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Miss Honey Bakes

Gluten-free Nutella stuffed chocolate chip cookies

Okay lets just take a second to wrap our heads around this…

Gluten free ✓

Chocolate chip cookies ✓

STUFFED WITH MELTED NUTELLA INSIDE ✓✓✓

I’m sorry, I just can’t contain my excitement about these cookies.

Decadent soft and chewy chocolate chip cookies with a hidden surprise chocolate hazelnut centre of melted Nutella.

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I originally found a recipe for these online while I was searching for ideas for what treat to make for iftar last night – on that note Ramadan Mubarak to all those who are fasting – Miss Honey hopes this is a blessed month for you and that all of your prayers are answered!

I’ll be honest, when I saw a recipe for these I could not be bothered to make them as I thought they looked like too much effort and far too time consuming. However, trust Miss Honey to find a short cut and do it the easy way!

All in all these took me about an hour and a half to make (an hour of that is just leaving the cookies to set in the fridge). However, you have to freeze the Nutella in advance so these can’t be made last minute.

  • 8 tablespoons of lurpak spreadable butter
  • 1/2 cup white sugar (you can add a couple of extra tablespoons if you’d like – I did)
  • 1/2 cup of soft light brown sugar
  • 2 teaspoons of vanilla extract
  • 1 egg
  • 1 and a half cups of gluten free plain flour (I used doves farm) – you may need to add another tablespoon of flour once the dough is formed to make a more workable consistency
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cornflour
  • 1/4 teaspoon salt
  • 1 bag of milk chocolate chips
  • NUTELLAIMG_6971

First things first, freeze your nutella: line a tray with baking paper and drop blobs of nutella onto it. The recipe I adapted said to use a teaspoon for each ball of nutella, I found this to be too big as the cookies turned out really big so I’d say use a half teaspoon like this picture below. I cut my initial nutella balls in half and found this worked far better:

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Leave tray with nutella in the freezer for at least 4 hours so that they can set.

Once the nutella has frozen you can make the cookie dough.

Beat the butter and sugars together in a bowl until creamy.

Add the egg and vanilla extract and beat for a further 10 seconds – don’t overdo the mixing for this step.

Add the gluten free flour, cornflour, salt and baking powder and mix well until well incorporated and a dough is formed.

Add the chocolate chips and mix well.

Take a tablespoon of dough into your hands and mould into a ball, place it on a baking tree and make a large indent in the middle of the ball. Place one of the frozen nutella pieces into the centre of this dip. Cover the Nutella with extra cookie dough until it can’t be seen.

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Now you see it…

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…now you don’t!

Repeat this step until all of your cookies are formed.

Place the baking tray with the cookies in the fridge for at least an hour – this helps them to keep their shape.

Bake in the oven for 10-15 minutes at 180 degree celsius.

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ENJOY Nutella lovers!

Lots of love,

Miss Honey Bakes ♥ xx

Gluten free coconut flavoured tea scones

Side-note: Once again I realise that it has been far too long since I have last posted a recipe… this is due to the fact that I have finally completed my post graduate diploma in education and am now a newly qualified primary school teacher! I now get to have a break with summer holidays to enjoy which means you can expect to see lots more recipes (hopefully!)

Fed up of not being able to enjoy a nice scone during afternoon teas at even the poshest of hotels with my girlfriends, I decided to take to the kitchen armed with my mixer and experiment until I discovered the perfect recipe.

The recipe below is one which I initially found on Jamie Oliver’s website and I have added in a couple of tweaks (mainly the coconut flavour!) to make them even more delicious (in my opinion!)

  • 1 cup gluten free plain flour (I used doves farm plain flour)
  • 1/4 cup coconut flour (adds a delicious coco-nutty undertone)
  • 1/4 cup ground almonds
  • a pinch of salt
  • 100ml double cream
  • 125ml milk

Place the various flours, ground almonds and salt into a bowl, leaving a small hole or ‘well’ in the middle of the mixture.

Pour the cream and milk into the middle of the mixture and stir well until it has completely combined.

Now you are supposed to place the dough onto a floured counter, roll out and cut out rounds using a cutter. However, I skipped this step and just spooned the mixture onto a lined baking tray. One tablespoon should equate to one scone, remember to leave enough space between each scone as they do spread whilst baking.

Before placing in the oven brush a little bit of milk over each scone as a glaze using a pastry brush.

Bake at 220 degrees celsius for 10 minutes.

Perfect smothered with lashing of clotted cream and raspberry or strawberry jam and these lovely summer drinks i’ve been trying – enjoy!

