGLBXnT_si95XWmW0PB3CEQaF7_yPCoO_tSnupkUiS33nkFCLPDocVLmy1M1yCrEzvtlTZAdz2bLSMTEQulHc3Hi2XT-5m5EBtPKJh2youimaMDCVk16s5ToZ/s1600/P1080256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp The Best Honeycomb Chocolate Cake Crunchie Recipe" border="0" data-original-height="1600" data-original-width="1246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJstGwj2w8bh0lAbY08yGGLBXnT_si95XWmW0PB3CEQaF7_yPCoO_tSnupkUiS33nkFCLPDocVLmy1M1yCrEzvtlTZAdz2bLSMTEQulHc3Hi2XT-5m5EBtPKJh2youimaMDCVk16s5ToZ/s1600/P1080256.JPG" title="The Betty Stamp The Best Honeycomb Chocolate Cake Crunchie Recipe" /></a></div>
<br />
<br />
It would probably be easier if I filmed a video to demonstrate this frosting technique. I did actually have a play with making one...but am too scared to post it!<br />
<br />
I am by NO means a professional cake decorator and prefer a more rustic, messy approach to my bakes, but by gosh and golly they taste good! That's the main thing right?<br />
<br />
Betty x<br />
<br />
PS Did you see my <a href="http://www.thebettystamp.com/2019/03/blueberry-and-lemon-cake.html" target="_blank">Blueberry and Lemon Cake</a> post? It was a corker.<br />
<br />The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-84030411257975926722019-03-20T11:54:00.002-07:002019-03-20T11:54:30.715-07:00Creme Egg Mug Cake!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiegCBv1q6xlzAdypcW-W1peH3C0yS8zDx-8iUbxH25mazTfMCUaOSue2Wg4nJkuOvPAK7d_KXbkRRS6n9yvp_lkB83aQEDB0xa-iwz_wYYn79OYivZbIfeGSdOlMDvYkL5wavRDaJKdX2/s1600/Facetune_20-03-2019-18-36-35.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Creme Egg Easter Chocolate Mug Cake Recipe" border="0" data-original-height="1600" data-original-width="1285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiegCBv1q6xlzAdypcW-W1peH3C0yS8zDx-8iUbxH25mazTfMCUaOSue2Wg4nJkuOvPAK7d_KXbkRRS6n9yvp_lkB83aQEDB0xa-iwz_wYYn79OYivZbIfeGSdOlMDvYkL5wavRDaJKdX2/s1600/Facetune_20-03-2019-18-36-35.JPG" title="The Betty Stamp Creme Egg Easter Chocolate Mug Cake Recipe" /></a></div>
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Easter is fast approaching and I've actually gotten my act together this year to get some egg-themed bakes on the blog!<br />
<br />
I've started out with a super simple but oh-so-scrumptious Creme Egg filled chocolate mug cake! And by gosh and golly, the ooey gooey centre is something quite special.<br />
<br />
Stir all the ingredients into your favourite mug, bang it in the microwave and 1 minute later - out it pops!<br />
<br />
The quickest & easiest dessert you'll ever make! (Probably).<br />
<br />
It's a lot simpler than my <a href="http://www.thebettystamp.com/2015/04/salted-caramel-mini-egg-millionaire.html" target="_blank">Salted Caramel Mini Egg Millionaire Shortbread</a> recipe, but those pieces of heaven are well worth all the caramel stirring!<br />
<br />
I'll be in London with William for Easter this year, probably going Bouldering (our new favourite pastime), probably stuffing our faces with Maltesar Easter egg bunnies and probably cooking roast lamb with aaallll the trimmings for Sunday lunch.<br />
<br />
How are you spending yours?<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhskDcHeG9ueNhmNgYhWRc5FciBhXhAJAjwA-2pZ4aqI_sprTPJE8xpgfubN2n-PcsEPJUWclkv2VCeV3wi7dTrS_-CCHJmlOzkGYq2asy5nHqtwDRCeU165LQ8CfCqi4AcBsi35CUzrWOy/s1600/P1080188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Creme Egg Easter Chocolate Mug Cake Recipe" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhskDcHeG9ueNhmNgYhWRc5FciBhXhAJAjwA-2pZ4aqI_sprTPJE8xpgfubN2n-PcsEPJUWclkv2VCeV3wi7dTrS_-CCHJmlOzkGYq2asy5nHqtwDRCeU165LQ8CfCqi4AcBsi35CUzrWOy/s1600/P1080188.JPG" title="The Betty Stamp Creme Egg Easter Chocolate Mug Cake Recipe" /></a></div>
<br />
<br />
What you'll need//<br />
<br />
30g butter<br />
2 tbsp caster sugar<br />
half tsp vanilla extract<br />
1 medium egg<br />
4 level tbsp plain flour<br />
half tsp baking powder<br />
2 level tbsp cocoa powder<br />
1 creme egg<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQJe2g68YBL4Ie4iCPuKJ8Xl3MlpS3cCTHVbyqw4b0NKJA5lN0T0GRPXtV1CaQssTI2dlMzqlJvWbZkOu9YAS0re91hbBgYfvuwY6ojnjeTWD5mq6AZ23_q4S_ONLF39Fw5bZBtL11RUh/s1600/P1080192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Creme Egg Easter Chocolate Mug Cake Recipe" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQJe2g68YBL4Ie4iCPuKJ8Xl3MlpS3cCTHVbyqw4b0NKJA5lN0T0GRPXtV1CaQssTI2dlMzqlJvWbZkOu9YAS0re91hbBgYfvuwY6ojnjeTWD5mq6AZ23_q4S_ONLF39Fw5bZBtL11RUh/s1600/P1080192.JPG" title="The Betty Stamp Creme Egg Easter Chocolate Mug Cake Recipe" /></a></div>
<br />
<br />
What to do//<br />
<br />
Choose your favourite (microwave friendly) mug.<br />
<br />
Melt the butter in the microwave.<br />
<br />
Stir in the sugar, vanilla and egg.<br />
<br />
Sift in the flour, baking powder and cocoa powder and stir until the flour has just disappeared.<br />
<br />
Cut your creme egg in half and push one half down into the mixture and place one on top.<br />
<br />
Pop in the microwave for 1 minute @ 800w.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3bnNBrSsBi62z9nfGt3tdZcDIbP3EjwfWjMzqcxZnbp5v_nJ7AmyJ2hGtBjp3jgP5BnILkGsF9MVng6e5LDDeXiVhWPZG2WCtHPt9epyt6DsEB4gbRUSYWBRHMlXIymAVH0LUTN_gI8fe/s1600/P1080174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Creme Egg Easter Chocolate Mug Cake Recipe" border="0" data-original-height="1600" data-original-width="1268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3bnNBrSsBi62z9nfGt3tdZcDIbP3EjwfWjMzqcxZnbp5v_nJ7AmyJ2hGtBjp3jgP5BnILkGsF9MVng6e5LDDeXiVhWPZG2WCtHPt9epyt6DsEB4gbRUSYWBRHMlXIymAVH0LUTN_gI8fe/s1600/P1080174.JPG" title="The Betty Stamp Creme Egg Easter Chocolate Mug Cake Recipe" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQYnUuIBr7DUwvkn3XYGbboHJaHT9lWMgZwRBy5xRTapfipZkNJWg9C43v1nBl0W-VqbSRRkYeSmakF2ZWGJ5sxc441v9aeY8L8I3soNwoFe-J09ley-kuaT5Gg3Wbjw6_0PneshESgwF/s1600/P1080197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Creme Egg Easter Chocolate Mug Cake Recipe" border="0" data-original-height="1600" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQYnUuIBr7DUwvkn3XYGbboHJaHT9lWMgZwRBy5xRTapfipZkNJWg9C43v1nBl0W-VqbSRRkYeSmakF2ZWGJ5sxc441v9aeY8L8I3soNwoFe-J09ley-kuaT5Gg3Wbjw6_0PneshESgwF/s1600/P1080197.JPG" title="The Betty Stamp Creme Egg Easter Chocolate Mug Cake Recipe" /></a></div>
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<br />
Enjoy with a blob of ice cream!<br />
<br />
Happy early Easter everyone :)<br />
<br />
Betty x<br />
<br />
Ps, are we <a href="http://www.instagram.com/thebettystampbakes" target="_blank">instabuddies</a>? If not, pop over and say hi!The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-68325671121002798152019-03-06T03:22:00.000-08:002019-03-06T03:22:34.974-08:00Blueberry and Lemon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkgqB_66v17Uu7GAJMN3K-2DaYmobQrFW_eXYKIUbx-L416NnSeYcKmpth3dEkut5JxHHjLf-hj-gbMILlS8_m8Rcxo9t_iR6m6BLPtTMTiCLAcrABUl-RDW_AwQ7GAXTvxcnt4LKYS1t/s1600/P1080092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkgqB_66v17Uu7GAJMN3K-2DaYmobQrFW_eXYKIUbx-L416NnSeYcKmpth3dEkut5JxHHjLf-hj-gbMILlS8_m8Rcxo9t_iR6m6BLPtTMTiCLAcrABUl-RDW_AwQ7GAXTvxcnt4LKYS1t/s1600/P1080092.JPG" /></a></div>
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This majestic looking cake with a crown of blueberries has made my Monday, Tuesday and Wednesday. </div>
<br />
With a zesty, lemony sponge, dreamy buttercream frosting and fruity jam filling, it's a bit of a winner for any occasion.<br />
<br />
I made this beauty for my friend's birthday and put on a bit of an indoor picnic spread complete with fresh tomato and mozzarella sticks, homemade creamy potato salad, mini bacon & chorizo muffins and avocado leafy salad. What a TREAT.<br />
<br />
It was ALMOST warm enough to eat outside (I'm in London) but has turned more wintery again so we donned our wooliest jumpers to eat our treats inside with a cup of cwoffee.<br />
<br />
We also recorded <a href="https://www.youtube.com/watch?v=RbAFcEsj9tE" target="_blank">this video</a> at the same time :) (shameless plug of my other life).<br />
<br />
Anyway.....CAKE!!<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhU7UghFui5sJN9xTMCUUvBV-pCLbH0xe9Fn4ATy_ZiDXt2UvzVTktJJ_piSa4t23SYfZRaSuHw-ZWK8kgkiU0DHYMvWogAgv3sOsyEV62U61N0f7_J_NlZCMBfwtRUApp9ycF5YO5sSQ/s1600/P1080088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhU7UghFui5sJN9xTMCUUvBV-pCLbH0xe9Fn4ATy_ZiDXt2UvzVTktJJ_piSa4t23SYfZRaSuHw-ZWK8kgkiU0DHYMvWogAgv3sOsyEV62U61N0f7_J_NlZCMBfwtRUApp9ycF5YO5sSQ/s1600/P1080088.JPG" /></a></div>
<br />
<br />
What you'll need//<br />
<br />
x3 6 inch round tins<br />
<br />
300g unsalted butter (room temp)<br />
300g caster sugar<br />
6 eggs<br />
zest of a whole lemon<br />
2 tbsp lemon juice<br />
300g self raising flour<br />
<br />
for the frosting//<br />
200g unsalted butter (room temp)<br />
400g icing sugar<br />
1 tsp lemon juice<br />
half tsp vanilla bean paste (I use <a href="https://www.sainsburys.co.uk/shop/gb/groceries/nielsen-massey-vanilla-bean-paste-60ml?istCompanyId=1e096408-041f-4238-994e-a7cf46bf9413&istItemId=wxtiarxwrx&istBid=t&PPC=*&gclid=CjwKCAiA_P3jBRAqEiwAZyWWaPE0OwmhHgm22JFW3QcqRZppEAar0pCVuoT9ZW-moG0w7VhxuLJ3SxoCkvQQAvD_BwE&gclsrc=aw.ds" target="_blank">this one</a>)<br />
<br />
5-6 tbsp jam of choice<br />
approx 25 blueberries<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiBcXZra2xNq2m9WNA2XQwwenxR-bxX9do5Kh9y-2jxoSiON-IRxdwElIikV0IOCenJ4Amm2aKzqSqDqNx0yEBCH_MxYSt6xOMY9rvg4vESqA-ACB0OKu3dOLWDXyF2XV4Goqu2mxfNCXf/s1600/P1080095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiBcXZra2xNq2m9WNA2XQwwenxR-bxX9do5Kh9y-2jxoSiON-IRxdwElIikV0IOCenJ4Amm2aKzqSqDqNx0yEBCH_MxYSt6xOMY9rvg4vESqA-ACB0OKu3dOLWDXyF2XV4Goqu2mxfNCXf/s1600/P1080095.JPG" /></a></div>
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<br />
What to do//<br />
<br />
Preheat the oven to 160 degrees (fan) and line x3 6 inch round tins with greaseproof paper.<br />
<br />
Cream together your butter and sugar until a lovely pale colour.<br />
<br />
Mix in your eggs, lemon zest and juice.<br />
<br />
Sift in your flour and mix until the flour has disappeared, do not over mix the batter or your cake can become dry.<br />
<br />
Pour equally into your tins and bake for 35-40 minutes depending on your oven. If a knife comes out clean, you're all good to go!<br />
<br />
Leave in tins for 5 minutes before tipping onto a wire rack to completely cool.<br />
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8fVijtENavA8k40A87XhYYBMmMvSUzoYYqHjTSS-23Xx7PAxxtg0jApMtiixBr-iBgkMeZ8Q4u7pNzs8R5azVnn5Acs-vlpZYede5HTkRazet0DAy5goemLAGG83HFPOmyig9c6oABnN/s1600/P1080086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8fVijtENavA8k40A87XhYYBMmMvSUzoYYqHjTSS-23Xx7PAxxtg0jApMtiixBr-iBgkMeZ8Q4u7pNzs8R5azVnn5Acs-vlpZYede5HTkRazet0DAy5goemLAGG83HFPOmyig9c6oABnN/s1600/P1080086.JPG" /></a></div>
<br />
<br />
For the frosting //<br />
<br />
With an electric hand mixer, whip up the butter for a few minutes so it turns pale.<br />
<br />
Sift in your icing sugar 200g at a time.<br />
<br />
Add the lemon juice and mix.<br />
<br />
If your frosting is too wet add more icing sugar, if too stiff add a bit more lemon juice.<br />
<br />
Refrigerate until your cakes are completely cooled.<br />
<br />
I piped a ring of frosting on the outer circumference of each cake and filled in the middle with jam. This is so the jam won't leak when you frost the outside of the cake!<br />
<br />
