It’s been a while since I last tried doing something cake-related, so decided to modify one of my earlier ideas (which in itself was a twist on something else I’d seen online) and created another batch of an old favourite, with a new twist – banana cupcakes, with Smarties mixed in. Who hasn’t got time for Smarties?
This is an easy recipe to follow, and isn’t too time-consuming.
230 grams (1 3/4 cups) self-raising flour
150 grams (3/4 cup) granulated white sugar
1/2 tsp salt
2 eggs, lightly beaten
120 grams (1/2 cup) melted butter or margarine
2 large bananas, mashed
1 teaspoon vanilla extract
Roughly two and a half tubes’ worth of Smarties (or chocolate chips for a similar result)
This mixture will yield 22 cupcakes.
In one bowl combine your flour, sugar & salt. In another combine your eggs, butter, mashed bananas & vanilla. Tip one into the other and mix together, but don’t worry so much about making a smooth mix – it still needs to be lumpy ideally.
Mix in the Smarties, then spoon into each cake case.
Pre-heat the oven to gas mark 4 (180C or 350F), then place in the oven to bake for 25-30 minutes.
They turned out great! Banana cake is always nice, regardless of what you add to it, and isn’t too difficult to make, so I’d recommend something like this if you’re looking for something simple but fun.
This is the first of my movie/fiction-inspired posts I plan to make in coming months – my attempt to recreate a version of ‘Butterbeer’, as featured in the Harry Potter series of books and films. Given that it was never made clear exactly what went into brewing Butterbeer, it allowed for some room to improvise.
One packet of Butterscotch Angel Delight
Two 330ml bottles of Vanilla Milkshake
I opted to use a vanilla-flavoured milk in place of regular milk, to boost the flavour.
Added the powder to a large mixing bowl, poured in one bottle of flavoured milk and mixed using an electric whisk.
Paused the whisking, added a dash of Irish Cream then continued to mix.
Paused again and added a couple of dashes of vanilla vodka, then resumed.
Whilst mixing, I gradually poured in the second bottle of flavoured milk.
When ready, I carefully poured into a jug (to make pouring into glasses much easier), then poured into each glass.
Topped each with some whipped cream, then leveled out with a spoon, adding more where needed.
It might not have been an exact replica, but it was close enough and tasted good!
Here’s an interesting way of re-using your empty Advent calendars – Christmas-themed jelly shots! This one came about as a result of a suggestion for another Christmas-themed experiment – it’s quick and easy, though the end result is a bit fiddly.
Simply take the tray out of the box, and wash off any excess chocolate and remaining glue – the majority of it should actually be peel-able before washing.
Make up the jelly mix as instructed on the packet (though I opted to use less water than instructed, as less is required here), mix in your choice of juice and alcohol, then carefully pour into each section. Once they’ve cooled, place in the fridge and chill overnight.
This was the first batch, made with Tango (fizzy Orange) and Jim Beam Red Stag Whiskey.
For the second batch here, I tried again using even less water, just to see if I could get a thicker jelly – this still needs some work! They did have a bit more of a kick though. I also swapped out the fizzy Orange drink for Vimto.
You can spoon them out and eat them individually, or perhaps add them to a dessert.
With Christmas fast approaching, I thought I’d start playing with some ideas for the season, and being a fan of Mince Pies, decided to put my own twist on this popular classic, with Glace Cherries and (typically) a splash of Honey Jack Daniel’s.
1 375g pre-made Puff Pastry sheet (from which I was able to make 12 pies)
1 jar of Traditional Mincemeat (though I didn’t use the whole jar)
Jack Daniel’s Tennessee Honey
Cut out the pastry bases with a cookie cutter, and place in a buttered baking tray, along with a cherry in each one.
Spoon out some mincemeat meat into a bowl, and add a splash or two of JD, just enough so that it mixes in with the mince without making it too runny. Spoon this mix into each pie.
Cut out the pastry tops with a smaller cookie cutter, place on top of each, then apply a milk wash.
Place in the middle of a pre-heated oven at gas mark 6 (400 degrees F) for 20 minutes.
Done! Quick and easy, ideal for snacks, dessert or party food. I’m already looking forward to making more this year.
Did you know that ‘Peanut-flavoured Milk’ was a thing, or that it’s possible to make cocktails using peanut butter? I was recently tagged in a Facebook post by a friend, who’d bought a ‘Peanut Butter Martini’ from a local restaurant and wanted to show me. Feeling inspired, I Googled and found there were (at least) three different recipes for it – thought I’d then give it a go, and after much searching around, finally found somewhere that stocked that aforementioned peanut-flavoured drink – I knew I wasn’t imagining it!
Decided to experiment and create a few concoctions….
Created at a friend’s house, using three cartoons of peanut milk we were able to produce a pitcher of this for five glasses.
Topped with a digestive biscuit rim.
‘BaNutty’ sounded like an appropriate name!
A dash of Irish Cream
Banana-flavoured milkshake powder.
Went for full nutty theme with this one.
A shot of Copacabana (Caribbean rum and coconut)
A dash of Disaronno Amaretto
A spoonful of Chocolate-flavoured milkshake powder (required more stirring than the Banana one)
All went down very well! If you can find it, I recommend it. Have fun experimenting.
Just a quick one – these occurred quite accidentally as a ‘Plan B’; another attempt at a homemade jelly cocktail (the second of which I might still post up) wasn’t quite working out, so I took the mixture and made them into lollies instead.
These comprise of:
A dash of Orange Juice
A dash of White Grape & Peach High juice
A dash of Red Stag Black Cherry Liqueur
Hartleys Jelly powder