Egg-travagent Shortbread

Happy Easter Weekend everyone!

I got a little creative yesterday in the kitchen after splurging on all things Cadbury and Easter related! I love making tray bakes, and so I thought I would put an Easter twist on the classic Millionaire Shortbread.

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Here is what you’ll need: 

Easter chocolates- I used Cream Eggs and Mini Eggs (my favourite!) 

1/2 bar salted butter 

126g shortbread biscuits (You could also choose to make your own shortbread if you like for the base) 

300g milk chocolate 

100g white chocolate 

1 tin condensed milk 

1 tbsp soft brown sugar 

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Method: 

Line a baking tray with grease-proof paper.

Using either a food processor, or a good old rolling pin and plastic bag, break up the shortbread until there are no large chunks.

Melt the butter and mix into the crushed shortbread until well combined, and placed into the baking tray and flatten with a spoon.

To make the caramel, pour the condensed milk and brown sugar into a pot over heat, and stir with a wooden spoon constantly until thickened. Pour the caramel over the shortbread and smooth out.

Allow caramel to cool and set before adding the chocolate.

Melt the milk and white chocolate (I use a microwave,  however you can use a bowl over boiling water), and pour over the caramel layer.

Next up is the fun part! Before the chocolate is set, drop a couple of hand fulls of Mini Eggs over the chocolate, followed by a few cut up Cream Eggs. Decorate this part however you like!

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Enjoy!

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Mystery Blogger Award

I love blog award nominations! I think they’re such a fun way to connect with other bloggers and channel a little bit of your personality into your blog. I was kindly nominated for the ‘Mystery Blogger Award’ by Fun Fashion Freedom , thank you so much!

The “Mystery Blogger Award” was started by  Enigma, which is a good initiative for all those bloggers who are starting out.

I’ve nominated 5 lovely bloggers at the end of this post.

Rules: 

1. Put the award logo/image on your blog.

2. List the rules.

3. Thank whoever nominated you and provide a link to their blog.

4. Mention the creator of the award and provide a link as well.

5. Tell your readers 3 things about yourself.

6. You have to nominate 10-20 people.

7. Notify your nominees by commenting on their blog.

8. Ask your nominees any 5 questions of your choice, with one weird or funny question.

9. Share a link to your best post(s).

3 Things About Myself: 

1. I’m addicted to peppermint tea!

2. I’m Scottish and Canadian- I was born in Scotland and my Mum is Canadian. I lived in Canada for several years when I was younger as well.

3. My favourite musicals have to be South Pacific or Mama Mia.

5 Questions from my nominee: 

  1. What are your future goals for your blog?

I’d love to keep writing about things that I enjoy. I hope to share more of my own recipes for baking, branch out into fitness as I’m on my own fitness journey, and write more reviews on a wider variety of beauty products.

  1. What is the funniest incident that has ever happened with you?

This was a tough one! Probably because any funny incidents that have happened to me I try to forget because they’re so embarrassing!

  1. Name your favourite movie.

Dirty Dancing, hands down!

  1. What is the first thing you would do if you were a guy/girl?

Pee standing up! How efficient would that be? Hahah!

  1. Name the colour which aptly describes you.

Probably my favourite colour, pink!

5 Questions for my nominees: 

  1. Are you a cat or a dog person?
  2. Top 3 Netflix/TV series?
  3. If you were stranded on a desert island, what one beauty product would you have?
  4. What is your favourite Disney film?
  5. Do you have any nicknames?

Best Posts: 

  1. My Malteser Cake Recipe (seriously so yummy!)
  2. Toronto Blog 
  3. NYX Extra Creamy Lipstick Review 

Nominees: 

  1. Rachel’s Wardrobe 
  2. The Fabulush
  3. Lushtivity 
  4. Clare Evans 
  5. Quite Simply Stella 

 

Thank you again Fun Fashion Freedom for my nomination!

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Blueberry Banana Bread Recipe

I love banana bread, especially when it’s freshly out the oven. I thought I’d give a little fruity twist on the classic recipe and add fresh blueberries. Let me know what you think!

 

Ingredients 

2 1/2 cups all purpose flour 

1/2 cup granulated sugar 

1/2 packed brown sugar 

3 1/2 tsp baking powder 

1 tsp salt 

3 tsp vegetable oil 

1/3 cup milk (I used semi-skimmed) 

1 egg 

2-3 bananas 

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Method

Pre heat oven to 180°c. Line and grease a loaf tin and set aside. 