Frost the whole of the cake and use a cake scraper (I use <a href="https://www.amazon.co.uk/dp/B073JPZG41/ref=asc_df_B073JPZG4158700914/?tag=googshopuk-21&creative=22110&creativeASIN=B073JPZG41&linkCode=df0&hvadid=231959665160&hvpos=1o4&hvnetw=g&hvrand=8598612967822967121&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9045894&hvtargid=pla-393663461943&th=1&psc=1" target="_blank">this one</a>) to get a nice smooth finish. Plop the blueberries on top in a pretty pattern and that's you done for the day! Grab a glass of wine - you deserve it!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAoF_ewlBv2g2G3w1bRIS_hRswSQXJhqoekGGAxhPt15eQ6_3jiTNtMO7zxgDPv6PHZwOtY9gqHBqF5YX8AZd24YgTVaqwD_ljHYKp7dCew1YzP-i8cyavBaHSHbLalk8lYQ2WFNee2N1B/s1600/P1080098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAoF_ewlBv2g2G3w1bRIS_hRswSQXJhqoekGGAxhPt15eQ6_3jiTNtMO7zxgDPv6PHZwOtY9gqHBqF5YX8AZd24YgTVaqwD_ljHYKp7dCew1YzP-i8cyavBaHSHbLalk8lYQ2WFNee2N1B/s1600/P1080098.JPG" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdHfKsziMhIdIYjO2xZzE0CNjIwnXJtkAD1xswP3HrfAx2oArHvxf4BAtbfvfwSOyEBHY6rwa_w9VsHij0z0khyo41FiE7oowFG66jtKvSd2GTFa7VtjDkQLn0M6ajbPLTLO7WGxsSg7B/s1600/P1080141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdHfKsziMhIdIYjO2xZzE0CNjIwnXJtkAD1xswP3HrfAx2oArHvxf4BAtbfvfwSOyEBHY6rwa_w9VsHij0z0khyo41FiE7oowFG66jtKvSd2GTFa7VtjDkQLn0M6ajbPLTLO7WGxsSg7B/s1600/P1080141.JPG" /></a></div>
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My friend's just launched this super fun range of <a href="https://www.duckeast.com/" target="_blank">mugs</a> along with another for cat lovers! I took a few promo shots for him and they're over on my <a href="http://www.instagram.com/thebettystampbakes" target="_blank">Instagram</a> if you want to take a look :) </div>
<br />
This was the only photo I took of the inside of the cake, A) because I forgot to and B) because I got hungry...<br />
<br />
So there you go - now you can see the jammy middle :)<br />
<br />
Enjoy budding bakers!<br />
<br />
Betty xThe Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-32922714646194419642019-02-19T06:35:00.000-08:002019-02-19T07:05:23.437-08:00ZERO BADDIES Peanut Butter Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBtTmd7-wlaLwgJ8fQykY61u0gMpQdBL04aOlekNNUlpbg97Wq0loyrdb_5kwlsheJSTz8p_9jWKicfWCUQbwZ1tIAyB4y6pyHTlI9JHeoRuNq4uZ-fUZvjkfLP99h7ivssoYqFDxRMFs/s1600/P1080004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Recipe Raw Peanut Butter Brownies Vegan" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBtTmd7-wlaLwgJ8fQykY61u0gMpQdBL04aOlekNNUlpbg97Wq0loyrdb_5kwlsheJSTz8p_9jWKicfWCUQbwZ1tIAyB4y6pyHTlI9JHeoRuNq4uZ-fUZvjkfLP99h7ivssoYqFDxRMFs/s1600/P1080004.JPG" title="The Betty Stamp Recipe Raw Peanut Butter Brownies Vegan" /></a></div>
<br />
The most decadent tasting, rich and chocolatey treat, with minimum amounts of guilt.<br />
<br />
These taste as naughty as anything, but have zero refined sugar, dairy or wheat and I challenge you to only eat one...<br />
<br />
It's impossible.<br />
<br />
Pop a couple in your bag as an afternoon treat at work and you'll have a little buzz of energy for the rest of the avo.<br />
<br />
Packed full of ooey gooey dates, sticky PB, dark chocolate and nuts.<br />
<br />
I'll probably be making another batch on the weekend as they only take about 10 mins to make!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLcQkVZ4LQnMRm3XgyXjvwgqW9qaFrMaF8CbH4lkPQKhi6ClohowFR6tKDx16TyLw5cEK4mWZGXf5Z1aYqDQSUoKdF-POTxeDOl4r8UABqrY26O9ZXeuvxxOKRTh2MGSek3m1puIPOf1c/s1600/P1080027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Recipe Raw Peanut Butter Brownies Vegan" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLcQkVZ4LQnMRm3XgyXjvwgqW9qaFrMaF8CbH4lkPQKhi6ClohowFR6tKDx16TyLw5cEK4mWZGXf5Z1aYqDQSUoKdF-POTxeDOl4r8UABqrY26O9ZXeuvxxOKRTh2MGSek3m1puIPOf1c/s1600/P1080027.JPG" title="The Betty Stamp Recipe Raw Peanut Butter Brownies Vegan" /></a></div>
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<br />
What you'll need //<br />
<br />
50g cashew nuts<br />
100g dark chocolate<br />
100g destoned dates<br />
50g coconut oil (melted)<br />
50g good quality cocoa powder<br />
3 tbsp peanut butter (I used <a href="https://shop.meridianfoods.co.uk/collections/peanut-butters/products/meridian-org-crunch-peanut-butternosalt-280-g" target="_blank">Meridian</a> cos they're good to the Orangutans'!)<br />
2 tbsp honey<br />
<br />
handful pistachios<br />
sprinkle freeze dried raspberries (optional)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5t7kOxfFGm17R-luawxBeD4W4JO664Mvjhp_4IAmxG6ghU48cSi_wWXyQNdhm2wt9gVl0demxJjbLwbdQIPoUITpCxTA7JcAMICdK1Vybx3kwfsF8GfjXBtNhG0nWvpsAlxCTfm4Fwkr/s1600/P1080003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1161" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5t7kOxfFGm17R-luawxBeD4W4JO664Mvjhp_4IAmxG6ghU48cSi_wWXyQNdhm2wt9gVl0demxJjbLwbdQIPoUITpCxTA7JcAMICdK1Vybx3kwfsF8GfjXBtNhG0nWvpsAlxCTfm4Fwkr/s1600/P1080003.JPG" /></a></div>
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<br />
What to do//<br />
<br />
Line a baking dish with greaseproof paper - approx 6x6in.<br />
<br />
Place your cashews into a food mixer and blend into small pieces.<br />
<br />
Chop up 50g of your dark chocolate into small pieces, (not all 100g of it!) and add this into the blender along with the dates, coconut oil, cocoa powder, PB and honey. Blend on a high setting. You may need to scrap down the sides and blend again.<br />
<br />
Smush the mixture into your lined dish with the back of a spoon making it as flat as possible.<br />
<br />
Leave to chill in the fridge whilst you melt the remaining 50g of dark chocolate in a bain marie, or gently in the microwave stirring every 20 seconds, (don't heat it on too high!) Drizzle over the top of the mixture.<br />
<br />
Chop up some pistachios (I used about 25 - yes I did count them for you :) ) and sprinkle over the top along with your freeze dried raspberries.<br />
<br />
Chill for as long as you can be bothered to wait.<br />
<br />
Chop into small squares, (trust me you won't want much bigger than this as they're super decadently rich).<br />
<br />
Bobs your uncle.<br />
<br />
Fanny's your aunt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR12MmqFn4xTydfNrNJFYWRD6kyuDFZ6f9tqCrVKi_NHX0ckvRd8ZsAWgeS9dfKWkRCnFhtb9I0C3drnG8f6LYUx9EmLprNwYl_X89sCI0E4k7Adlv6s8aEDBo9zkspdVS0qNLlw39Bn5H/s1600/P1070998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Recipe Raw Peanut Butter Brownies Vegan" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR12MmqFn4xTydfNrNJFYWRD6kyuDFZ6f9tqCrVKi_NHX0ckvRd8ZsAWgeS9dfKWkRCnFhtb9I0C3drnG8f6LYUx9EmLprNwYl_X89sCI0E4k7Adlv6s8aEDBo9zkspdVS0qNLlw39Bn5H/s1600/P1070998.JPG" title="The Betty Stamp Recipe Raw Peanut Butter Brownies Vegan" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7aK-OG7PAFH69Y6dyh4WKv_ML8HQwrwlR9MawyyDrDjE5D6u994ysIc5Kyhhewu2N_WKyUFgI7tFMgcAUhdSTG_39ZM36PA9RnYK4wFrgH-PEvImInTy0n3cO79MztoMXJX4ci29JwR5/s1600/P1080014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7aK-OG7PAFH69Y6dyh4WKv_ML8HQwrwlR9MawyyDrDjE5D6u994ysIc5Kyhhewu2N_WKyUFgI7tFMgcAUhdSTG_39ZM36PA9RnYK4wFrgH-PEvImInTy0n3cO79MztoMXJX4ci29JwR5/s1600/P1080014.JPG" /></a></div>
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<br />
Don't forget to check out my other scrummy 'Zero Baddies' recipes for more sin-free delights!<br />
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Let me know how yours turn out - it makes my day seeing y'all try out my recipes :)<br />
<br />
Betty x<br />
<br />
Ps, did you see my <a href="http://www.thebettystamp.com/2019/02/the-best-courgette-and-lime-cake.html" target="_blank">Courgette & Lime Cake post</a>?<br />
<br />The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-51074836438314577392019-02-11T06:34:00.003-08:002019-02-11T06:51:28.537-08:00The Best Courgette and Lime Cake!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhty9pcD0pEZxaciMi00jRAsczScWUQRUePSat1LSarOpHopiHcpIqBn_mTLx1Kf19cPL09TpZFuh9DoyjohO1cwn95vYsUn2jUzXgkvFrcs8qicK4-NokGo1VJLyrFwr6igEW1cdNvVO9K/s1600/P1070830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp The Best Courgette / Zucchini and Lime Cake Recipe" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhty9pcD0pEZxaciMi00jRAsczScWUQRUePSat1LSarOpHopiHcpIqBn_mTLx1Kf19cPL09TpZFuh9DoyjohO1cwn95vYsUn2jUzXgkvFrcs8qicK4-NokGo1VJLyrFwr6igEW1cdNvVO9K/s1600/P1070830.JPG" title="The Betty Stamp The Best Courgette / Zucchini and Lime Cake Recipe" /></a></div>
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Forget chocolate, forget peanut butter, close your eyes, imagine it's the summer and bake one of these fresh tasting, colourful courgette and lime cakes. </div>
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Although maybe open your eyes to bake it....you don't want to burn yourself.</div>
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With little bursts of pomegranate and the zingy taste of lime, my taste buds were a-tingling with every slice I ate and I can hand on heart say, this was my favourite cake I ever did bake! (William and my lovely flatmate agreed too).</div>
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Cream cheese frosting is my favourite thing on the planet, and adding in the extra element of zesty lime lifts it to that extra level of scrum. The courgette element of the sponge makes it incredibly light and moist and could I get away with saying it's healthy....? </div>
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Two of your five a day? ..... Courgette and lime....?</div>
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Let's go with yes and agree to do 10 extra star jumps before eating it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ORw_L0O39Ss0BtQgYuvC7BQlRRbDj2Crbyv1A1rKT3H_-hfgWETnBVvLb_XhVXR0fR__ZW-ozVOdEylSFWOrhGX4RyIhLOc2VCs5T6e8Ehr9NXXZ6dY0c2DFMsR4ejjrWujMbXhoB_Tx/s1600/P1070816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp The Best Courgette / Zucchini and Lime Cake Recipe" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ORw_L0O39Ss0BtQgYuvC7BQlRRbDj2Crbyv1A1rKT3H_-hfgWETnBVvLb_XhVXR0fR__ZW-ozVOdEylSFWOrhGX4RyIhLOc2VCs5T6e8Ehr9NXXZ6dY0c2DFMsR4ejjrWujMbXhoB_Tx/s1600/P1070816.JPG" title="The Betty Stamp The Best Courgette / Zucchini and Lime Cake Recipe" /></a></div>
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<br />
What you'll need//<br />
<div style="text-align: center;">
<div style="text-align: start;">
<br /></div>
<div style="text-align: start;">
<div style="text-align: left;">
250g caster sugar</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
200ml sunflower oil</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
4 eggs</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
couple drops vanilla extract</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
250g courgette (coarsely grated)</div>
<div style="text-align: left;">
zest of 1 lime</div>
<div style="text-align: left;">
juice of half a lime</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
250g self raising flour</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
1 tsp baking powder</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
half tsp of ground ginger</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
x1 tea towel</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
50g unsalted butter</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
100g cream cheese</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
2 tsp lime juice</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
200g icing sugar</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
couple drops vanilla extract</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
handful of pomegranate pips</div>
</div>
<div style="text-align: start;">
<div style="text-align: left;">
handful of pistachios</div>
</div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFeJrdf3hDctVk9wE37sFl3bo2odL3w6TaPSP7uZQpEU9xa0ZSDbnjZZsDynlE2YZdy-vepTrzMp5K44Uu0IX9VE4mYvtY-dR8bdvZmmZTXUrrnXScQ4l48FShFsHrpnwIn1mxZxcdy744/s1600/P1070836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp The Best Courgette / Zucchini and Lime Cake Recipe" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFeJrdf3hDctVk9wE37sFl3bo2odL3w6TaPSP7uZQpEU9xa0ZSDbnjZZsDynlE2YZdy-vepTrzMp5K44Uu0IX9VE4mYvtY-dR8bdvZmmZTXUrrnXScQ4l48FShFsHrpnwIn1mxZxcdy744/s1600/P1070836.JPG" title="The Betty Stamp The Best Courgette / Zucchini and Lime Cake Recipe" /></a></div>
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What to do//</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Preheat oven to 170 degrees C (fan) and line an 8 inch cake tin with greaseproof paper. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Coarsely grate your courgette into a tea towel and squeeze as much water out of it as you possibly can. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