With love,

Miss Honey ♥ xx

 

Gluten Free Viennese Whirls


Ingredients

Biscuits:

  • 200g softened butter
  • 100g icing sugar
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract
  • 280g almond flour
  • 1 tablespoon melted coconut oil

Butter cream:

  • 175g icing sugar
  • 75g softened butter
  • Few drops of vanilla extract
  • 1 teaspoon of milk if necessary (if buttercream is too stiff)

Preheat oven to 180 degrees Celsius/gas Mark 4

Cream together the butter, icing sugar, egg yolks and vanilla until soft and fluffy.

Fold in the almond flour and add coconut oil before mixing well.

Fit a piping bad with a star nozzle and fill with the mixture.

Line a baking tray with baking parchment.

Pipe small swirl biscuits onto the baking parchment (note it will spread slightly while baking so leave a little space between each biscuit).

Bake for 10-15 minutes until golden and then leave to cool on a cooling rack.

While the biscuits are resting, make the buttercream filling by beating together the butter, icing sugar and vanilla extract.

Once biscuits are completely cool, make up the Viennese Whirls by piping buttercream onto one biscuit, adding a teaspoon of strawberry jam or compote and then placing another biscuit on top (like a sandwich).

Complete the process until all biscuits have been filled.

Enjoy!!

Baked by Miss Honey Bakes ♥ xx

Cookie Dough Truffles

Ingredients:

  • 1/4 cup sugar 1/2 cup light brown sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
  • 1 and a 1/4 cups almond flour
  • 1/2 teaspoon salt
  • 1 bag of chocolate chips
  • 1 tablespoon coconut oil (optional)

NOTE: I made these truffles gluten free which is why I used almond flour. I also added a tablespoon of melted coconut oil as gluten free mixtures can be dry. You can make the recipe normally without it being gluten free by using regular plain flour instead of almond flour and not adding the coconut oil.

Beat butter and sugars together until light and fluffy.

Mix in milk and vanilla extract.

Add flour and salt and mix until combined.

Stir in chocolate chips.

Scoop a tablespoon of cookie-dough out of the bowl and roll into a ball. Repeat until the dough has been used up (each truffle will be about a tablespoon of dough). Place rolled balls on a sheet of baking parchment on a tray and place in the freezer for half an hour.

Melt milk chocolate in a bowl and take the truffles out of the freezer. Coat the cookie-dough in the melted chocolate and leave to harden in the fridge.

Decorate by drizzling melted white chocolate or leave plain.

 

 

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Baked by Miss Honey Bakes ♥ xx

The most wonderful time of the year

I haven’t posted anything on Miss Honey Bakes for quite a while, what with being completely preoccupied with teaching and a very hectic (but lovely) personal life!

My friends and I finally have a long and well-deserved break from our course which means I can get back to my first love… baking!

Teaching update: I am now almost half way through my PGDE masters! I successfully completed my first placement teaching a wonderful primary 5 class (I also sobbed like a baby saying goodbye to said class). On another equally happy note I was absolutely thrilled with my result for my first masters-level essay and think I could get used to being an ‘A-student’!

There is something truly magical about this time of year, there is something in the air which makes me feel like anything is possible…

Particularly in my home city.

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Technically speaking I don’t really celebrate Christmas due to my personal religious beliefs, however I really enjoy being a part of my friends Christmases as well as being able to spend time with my family and loved ones and soaking up the festive atmosphere. And of course, being a baker it would be impossible for me to not get involved in the novelty baking surrounding the most wonderful time of the year.

After being completely preoccupied with studying, placements, essays and teaching files it was an utter delight to think I had 3 whole weeks off where I could do nothing but bake! Of course I got so excited that I started straight away. Here is a little glimpse into the Christmas baking I have enjoyed doing for my family and friends. I hope you all had a fabulous time with your families and loved ones and look forward to another year of endless adventures and possibilities ahead of us!

2015 was a monumental year for Miss Honey and I have been truly blessed in so many ways!

Lets spend the next year living and loving our lives! – Miss Honey Bakes ♥ xx

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To start off my festive baking I made Christmas shortbread gifts for each of my pupils to say goodbye and thank them for being a part of my wonderful class! 

Each child had a snowman, snowflake and christmas tree in their handmade gift bag.

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More handmade shortbread for family and friends!

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Cookie-dough truffles: edible chocolate chip cookie dough balls coated in milk and white chocolate.

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A house made entirely out of chocolate!

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My gingerbread house complete with gingerbread men and snowmen.

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Chocolate and hazelnut yule log.

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A birthday cake for a very special princess.

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Finally, a Miss Honey Bakes dessert table!

Baked by Miss Honey Bakes ♥ xx

Where the wild things are

I’ve finished my first week of serial placement!

