Tag Archive: Recipe

Feb 06 2014

Fashionista Barbie Bakes: Simple Blueberry Muffins

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Since I started my healthy kick, cutting out sugar, chocolate and generally everything I love, I have found it hard to find anything to bake that doesn’t stray me too much from the new healthy me. But as I find baking a stress reliever and I love cake I just couldn’t stay away so I have been trying to figure out what is the healthiest cake option and I came up with Blueberry muffins – well they can’t be that bad as they are filled with yummy fruit.

OK, so I am not sure they are that healthy, just healthier than say double chocolate chip muffins, and they have to count as one of your five a day – right??? Well that is what I am telling myself with these delicious beauties that are so easy to make. Plus, if like me you are obsessed with juicing and smoothies you will probably already have lots of blueberries to get baking these for a little afternoon snack.

I promise these are so simple to make, around 10 minutes prep work, then all you have to do is sit back and let them bake for around 30 minutes – if it helps you could use the time wisely and do a mini-workout.

Are you a fan of blueberry muffins?

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Ingredients:

375g self-raising flour
1 tsp baking powder
200g golden caster sugar
125ml vegetable oil
1 egg
125ml milk
1 tsp vanilla extract
300g blueberries – I prefer fresh but frozen works as well
Granulated sugar, for sprinkling

Instructions:

Pre-heat oven to 180°C/Gas Mark 4, and line the muffin tine with 12 paper cases.

Place the flour, baking powder and sugar in a bowl – gently mix. Then place the oil, egg, milk and vanilla in a separate bowl and whisk to combine.

Pour the liquid ingredients into the dry ingredients and mix until just combined – then add the blueberries and mix.

Spoon mixture evenly into the muffin cases. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer.

Remove from muffin tin and cool on a wire rack.

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Mar 28 2013

Fashionista Barbie Bakes: Chocolate Oreo Brownies

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I find baking relaxing and therapeutic – if I am stressed it is one of the best ways to clear my head. One of my favourite recipes to bake is Lorraine Pascale's Chocolate Oreo Brownies, which I first saw on her BBC show 'Baking is Easy'.

I am a huge brownie fan, I love that they are easy to make, versatile – you can substitute the Oreos for raspberries, white chocolate chunks, nuts, mini eggs, basically anything, and they are easy to make.

Oh and they are so delicious – this recipes makes the best gooey centred brownies I have ever made and with the added crunch of the Oreos they are simply perfection!!!

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Ingredients:

165g butter, plus extra for greasing

200g dark chocolate, grated or finely chopped

3 eggs

2 egg yolks

2 tsp vanilla extract

165g soft light brown sugar

2 tbsp plain flour

1 tbsp cocoa powder

pinch salt

154g pack of Oreos, broken into quarters

icing sugar, for dusting

Instructions:

Pre-heat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.

Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together.

Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it – again around the sides so as not to knock the air out.

Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin – the top will sink and crack a little.

Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.

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**Recipe taken from Lorraine Pascale's Baking Made Easy book, but can also be found here on the BBC website**

 

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