In a large bowl, whisk together your eggs, sugar, oil, vanilla, lime zest, lime juice and grated courgette.</div>
<div style="text-align: left;">
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<div style="text-align: left;">
Into the wet mixture, sift the flour, baking powder and ground ginger and mix until the flour is gone. Don't over mix.</div>
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<div style="text-align: left;">
Pour mixture into the lined tin and bake for 45 mins or until a knife comes out clean.</div>
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Leave to cool on wire rack.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha69iCEhYx41VWItIiQMbL60bN4ZqNB4Mv3SsA01Bb1KiZUdtJiEwNV0lmnfMaS4xX6N5C7H40fJo5N1obkFAUemD1tGiygyV8QUAr3cHrVivnc79qE9s2vjtKTWLa8cXuZOGP0MSeyEY1/s1600/P1070819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp The Best Courgette / Zucchini and Lime Cake Recipe" border="0" data-original-height="1209" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha69iCEhYx41VWItIiQMbL60bN4ZqNB4Mv3SsA01Bb1KiZUdtJiEwNV0lmnfMaS4xX6N5C7H40fJo5N1obkFAUemD1tGiygyV8QUAr3cHrVivnc79qE9s2vjtKTWLa8cXuZOGP0MSeyEY1/s1600/P1070819.JPG" title="The Betty Stamp The Best Courgette / Zucchini and Lime Cake Recipe" /></a></div>
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For the frosting//</div>
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With an electric hand mixer, mix the butter for a couple of minutes, add the cream cheese and whisk for a further 2 minutes. </div>
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Add the icing sugar 100g at a time, lime juice and vanilla and mix until you're happy with the consistency. If it's too thick add more lime juice, if too thin add more icing sugar.</div>
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Frost the cake when it's completely cooled and sprinkle on some chopped pistachios and pomegranate pips and grate over a little more lime zest.</div>
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Enjoy the refreshing taste!</div>
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Let me know how yours turn out in the comments below. I can't wait to bake another one!<br />
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Betty x<br />
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Ps, are we instabuddies? <a href="http://www.instagram.com/thebettystamp" target="_blank">Come say hi!</a><br />
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<br />The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-57773339792868426992019-01-09T08:24:00.000-08:002019-01-09T09:29:09.658-08:00Jazzy Gingerbread Cookies<div class="separator" style="clear: both; text-align: center;">
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My December was a whirlwind of baking, singing and merriment with my family and friends and by jove did I make the most of it! (I don't think I've ever said 'by jove' before)...</div>
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I'm super late in posting this, although I have been posting some of my recipes straight onto my <a href="http://www.instagram.com/thebettystamp" target="_blank">Instagram</a> when I haven't had enough time to blog, so I hope you don't mind that. I'm getting round to it now anyway so it'll be in the archives for you all next year! </div>
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Look at their teeny weeny FACES!</div>
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Shame I had to decapitate them with my mouth.</div>
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I bagged a lot of these up and gave them as stocking fillers and they went down a treat!</div>
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They're super tasty, packed full of spices and because I didn't have any molasses, (and couldn't be bothered to don my woolly hat to go find some), I used golden syrup and BY JOVE it worked out wonderfully taste wise! I'll use syruppy yumminess every time now. </div>
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TIP: If you can - chill your dough over night to let the fat solidify, if you cannee be bothered, no problem, leave if for at least 4 hours! This is so that the dough's easier to work with and the little men will hold their shapes...otherwise you'll have fat little men.</div>
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Makes approx 40 gingerbread cookies (depending on size of cutter!)</div>
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Chilling time: 4-24 hours</div>
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Rolling & baking time: 30 mins</div>
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What you'll need//</div>
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150g unsalted butter (room temp)</div>
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190g golden syrup or molasses</div>
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75g light brown sugar</div>
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75g dark brown sugar (or 150g of either one)</div>
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1 tsp vanilla paste or extract</div>
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1 large egg</div>
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440g plain flour</div>
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pinch of salt</div>
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1 tsp baking soda</div>
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2 tsp cinnamon</div>
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half tsp nutmeg</div>
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3 tsp ground ginger</div>
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a cocktail stick </div>
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sprinkles - I used <a href="https://www.sainsburys.co.uk/shop/gb/groceries/sainsburys-sugar-stars-47g" target="_blank">these</a> and <a href="https://www.sainsburys.co.uk/shop/gb/groceries/decorations--toppings---fillings/sainsburys-chocolate-wheat-crispies-48g" target="_blank">these</a></div>
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1 tbsp of icing sugar & couple of drips of water</div>
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What to do//</div>
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In a large bowl beat the butter well with an electric hand mixer until it turns pale. Add in the syrup/molasses and sugars and mix well. Add egg and vanilla and mix well. Gradually sift in all the dry ingredients and mix slowly until all combined. </div>
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Separate dough into 3 parts and wrap each in cling film to chill overnight (or at least for 4 hours).</div>
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Preheat the oven to 180 degrees C (fan) and line 3-4 baking trays with greaseproof paper (or do in two batches if you only have two trays like me!)</div>
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Flour a clean surface, rolling pin and cutters before rolling out dough to approx 3/4s of a cm (not 3-4 cms!) and cutting into shapes. Don't be afraid to keep re-flouring surface and equipment if you need too!</div>
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Place on a baking tray with a fingerprint size distance between each - you don't want them holding hands :) I used a cocktail stick to poke them some features.</div>
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(Spot the weird one with crazy eyes!)</div>
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(I feel like he's my <strike>christmas</strike> spirit gingerbread man...)</div>
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Bake for 8-10 mins. Leave to cool slightly on tray before transferring to a wire rack. Cool completely before decorating to your hearts content with icing and sprinkles! </div>
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I bought some little cellophane bags from a catering shop but you can easily find them on <a href="https://www.amazon.co.uk/Clear-Cellophane-Block-Bottom-Sweet/dp/B0070YLXLY/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1547049702&sr=1-5&keywords=cellophane+bags" target="_blank">Amazon</a> to give as cute prezzies :)</div>
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Happy New Year everyone!</div>
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Betty x<br />
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PS, did you catch my <a href="http://www.thebettystamp.com/2018/10/baked-mini-maple-glazed-cinnamon-sugar.html" target="_blank">Baked Mini Maple Glazed and Cinnamon Sugar Doughnuts</a>?</div>
The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-14908899528386521272018-10-15T09:31:00.002-07:002018-10-16T05:55:49.481-07:00Baked Mini Maple Glazed & Cinnamon Sugar Spiced Doughnuts<div class="separator" style="clear: both; text-align: center;">
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Everything's turning orange, I've started a super scary series on Netflix called The Haunting of Hill House and my rain mac is drip drying in the hallway -IT MUST OFFICIALLY BE AUTUMN!<br />
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You may all shout at your laptop screens at this, but when the weather starts to chill off and the long-trousered jammys come out, to me, that just signifies that the smells of Christmas are in the air and I'm allowed to start devouring boxes of Celebrations.<br />
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Too early?<br />
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Me thinks no.<br />
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Autumn baking flavours are my favourites of them all. Cinnamon, nutmeg, orange, pumpkin; give me one big mound of them and I'm one happy human.<br />
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My mini doughnut tin has been a-calling from the cupboard ever since its debut with my <a href="http://www.thebettystamp.com/2017/07/unintentional-baby-shower-mini-doughnuts.html" target="_blank">'Unintentional Baby Shower Mini Doughnuts'</a>. So I thought I'd give my recipe a bit of autumnal zest!<br />
<br />
And let me tell you baking bees, these were super fluffy, perfectly spiced and incredibly moreish. So much so, that after I'd baked a batch for my cousin and I to munch whilst watching bake off, I then baked another batch the following day to take to dinner at a friend's and added the maple glaze. REVELATION.<br />
<br />
Why does maple syrup make everything taste so scrummy!<br />
<br />
I could've (did) scooped spoonfuls of the frosting straight into my mouth and showered in it (didn't).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gqtWgKW8IkRwKbS3aD-a_225lajmP9_6btywMeuOVHV5idKwMjR1VYbpB2Q_5WSuTy-sogasqKN81QudBMkB8l3oNujKGEQDNIaMTG8b8DDTmYmkHos4G2Q3eLXucEHGJQ8kHBwm8Yhr/s1600/P1070787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Mini Maple Glazed and Cinnamon Sugar Doughnuts Recipe The Betty Stamp" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gqtWgKW8IkRwKbS3aD-a_225lajmP9_6btywMeuOVHV5idKwMjR1VYbpB2Q_5WSuTy-sogasqKN81QudBMkB8l3oNujKGEQDNIaMTG8b8DDTmYmkHos4G2Q3eLXucEHGJQ8kHBwm8Yhr/s1600/P1070787.JPG" title="Baked Mini Maple Glazed and Cinnamon Sugar Doughnuts Recipe The Betty Stamp" /></a></div>
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<br />
Makes 36 mini doughnuts<br />
<br />
What you'll need //<br />
<br />
200g plain flour<br />
half tsp baking powder<br />
half tsp bicarbonate of soda<br />
1 tsp nutmeg<br />
1 tsp cinnamon<br />
half tsp ground ginger<br />
pinch salt<br />
100g granulated sugar<br />
130g unsalted butter<br />
2 eggs<br />
half tsp vanilla extract<br />
160ml buttermilk<br />
<br />
cinnamon sugar topping //<br />
<br />
50g granulated sugar<br />
2 tsp cinnamon<br />
<br />
maple glaze //<br />
<br />
100ml maple syrup<br />
50g unsalted butter<br />
110g icing sugar<br />
half tsp cinnamon<br />
<br />