The serial placement is a 2 week block in which we are able to observe and get to know our assigned class. After another month of university we then return to the same school in November for our first assessed placement – a six week block where we are able to plan and implement our own lessons covering all aspects of the curriculum.

I was very lucky to be placed in a primary school which is very close to my own heart – the same primary school I once attended when I was a little girl.

Walking through the hallways, memories of my own time at school and teachers have come flooding back and I can’t help but smile when I think of how I will be a part of my pupils’ memories in years to come.

This past week has been a whirlwind and I have enjoyed every single day. I’ve carefully written notes of everything and anything I’ve learnt in my teaching journal as I attempt to soak in every bit of information. I attempted to highlight the ‘crucial’ areas of my journal upon reflection of my first week, when I realised pretty much every page was covered in fluorescent pink – so to sum up, when people tell you that you learn the most when you are on placement, they are not exaggerating.

 My teaching journal

I’m working with a Primary 5 class who are simply wonderful. They are so eager and enthusiastic to learn, in particular when it comes to their class project which is on the rainforest.

This weekend I attempted to make a rainforest themed cake to take in for my pupils on Monday and I can’t wait for them to see it! (See pictures below.)


IMG_8673.JPGmy weekends will never be the same again!  

  Handmade fondant frog

  handmade fondant snake and jaguar

As well as everything else, I have realised that teachers must be able to multi-task and remember the smallest of details as they are normally working on 20 different things at once!

After my second day with my class, I addressed one of my pupils and in turn she exclaimed in awe ‘Miss! How do you already know all of our names?!’ – the reality is I tried my absolute hardest to memorise every child’s name and yet still have mind-blanks which I try to tactfully hide. It did however give me a confidence boost when the same pupil then whispered to her class-mate ‘how does she do that…’

I’ve enjoyed the first week of my serial placement and I never thought I would say this – but I can’t wait for the weekend to be over so I can go back to school!

Miss Honey 

Donations needed

My cousin is going to Swaziland in Africa to help build an education centre and develop community links. Please donate to support this wonderful cause. The link is: http://gogetfunding.com/zarinah-goes-to-swaziland/ 

Chocolate profiteroles

A decadent dessert that is a chocolate lovers’ dream!

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Choux pastry buns 

  • 125ml water
  • 125ml milk
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 100g unsalted butter
  • 150g plain flour
  • 4 eggs

Chocolate sauce 

  • 100g dark chocolate
  • 75ml milk
  • 1 tbsp double cream
  • 1 tbsp sugar
  • 1 tbsp butter

 

 

 

Choux pastry

Put the water, milk, salt, sugar and butter into a medium sized saucepan and bring to the boil.

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Once brought to the boil, take off the heat and add the flour immediately before stirring well.

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Return to the heat and beat vigorously until smooth.

Continue cooking over a medium heat for a couple of minutes until the paste begins to leave the sides of the pan.

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Remove from the heat and allow the mixture to cool for 3 minutes.

Beat the 4 eggs using a whisk or fork.

Add the eggs to the cooled mixture a little at a time, beating well between each addition.

The mixture should be smooth and shiny once well incorporated.

Preheat the oven to 200 degrees celsius/Gas mark 6.

Grease a large baking tray and place spoonfuls of the mixture onto the tray for baking (one bun should be the equivalent to about 1 tbsp), for a more exact appearance you can shape the dough into a small ball by gently rolling between your hands.

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Bake the buns for 10 minutes at 200 degrees celsius/gas mark 6 and then lower to 140 degrees celsius/gas mark 1 for a further 20 minutes.

Once baked, allow to cool on a wire cooling rack.

Chocolate sauce 

Melt the chocolate in a glass bowl over a pan of simmering hot water.

Put the milk, cream and sugar into a pan and bring to the boil.

Pour the boiling mixture over the melted chocolate and stir well.

Return the now incorporated mixture to a pan and bring back to the boil.

Take off the heat and whisk in the butter.

Assembly

When making up the profiteroles, slice each of the buns and place back in the oven (in the now half forms) for 3 minutes at 200 degrees celsius/gas mark 6. (This is to crispen the profiteroles)

Leave to cool for a few minutes while whisking some double cream.

Sandwich roughly 1 tbsp of whipped cream between two half-buns

Finish off by spreading the profiteroles with the chocolate sauce (as little or as much as you’d like!)

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When serving you can either make up single portions or stack up in a tower in a large glass bowl.

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Enjoy!

Miss Honey ♥

Quiet please…

Game, set and bake!

In honour of the Wimbledon final this weekend, I have been working on recipes using one of my favorite fruits – strawberries!

Nothing beats a bowl of British strawberries and cream, but lets mix it up a little this year, shall we?