In a large bowl, mix together the flour, sugars, baking powder, and salt. 

In a separate bowl mash the bananas. Add in the egg, vegetable oil, and milk and mix until well combined. 

Add the liquid mixture to the dry ingredients and stir until a sticky dough forms. 

Add the blueberries and fold until well combined. 

Pour the dough into the lined tin and pop into the oven for 60 minutes, checking regularly, until golden brown and a metal pick comes out clean. 

Removed from oven and place on a wire wrack until cool. 

Enjoy!! 

 

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12 Days of Christmas Cookies: Day 12- Gingerbread Bears

Merry Christmas Eve everyone! I thought I would end my 12 Days of Christmas Cookies with how I started… Gingerbread! Gingerbread is so versatile, and you can be as creative as you like with different shapes and decorations. Today, I decided to make these cute gingerbread bears.

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Ingredients 

175g butter or margarine 

175g light muscovado sugar 

2 eggs- beaten 

450g plain flour 

2 tsp baking powder 

2 tbs ground ginger

2 tsp mixed spice 

Your choice of nuts. I used a mixture of almonds, walnuts, and hazelnuts. You need one for each bear that you make. 

Method

Pre-head oven to 180°c. Line a flat baking tray with grease-proof paper. 

Combine the plain flour, baking powder and spices together. In a separate bowl, cream the butter/margarine and muscovado sugar together, then add in the beaten egg, mixing well. Finally, add the dry ingredients into the butter mixture and stir until a soft smooth dough is formed. Wrap in cling film or grease-proof paper and refrigerate, or roll out on a floured surface straight away. 

Cut out the bear shape from the dough and place them onto the lined baking tray. Place the nut in the middle of the bear, and wrap the arms of the bear around the nut. 

Depending on the thickness of your gingerbread, bake for around 5 minutes, checking on the cookies. 

Once they are baked, remove from the oven and let them cool before decorating. 

I mixed up thick icing and piped eyes, ears and buttons onto the bears for a better effect. 

 

Enjoy!

I hope you all have a very Merry Christmas & Happy New Year!

Thank you for reading.

Lots of love,

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12 Days of Christmas Cookies: Day 11-Cranberry & Coconut Cookies

Coconut and cranberry are a brilliant combination, so I thought I would incorporate them into cookies. I think they look quite festive with flecks of red from the cranberries, and a sprinkle of white coconut. Give them a go and let me know what you think!

I used a basic sugar cookie dough recipe, as seen in my last post, but added extra ingredients.

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Ingredients 

1 1/2 cups softened butter

2 cups caster sugar 

4 eggs 

5 cups plain flour 

2 tsp baking powder 

1 tsp salt 

Dried cranberries

Desiccated coconut 

Method 

Pre-heat oven to 200°c. Line a baking tray with grease0proof paper.

Cream the butter and sugar together, then beat in the eggs to the mixture. In a separate bowl combine the flour, salt and baking powder. Slowly add in the flour mixture to the liquid mix. Once the dough is formed, add in the desiccated coconut and dried cranberries and fold the dough until evenly mixed. 

Cover the dough and chill for at least an hour. 

Take around half a table spoon full of the dough and roll into balls, and place evenly spread apart onto the lined baking tray. 

Bake for 6-8 minutes. Remove from oven and sprinkle a little bit of the desiccated coconut on top of the cookies. 

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Enjoy!

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12 Days of Christmas Cookies: Day 10- Sugar Cookie Ornaments

This recipe is super versatile. The dough can be used for a variety of cookies. Today I made the dough into Christmas ornaments, fit for your tree!

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Ingredients 

1 1/2 cups softened butter

2 cups caster sugar 

4 eggs 

5 cups plain flour 

2 tsp baking powder 

1 tsp salt 

Method 

Pre-heat oven to 200°c. Line a baking tray with grease0proof paper.

Cream the butter and sugar together, then beat in the eggs to the mixture. In a separate bowl combine the flour, salt and baking powder. Slowly add in the flour mixture to the liquid mix. 

Cover the dough and chill for at least an hour. 

Roll out the dough on a floured surface and cut your desired shapes. 

Bake for 6-8 minutes. Remove from oven and cool before decorating. 

Mix up your desired icing and decorate as you like! 

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12 Days of Christmas Cookies: Day 9- Dark Chocolate Candy Cane Cookies

For day 9 I decided to do a little twist on the classic chocolate chip cookie. These chewy dark double chocolate cookies have a sprinkle of crushed candy cane on top to add a Christmas twist.

