Carrot Cake Doughnuts – What’s your NumNoms Crazy Creation?

Num Noms are all about crazy food creations, the little cute, scented characters are all about creating your own flavour fusion by mixing a little num with a little nom. It’s a recipe for mischief with so many different combinations.

20170509_205451

We’ve seen the Cronut (donut and croissant combination), a genius idea, which brought together two of our favourite pastry items into one amazing desert. Next it was the turn of green tea cake, for the slightly more health conscious, which saw a refreshing cake born from a popular hot beverage. More recently, Marks and Spencer introduced the Croloaf, a loaf of bread make out of croissants –yum!

But they are old news and now it is time for Num Noms fans to take to the kitchen and create their own Crazy Creations inspired by the different Num Noms themes and flavours.

We was invited along to join the next Num Noms foodie campaign. we were challenged to get creative in the kitchen to combine the wackiest of flavours and make the tastiest of food combination.

First we had a look through the num noms menu for some inspiration

20170414_170616

We picked out the num noms that we wanted to work with and then set to it in the kitchen to create our foodie masterpiece

20170523_161144

We picked out

  • Maple Sugars who is from the doughnut family
  • Bunny carrot who is a veggie
  • Softy Mallow who is a marshmallow
  • Blueberry Stampit

And we came up with a carrot doughnut with a blueberry and marshmallow centre

20170519_201514

Ingredients:

  • 2 cups plain flour
  • 1/4 caster sugar
  • 2 carrots grated
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp nutmeg
  • 1/4 cup vegetable oil
  • 3/4 milk
  • 1 medium egg
  • oil for frying
  • blueberries
  • mini marshmallows

Method:

  • Combine the dry ingredients together; flour, baking powder, salt and nutmeg
  • Add in the oil, milk, carrot and egg and mix well
  • Heat the oil in a pan. Test the oil with a crumb of bread, if it sizzles and turns brown it’s ready.
  • Using a tablespoon, drop the mixture a spoonful at a time into the hot oil. Don’t over fill the spoon as i found that the smaller the better for the doughnut to be cooked all the way through
  • Fry until light brown all the way around the doughnut, about 2 minutes each side.
  • Remove from hot oil and drain on some paper towels
  • Cut a little hole in the bottom of the doughnut and push in a blueberry and marshmallow
  • Sprinkle with a little icing sugar and drizzle with maple syrup

20170519_201518

These doughnuts are super yummy! They are soft and very tasty. Perfect for an afternoon treat or to put into pack lunches.

What better way to get your children into the kitchen then getting them to create a num nom crazy creation.

Why not join in on the num nom fun, simply create a crazy creation using num noms as your inspiration and share on social media using #numnomscrazycreation dont forget to tag @NumNomsUK

 

Share

Cacao Nib Shortbread Recipe

This recipe of shortbread biscuits are quick and simple to make. With the light buttery sweetness they are ridiculously moorish. The classic recipe is so versatile, you can add in chocolate, ginger, lavender, lemon or even rosemary. I decided to add in honey and cacao nibs. It gives the biscuit a little crunch against the softness of the crumbly mixture

Shortbread is a favourite by everyone in our house. I cook up a batch and they dont’ last long. Everyone tucks in. They are soft and smooth with a little crunch from the nibs.

wp-1484661840981.jpg

Ingredients:

  • 120g Butter
  • 50g Caster Sugar
  • 200g Plain Flour
  • 2 Tbsp Organic Honey
  • 2 Tbsp Cacao Nibs

Method:

  • Preheat oven at 160
  • Mix in the butter with the sugar until creamy
  • Add in the cacao nibs and honey and combine well.
  • Add the flour in to the buttery mixture and rub them all together with your fingers. Don’t knead the mixture just pick it all up and press it into a ball with both hands.
  • I don’t roll out my dough. I just place it into the oven proof dish and push down with the palm of my hand and fingers. I like the uneven look on my biscuits.
  • Bake in the oven for 15 minutes. Keep an eye on the biscuits in the oven and remove when they become a little golden on the edges. You are hoping for a light golden colour.
  • Score the biscuits. Leave to cool. Cut the biscuits up into pieces. Now they are ready to serve.

wp-1484661757758.jpg

Share

Zesty Ginger Melting Moments Recipe

These classic biscuits are ideal to make for pack lunches or just a little treat to have with your afternoon cup of tea. The buttery texture melts in your mouth with an added little zesty and ginger kick keeping your mouth refreshed and your taste buds wanting more.

What’s good about baking melting moments is they don’t have to be perfect and there are many ways to jazz them up.

wp-image-554023971jpg.jpg

We added the zest of an orange and some fresh ginger into ours.

There are many benefits of ginger including reducing inflammation, good for digestion and nausea an enhances the immune system.

