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Tag Archives: Elderflower

When she got there, the cupboard was bare…

And I mean really bare, not Nigel Slater style bare with ‘leftovers’ of whole mackerel, five lemons and a crown of duck. I mean properly bare – some dried blueberry chunks, a packet of popping candy, and the elderflower flavouring. And no milk. (Because Baby Bear had just tipped all EIGHT pints of the stuff over the carpet. )

What I actually wanted to bake was some choc chip muffins to take to soft play with Big Bear and Baby Bear, but I didn’t have a 200g bar of Dairy Milk I could claim as leftover. (Seriously, the phrase ‘leftover chocolate’ is practically oxymoronic. Take note Mr Slater.) And I didn’t have more than 1 egg. Or any milk. Or Cocoa powder.

It was time to get inventing. Here cometh the age of the Blueberry and Elderflower cookie. (We resisted the popping candy.)

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They’re light and fruity, so you don’t feel too guilty eating them, and Nanny and Grandad Bear passed up no complaints. Although soft play is a very captive audience. And they aren’t quite the chocolate muffin I was hoping for.

Ingredients:

115g butter

200g caster sugar

1 egg

200g plain flour

1/2 tsp bicarb of soda

1/4 tsp baking powder

150g dried blueberry chunks

3 drops elderflower flavouring

Pre heat oven to 175C.

Beat butter and sugar with electric mixer until combined. Add egg and beat again. Sift in flour, bicarb of soda, and baking powder, then mix with spoon until combined.

Sprinkle in blueberry chunks and drop in the elderflower flavouring and mix with hand until evenly distributed.

Dived into 16 equal pieces, roll each into a ball and then flatten slightly onto baking tray, leaving 2 inches between each cookie to allow for spreading.

Bake in centre of oven for approximately 12-15 minutes. Remove from oven and leave to cool on tray for 5 minutes before transferring onto wire rack.

Seriously yummy with a cup of tea, and made out of genuine left overs. Nigel Slater eat your heart out.

Mummy Bear x

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The Calm before the Storm

Tomorrow the Bears go back to school, and the Bear oven will once again lie dormant as the chaos that is Spring term ensues. We even bought extra lotto tickets last night in the hope of preventing tomorrow from happening, but it seems we picked every number except the six we were supposed to. So in an attempt to hold onto the holidays for as long as possible, we have been baking. And taking photos in daylight hours. Oh the novelty!

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These are Elderflower Bear-y cakes with a hint of Lemon and Almond. I’d been looking for a new flavour to experiment with for a while, and after the epiphany which was baking with rose, lavender and dandelion, it seemed  good chance that the Bears would also like Elderflower.

(Also, Big Bear has assumed that Elderflower is somehow related to the Elder wand in Harry Potter, and therefore declared that they are THE BEST Bear-y cakes ever. I did not shatter his illusion.)

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Ingredients for the cake: (Adapted from The PaperCup Kitchen)

120g Stork

130g Self raising flour

150g Caster sugar

2 Eggs

1/2 tsp Lemon Juice

1 tsp Baking powder

125ml Whole milk

20g Ground Almonds

1/4 tsp Beau Elderflower Flavouring

For the buttercream:

125g unsalted butter at room temperature

300g icing sugar

2-3 drops Beau Elderflower flavouring

Cream the stork and the castor sugar in a large bowl until soft and fluffy. Add the eggs one at a time and then the lemon juice and elderflower flavouring and beat until incorporated.

Sift the flour, baking powder and ground almonds into the bowl, and then pour in the milk. Beat gently until combined.

Spoon into 12 cupcake cases, and then bake in a preheated oven at 180C for 20 minutes.

Remove from oven and leave to cool in the muffin tin. In a large bowl, beat the unsalted butter and icing sugar until light and fluffy. Add the Elderflower flavouring and colouring of your choice (we used Sugarflair Grape Violet) and beat again on high speed until thoroughly combined.

We used a Wilton 1M nozzle to pipe the design on the top, and then decorated with flowerpaste leaves sprayed gold and sugar pearls (whilst Baby Bear decided to eat the contents of my sprinkles box!)

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Maybe if we overload with sugar we can just forget about tomorrow for a while?!

Mummy Bear x

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