Archive of ‘baking’ category

Spring Scones

It might only be the beginning of March but it feels as though spring is springing (don’t want to tempt fate by saying “It’s sprung”!). The sight of cherry blossoms on the trees, optimistic but cold people in blazers and that odd ray of sunshine… bliss!
So why not get fully into the spirit, crack out the clotted cream and treat yourself to an easy-peasy spring scone?
Makes 8
* 225gself raising flour 
* pinch of salt 
* 55g butter 
* 25g caster sugar 
* 150mloz milk 
* 1 free-range egg, beaten
* Heat the oven to 220C
* Mix together the flour and salt and rub in the butter to form tiny crumbs
* Stir in the sugar and milk to get a soft dough.
* Tip onto a well floured work top and knead lightly till it forms a ball.
* Pat out (don’t use a rolling pin as you’ll squeeze too much air out) till it’s 2cm thick.
* Use a 5cm scone cutter and place the rounds on a lightly greased baking sheet.
* Knead together the rest of the dough and stamp out more scones till it’s all used up.
* Brush the tops of the scones with the beaten egg.
* Bake for 12-15 minutes until well risen and golden.

Serve with cream, jam and cup of tea for maximum sunshine enjoyment!

Sweet Valentine’s Treats

What is it about food in the shape of a heart that makes it just look so much more appealing? Who knows but it really does!

Whether you’re spending a romantic Valentine’s Day with your beloved or are flying solo this year, we hope you find some time to whip up some delicious V Day treats like these.

Prop styling and photography Hannah Irish 
Food styling Alexandra Burleigh

Love Loaf

The countdown is definitely on! The prospect of fairy lights, tinsel and mince pies are all very exciting, but the sight of an empty Christmas present ideas list is definitely not.
If you’re seriously lacking in ideas and money this Christmas, here’s another little frugal but festive idea for you.
Cellardoor Love Loaf

No one could turn their nose up at a homemade, edible gift. FACT. And this Love Loaf is idiot proof and can be baked in bulk:
4 oz raisins
4 oz currants
4 oz sultanas
2 oz chopped candied peel (you can buy this, so no tedious peel-chopping for you!)
4 oz Demerara sugar
2 oz of Pecan nuts
5fl oz of Earl Grey
½ an egg beaten with 1 tsb milk
225g self raising flour

Place all the fruits, including the candied peel, in a bowl then dissolve the sugar in the hot tea and pour over the fruits. Cover and leave overnight. Heat oven to 170 degrees, put nuts on a baking sheet and pop them into the oven for 6-8 minutes. Once cool, chop roughly
Next, add the beaten egg mixture to the bowl containing the fruits. Then sift in the flour, add the toasted nuts and give everything a really good mixing.
Pop in a loaf tin and bake for 75-90 mins till it feels springy in the centre.
Turn them out and leave to cool.
Wrap in pretty rustic paper and tie with a ribbon for a pretty pressie, or served sliced, toasted and covered in butter!
By Yvonne Dickson

Baking Made Better

Ever since Carrie and Miranda talked crushes at Magnolia, we’ve all been in a bit of a cupcake frenzy. Never mind the boring old Fairy Cake with water based icing and sugar sprinkles, it shrinks in pale comparison to its more glamorous cousin, the cupcake. Double the size of a fairy cake and piled high with your body weight in brightly coloured butter icing, this was the treat that couldn’t fail to bring a smile to the faces of your girlfriends, a frown to the faces of your boyfriends, and an extra pound or 2 to the face of your bathroom scales.  And with scrumptious looking books from Hummingbird and The Primrose Bakery for sale, anyone with an oven can have a bash whipping these up at home. 
The result: Cupcake overdose. And now it’s time to go cold turkey.  Well don’t fret, you’re not banned from the kitchen, just from the muffin tin. So why not use this time wisely and bake something a little more kick ass?
These Ninjabread Men cookie cutters from Fred should brighten your spirits in no time. And unlike our old pastel iced pal, these are sure to be a favourite with the boys too.