Recipe:

  • 140g soft butter
  • 80g caster sugar
  • 140g self raising flour
  • 1tsp vanilla essence
  • zest of 1 small range and the juice of half
  • 2cm cube of chopped ginger

Method:

  • Preheat the oven at 180c
  • Grease baking trays or line them baking paper
  • Cream the butter and sugar together until smooth and fluffy. Add in the vanilla essence
  • Add in the zest of the orange, the juice and the ginger. Mix together
  • Stir in the flour and mix
  • Rub some oil into your hands and roll the mixture into walnut sized balls. Place them evenly onto the baking tray
  • At this point, You could roll them in some oats for that added rough texture
  • Place a fork on the top of the balls and push down gently
  • Bake in the oven for 10-12 minutes. Keep an eye on them until golden

wp-1484051511232.jpg

Serve whilst warm with a lovely cup of tea. Perfect warming refreshing biscuit. Also ideal to add into pack lunches as they are small enough to fit in any box

 

Share

Home made Jaffa Cakes

DSC_3784_opt

Dark chocolate smothered over a layer of marmalade jelly all on top of soft cake. Jaffa cakes are so nice to have as a mid morning snack or dunked into a hot cup of tea/coffee. As you bite in to them you get the crunch from the deliciously dark chocolate, followed by the soft sweetness of the marmalade and orange jelly then you get the lovely delight of the soft cake base.

I attempted to bake them ourselves. And I must admit, they turned out ok. Good enough to eat!

Recipe

Cake base

  • 50g Self raising flour
  • 50g Caster sugar
  • 50g Softened butter
  • 1tsp milk

Middle

  • Orange Jelly
  • Marmalade

Topping

  • 1 bar of Dark chocolate

Directions

  • Make up your orange jelly accordingly to the packet. Place it into a big shallow container or into a long tube. The jelly only needs to be shallow, about 2/3mm thick. A silicone tray would be ideal as you will need to get the jelly out of it once it is set.  Alternatively you can buy the already made up jelly in the pots and slice it.
  • Once the jelly is set in the fridge you will need to start on the cakes
  • Mix all of the ingredients together, you can add in chocolate chips if you desire. Pour into cake cases only 5mm thick and bake in the oven at 180 for about 5-10  minutes. They don’t take long as they are only small. take them out of the oven when golden in colour.
  • Leave to cool
  • Once cooled down spread over some marmalade on top of your cake.
  • Take out your jelly. If it is in a shallow container, you will need to use some round shape cutters to cut out some circles. Make sure they are just a little smaller than your cake bases. If you used the already made up jelly or set your jelly in a long tube, you will need to slice of the jelly to fit onto your cake base. (hope this makes sense)

DSC_3782_opt

  • Try not to over hang your jelly, like the above picture. Keep a good 5mm clear around the edge of the cake, otherwise when you pour on your chocolate it will just fall off.
  • Melt your chocolate and cool a little.
  • Pour onto the top of the jelly, using a spoon spread the chocolate over the cake.

DSC_3785_opt

  • Set aside in the fridge to cool and the chocolate to set

Now your ready to taste. They may not be the best looking jaffas around but they tasted smooth and tangy. Just right.

Enjoy 🙂

 

 

Share

Shortbread Witches Fingers Recipe

With Halloween coming up these scary little shortbread biscuits, shaped to look like fingers would go down well with the children and would look fabulous on any spooky table of party food.

IMG_20151027_085145_opt

They are easy to make so the children can join in.

Ingredients:

  • 150g Plain Flour
  • 50g refined caster sugar
  • 80g Butter
  • drop of vanilla essence

Method:

  • Sift the flour into a bowl, add the caster sugar and then the butter. Cut the butter up into small pieces, it makes it easier to combine with the flour and sugar
  • Using your fingers combine the mixture, by crumbling it between your fingers.
  • Mould into a ball and leave in the fridge for an hour.
  • Divide the dough into 10 little balls.

DSC_2542_opt

  • Shape each dough ball into a rectangle shape. Using a knife make a slit all the way down the middle and add in some strawberry jam. Mould the dough back together and into finger shape.

DSC_2545_opt

  • Use a spoon or a knife to mark in the knuckles and use an almond piece for the finger nail. You can use a little jam to keep it in place.

DSC_2549_opt (1)

  • Place in the oven at 160F for 10-15 minutes. Keep an eye on them. Remove when turning golden brown around the sides

IMG_20151027_075948_opt

If the fingers spread out a little whilst in the oven, remove and reshape using the edge of 2 knifes to push it back into shape.

Happy Halloween!

Enjoy 🙂

Share

Rainbow Pinata Celebration Cake

Slice into a Pinata Cake and release the secret surprise that is hidden within, the middle is packed with sweets!

This cake is great for a celebration that children and adults will love.