x1 (or 3) 12 hole mini doughnut tin<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63ICG6NvHyTvidwi2KC1HVgHOAGEQKqZKnyH5hxEHfywWeQMQiyoUHQaFqWPuytQM8pCB4lck90pArauA33GBQ1i7jSKbq-YRwMkmGF7FJCpVg4vMnQFkFqy8cXymx1WXhGfvm1vcfpRw/s1600/P1070791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Mini Maple Glazed and Cinnamon Sugar Doughnuts Recipe The Betty Stamp" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63ICG6NvHyTvidwi2KC1HVgHOAGEQKqZKnyH5hxEHfywWeQMQiyoUHQaFqWPuytQM8pCB4lck90pArauA33GBQ1i7jSKbq-YRwMkmGF7FJCpVg4vMnQFkFqy8cXymx1WXhGfvm1vcfpRw/s1600/P1070791.JPG" title="Baked Mini Maple Glazed and Cinnamon Sugar Doughnuts Recipe The Betty Stamp" /></a></div>
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<br />
What to do //<br />
<br />
Preheat your oven to 160 degrees C fan / 325F / gas mark 3 and grease a 12 hole mini doughnut tin.<br />
<br />
Mix together your flour, baking powder, bicarb, spices and salt.<br />
<br />
In a separate bowl, mix together your butter and sugar until it starts to pale. Stir in your eggs and vanilla extract before gradually adding your flour mixture and buttermilk until just combined.<br />
<br />
Pipe a third of your mixture into your doughnut tin (making each ring about 2/3 full) and bake for approx 10 mins or until the doughnuts are very lightly golden brown on top.<br />
<br />
Whilst the doughnuts are baking, mix together your cinnamon and sugar topping.<br />
<br />
Whilst the doughnuts are still hot, remove them from tin and dunk them straight away in cinnamon sugar one by one.<br />
<br />
*Read the last part of this step first so you don't forget* Repeat the process of greasing your doughnut tin and piping mixture/baking/dunking until mixture is all gone. Don't forget to leave half your doughnuts plain to maple glaze!<br />
<br />
<br />
For the maple glaze //<br />
<br />
Melt your butter and maple syrup over a low heat until just melted.<br />
<br />
Take off the heat and electric whisk in your icing sugar and cinnamon.<br />
<br />
When your remaining plain doughnuts have cooled, dunk the tops of them into the glaze and leave to cool on a wire rack. If the glaze is too runny, either add a bit more icing sugar, or leave to cool slightly before dunking the doughnuts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PTAiWpFjsWtU6wuFN5I4yanRllRs1tlQYRguFmFEeqcAVt2lhbdWO8itZRjuTbwe2xV4Rdrra9lXY7pkSCskg69ICYd6K02rLcp1ddGIwP3P_5rgIT9mhvzbSP-LxCo-0tiLrgx1zONG/s1600/P1070784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Mini Maple Glazed and Cinnamon Sugar Doughnuts Recipe The Betty Stamp" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PTAiWpFjsWtU6wuFN5I4yanRllRs1tlQYRguFmFEeqcAVt2lhbdWO8itZRjuTbwe2xV4Rdrra9lXY7pkSCskg69ICYd6K02rLcp1ddGIwP3P_5rgIT9mhvzbSP-LxCo-0tiLrgx1zONG/s1600/P1070784.JPG" title="Baked Mini Maple Glazed and Cinnamon Sugar Doughnuts Recipe The Betty Stamp" /></a></div>
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Enjoy doughnut dunkers!<br />
<br />
Betty x<br />
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PS are we <a href="http://www.instagram.com/thebettystamp" target="_blank">instabuddies</a>? If not pop over and say hi! :)The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-27513287985976377092018-09-04T06:52:00.002-07:002019-09-25T06:56:17.951-07:00Sticky Date Flapjack<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEZ5c_1XojnHmHXmA3dBd0VffkJwTdWhD1UsxxtEC0m9ehAfMl6IE7e-lKt5ug_Gu-JtXJBgwPRacZRzAjXDk5Yi_SBCVOblwkGrYQ-u5OQN6ktCbowqenC0tfUmKqY-cjXPIKpKMlYCC/s1600/P1070729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Sticky Date Flapjack Recipe" border="0" data-original-height="1083" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEZ5c_1XojnHmHXmA3dBd0VffkJwTdWhD1UsxxtEC0m9ehAfMl6IE7e-lKt5ug_Gu-JtXJBgwPRacZRzAjXDk5Yi_SBCVOblwkGrYQ-u5OQN6ktCbowqenC0tfUmKqY-cjXPIKpKMlYCC/s1600/P1070729.JPG" title="The Betty Stamp Sticky Date Flapjack Recipe" /></a></div>
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I had the loveliest comment from a fellow blogger <a href="http://www.welshandwonderful.com/" target="_blank">Welsh and Wonderful</a> who gave me a good kick up the bum as I hadn't written any recipes in a wee while.<br />
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I've been a busy bee, well...summer busy....I'VE BEEN TOO HOT OK!<br />
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I've been snaffling away my baked goodies instead of sharing them with the world! (Which is fine with William as he can then gobble them up quicker before I've had chance to take a bazillion photos of them!)<br />
<br />
I'm obsessed with flapjack, I used to always chose it when going for a Ribena with my mum at the local shopping centre. I then recently discovered the M&S Belgian choccie flapjack, have you tried it?<br />
<br />
Holy pants...it's derrrrlicious.<br />
<br />
So thought I'd try out my own! And it was a GREAT SUCCESS!<br />
<br />
I'll be making several batches next week and getting high off the sugar content once more! I feel like they're healthy because they've got dates in them...but let's face it...they're not.<br />
<br />
Me no care.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxUj0puWdsNWQi2wzEr2RbQG2KXTfNf-s8GBN07z_Djn-fLzNCjQJ-9Y88x7UatgtWz5kZQMcqgC_MSDO_IQ3ukNOTyjqt5A-Sr9UZ40YOmiuJ1SbxHuGxFKPwVWXHNL-yn0rzK3oQxl2/s1600/P1070741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Sticky Date Flapjack Recipe" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxUj0puWdsNWQi2wzEr2RbQG2KXTfNf-s8GBN07z_Djn-fLzNCjQJ-9Y88x7UatgtWz5kZQMcqgC_MSDO_IQ3ukNOTyjqt5A-Sr9UZ40YOmiuJ1SbxHuGxFKPwVWXHNL-yn0rzK3oQxl2/s1600/P1070741.JPG" title="The Betty Stamp Sticky Date Flapjack Recipe" /></a></div>
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<br />
Makes // 16 flapjacks<br />
Prep time // 10 mins<br />
Baking time // 25 mins<br />
<br />
<br />
What you'll need//<br />
<br />
x1 baking dish (8in x 8in)<br />
<br />
180g unsalted butter<br />
60g light brown sugar<br />
6 tbsp golden syrup or honey<br />
330g oats<br />
1 tsp cinnamon<br />
200g dried dates, chopped<br />
handful mixed seeds<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2q-MoZV06G4wszKR84qeGtsX5fWhqibFEnysqZ4Etw-VjH-6owAfKHhabxECIG_TnR3UEm4W3WtNDpDhWDNfl39LMwAo8UaptyDb1-F3zWt_sReDLl74ZjvDo6ZSnXH332PcDEqt8XMu/s1600/P1070736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Sticky Date Flapjack Recipe" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2q-MoZV06G4wszKR84qeGtsX5fWhqibFEnysqZ4Etw-VjH-6owAfKHhabxECIG_TnR3UEm4W3WtNDpDhWDNfl39LMwAo8UaptyDb1-F3zWt_sReDLl74ZjvDo6ZSnXH332PcDEqt8XMu/s1600/P1070736.JPG" title="The Betty Stamp Sticky Date Flapjack Recipe" /></a></div>
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<br />
What to do//<br />
<br />
Preheat oven to 170 degrees fan/375f and line a 8x8in baking dish with greaseproof paper.<br />
<br />
In a small saucepan, heat your chopped dates on low with a splash of water for a few minutes. Mash dates into a spreadable smush! (technical term)<br />
<br />
In a large saucepan, on a low heat, melt your butter and stir in sugar, golden syrup/honey and cinnamon until the sugar has dissolved.<br />
<br />
Remove from the heat, pour in your oats and stir until it's all covered in sticky yumminess.<br />
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Evenly spread half the mixture at the base of the lined baking dish. Smush down hard with back of a tablespoon. Cover with layer of sticky dates :) then add the remainder of the oaty mixture. Repeat the smushing so the entire flapjack is well compact.<br />
<br />
Sprinkle on your seeds.<br />
<br />
Bake for approximately 25 minutes.<br />
<br />
Leave to cool slightly before refrigerating for a couple of hours to help it solidify.<br />
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Slice up and enjoy for your 'elevenses' with a cup of iced coffee!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmuDcR_oLMUfBTgTOYssWkakr-2gBtoR96SgzmF8vZpFWL7dE16fIYZk2-v4JHD9l5vLsNZtjnOfuzUPgWtVx8rmbuZFTM9XBv5nOhy-e9SyiLQ7mDkcG8V8x0GB40eRNWwW0K4rWMD65/s1600/P1070724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Sticky Date Flapjack Recipe" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmuDcR_oLMUfBTgTOYssWkakr-2gBtoR96SgzmF8vZpFWL7dE16fIYZk2-v4JHD9l5vLsNZtjnOfuzUPgWtVx8rmbuZFTM9XBv5nOhy-e9SyiLQ7mDkcG8V8x0GB40eRNWwW0K4rWMD65/s1600/P1070724.JPG" title="The Betty Stamp Sticky Date Flapjack Recipe" /></a></div>
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Enjoy you little flapjack fiends!<br />
<br />
Betty xThe Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-91609040751979231012018-06-20T09:12:00.000-07:002018-06-20T09:12:08.063-07:00Spiced Apple Crumble Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwQWLatb3C8ndl0MrMrM3Xl3G-5CcAj2jGyM8CdnuotyE9e0URzdgCDU-bvUpM98Xo4GUfaEpgDFZ1ux6JXT-m7GnrYjC13t9IKFPyl3p5T2bkXnJGOSrG-4Qsqlk3Mtwwluj8KMOiF1Y/s1600/P1070705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmwQWLatb3C8ndl0MrMrM3Xl3G-5CcAj2jGyM8CdnuotyE9e0URzdgCDU-bvUpM98Xo4GUfaEpgDFZ1ux6JXT-m7GnrYjC13t9IKFPyl3p5T2bkXnJGOSrG-4Qsqlk3Mtwwluj8KMOiF1Y/s640/P1070705.JPG" width="480" /></a></div>
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When stepping inside your front door, nothing beats the welcoming smell of spiced muffins baking in the oven.<br />
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These fruity, crumbly-topped numbers are packed full of flavour, leaving the sweet taste of cinnamon and nutmeg on your tongue. The perfect accompaniment to a chai latte me thinks!<br />
<br />
The first batch of muffins I ever baked were a complete disaster and I nearly threw all my toys out of the pram....or muffins out of the tray, I should say. They tasted like a dream but were completely the wrong texture.<br />
<br />
My second attempt with my <a href="http://www.thebettystamp.com/2017/01/white-chocolate-blueberry-muffins.html" target="_blank">Gooey White Chocolate & Blueberry Muffins</a> were an absolute hit! So I'm continuing my muffin adventures with much more confidence now!<br />
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MUFFIN LESSON #1: NO OVER MIXING!<br />
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Muffin lesson learnt.<br />
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I've been munching away at these whilst being glued to Love Island. Team Jack & Dani!<br />
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Who are you rooting for??<br />
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What you'll need//<br />
<br />
275g self raising flour<br />
1.5 tsp baking powder<br />
1 tsp nutmeg<br />
2 tsp cinnamon<br />
0.5 tsp ground ginger<br />
100g soft dark brown sugar<br />
1 large egg<br />
2 baking/Granny Smith apples<br />
50g natural yogurt<br />
175ml milk<br />
4 tbsp veggie/sunflower oil<br />
<br />
For the crumble topping//<br />
<br />
1 tsp butter (room temp)<br />
1 tbsp flour<br />
20g oats<br />
pinch of cinnamon<br />
1 tbsp demerara sugar<br />
sprinkling of finely chopped apple skin<br />
sprinkle of pumpkin/sunflower seeds<br />
<br />
12 muffin cases<br />
12 hole muffin tray<br />
<br />
Makes 12 muffins :)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmO-cKtCGfgn8n9AOzjgE2l1lJHGOVXQVNq_5Mu9TpiZfKYyraWYWKDDOmoXpkicCvNYRcapD-n86s12Mwx5Qj73Flifqbf-lST1zZMXZl5zGcr3q7gDoLj4AWbFlvX-KXDbMX87GiNBRd/s1600/P1070689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmO-cKtCGfgn8n9AOzjgE2l1lJHGOVXQVNq_5Mu9TpiZfKYyraWYWKDDOmoXpkicCvNYRcapD-n86s12Mwx5Qj73Flifqbf-lST1zZMXZl5zGcr3q7gDoLj4AWbFlvX-KXDbMX87GiNBRd/s640/P1070689.JPG" width="480" /></a></div>
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<br />
What to do//<br />
<br />
Preheat your oven to 170 degrees fan / 190 degrees normal / gas mark 3 and line a 12 hole muffin tray with 12 paper cases.<br />
<br />
In a large mixing bowl, stir together all your dry muffin ingredients.<br />
<br />
In a separate bowl, whisk your egg and add your remaining wet ingredients, including your finely diced apples - leaving a small sprinkling of the apple skin aside for the crumble topping.<br />
<br />
Add your wet ingredients to your dry and gently stir in until the flour has JUST disappeared. DO NOT OVER MIX! Or you'll have a stodgy muffin!<br />
<br />
