Sunday, 28 August 2011

Ham & Cheese Muffins

One of the most popular sandwich combinations, Cheese & Ham. Why not combine them in a muffin to make the perfect brunch! These muffins are savoury and filling. And the good news for you is they are extremely simple to make.


The Ingredients:
120g Sliced Cooked Ham
130g Mature Cheddar Cheese
250ml Milk
2 Eggs
100ml Sunflower Oil
1tbsp Baking Powder
300g NEILL'S® Plain Flower
0.5tsp Salt
Sesame Seeds (optional)

The How-To:
Preheat oven to 200c
In a large bowl sieve the flour, baking powder and salt together.
Chop the ham into small pieces and coarsely grate the cheese.
Mix the ham and 110g of the cheese into the sieved flour mixture.
Season with a little pepper if you wish.
Make a well in the centre.
In a separate bowl beat the eggs, milk and oil together until combined.
Pour the wet mix into the dry mix. Lightly mix together until all ingredients are just combined. Don't worry about it being lumpy, the important thing is not to over stir.
Pour the batter into 12 muffin cases.
Sprinkle with the remaining grated cheese and a little sesame seeds if desired. It does make it tastier though!
Sprinkle with bake in the centre of the oven for 20 mins.
Remove and allow to cool slightly before serving.

You're Done!

Sunday, 21 August 2011

Brownie Base Cheesecake

Combining two of the tastiest desserts, brownie and cheesecake makes this brownie based cheesecake a king of desserts.


The Ingredients:
Base:
120g NEILL'S® Plain Flour
120g Butter
120g Dark Chocolate
220g Caster Sugar
2 Eggs
40ml Milk
2tsp Vanilla Extract/Essence

Filling:
500g Cream Cheese
120g Caster Sugar
3 Eggs
2tsp Vanilla Extract/Essence
120g Natural Yoghurt

The How-To:
Preheat oven to 180c.
Over a low heat melt the butter and dark chocolate in a saucepan.
Remove from heat and pour into a large bowl.
Beat in the eggs one a time while beating.
Beat in the sugar.
Beat in the milk and vanilla extract/essence.
Fold in the flour until just combined, do not over stir.
Pour the mix into a 8/9 inch cake tin. The best tin to use for this is a spring-form tin.
Bake in the centre of the oven for 25 mins.
Remove from oven and set aside.
Now we need to make the filling. This is incredibly simple.
In a large bowl beat together the cream cheese, sugar, eggs and vanilla extract/essence until the mixture is smooth and all ingredients are combined.
Stir in the natural yoghurt.
Pour onto the base which you have just cooked.
Turn the oven temp down to 150c.
Place in the centre of the oven and bake for 45 mins. Turn the oven off but leave the cheese cake in then oven for a further 10 minutes.
Remove from the oven and place into the fridge. Allow to cool and set for a few hours to make it easier to cut.
Don't be fooled by a jelly like texture when it comes out of the oven, it does firm up in the fridge.

You're Done!

Thursday, 18 August 2011

Coconut Almond Muffins

These muffins couldn't be easier to make. Measure, Mix, Bake.........EAT!



The Ingredients:
250g NEILL'S® Plain Flour
150g Caster Sugar
60ml Vegetable Oil
1 Egg
0.5tsp Salt
1tsp Vanilla Extract
0.5tsp Almond Extract
260ml Milk
3tsp Baking Powder
30g Desiccated Coconut

The How-To:
Preheat oven to 200c
Measure out the oil, milk, eggs and flavourings and mix together until combined
In a separate large bowl sieve the flour, sugar, baking powder and salt together
Mix in the coconut.
Make a well in the centre of the dry ingredients and add the wet mix.
Roughly mix until the dry ingredients are just combined, do not over mix. This mixture should be lumpy so don't worry.
Bake in either muffin cases or greased muffin tin in the centre of the oven for 20 mins or until a skewer inserted comes out clean.

You're Done!


Saturday, 13 August 2011

Mocha Squares

If you are addicted to coffee, like many of us are, you will absolutely LOVE these mocha cake squares. Deliciously moist coffee & chocolate cake topped with cinnamon and coffee frosting.


Ingredients:
Cake
230g Butter
230g Caster Sugar
230g NEILL'S® Self Raising Flour
1tsp Baking Powder
1.5tbsp Coco Powder
4 Eggs
3 tbsp Coffee Granules

Frosting
110g Butter
380g Icing Sugar
50ml Milk
1tsp Coffee Granules
1.5tsp Vanilla Extract
0.25tsp Salt
0.5tsp Ground Cinnamon

How-To:
Preheat oven to 180c
Cream the butter and sugar together until light and fluffy
Beat in the eggs one at a time until well combined
Mix the 3tbsp of coffee granules with 1tbsp of hot water
Mix the coffee into the batter mixture
In a separate bowl sieve the flour, baking powder and coco powder together
Fold this into the coffee batter mixture.
Pour into a lined baking tin. 11x7 inch is an ideal size of tin for this cake.
Bake in the centre of the oven for 35 mins or until a skewer inserted comes out clean.
Allow cake to completely cool. In the meantime we can make the frosting and store it in the fridge.
Beat the butter until smooth and creamy
In a small bowl grind the coffee granules, cinnamon and salt together until they form a fine powder. Use a teaspoon to do this.
Mix this into the butter and beat well until well combined.
Now add the icing sugar a little at a time stirring well. Add a little milk at a time. You may not need it all to reach the desired consistency.
When the cake is completely cool spread on the frosting and dust with coco powder.