DSC_0461_opt

Ingredients:

  • 375g raising flour
  • 375g butter
  • 375g caster sugar
  • 2 tbsp vanilla essence
  • 5 large eggs
  • Food dye
  • sweets to fill – mini smarties, mini marshmallows, mini lemon meringues

Icing:

  • 200g butter
  • 400g icing sugar
  • vanilla essence to flavour
  • hundreds and thousands to decorate

You will need three 9″ round cake tins and a 2″ round pastry cutter

1. Pre heat the oven at 160/180c and grease the tins

2. Cream together the butter and caster sugar, add in the vanilla essence. Beat well

3. Add in the eggs one at a time. beating well combining the mixture.

4. Sift in the flour and fold in.

5. Divide the mixture between 3 bowls, add in the food dye. I used a tube of each food dye, to make the colour deep.

DSC_0450_opt (1)

6. Pour into the greased cake tins and bake in the centre of the oven for 25/30 minutes. Take out of the oven and leave to cool.

7. Mix the icing sugar and butter together adding in the vanilla essence, beat until creamy.

8. Using a sharp knife level two of the cakes, slicing the top off. Cut out the centre of 2 of the cakes using the cutter.

9. Place one of the cakes onto a cake board and sandwich together with the other one using the creamy icing mixture.

10. Fill the centre of the cake with the sweets of your choice

DSC_0452_opt

11. Place the final top layer on, layering up with the icing. Coat the top and sides of the cake with the rest of the icing. Level off with a knife and decorate with sprinkles

DSC_0457_opt

12. All ready to serve and celebrate.

DSC_0460_opt

 

Surprise your friends and family, once the knife goes in they will astonished with what comes out

DSC_0463_opt

I’m no baker but found this cake easy to bake and decorate. The sponge was fluffy and the icing was creamy.

Enjoy!

 

 

 

 

 

Share

The Gingerbread house that Mummy built!

Over the past few days I have been working hard in the kitchen creating a gingerbread house for the boys to devour. I must admit it wasn’t as easy as i initially thought it would be! It’s easy to look at something on the web or in a book and say ‘I can do that!’ but I may say i hit a bit of trouble when my house fell down and crumbled.

My first attempt was abysmal, I baked the gingerbread too thick and although it tasted lush it was more of a cake texture than it was a biscuit and it fell down as it wasn’t sturdy enough. I tried to keep it together by using books and cocktail sticks to keep it up, but it didn’t bear well and collapsed.

IMG_20141130_102714

 

On my second attempt I added treacle to the recipe and rolled out the dough thinly (about a £1 coin), this seemed to work!

PhotoGrid_1417902828947 (1)

RECIPE:

250g butter (stork)

200g muscovado sugar (i used dark and light)

620g plain flour

4 tbsp golden syrup

2 tbsp treacle

3 tsp ground ginger

2tsp bicarbonate of soda

DIRECTIONS:

Preheat oven at 200c

Melt the butter, sugar, syrup and treacle in a pan over a low heat. Set aside to cool

Mix the flour, bicarbonate of soda and ginger in a bowl.

Add in the melted butter and combine until a stiff dough texture

Leave wrapped up in cling film in the fridge over night

There are many templates out there that you can download and print off, take a look at shelter recipe. I found it easier to just judge it by myself, just by drawing onto some baking paper. You will have to trim off the edges once baked anyway.

Make sure that you do 2 of each template; 2 sides, 2 roofs and a front and back (front will be the same size as the back but will have a door and windows cut out.

You will also need:

Royal Icing-for piping, sticking and decoration

A selection of sweets – Giant chocolate buttons for the roof, chocolate fingers for the sides, jelly beans, skittles, strawberry laces.

When you are ready to cook your gingerbread templates, place a couple of boiled sweets in the window areas, these will melt in the oven and give the windows a colourful window look to them.

Once all of the house pieces were cooked I left them over night as they become crisper and more solid. Before erecting the house, I piped icing onto a board where i wanted the side and front of the house to be. I then placed the pieces together by holding onto them for a minute or so, the icing hardens quickly. Build the house up, piece by piece making sure that each piece is stuck together with the icing. The roof was the last piece to go on.

Each sweet/chocolate needs to be stuck in place onto the biscuit with the icing.

IMG_20141202_200448 IMG_20141206_205153

Have fun with your decoration, get creative and go as mad as you want!

My boys couldn’t wait to pull it apart and taste it, on the other hand i sat back and cried as my first gingerbread house was attacked and pulled down like a lion attacking a gazelle, my boys were certainly hungry for the sweet taste of gingerbread!

IMG_20141206_205354
Oh the sweet taste!
IMG_20141206_205441
Just one lick mum, please
Within seconds it was being devoured
Within seconds it was being devoured

I am very pleased at how my house turned out and can’t wait to make another one, I found it quite therapeutic and really enjoyed baking and creating it.

I was invited along by Tribal media to build a gingerbread house and enter it into Shelters : The great gingerbread house sale More info here Why don’t you join in to?

gingerbread-blogger-180

Share