No one likes a stodgy muffin.<br />
<br />
Place a couple of big dollops of mixture into each muffin case (see pic below for amount).<br />
<br />
In a clean bowl, using your fingertips rub your room temperature butter into the flour, oats, cinnamon and sugar. Sprinkle this mixture on each muffin along with some pumpkin seeds and apple skin.<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_DRDiLkmH8CJ4Lvn5kMBMWSp4FhrVrc7cgjHKSFw3g9F5Op59EIAwaIfKG9-R7s-dHg7XdjbOtLbc972LO07wTM5sVzQWPP0FDV1BzjpIG0OwWjm6s3adcFoqgr6UTCgQFGqcEbkpwGP/s1600/P1070679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_DRDiLkmH8CJ4Lvn5kMBMWSp4FhrVrc7cgjHKSFw3g9F5Op59EIAwaIfKG9-R7s-dHg7XdjbOtLbc972LO07wTM5sVzQWPP0FDV1BzjpIG0OwWjm6s3adcFoqgr6UTCgQFGqcEbkpwGP/s640/P1070679.JPG" width="640" /></a></div>
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Bake for approx 25 mins.<br />
<br />
Leave to cool before eating. Or don't!<br />
<br />
Mmmmmm warm spiced apple muffins.<br />
<br />
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<br />
Did your kitchens smell as good as mine? I bet they did! You'll be the envy of all your neighbours with your sweet smelling kitchen!<br />
<br />
Enjoy lovely bakers!<br />
<br />
Betty x<br />
<br />
<br />
Looking for a healthy breakfast alternative? Did you see my <a href="http://www.thebettystamp.com/2018/05/zero-baddies-nutty-cocoa-bircher.html" target="_blank">Zero Baddies Nutty Cocoa Bircher</a>?<br />
<br />
<br />
<br />The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-24312388772883376922018-05-29T03:39:00.004-07:002019-02-19T06:35:27.508-08:00ZERO BADDIES Nutty Cocoa Bircher<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33E9uzWp5_8U-JhU94nOKhxZ-jYDRg-Ia9ECf4QhMEhv-ZIIPF8DPt-T1LhO528Fxc8W5lL6XuLuTPtWGiZD9l6-J_b1YwaLh53hMko32-qERDoJIqxbqBl6Q0TOq_Q1EchXMx33a2DGm/s1600/P1070635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33E9uzWp5_8U-JhU94nOKhxZ-jYDRg-Ia9ECf4QhMEhv-ZIIPF8DPt-T1LhO528Fxc8W5lL6XuLuTPtWGiZD9l6-J_b1YwaLh53hMko32-qERDoJIqxbqBl6Q0TOq_Q1EchXMx33a2DGm/s1600/P1070635.JPG" /></a></div>
<br />
By gosh and golly, have you tried the Nutty Cocoa Bircher from M&S?<br />
<br />
Well it's swiftly becoming my favourite indulgence when on the run. So I took a gander at the ingredients and thought instead of spending my hard earned pennies each time, why not just make a version of my own, freeze it and take it on my jaunts in tupper ware/tupperware (is it one word? who knows) instead of buying it each time.<br />
<br />
Ground breaking!<br />
<br />
Aren't I clever.<br />
<br />
And the bonus is it's pretty healthy really. It feels like you're being naughty and having a chocolatey bit of heaven, but it's packed with natural sugars, nuts, chia & oats for energy, apple to keep the doctors away and natural yog to keep your bones strong and gut happy!<br />
<br />
I've added in a few little extras too for personal taste :)<br />
<br />
PS I didn't eat the Viola. That were to make me picturrr look pretty weren't it!<br />
<br />
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<br />
What you'll need//<br />
<br />
500g fat free natural yogurt<br />
2 apples (cored & grated)<br />
2 tbsp cacao or cocoa powder<br />
1 tbsp honey<br />
1 tbsp molasses (optional)<br />
100g oats<br />
4 tbsp chia seeds<br />
4 tbsp dessicated coconut<br />
<br />
To sprinkle on top//<br />
chopped cashew nuts<br />
cacao nibs<br />
blueberries<br />
coconut flakes<br />
<br />
Makes approx 6 portions (you don't need much it's quite filling)<br />
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<br />
What to do//<br />
<br />
In a small bowl mix together your honey, molasses and cocoa powder.<br />
<br />
In a large bowl mix all your other ingredients and stir in the honey mixture.<br />
<br />
DONE!<br />
<br />
Cling film and refrigerate or freeze in batches and munch away as and when.<br />
<br />
Sprinkle over your cashews, blueberries, cacao nibs and coconut or any other personal faves. Why not try it with chopped banana and a dollop of peanut butter or pistachios and raspberries!<br />
<br />
Yummm.<br />
<br />
Enjoy lovely friends :)<br />
<br />
Betty x<br />
<br />
Ps, are we <a href="http://www.instagram.com/thebettystamp" target="_blank">Instabuddies</a>? Come and say hello!<br />
<br />
Pps, did you see my <a href="http://www.thebettystamp.com/2018/02/carrot-cake-cookies.html" target="_blank">Carrot Cake Cookies</a> post?<br />
<br />The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-87177366196840387102018-02-26T05:12:00.003-08:002019-11-17T04:33:54.584-08:00Carrot Cake Cookies!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82BacLsnRk6vXnROoGnesEkYZ3zE13tdMQBLD3IHUpzT22LTn38npd__bY4o2pONT3bhMbBaa7_uAc2Ke6Qa2CeSAzNhY5UYjPFcPYaBom6TeTf66sX9YJ86YRTW2mQTZ0TJnWXM4pwZw/s1600/P1070496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Recipe Carrot Cake Cookies Cream Cheese Frosting" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj82BacLsnRk6vXnROoGnesEkYZ3zE13tdMQBLD3IHUpzT22LTn38npd__bY4o2pONT3bhMbBaa7_uAc2Ke6Qa2CeSAzNhY5UYjPFcPYaBom6TeTf66sX9YJ86YRTW2mQTZ0TJnWXM4pwZw/s1600/P1070496.JPG" title="The Betty Stamp Recipe Carrot Cake Cookies Cream Cheese Frosting" /></a></div>
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Well tickle my tummy and call me Annie. William claims these are, 'the best things I've ever baked'!<br />
<br />
Well thank you young William! I'm chuffed :)<br />
<br />
Close your eyes and picture the taste of Christmas, mixed with carrot cake, mixed with cookie...<br />
<br />
That.<br />
<br />
They're packed full of cinnamon, oats, carrot and date syrup, and with zero refined sugars the actual cookies are pretty healthy, (if you leave off the frosting!) They'd make a cracking breakfast cookie! For me, I'm just obsessed with cream cheese frosting so...give me a bucketful of that!<br />
<br />
My Monday so far has been great! I've become addicted to selling my worldly possessions on Ebay and had four items sell this morning :) so I'll be munching some of these cookies for breakfast (oops) before heading down to the post office (in the snow!) and sprinting back to get warm again!<br />
<br />
Anyone else in the London snow/sun/snow/sun situation right now? So bizarre.<br />
<br />
Ah well.....COOKIES!<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgovw3KE2KTiFMUwFhnllzAFA5Z801cz18NBs-G97-sTasJj-lsfAOV6Mdvp882kaMp3xOFi11AInKGZw7zjUSjaMNLb-uYyCFUqI-ciybEJWcNE5bHHe79Q1Dz42pZy3aTkkB8a73NqyhT/s1600/P1070485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Recipe Carrot Cake Cookies Cream Cheese Frosting" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgovw3KE2KTiFMUwFhnllzAFA5Z801cz18NBs-G97-sTasJj-lsfAOV6Mdvp882kaMp3xOFi11AInKGZw7zjUSjaMNLb-uYyCFUqI-ciybEJWcNE5bHHe79Q1Dz42pZy3aTkkB8a73NqyhT/s1600/P1070485.JPG" title="The Betty Stamp Recipe Carrot Cake Cookies Cream Cheese Frosting" /></a></div>
<br />
<br />
What you'll need//<br />
<br />
Makes 10 cookies.<br />
<br />
95g oats<br />
80g plain flour<br />
3 tsp cinnamon<br />
1 tsp ground ginger or nutmeg<br />
1 flat tsp baking powder<br />
1 grated carrot<br />
5 tbsp coconut oil<br />
7 tbsp date or maple syrup (I used a combo)<br />
couple drops vanilla extract<br />
2 tbsp milk of choice<br />
<br />
for the frosting//<br />
20g soft unsalted butter<br />
30g cream cheese<br />
50g icing sugar<br />
<br />
decoration//<br />
handful of pecans or walnuts<br />
orange and green fondant icing (I only had white so had to improvise with food colouring! Tis why my carrots look a bit anaemic!)<br />
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<br class="Apple-interchange-newline" />
What to do//<br />
<br />
Preheat oven to 170 degrees (fan) and line two baking trays with baking parchment.<br />
<br />
In a large bowl, mix together all your dry cookie ingredients (except the nuts) and grated carrot.<br />
<br />
In a separate bowl melt your coconut oil until liquid form and mix together with the syrup, vanilla and milk.<br />
<br />
Combine the wet mixture with the dry and mix well.<br />
<br />
Make into little balls and flatten slightly onto your baking trays.<br />
<br />
Bake for 10-12 mins swapping the trays from top to bottom shelf halfway through.<br />
<br />
For the frosting, make sure your butter is really soft, not melted but just starting to melt. Whisk it vigorously for a few minutes. Add in your cream cheese (making sure it's not the watery bit of the cream cheese) and whisk again for another couple of minutes. Gradually whisk in your icing sugar until you're happy with the texture of your frosting.<br />
<br />
When your cookies have completely cooled on a wire rack, using the back of a teaspoon, smush on your frosting (technical term) and add your chopped nuts or make mini carrots with your fondant icing :)<br />
<br />
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Now look at how pretty they are and smile all day long :)<br />
<br />
Let me know if you try these out! They're absolutely glorious (if I may say so myself).<br />
<br />
Betty x<br />
<br />
Ps. Did you see my <a href="http://www.thebettystamp.com/2018/02/white-chocolate-raspberry-cheesecake.html" target="_blank">White Chocolate Raspberry Cheesecake Cookies</a>?<br />
<br />
<br />The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-60336451562545064332018-02-10T04:15:00.002-08:002018-02-10T04:37:08.687-08:00White Chocolate & Raspberry CHEESECAKE COOKIES!<div class="separator" style="clear: both; text-align: center;">
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<br />
You glorious human beings of the internet!<br />
<br />
I am BEAMING over how many of you have messaged about making my <a href="http://www.thebettystamp.com/2017/07/zero-baddies-peanut-butter-chocolate.html" target="_blank">Zero Baddies Peanut Butter Chocolate Chunk Cookies</a>, what a great success! So I thought I'd treat you to a naughtier cookie this weekend!<br />
<br />
I've given my White Choco Raspberry Cheesecake Cookies a revamp and (own trumpet about to be blown) They. Are. Banging!<br />
<br />
This was one of the very first bakes I ever posted on my blog and as you can imagine, my photography skills back then were pretty much non existent. So I've decided to give both recipe and photos a kick up the bottom!<br />
<br />
'Cheesecake?' I hear you say...<br />
<br />
'Cookie?' I hear you say...<br />
<br />
Well if you've ever tried The Hummingbird Bakery's, Black Bottom Cupcakes, then you'll know where I'm coming from when I say, I think they're possibly the best cupcakes I've ever put in my mouth! Cupcake + Cheesecake = Cupcake Heaven.<br />
<br />
So why not do the same with a cookie?!<br />
<br />
*WARNING* These colourful cookies are seriously moorish. SO be sure to have a <strike>pint</strike> glass of milk to hand for some serious dunking.<br />
<br />
(And perhaps book in a gym class the following day)<br />
<br />
(or don't!)<br />
<br />
<br />
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<br />
<br />
Makes approx 16 cookies<br />
<br />
What You'll Need //<br />
<br />
115g butter<br />
60g (+ half a tbsp) granulated sugar<br />
100g light brown sugar<br />
1 egg<br />
2 tsp vanilla extract<br />
220g plain flour<br />
1 tsp baking powder<br />
pinch salt<br />
100g white choc chips<br />
70g raspberries<br />
2 heaped tbsp cream cheese<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeWxbsFrEVHn0gFDji0SWcHp1xpqVCR20rPllSRhdJRr_FMri6XuAU8SBVu0br-5CdrnRLJ11pO5sX98flQkOEqTmzgbGCUDAjjjFisEkDvvkW0jWPTq0FzYxmi3989CcP8W6lpNF-fMa/s1600/P1070457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp White Chocolate and Raspberry Cheesecake Cookies Recipe" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeWxbsFrEVHn0gFDji0SWcHp1xpqVCR20rPllSRhdJRr_FMri6XuAU8SBVu0br-5CdrnRLJ11pO5sX98flQkOEqTmzgbGCUDAjjjFisEkDvvkW0jWPTq0FzYxmi3989CcP8W6lpNF-fMa/s1600/P1070457.JPG" title="The Betty Stamp White Chocolate and Raspberry Cheesecake Cookies Recipe" /></a></div>
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<br />
What to do //<br />
<br />
Line two baking trays with baking parchment.<br />
<br />