You're Done!

Thursday, 11 August 2011

Marble Muffins

Super simple and delicious. Marbled effect muffins combining both chocolate and vanilla flavours.


The Ingredients:
270g NEILL'S®Plain Flour
1tbsp Baking Powder
1tsp Salt
160g Caster Sugar
250ml Milk
100ml Vegetable Oil
2 Eggs
2tsp Vanilla Extract/Essence
1.5tbsp Coco Powder

How-To:
Preheat oven to 200c
Sieve the flour, baking powder and salt together.
Stir in the caster sugar
In a separate bowl beat the eggs, oil, vanilla and milk together
Make a well in the centre of the mixture and pour in the liquid
Mix until combined but do not over mix.
Take 1/3 of the mixture and put in another bowl, stir the coco powder into this 1/3.
Spoon 1 heaped tsp of the plain mixture into 12 muffin cases.
Place 1 heaped tsp of the coco mixture into each of the muffin cases.
Place a final heaped tsp of the plain mixture into each muffin case.
Using a knife or end of a spoon stir the coco mixture with the plain to make a swirl affect.
Bake in the centre of the oven for 19-20 mins until a skewer inserted comes out clean.
Allow to cool before turning out.

You're Done

Saturday, 6 August 2011

Miniature Cherry Scones

Cherry scones are among the most popular scone variety in the UK. However they are extremely simple to make, with little preparation or time needed! Absolutely perfect with some whipped cream or jam.....or both if your feeling indulgent.



The Ingredients:
360g NEILL'S®Self Raising Flour
90g Butter
40g Caster Sugar
180ml Milk
2tsp Vanilla Extract/Essence
1tsp Baking Powder
20 Glacé Cherries (Halved)
1 Beaten Egg for brushing scones

The How-To:
Preheat oven to 200c
Add the flour, sugar, baking powder and butter to a large bowl (no need to sieve flour)
Using your hands rub these ingredients together until you get a bread crumbs consistency
Heat the milk in a saucepan until luke warm (Do not boil)
Remove from heat and stir in the vanilla extract/essence
Make a well in the centre of the flour mixture and pour in the milk while stirring.
Mix this together until a dough forms
Flour a work surface and pour out the dough
Fold the halved cherries through the dough until roughly evenly spread throughout
Sprinkle with flour, fold and turn, sprinkle with more flour. Do this 3 or 4 times until it becomes less sticky.
No need to roll out this dough, simple press down until about 1.5 inches high.
Using approx 2.5inch cookie cutter cut out the scones and place on a baking tray. This recipe makes about 24 mini scones.
**Top Tip - Dip your cookie cutter in flour before making each cut. This stops it sticking as much**
Leave some space between each scone as they do expand slightly.
Brush the top of each scone with a little beaten egg. This makes them a nice golden brown.
Try not to get any egg on the sides of the scones as this will stop them rising.
Bake in the centre of the oven for 10 mins. Remove and allow to cool.

You're Done!

Tuesday, 2 August 2011

Cancer Research UK Belfast Fashion Show

Tonight BakingBar are attending and sponsoring a prize at a fashion show in Belfast in aid of Cancer Research UK.




Unfortunately all tickets have been sold to the event however you can make a donation via the Cancer Research UK website here.

We look forward to a fantastic night and supporting a very worthy cause.

We will upload any pictures which we take during the event.



Monday, 1 August 2011

The Ultimate Indulgent Giant Cookie

For when one normal size cookie just isn't enough. For those tough Mondays, bad days or indulgent treats. These cookies are impressive and guaranteed to make your friends jealous!


The Ingredients:
190g NEILL'S®Plain Flour
100g Caster Sugar
110g Dark Brown Soft Sugar
110g Butter
175g Milk Chocolate Chips
1,5tsp Vanilla extract
1.5tsp Hot Water
0.5tsp Bicarbonate Soda
0.25 tsp Salt
1 Eggs

The How-To:
Preheat oven to 180c
Cream the butter and the two different sugars together until they form a smooth mixture.
Beat the egg into the mixture.
Stir in the vanilla extract.
Mix the Bicarbonate Soda with the hot water in a separate container and add to the mixture.
Mix in the salt.
Now stir in the flour and the chocolate chips
Line the bottom of a 7 or 9 inch cake tin. Place 1/4 of the mixture into the cake tin and press down slightly. No need to do it perfectly as it will melt before it cooks so will even itself out.
Bake in the centre of the oven for 14 mins, remove and allow to cool.
You will be able to make about 4 giant cookies with this recipe.

You’re Done!