Carrot and Poppy Seed Loaf

A bit of sunshine may have teased us with the idea that spring is around the corner, but the sudden change in weather from delightful to drizzly has got us all wrapped up inside longing for a good book and a cup of tea. Naturally, all that sitting around has been making us hungry, so we’ve discovered the perfect accompaniment to all those luscious cuppas. Good old carrot cake. 
Now, don’t be fooled – this is no ordinary cake. Borrowed from a dear mum’s recipe archives, this super light, deliciously moist cake will have you coming back for another slice. Well, we can’t leave that edge uneven can we?! So stick the kettle on, grab a plate, and let this little bit of sunshine brighten those gloomy afternoons.
Carrot and Poppy Seed Loaf
150ml vegetable oil, plus some for greasing
2 medium eggs
175g light muscovado sugar
350g carrots, peeled and grated
1 tbsp poppy seeds
200g self-raising flour
½ tsp baking powder
1 tsp mixed spice
150g soft cheese
60g unsalted butter, at room temp
1 ½ tsp orange juice
150g icing sugar
Cake Pre-heat the oven to 150°C/300°F/GM 2 and grease a loaf tin (13cm x 23cm if you have it!) with a little vegetable oil. Line the tin with greaseproof paper.
Beat the eggs with the vegetable oil and sugar in a large mixing bowl and once well mixed add the poppy seeds and grated carrots.
Sift in the flour, baking powder and mixed spice and mix well before turning into the pre-lined tin.
Bake for about an hour and check to see if it’s cooked by inserting a metal skewer into the mix. If it comes out clean, you’re done! If not, simply put the cake back in the oven for another five to ten minutes and check again. Once cooked, turn the cake onto a cooling rack.
Frosting As the cake cools, combine the cream cheese, unsalted butter and orange juice with a spoon or electric whisk on a low speed. Gradually add the icing sugar until well combined. We added a little more icing sugar to satisfy that sweet tooth, but feel free to add or take away to taste.
Spoon the mixture onto the cake and spread evenly over the top. It will probably drip down the sides, but if you actually see that happening you’ve clearly got extraordinary will power: this cake is temptation defined…and we’re certainly not afraid to give in!
By Danni Slater

Christmas Morning Muffins

Okay, so our excitement for the big day is at critical level right now. The presents have been bought (well, at least thought about!), the trees have been decorated, and Wham!’s Last Christmas has been overheard in every shop we’ve hunted through. Yes, it’s officially Christmas.

The only thing on our minds now is surviving those last shopping battles and prepping the all important Christmas feast. Oh dear. So perhaps we’re not entirely ready for the big twenty-fifth, but one way to ease the stress of those last minute food preparations is to greet those Christmas morning sleepy heads with a batch of pre-prepared apple and walnut muffins.

These slightly spiced, sugar topped, drool-worthy cakes are the perfect way to open the festivities on Christmas day. And the best thing is they can be baked right now and frozen, ready to just pop in the oven on Christmas morning while you let someone else worry about that turkey.

Recipe: makes 12

1.       Preheat the oven to 200°C (400°F, GM 6).
2.       Into a large bowl, sift 275g Self Raising flour, 1tsp of baking powder and 1tsp of that all important mixed spice. Add 75g caster sugar and give the whole thing a very light stir.
3.       In another bowl, beat two eggs, 225ml milk and 100g melted butter.
4.       Pour this wet mixture into the larger bowl of dry ingredients and mix quickly. There’s no need to beat the mixture, or spend an age over mixing it as this could cause those lovely muffins to become really dense. And no-one likes a heavy muffin.
5.       Once mixed, fold in two pre-chopped eating apples (leaving the skins on is fine) and 100g chopped walnuts.
6.       Line a muffin tin with paper cases, and spoon the mixture into these.
7.       Bake for 20-25 minutes until they are golden on top. Festive!
8.       For a bit of added sparkle, drizzle on some honey and a sprinkle of Demerara sugar (this can be done before or after freezing. Whatever you’d prefer!)

If you are freezing these muffins for Christmas morning, simply leave them to cool completely, pop into a plastic box and into the freezer. If you make them now, they’ll keep wonderfully for Christmas, just take as many as you need out of the freezer on Christmas Eve, leave them to defrost and pop them into a preheated oven for five to ten minutes the next morning for a deliciously warm breakfast.

Now, where is that guy in red? We’ve been extra good this year!
By Danni Slater

Cupcakes in a Jar

The latest trend in desserts has seen one of our favourite treats get re-invented. The humble cupcake has been transformed into bite-size form and encased in a small glass jar, just begging to be eaten with a spoon.

This new look cupcake has several benefits; for one the jar packaging locks in moisture, ensuring your cupcake stays delicious for longer, and then, (once you’re done devouring your sweet treat), you can re-use the jar however you wish. Maybe for some home-made jam, or even a new tea light?

We think these cute cakes will make perfect gifts and will be great additions to any party. Why not take a look at G Desserts for more info and order a batch?

By Kat Nicholls

Homemade is Best

The Cellardoor team ventured to Ikea at the weekend and being surrounded by lots of lovely things really got us inspired. We’ve already planned out our dream office, living room, kitchen…. now we just need to go and claim that Euro Millions win. Pah… us girls can dream.

Speaking of Ikea, we’ve recently come across this cute little baking book from the Swedish dream company. The 140 page coffee-table book presented in a very visually unique and spectacular way, and we instantly fell in love… not to mention the lovely pink cover.

Ikea says “90% of all the photographs taken in baking books look extremly alike. We wanted to try something different and present the recipes in a totally new fashion.The idea of the book became to tone down the actual cake and put the ingredients in focus. The recipes are presented as graphic still-life portraits on a warm and colourful stage. And when you turn the page you see the fantastic result.

The result really is stunning, and we were bowled over buy the simple photographs and clean layout and all the ingredients are styled in a fun way. The book contains 30 classic swedish baking recipes with everything from small biscuits to large cakes. So what are you waiting for.. lets gets cooking.

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