Cream together your butter and sugars (leaving half a tbsp of granulated sugar for the cream cheese later) until well mixed.<br />
<br />
Crack in your egg and vanilla extract and combine.<br />
<br />
Sift in flour, baking powder and salt. Mix thoroughly and then stir in your white choc chips and raspberries, leaving a few of each for decoration (and a few for accidentally falling into your mouth as you go...)!<br />
<br />
In a small bowl, stir together your cream cheese and half tbsp of sugar.<br />
<br />
Now for the fun part - you'll need two spoons.<br />
<br />
Scoop out a big dollop of cookie mixture with one tablespoon and a little scoop of cream cheese mixture in t'other and swirl it around the cookie mixture dollop. Make into a rough ball on your baking tray and repeat. Leave a bit of a gap between cookies as they will spread slightly. Decorate with remaining choc chips and rasps. (Be sure to squish them into the mixture as otherwise the tops will burn slightly).<br />
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Refrigerate for 20 minutes! (IMPORTANT STEP)!<br />
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10 minutes before taking your cookies out of the fridge, turn on your oven to 180 degrees (fan).<br />
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Bake for approx 15-18 minutes<br />
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Leave to cool on a wire rack before pouring yourself that glass of milk we talked about and dunking like nobody's watching!<br />
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<br />
Happy weekends one and all! Make sure you bake a batch and treat yo-selves for being such snazzy human beings!<br />
<br />
Let me know how they turn out in the comments below :)<br />
<br />
Betty x<br />
<br />
Ps, come and give me some lovin' on <a href="http://www.instagram.com/thebettystamp" target="_blank">Insta!</a><br />
<br />
<br />The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-79421592456119746462018-01-30T10:02:00.003-08:002020-04-20T13:26:46.473-07:00Classic Banana Bread<div class="separator" style="clear: both; text-align: center;">
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Banana bread has to be one of my all time favourite teatime treats.<br />
<br />
Some like it slathered with generous helpings of butter, warmed in the microwave or simply on it's tod with a cup of steamy tea. I prefer mine topped with thin slices of 'nana, or if I can't be chewed...then it's just loaf in one hand, peeled 'nana in t'other :)<br />
<br />
Whilst I was baking this I had the banana phone song stuck in my head...<br />
<br />
Did anyone else see this floating around facebook a wee while back?<br />
<br />
Well <a href="https://www.youtube.com/watch?v=j5C6X9vOEkU" target="_blank">here it is</a> to get stuck in everyone's heads :)<br />
<br />
'ping pong ping pong ping pong ping....bananaphoooone'<br />
<br />
Sorry.<br />
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<br /></div>
I realised that I didn't actually have a classic banana loaf recipe on here. I made this creamy dreamy <a href="http://www.thebettystamp.com/2016/04/blueberry-cheesecake-banana-loaf.html" target="_blank">Blueberry Cheesecake Banana Loaf</a> a while back which is also a MUST, but not yet the staple itself.<br />
<br />
I've adapted my recipe a lot over the years but feel as if I've now achieved 'the one'.<br />
<br />
So it's time!<br />
<br />
Enjoy baking buddies!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXA0_M0eAhApPTbeDrz7KqnBp0toSHBf0MfbQm-r1ZLQ2_y1H6Hzz2jOOPlXOEK396tQ_44MHBpyhl0X-wySZhy9CPIag7vGH7nTln1CiduJgHIv2jge9Dy3tbCAEBj0Mk3NOnoI0eyyM_/s1600/P1070382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Best Banana Loaf Recipe The Betty Stamp" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXA0_M0eAhApPTbeDrz7KqnBp0toSHBf0MfbQm-r1ZLQ2_y1H6Hzz2jOOPlXOEK396tQ_44MHBpyhl0X-wySZhy9CPIag7vGH7nTln1CiduJgHIv2jge9Dy3tbCAEBj0Mk3NOnoI0eyyM_/s1600/P1070382.JPG" title="Best Banana Loaf Recipe The Betty Stamp" /></a></div>
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What you'll need//<br />
<br />
70g butter<br />
100g light brown sugar<br />
220g self raising flour<br />
half tsp baking powder<br />
pinch salt<br />
1 flat tsp cinnamon<br />
2 eggs<br />
3 medium (very ripe) bananas<br />
3 tbsp date syrup (or maple syrup)<br />
half tsp vanilla extract<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLIW06wcaxrcoOVe4Fx23rHxpk0cpSk4-OVgIQFCOBqHV_-cLhwxOUFP_P63B-YDQHpeOUxNDAHVOJzc02vkSCa6LXejDDwiWlvoNU_e5YWKy27MVyclBD7TsAmmWQrbHTm970s0dSR_I/s1600/P1070394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Best Banana Loaf Recipe The Betty Stamp" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLIW06wcaxrcoOVe4Fx23rHxpk0cpSk4-OVgIQFCOBqHV_-cLhwxOUFP_P63B-YDQHpeOUxNDAHVOJzc02vkSCa6LXejDDwiWlvoNU_e5YWKy27MVyclBD7TsAmmWQrbHTm970s0dSR_I/s1600/P1070394.JPG" title="Best Banana Loaf Recipe The Betty Stamp" /></a></div>
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What to do//<br />
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Preheat oven to 160 degrees C (fan) and line a loaf tin with baking parchment.<br />
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In a large mixing bowl, cream together the butter and sugar.<br />
<br />
In a separate bowl mix together your flour, baking powder, salt and cinnamon.<br />
<br />
Beat your eggs and pour into the butter/sugar mixture along with half the sifted flour mixture and stir until most of the flour is incorporated. Add your mushed up bananas, (consistency of baby food mush), date syrup, vanilla and remaining flour and stir until all the flour disappears.<br />
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Pour the mixture into your lined loaf tin and bake for 60 - 65 mins.<br />
<br />
Leave to cool on a wire rack before devouring many slices with your steamy cuppa! (In my case - 3 slices in a row...)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4igpZxCY-7WQBVXhA3poTYacBWVOCQS6NOiwKdQDRBgdSMRedG5m086At5UI1-mO0mQsGg9TO9FLF9R3pzXcqlFOX2ANoFQvzM9eWi0B8o1lAREeBxu6PHEGa6PBEZbrKIgUxKAyu1WPc/s1600/P1070372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Best Banana Loaf Recipe The Betty Stamp" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4igpZxCY-7WQBVXhA3poTYacBWVOCQS6NOiwKdQDRBgdSMRedG5m086At5UI1-mO0mQsGg9TO9FLF9R3pzXcqlFOX2ANoFQvzM9eWi0B8o1lAREeBxu6PHEGa6PBEZbrKIgUxKAyu1WPc/s1600/P1070372.JPG" title="Best Banana Loaf Recipe The Betty Stamp" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOje1m25UjMqsSOx6pHHdiK6Awk8F8K94BsUJxsEY-zdG3qUAbDGY9neJOu9hybEO_eItapyrAwj-UZczhjMnAsQ40AHN86uL1Qh_ZNgGr300CrtufUNjud7OhwjjATvgnfAguQR5Qllwj/s1600/P1070404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Best Banana Loaf Recipe The Betty Stamp" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOje1m25UjMqsSOx6pHHdiK6Awk8F8K94BsUJxsEY-zdG3qUAbDGY9neJOu9hybEO_eItapyrAwj-UZczhjMnAsQ40AHN86uL1Qh_ZNgGr300CrtufUNjud7OhwjjATvgnfAguQR5Qllwj/s1600/P1070404.JPG" title="Best Banana Loaf Recipe The Betty Stamp" /></a></div>
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I'd love to know how you get on making it, so do leave a comment below if you do :)<br />
<br />
Betty x<br />
<br />
Ps. Did you see my <a href="http://www.thebettystamp.com/2018/01/zero-baddies-cocoa-orange-nakd-bars.html" target="_blank">Cocoa Orange Nak'd Bar</a> recipe? YUMO!The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com1tag:blogger.com,1999:blog-6891724922568411277.post-65103285895043520242018-01-22T05:57:00.001-08:002019-02-19T06:35:41.389-08:00ZERO BADDIES Cocoa Orange 'Nakd' Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5DmZGRXvq5JpM7C4MU0QrjIG5Cal8p-SGyTWx6wef9s83ruhlULcZBFJFdAjjVAKdnIER7EfuI4tEDNzXR-1tkpL7xxv6ygnamI6e4btVdaDm-z4JYYcUaqvo-3Rt2PGc9TDwZvz0RBz/s1600/P1070297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Cocoa Orange Nakd Bar Recipe" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5DmZGRXvq5JpM7C4MU0QrjIG5Cal8p-SGyTWx6wef9s83ruhlULcZBFJFdAjjVAKdnIER7EfuI4tEDNzXR-1tkpL7xxv6ygnamI6e4btVdaDm-z4JYYcUaqvo-3Rt2PGc9TDwZvz0RBz/s1600/P1070297.JPG" title="The Betty Stamp Cocoa Orange Nakd Bar Recipe" /></a></div>
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Yum, yum in my tum.<br />
<br />
I have a smug little face right now because I've managed to recreate my favourite bought snack :)<br />
<br />
These copycat Nakd bars took about 8 minutes to make, no baking is involved and all you need is a food mixer! I don't know why I didn't make these sooner to be honest.<br />
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<br /></div>
I've chomped away on more than my fair share for the day, I'll need to start rationing myself!<br />
<br />
<a href="http://www.thebettystamp.com/search?q=zero+baddies" target="_blank">*Zero Baddies*</a> These not-so-naughty little numbers are vegan friendly and only contain natural sugars.<br />
<br />
SO I give myself permission so have about 4 a day...<br />
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That's how it works right...<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPqY_8OFdz3X1ZFycZjR5oMF-AXPFdgmYAcFlEzED4AKZWMWSaKbcZBCP46oCIy9J9a1KYQBpZuIqmN5w2kn2yUH3QFqvLeE0uQAPUxG31rePTFZhpiPT-hgpBJfh_GOefwoYhjXQfQdo/s1600/P1070335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Cocoa Orange Nakd Bar Recipe" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPqY_8OFdz3X1ZFycZjR5oMF-AXPFdgmYAcFlEzED4AKZWMWSaKbcZBCP46oCIy9J9a1KYQBpZuIqmN5w2kn2yUH3QFqvLeE0uQAPUxG31rePTFZhpiPT-hgpBJfh_GOefwoYhjXQfQdo/s1600/P1070335.JPG" title="The Betty Stamp Cocoa Orange Nakd Bar Recipe" /></a></div>
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<br />
What You'll Need//<br />
<br />
Makes approx 14 bars<br />
<br />
200g dates<br />
200g cashews<br />
50g mixed dried fruit<br />
1 orange (zest and 2 tbsp of juice)<br />
4 flat tbsp cocoa powder<br />
1.5 tbsp date syrup (can use honey or hot water instead)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-l5r_HI80RQrdeM5NcuUoiJ1QCT4F0FNBahWIJBpTw5WhYsxgdQkOxhFbau6VWLpkP3qeFgwMrHSCPNOyFkm10AliM_M9YKb5B_1Xf7kZwi63wxXf74zVmkd170e4Z4HA5vbpPOZ-N5O/s1600/P1070319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Cocoa Orange Nakd Bar Recipe" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-l5r_HI80RQrdeM5NcuUoiJ1QCT4F0FNBahWIJBpTw5WhYsxgdQkOxhFbau6VWLpkP3qeFgwMrHSCPNOyFkm10AliM_M9YKb5B_1Xf7kZwi63wxXf74zVmkd170e4Z4HA5vbpPOZ-N5O/s1600/P1070319.JPG" title="The Betty Stamp Cocoa Orange Nakd Bar Recipe" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpNkUWP8jajFhVuiwqNg-QK4-EUkQDDzR65bbg4yvIvn2Fmq5Qy95qvGoOzhl4bYfzEDKVSuXS4FDYn7zJinuCJ1DXlL7Z8Mx1edktWh47eUIyOb4BvH6lWmWUxbVngQ8lohUHgY0w8WO/s1600/P1070310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Cocoa Orange Nakd Bar Recipe" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpNkUWP8jajFhVuiwqNg-QK4-EUkQDDzR65bbg4yvIvn2Fmq5Qy95qvGoOzhl4bYfzEDKVSuXS4FDYn7zJinuCJ1DXlL7Z8Mx1edktWh47eUIyOb4BvH6lWmWUxbVngQ8lohUHgY0w8WO/s1600/P1070310.JPG" title="The Betty Stamp Cocoa Orange Nakd Bar Recipe" /></a></div>
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<br />
What To Do//<br />
<br />
Put all your ingredients except the date syrup into a food mixer and blend for about 30 seconds until all the nuts are chopped up pretty small. Add in the date syrup and blend again - you might find it blends into a big ball of some sorts, that's grand.<br />
<br />
Turn your mixture out onto some greaseproof paper in a dish and flatten as evenly as poss.<br />
<br />
Chill in the fridge for however long you can be patient for, before cutting it up into bars and munching.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_u2oUDTZyygq8iRRxMxwk-VDRJ9xENLDnadAjNNNQ_qD2gT3sDOBR9gRA4jtNWrQQ-c4NoFHtcpZeyysJ_QDRq_PV12Ply2hrF_f0JKuPiVpUqd3rdtgJCZ2As4WjATPDUeyLI4F0VYL/s1600/P1070362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Betty Stamp Cocoa Orange Nakd Bar Recipe" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_u2oUDTZyygq8iRRxMxwk-VDRJ9xENLDnadAjNNNQ_qD2gT3sDOBR9gRA4jtNWrQQ-c4NoFHtcpZeyysJ_QDRq_PV12Ply2hrF_f0JKuPiVpUqd3rdtgJCZ2As4WjATPDUeyLI4F0VYL/s1600/P1070362.JPG" title="The Betty Stamp Cocoa Orange Nakd Bar Recipe" /></a></div>
