Cinnamon Swirls

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こんにちは

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你好

(Ni Hao)

I was looking for something to make for breakfast an came across this Cinnamon Swirl recipe from Pinch of Nom.

This recipe can be found in the Quick & Easy recipe book, in the sweet treats chapter.

Let's get baking!

Ingredients:

320g light puff pastry

1 tsp cold water

2 tbsp granulated sweetener

2 tsp ground cinnamon

1 tsp skimmed milk

Start off by pre-heating your oven to 190C/170C Fan/Gas Mark 5. Line a baking tray with baking parchment.

Unroll the pastry and moisten with cold water.

Sprinkle over the granulated sweetener, followed by the cinnamon to form an even layer.

Roll the pastry along the long edge, to form a long roll. Try to keep the roll as tight as possible and use a little water along the edge to help the roll stick together.

Cut into thiry-two pieces, with a bread knife. Place each swirl onto the baking tray. Press each swirl down a little  to help the pastry layers to stick together.

Brush each swirl with a little milk and bake for 20 minutes until crisp and golden.

Leave to cool on a wire rack and enjoy.

These are really easy, simple and quick to make. I got a lot less than 32 out of this recipe, but I think if I make these again I'd double the pastry so I could freeze a batch as they're the perfect treat for breakfast for special occasions like birthday's and Christmas mornings.

The flavours are really nice and taste like shop bought cinnamon swirls.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all 

major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

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さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Churro's

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It's been a few years since I baked any of the sweet treats from the Pinch of Nom recipe books. I was looking at some things to bake back in January as we were heading to Manchester. I've never attempted to make churro's, so I decided to give them a go.

This recipe can be found in the Quick & Easy recipe book, in the Sweet Treat chapter.

Let's get baking!

Ingredients:

1 1/2 tbsp brown granulated sugar

55g unsalted reduced-fat butter

125ml water

1/4 tsp salt

90g plain flour

1/2 tsp vanilla extract

1 egg

1 tbsp granulated sweetener

1 tsp ground cinnamon

Pre-heat your oven to 220C/200C Fan/Gas Mark 7.

In a small saucepan combine the brown granulated sweetener, reduced-fat butter, water and salt. I used a sugar alternative to demerara sugar as none of my local supermarkets had brown granulated sweetener.

Heat slowly over a medium heat until the butter has melted.

Bring to the boil and take off the heat.

Tip in the flour and beat until it forms a ball and comes away from the sides of the pan.

Add the vanilla extract and egg.

The mixture will look like it's separated at first, but carry on mixing and it will come back together and turn glossy.

Line two baking trays with greaseproof paper and pour the mixture into a piping bag fitted with a star-shaped nozzle. 

Pipe thirty churro's, approximately 10cm in length, onto the baking sheets, leaving room foe them to spread slightly.

Bake in the oven for 20 minutes until they are crispy and golden brown in colour.

Mix the sweetener and ground cinnamon in a small bowl and dip each churro in the mix, coating them on all sides.

Leave them on the baking sheets and keep warm in the oven, or serve.

The only difficulty I found with this recipe was the beating the mixture to bring it all together, my mixture wasn't really a pouring consistency so I'm not sure if I over beat the mixture, or didn't beat it enough. As you can see from the pictures, I think I over baked mine as some were a lot darker in colour than a nice golden brown.

I'd definitely give these another try as they were actually nice and I'd love to make the chocolate sauce to give them that something extra.

I'd definitely recommend reheating them and having them warm, they definitely taste better warm.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Apple Pie Blondies

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While I've been continuing to bake, I've not shared any of the things I've baked for a while, so it's time to get back in it with this Apple Pie Blondies recipe from Fitwaffle Kitchen.

Let's get baking!

Ingredients:

Apple Filling:

2 medium Granny Smith apples, peeled and chopped

30g granulated sugar

1 tsp cinnamon

Blondie:

170g unsalted butter

165g light brown sugar

100g granulated sugar

1 large egg + 1 egg yolk

2 tsp vanilla extract

215g plain flour

Topping:

30g granulated sugar

1 tsp cinnamon

Start off by pre-heating your oven to 170C Fan and line a baking tin with parchment paper.

In a large bowl add your chopped apples along with the sugar and cinnamon. Give it a mix to ensure the apple is coated well. The set to one side.

Next, in another bowl, add the butter, brown sugar, granulated sugar and cream together.

Next add the egg and egg yolk, as well as the vanilla extract and give it another whisk.

Next add the plain flour and mix it in until it's combined.

Next add the apples and fold into the mixture.

Pop the mixture into your lined tin and smooth out evenly.

In a small bowl, mix together the granulated sugar and cinnamon for the topping.

Sprinkle on top of the blondie mixture to cover the top. Bake in the oven for about 30-35 minutes.

Once cooled slice and enjoy. Some people have them set in the fridge overnight to make them firmer.

This recipe is really easy to follow and make.

I've made these a couple of times and each time they've gone down a treat.

I love the flavours, I never though having fresh apples in would work but it gives that little extra something.

If you would like to check out the recipe I followed, then head over to Facebook and check out Fitwaffle Cinnamon Apple Pie Blondies, you can also check out her Instagram page for the same recipe. As well as any of her other recipe's.

She also has her own recipe books, which you can purchase on Amazon and Waterstones.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Cinnamon Roll Blondies

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こんにちは

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你好

(Ni Hao)

It's that time of the year, that's the perfect time for all sorts of bakes, and this time I'm going to share with you Cinnamon Roll Blondies from Fitwaffle Kitchen from Instagram.

Let's get baking!

Ingredients:

Blondie:

170g unsalted butter, softened

165g light brown sugar

100g granulated sugar

1 large egg

1 egg yolk

2 tsp vanilla extract

215g plain flour

Cinnamon Layer:

60g unsalted butter, melted

40g dark brown sugar

40g granulated sugar

2 tbsp cinnamon

Topping:

30g granulated sugar

1 tsp cinnamon

Start by pre-heating you oven to 160C (Fan), and line a 8x8 tin with baking parchment.

Next add the, light brown sugar and granulated sugar into a bowl and cream together.

Next add the egg and egg yolk, along with the vanilla extract and mix until fluffy.

Next add the flour and fold it into the mixture.

For the filling, put the melted butter, dark brown sugar, granulated sugar, and cinnamon into a bowl and mix together, until fully combined.

Put half of the blondie mixture into your lined tin and smooth it out.

Add the filling and smooth out over the top, then add the other half of the blondie mix and smooth out.

Mix together the granulated sugar and cinnamon and sprinkle over the top.

Pop it into the oven and bake for 25 minutes.

Once baked, cut into slices and enjoy.

These were really nice, which meant they didn't last very long before they were eaten.

The recipe was really easy to follow, I'd happily make them again. I think they're perfect for any time of the year, I think these would be perfect at Christmas too, especially with the cinnamon.

If you want to check out the recipe I followed, then you can head over to Instagram and check out Fitwaffle Cinnamon Roll Blondies, as well as her other great bakes.

She now also has her own baking recipe book which you can purchase from Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye