Muffins For Breakfast

Who doesn't love muffins? 

However, they taste better when they have big juicy blueberries bursting in your

Mouth as you bite into them, or even better, when the muffins are topped with

Blueberry cream cheese frosting!

Mmmm...

 Delicious

These are a heart Muffin and make a quick breakfast.

Click HERE for the recipe

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Memorial Cake

Yesterday was Memorial Day. 

This at a federal Holiday, in which American's remember all the Men & Women who have died while serving their Country.

Being of Welsh Birth, but now an American citizen, I don't have a grave to visit and place flowers upon. But we do have Rememberence Day

But, I did have family that served in the British Army and I remember them as well as all the US soldiers; men & women on this Memorial Day.

But for dinner, we did the usual burgers, hot dogs and lots of fixings on the side (of coarse all homemade)

And for dessert, a patriotic

Red, White & Blue

MEMORIAL CAKE

INGREDIENTS

Boxed White Cake

Marshmallow Fluff

2 Pkts (8oz) Cream Cheese

1/2 Cup heavy Cream, whipped

Raspberries

Blueberries

Powdered Sugar

Bake Cake as per instructions on the box. Allow to Cool completely.

Wash Fruit and allow to dry on some kitchen towel

Whisk Cream Cheese until smooth & the whipped Heavy cream and whisk.

Add 1 tablespoon of powdered Sugar

Add 1 full Cup of Marshmallow Fluff

MIX WELL. Pop in the fridge until ready to decorate the cake.

 Cake, spread the frosting all over, raspberries around the edge, blueberries in the center.

Sprinkle with a little powdered sugar

Light, fluffy and moist, with the sweetness and tartness from the fruit, makes a wonderful dessert.

Drizzle with some homemade fruit syrup.

Memolicious!!

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Strawberry & Raspberry Cookie Dessert

What do you get when you have sugar cookie dough, strawberries, raspberries, cream cheese, heavy cream & birds custard powder in the pantry and fridge?

A

 Yummylicious 

Strawberry Cookie Dessert.

You get the chewy-ness from the cookie base

Filled in with the rich cream cheese frosting

Finishing with the creamy Birds Custard.

Topped Strawberries, Raspberries, drizzled with melted chocolate and sprinkled with a little powdered sugar.

HOW TO MAKE

Bake the cookie dough as in my recipe HERE

Make the custard as my recipe HERE

To make the Cream Cheese frosting:

Take 2 packets of Cream Cheese, room temp.

2 Tsp of Vanilla Extract 

1 cup of heavy cream, whipped

1/4 cup - 2/3 cup Powdered Sugar

 (Depending on how sweet you want it)

Mix everything together well.

Once the cookie base is cooled, layer with the cream cheese frosting first

Then add the Birds Custard

Top with sliced strawberries and raspberries

Drizzle with melted chocolate

Sprinkle with a little powdered sugar

Chill for 30 mins

With a fresh Strawberry and Raspberry Sauce

It also compliments a vanilla ice cream too!

To make the Sauce:

1/2 punnet strawberries

1 punnet of Raspberries

1/3 cups water

Juice from 1 lemon

1/4 cups of Sugar

Wash  strawberries & raspberries

 Slice the strawberries

Place everything in a saucepan & reduce down until the fruit is soft. Then puree.

Chill until ready to serve

Mmm.... It not only looks creamy and tasty

It is!

ENJOY.

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Carrot Muffins With Creamy Cream Cheese Frosting.

Easter is only 2 days away!

And time to bake some carrot muffins.

The only thing that takes time making these are grating the carrots & chopping the walnuts!

 Unless you already have pre-grated carrots which cuts the time in half.

These are yummy and filling. 

And if you're like me, you'll be reaching for another dollop of cream cheese frosting

 To finish off that last bite or two of the muffin.

Here is what you will need to make Carrot Muffins. 

This is the original amount which makes 52.

Just half the amount of ingredients to make less.

(1 Cup = 8oz)

10 Cups Grated Carrots

1 1/2 Cups Coconut

1 Can Crushed Pineapple (250 grams)

1 Cup Chopped Walnuts

5 Cups Sugar

2 1/2 Cups Vegetable Oil

6 Eggs

2 Tablespoons Vanilla

2 Tablespoons Baking Soda (dissolved in 1 Tablespoon water)

10 Cups Flour

1 1/2 Teaspoon Cinnamon

1 1/2 Teaspoons Salt

Oven 350 - 375 deg ( 175 - 190 C)

HEAT THE OVEN.

Combine the grated carrots, chopped walnuts, coconut & pineapple

And mix well, set aside till later.

Mix the sugar and oil well, then add 1 egg at a time. 

Beating well in between each one. 

Mix the baking soda with the water 

Add the diluted baking soda & Vanilla Essence to the Sugar & oil mixture.

Beat well.

Next, add HALF of the flour, all of the cinnamon & salt.

Mix well

Now take the carrot mix and add the remaining FLOUR

AND

FOLD IN!

Don't over fold the flour in - Muffins are better if not mixed too much

After the flour has been added.

Divide the muffin mixture into your muffin or cupcake tins and bake for 20-25 minutes.

While the muffins are baking, you can make the,

 Cream Cheese Frosting.

2 packs of Cream Cheese (200 grams each)

3/4 Cup of Softened Butter

2 Teaspoons of Vanilla

Dash of All Spice

5 Cups of Powdered Sugar

1 1/2 Cups Marshmallow Fluff (which I forgot to take picture of)

Beat the butter till soft, then add the cream cheese

Beat well together.

Add the vanilla & all spice, and Beat again.

Add the powdered sugar slowly and mix well.

Now, add the marshmallow, beating well.

Till the frosting forms peaks.

Take out Muffins when they are cooked 

(Golden brown and toothpick comes out clean after being inserted into the muffin)

Leave to completely cool.

Once cooled, slice off the tops and cut the tops in half.

And set aside.

Fill the muffins with the cream cheese frosting.

Then pop back on the two halfs of the muffin slices and decorate with some Cadburys Mini Eggs 

And Easter sprinkles.

Enjoy!

CARROT MUFFINS

WITH 

CREAM CHEESE FROSTING.

See my Mini Sugar Cookie Nibbles

HERE

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