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Enjoy lovelies! And don't forget to comment below and let me know how you get on :)<br />
<br />
Betty x<br />
<br />
Ps. Are we <a href="http://www.instagram.com/thebettystamp" target="_blank">instabuddies</a>? Pop over and say hello!<br />
<br />
<br />The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com1tag:blogger.com,1999:blog-6891724922568411277.post-59294016347388313102017-12-17T10:01:00.000-08:002019-01-09T09:22:14.356-08:00Scrumptious Smoked Mackerel Pâté Crostini<div class="separator" style="clear: both; text-align: center;">
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If you're hosting guests for a festive get together and are rushed off your feet wondering what on earth to serve, these babies took me about 10 minutes to assemble and are the tastiest canapé for rumbling tummies! </div>
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Smoked mackerel pâté is one of my favourite toppings, be it for crackers, jacket spuds, sourdough toast - you name it, and my dad's simple recipe is just the scrummiest!</div>
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I'm sure he won't mind me sharing it, as then I might make it more myself and stop stealing his personal stash every time I go home and raid the fridge :)</div>
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*Dad's secret (not so secret anymore) ingredient - Tarragon! It makes this pâté mouth-wateringly delicious!*</div>
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I've been super spoilt recently with the tasty treats I've been sent to try - these <a href="https://www.filippoberio.co.uk/products/snacks/" target="_blank">Filipo Berrio crostini</a> being one of them. I think I'm addicted to these, which is the only fault I can find with them to be honest!<br />
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I paired these particular canapés with the Rosemary & Sea Salt crostini, but I have to say, being a cheese fiend myself my favourite are the Formaggio flavour. Such a scrummy posh snack!</div>
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What you'll need//</div>
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250g (approx) smoked mackerel fillets</div>
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150g natural yogurt</div>
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2 tbsp mayonaise </div>
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juice of half a lemon</div>
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black pepper</div>
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small sprinkle of cayenne pepper or paprika</div>
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small handful of fresh tarragon (chopped)</div>
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De skin your mackerel fillets and shred your fillets in a large mixing bowl with a couple of forks. Mix in the rest of the ingredients and assemble on top of some crostini, et voilá! </div>
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That's literally it. </div>
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I snuck a bit of coriander in mine as well because I could literally eat that by the bucket load, but that's personal weirdness so I won't include that in the recipe. The tarragon is the ingredient that really packs the punch in this pâté.</div>
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Enjoy folks!<br />
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I'm having a festive girly night tomorrow evening and plan on devouring about 18 of these. See you on the other side! (Probably with a sore head).<br />
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Betty x<br />
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Ps, did you see my <a href="http://www.thebettystamp.com/2017/12/moose-maple-butter-malt-loaf.html" target="_blank">Maple Moose Butter Malt Loaf</a> recipe? T'was yummmmmmm.<br />
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<br />The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com0tag:blogger.com,1999:blog-6891724922568411277.post-17908521334318818382017-12-08T06:35:00.002-08:002018-01-31T03:15:31.212-08:00Moose Maple Butter Malt Loaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fh0v6D9dXi72irI0lp3x1qdrXBj7m2u8sjQQ3SSee__eDQW5hpF9qaRkCKJyqORDVdFb_W4z-XrjFh1GdBs-vmM7VwdNICYsgfiew7MTDEzpN5e4stbzCxvMz2C0KAJKmn45OnEPjSv8/s1600/P1070194.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Moose Maple Butter The Betty Stamp Recipe Malt Loaf" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fh0v6D9dXi72irI0lp3x1qdrXBj7m2u8sjQQ3SSee__eDQW5hpF9qaRkCKJyqORDVdFb_W4z-XrjFh1GdBs-vmM7VwdNICYsgfiew7MTDEzpN5e4stbzCxvMz2C0KAJKmn45OnEPjSv8/s1600/P1070194.JPG" title="Moose Maple Butter The Betty Stamp Recipe Malt Loaf" /></a></div>
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Mmm<br />
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I don't even know where to start with this one to be honest.<br />
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I made the school boy error of having a mouthful of this sticky, mapley malt loaf before I started shooting which was such a bad call on my part.<br />
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Firstly because I then had sticky fingers which subsequently went all over my camera and secondly, because my tummy was then uncontrollably rumbling and my mouth watering the whole time I was taking pictures.<br />
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I don't think I've ever salivated over a photoshoot so much in my life.<br />
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'Photoshoot'...who do I think I am?!<br />
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Anyway, enough about my bodily functions.<br />
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<a href="http://moosemaple.co.uk/" target="_blank">MOOSE MAPLE BUTTER</a>...where do I even begin. Quite possibly THE best product I've ever tasted in my 26 years of living. Maple syrup + butter + sea salt. It's honestly earth-movingly great.<br />
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And what makes this maple butter even more enjoyable is the lady & brains behind the product...the lovely Farrah, who even hand delivered this maple butter to my front door! Her passion for her product is contagious and I can see why! Such simple, natural ingredients but with the yummiest taste imaginable!<br />
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I decided I needed to do the maple butter justice, so baked a moist, sticky malt loaf to spread generous helpings of the butter onto.<br />
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I was making 'mmm' noises to myself and bopping along to 'I'm dreaming of a White Christmas' to my heart's content.<br />
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Y.U.M<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKf26mS26-a7_1b1Lx8rytvoWAZTECS9w0sEAwIe0DItLq9tqQez7OCr7-PzHmboTMPi5dvhrJuiytY5uNLjv3Mnk1x80YD1CnH3_QOBsN6TcuvaBC3BcyIrkE4QmPwzPK3BBl75uP82e/s1600/P1070183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Moose Maple Butter The Betty Stamp Recipe Malt Loaf" border="0" data-original-height="1600" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKf26mS26-a7_1b1Lx8rytvoWAZTECS9w0sEAwIe0DItLq9tqQez7OCr7-PzHmboTMPi5dvhrJuiytY5uNLjv3Mnk1x80YD1CnH3_QOBsN6TcuvaBC3BcyIrkE4QmPwzPK3BBl75uP82e/s1600/P1070183.JPG" title="Moose Maple Butter The Betty Stamp Recipe Malt Loaf" /></a><br />
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What you'll need//</div>
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x2 tea bags</div>
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150ml hot water</div>
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120g malt extract (I used <a href="http://www.meridianfoods.co.uk/Products/Other-ranges/Natural-Sweeteners/Organic/Organic-Barley-Malt-Extract" target="_blank">Meridian</a>)</div>
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2tbsp black treacle</div>
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60g dark brown soft sugar</div>
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150g dried mixed fruit</div>
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150g dried chopped prunes</div>
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250g plain flour</div>
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2 tsp baking powder</div>
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pinch salt</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKJYVNk-o3JHS6ITv8V8Yn19vLMtvHhG4vkqjyV96xPasZ1mVTAPovVYhgedTN-n0fPHnw42yuJy5WYG988ZuynxUPbWJdrBhTsXbxXKawgejCaBc_DwXfMWisiHM4TAv6nYPJCz-A7hU/s1600/P1070177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Moose Maple Butter The Betty Stamp Recipe Malt Loaf" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKJYVNk-o3JHS6ITv8V8Yn19vLMtvHhG4vkqjyV96xPasZ1mVTAPovVYhgedTN-n0fPHnw42yuJy5WYG988ZuynxUPbWJdrBhTsXbxXKawgejCaBc_DwXfMWisiHM4TAv6nYPJCz-A7hU/s1600/P1070177.JPG" title="Moose Maple Butter The Betty Stamp Recipe Malt Loaf" /></a><br />
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Brew your tea bags in the hot water for 5 minutes. </div>
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Remove tea bags (obvs) and combine the hot tea with your malt extract (leave a tablespoon-worth for glazing later), treacle, sugar, dried fruits and prunes. Stir and leave to soak for 15 mins. In this time, preheat your oven to 170 degrees C (fan) and line a loaf tin with baking parchment. </div>
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Gradually sift your flour and baking powder into the tea mixture along with the salt and combine until all the flour is mixed in. </div>
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Pour into your loaf tin and bake for 50 minutes.</div>
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Glaze your loaf with about a tablespoon-worth of malt extract (or honey/date syrup if that tickles your pickle) and leave to cool.</div>
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Some prefer toasted malt loaf with peanut butter and banana, I've found my new favourite way is to microwave mine for 15 seconds and add lashing of this glorious maple butter on top. OR, just hand me a tablespoon and forget the malt loaf...</div>
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Yes, I did just happen to have a Christmas moose (with wooly jumper) decoration lying around.<br />
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True story.<br />
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Farrah will be jealous.<br />
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Enjoy lovelies! And stay warm!<br />
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I'm currently sat with a lavender heat pack on my feet because my toes feel like they're actually going to fall off from frostbite.<br />
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Again with the bodily functions...<br />
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Byeeee<br />
<br />
Betty x<br />
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Ps, come find me on <a href="http://www.instagram.com/thebettystamp" target="_blank">Instagram</a>, <a href="http://www.twitter.com/thebettystamp" target="_blank">Twitter</a> and <a href="http://www.facebook.com/thebettystamp" target="_blank">Facebook</a>! I'll love you forever and a day.<br />
<br />The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com2tag:blogger.com,1999:blog-6891724922568411277.post-59859869607391002352017-07-30T09:58:00.004-07:002019-02-19T06:35:50.146-08:00ZERO BADDIES Peanut Butter Chocolate Chunk Cookies<div class="separator" style="clear: both; text-align: center;">
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You know a child's face when you put it in a ball pit?.....Well that's <a href="https://www.jago24.co.uk/media/product/356/1000-ball-pit-balls-eea.jpg" target="_blank">currently how I feel</a> when you give me peanuts.<br />