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Ingredients 

125g softened butter 

150g light brown sugar 

1 large egg 

150g plain flour 

2 tbsp cocoa powder 

1 tsp baking soda 

125g melted dark chocolate 

250g chopped up dark chocolate chunks or chips 

Crushed candy canes  

Method 

Preheat oven to 180°c. Line a flat baking tray with grease proof paper. 

Cream together the butter and sugar until creamy and light, then add in the egg until well combined. Mix the flour, cocoa powder and baking soda in a separate bowl, then melt the dark chocolate. Slowly add in the flour mixture and melted dark chocolate to the butter and sugar mix and blend together until a dough is formed. Add in the dark chocolate chips and mix in well. 

Measure out 1/2 tbsp of the dough and roll into balls. Place evenly spaced out on the baking tray and bake until the edges are firmed for 10-12 minutes. 

Once the cookies are baked, remove from the oven and sprinkle the crushed candy cane over the top of the cookies before they are cooled, this will ensure the candy cane adheres to the cookies. 

Enjoy!

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12 Days of Christmas Cookies: Day 8- Cranberry & Pistachio Biscotti

Biscotti are hard Italian biscuits. They are traditionally made with hazelnut and aniseed but can be flavoured with a variety of other nuts and fruit. Today I made festive biscotti, with flecks of green pistachios and red cranberries, with a sprinkle of icing sugar for added sweetness!

Biscotti are hard and crunchy because they are twice-cooked (‘bis’ is Italian for twice and ‘cotti’ for cooked).

Give them a go and let me know what you think!

 

Ingredients 

4 tbs olive oil 

150g caster sugar

2 tsp maple syrup 

2 eggs 

225g plain flour

1/4 tsp salt

1 tsp baking powder

Dried cranberries

Pistachios (shelled)

 

Method 

Pre-heat oven to 150°c. Line flat baking tray with grease-proof paper. 

Mix together the oil and sugar, then beat in the eggs and maple syrup. In a separate bowl mix together the plain flour, salt and baking powder, and then gradually stir into the liquid mixture. 

Once the dough is formed, divide in half, and then wet your hands with cool water, as this will make handling the sticky dough a bit easier. Mould the dough into two log shapes and place onto the baking tray. 

Bake for 35 minutes until golden brown. Remove from oven and allow to cool for 10 minutes. Reduce oven temperature to 140°c. Use a sharp knife and cut the log into thick diagonal slices, and lay them on their sides. Place back into the oven for about 8-10 minutes to allow them to dry and crisp up. 

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12 Days of Christmas Cookies: Day 7- Cranberry & Orange Shortbread

 

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Ingredients 

1/2 pound caster sugar

1 pound butter

1 1/2 pounds plain flour

Cranberries 

Zest of 1/2 a large orange 

Method 

Pre heat oven to 200°c.

Line a flat baking tray with greaseproof paper.

Cream the sugar and butter together and then slowly add the flour and mix until a soft dough forms. Add in the cranberries and orange zest and mix until well combined. 

Roll out the dough onto a floured surface and cut out your desired shapes- I used Christmas themed stars, trees and ‘gingerbread men’! 

Place the shapes onto the lined baking tray and sprinkle with a little bit of sugar. 

Bake for 8-10 minutes, checking frequently.

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Enjoy!

 

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12 Days of Christmas Cookies: Day 6- Grinch Cookies

I was so tempted to keep this recipe until Day 12, but I was far too excited to share my all time favourite Christmas movie inspired bake!

These Grinch green cookies are complete with a candy cinnamon heart that definitely is ‘two sizes too small’!

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Ingredients 

170g butter

170g plain flour 

57g icing sugar

57g custard powder 

green food colouring- I used a gel type so I didn’t need to use as much. (Add as much until you get the colour you like.)

icing sugar for dusting

small candy hearts (if you cannot get these then you can always make sugar paste hearts) 

 

Method 

Pre heat oven to 175°c. Line a flat baking tray with grease proof paper. 

Mix all ingredient together in a bowl. Roll the dough into small balls and place equally spaced onto the baking tray. 

Bake for around 10 minutes, checking frequently, or until golden brown at the edges (this may be difficult to tell due to the cookies being green!) 

Remove from the oven and allow to cool for a little bit before dusting them in icing sugar. Last, but not least, gently press the candy heart into the centre of the cookie.

 

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