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Preferably dry roasted because they taste like marmite - my fave. </div>
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Because I'm NOT ALLERGIC ANYMORE!</div>
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NO SIREE.</div>
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Went and got tested didn't I!</div>
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Only Hazelnuts & Brazil nuts!</div>
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So I literally cannot get enough of these little nuggets of joy. Honey roasted cashews are my current fave!</div>
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I'm making up for 26 years of lost nutty time! So be prepared to be bombarded with nut-filled baked goodies over the next few months as I experiment with ingredients I thought I'd never be able to touch!</div>
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Anyway, enough about that, these cookies are the absolute BANANAS. I came across some cracking cookies on '<a href="http://www.instagram.com/adaisyinthekitchen" target="_blank">adaisyinthekitchen</a>''s instagram which looked faaabulous and she'd made them with oatmeal instead of flour which I'd never thought of doing. So I've adapted her recipe to create these babies and I'm SO happy with the outcome, so thank you Daisy/Maria for the inspo! Go check out her Insta treats!</div>
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*Zero Baddies* because they're dairy free, refined sugar free & vegan.</div>
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Makes // 10 cookies</div>
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Prep // 10 mins</div>
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Bake // 15 mins</div>
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What you'll need //</div>
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3 tbsp peanut butter</div>
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3 tbsp date syrup</div>
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1 1/2 tbsp melted coconut oil</div>
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1 mashed ripe banana</div>
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100ml cashew milk (or milk of choice)</div>
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175g oatmeal</div>
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1tsp baking powder</div>
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60g raisins</div>
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100g dark chocolate (roughly chopped)</div>
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Preheat oven to 180 degrees C (fan) and line two baking trays with baking parchment. </div>
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Whisk together your wet ingredients (top 5 ingredients).<br />
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Into a large bowl add all your other ingredients along with the wet mixture and stir well.</div>
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Onto the greaseproof paper, dollop generous tablespoons of mixture into circular blobs (technical term).</div>
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Bake for 15-18 mins and leave to cool.</div>
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Dunk into cups of tea or milk, close your eyes and say 'mmm'.</div>
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Place a fly swatter next to the tray so that you can swat away your boyfriend's hand when he attempts to eat 3 in a row...</div>
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Have you all had lovely weekends? Anyone managed any baking?</div>
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Big love, </div>
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Betty x </div>
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Ps, come find me on <a href="http://www.facebook.com/thebettystamp" target="_blank">Facebook</a> and gimme some lovin'!</div>
The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com2tag:blogger.com,1999:blog-6891724922568411277.post-36140196976891268412017-07-25T07:38:00.001-07:002018-10-15T09:34:40.187-07:00Unintentional Mini Baby Shower Doughnuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsQfPNwMgzcjxWLgw-unYPIM5DUEFswvTWKBi0yeRu29HlVqOMxfmbreNAGsOO_ndMyii9T8HaLP7D6Dbsp-e4zCuXzufmFHoiK9-8siY56rs3CdbVegc7yCpeu6QLU8P_GzzwPpC8Qq5/s1600/P1070046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Mini Baby Shower Doughnuts Recipe The Betty Stamp" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsQfPNwMgzcjxWLgw-unYPIM5DUEFswvTWKBi0yeRu29HlVqOMxfmbreNAGsOO_ndMyii9T8HaLP7D6Dbsp-e4zCuXzufmFHoiK9-8siY56rs3CdbVegc7yCpeu6QLU8P_GzzwPpC8Qq5/s1600/P1070046.JPG" title="Mini Baby Shower Doughnuts Recipe The Betty Stamp" /></a></div>
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'Unintentional' because I didn't actually bake these delicious goodies for a baby shower, but instead made them as mini edible prezzies for my bezzie who just got engaged!<br />
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I only clocked that they looked like baby shower treats (*mortified*) as I handed them over to her and her lovely husband-to-be.<br />
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My genius thinking behind them was - doughnuts - ring shaped - her engagement ring has a sapphire - the blue ones would symbolise her ring and the pink ones are obvs - because she's a girl....</div>
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No Betty.<br />
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Wellllll it's the thought that counts right....?<br />
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But I also do think these would look pretty snazzy scattered over a baby shower party table full of blue and pink goodies! :) So maybe that could be in store for her next.... :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0A6HuzMDOOLK7HJyrKXXWSgLCPwe1a39lm7ZQpdE6CkSau0mGNbmhlSNcMIgeme1t8__yh0r4Ue0ktBDqWqk-v1AjzekGhwsYb8CH-BuZPdvtNiYIfPPnsy_v8eV-ctFmEjoiu0nxQAH/s1600/P1070056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mini Baby Shower Doughnuts Recipe The Betty Stamp" border="0" data-original-height="1200" data-original-width="1600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy0A6HuzMDOOLK7HJyrKXXWSgLCPwe1a39lm7ZQpdE6CkSau0mGNbmhlSNcMIgeme1t8__yh0r4Ue0ktBDqWqk-v1AjzekGhwsYb8CH-BuZPdvtNiYIfPPnsy_v8eV-ctFmEjoiu0nxQAH/s1600/P1070056.JPG" title="Mini Baby Shower Doughnuts Recipe The Betty Stamp" /></a></div>
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Makes // 24 mini doughnuts</div>
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Prep time // 5 minutes<br />
Bake time // 15 minutes<br />
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What you'll need //<br />
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220g plain flour<br />
170g caster sugar<br />
2 tsp baking soda<br />
pinch salt<br />
1 tsp cinnamon<br />
1 tsp nutmeg<br />
1 tbsp melted butter<br />
170ml buttermilk<br />
2 eggs<br />
1 tsp vanilla extract<br />
x2 packets of Dr Oetker <a href="http://www.oetker.co.uk/uk-en/our-products/home-baking/icings-marzipan/product-range/easy-ice/easy-ice-pink.html" target="_blank">easy ice</a> pink & blue<br />
sprinkles of choice :)<br />
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x1 mini doughnut tin<br />
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What to do //<br />
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Preheat oven to 160 degrees C (fan) and grease your mini doughnut tin (if you follow my <a href="http://www.instagram.com/thebettystamp" target="_blank">Insta</a> you'll remember I missed this crucial step!)<br />
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Mix all your dry ingredients in a large mixing bowl.<br />
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In a separate bowl, whisk your eggs together with the melted butter, milk & vanilla extract.<br />
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Combine your wet and dry mixtures but careful not to over mix!<br />
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Pipe your mixture into the mini doughnut tin filling each hole half full, (you'll have used about half the mixture).<br />
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Bake for 15 minutes, leave to cool before removing each doughnut. Repeat with the remaining mixture.<br />
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Dunk each doughnut into your icing, smother with sprinkles and munch away to your hearts content!<br />
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Current state ----> cwtched under a blanket watching First Dates re-runs, gobbling far too many of these than is normal.<br />
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Life. is. DREAMY!<br />
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Have you ever made doughnuts? What's your favourite flavour?<br />
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Have a glorious week everyone!<br />
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Betty x<br />
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Do you like my <a href="http://www.facebook.com/thebettystamp" target="_blank">FaceyB</a> page? If not, why not? Pop over and say hi :)<br />
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The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com1tag:blogger.com,1999:blog-6891724922568411277.post-22241019798855042742017-07-15T02:19:00.000-07:002017-07-25T07:42:42.645-07:00Foodies Festival // Blackheath<div class="separator" style="clear: both; text-align: center;">
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The sun has got his hat on, hip hip hip hip hooray!<br />
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And The Betty Stamp is back!!<br />
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Humungous apologies for going AWOL the last couple of months. The Betty Stamp was broken and I couldn't for the life of me fix it! Luckily a very kind, random man on the internet (with bags of patience) helped me! And now I'm ready to make a gigantic mess in my kitchen again!<br />
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I hope you like my new theme - I'd love to know your thoughts on it.<br />
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Well what better way to celebrate the return of The Betty Stamp than by very kindly being given 2 VIP tickets to the Foodies Festival last weekend! I was in my element - drinking pink bubbles and stuffing my chops with Greek souvlaki. Bliss.<br />
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And drooling over all the dessert stands TRYING my hardest not to crack!<br />
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Two of my little favourite friends came along too - Lilybet & Inka. Lily's definitely having a good bask in the sun there.<br />
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That, or she wants a bite of whatever's in William's hand...<br />
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Someone's found his happy place...<br />
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Genius.</div>
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GBBO's Candice making a scrummy pavlova :) I miss GBBO this summer! :(<br />
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I have no clue what this stall was selling but I love the dirty duds hanging outside.<br />
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Safe to say I felt all squishy and merry by the end of the afternoon and thoroughly stuffed!</div>
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If there's a Foodies Festival near you I'd strongly advise a trip!</div>
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Happy weekends all! It's good to be back!</div>
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Betty x </div>
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Are we <a href="http://www.instagram.com/thebettystamp" target="_blank">Instabuddies</a>? If not, why not? :)</div>
<br />The Betty Stamphttp://www.blogger.com/profile/10790576083054989307noreply@blogger.com6