Below are two recipes for some Wimbledon inspired treats. 

  • Frozen strawberry lemonade 
  • Homemade strawberry tarts. 

Perfect for summer garden parties where everyone is, ironically, crowded around the TV screen!

Frozen strawberry lemonade

Sweet and refreshing, this zesty lemon creation with the sweetness of strawberries makes for the perfect garden party drink.

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  • 300g frozen strawberries (I used frozen strawberries as I freeze dry batches for making smoothies in the morning, however you can use fresh strawberries and add ice cubes)
  • 7 tbsp lemon juice
  • 200g caster sugar 
  • 250ml sparkling water

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Mix together all of the ingredients in a food blender/processor for 3 minutes – I used my Nutri-ninja machine on the “crush” mode.

Once blended, transfer the lemonade into a jug passing it through a sieve first to eliminate the strawberry pips.

When serving, you can add additional sparkling water to top off the strawberry lemonade for extra fizz!

I created this recipe especially for two extraordinary little girls (you know who you are!) who very much enjoy a little bit of pink lemonade. I took it to task to come up with a homemade version

Homemade Strawberry Tarts

A crisp handmade sweet almond shortcrust pastry, encasing sweet crème patisserie and topped with ripe British strawberries coated in an apricot and raspberry glaze.

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Here is the recipe for all 3 components.

Almond pastry

  • 150g plain flour
  • 100g butter (cubed)
  • 50g ground almonds
  • 50g golden caster sugar
  • 1 egg yolk

Add the flour and cubed butter to a bowl and mix with your hands until you reach a breadcrumb consistency.

Add the ground almonds, golden caster sugar and egg to your mixture and mix all ingredients together using your hands.

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Eventually the mixture should form a round ball of dough.

Roll the dough out on a floured surface until it is 5mm thin.

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Using a round cutter, cut out pastry rounds – this can be adapted depending on what size you would like your strawberry tarts. I made mine to fit into a small cupcake baking tray.

Place your pastry rounds onto a baking tray and prick the pastry all over with a fork – this will help the pastry to hold its shape while baking.

Place your pastry in the fridge to rest for half an hour.

Bake the pastry at 180 degrees Celsius/gas mark 4 for 12-15 minutes depending on the size.

Once baked, allow the pastry cases to cool in the baking tray for a few minutes before transferring to a cooling rack.

Crème patisserie

  • 250ml full-cream milk (I used channel island milk which is extra creamy!)
  • 1 vanilla pod
  • 4 egg yolks
  • 75g caster sugar
  • 2 tbsp plain flour

Heat the milk in a saucepan with the vanilla pod until it is almost boiling. Just before the milk boils, remove from the heat. Stand for 15 minutes to allow the sweet vanilla to infuse with the milk. 

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In a separate bowl, whisk the egg yolks and sugar together and stir in the flour.

Return to your vanilla infused milk. Remove the vanilla pod and pour the milk into the egg and sugar mixture bowl.

Stir this mixture together until fully incorporated. Heat the new mixture once more in a saucepan. Stir the mixture constantly until it begins to thicken like a custard.

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Once the custard has reached a thick consistency, remove it from the heat and transfer to a bowl. Place the custard in the fridge once it has cooled to allow it to set.

Apricot and raspberry glaze

  • 4 tablespoons of apricot jam
  • 2 tbsp warm water
  • 1 portion of fresh raspberries – pureed in a blender
  • 3 tbsp caster sugar

Heat the apricot jam and warm water in a pan until it becomes a thin consistency.

Meanwhile, puree the raspberries in a blender. Pass the raspberry puree through a sieve to remove the seeds.

Add the now smooth raspberry puree to the apricot jam and mix together while still on the heat.

Add in the sugar and mix until fully dissolved.

The glaze can be used to coat the strawberries using a small pastry brush.

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Enjoy!

♥ Miss Honey

Raspberry cheesecake brownies

Triple layered sweetness: a rich chocolate brownie base covered in a creamy vanilla cheesecake and topped off with a fresh raspberry crème

Brownie:

  •  200g dark chocolate
  • 200g unsalted butter
  • 250g icing sugar
  • 3 eggs
  • 110g plain flour

 Cheesecake:

  •  400g mascarpone
  • 150g icing sugar
  • ½ teaspoon of vanilla extract
  • 2 eggs
  • 1 tsp vanilla essence

Raspberry crème

  • 300ml double cream
  • 100g icing sugar
  • 150g raspberries

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Brownie layer

Melt the dark chocolate in a glass bowl over bowling water until smooth – set aside.

Mix the butter and sugar together until creamy and then add the eggs one at a time while still mixing.

Add the flour and beat into the mixture.

Pour in the melted chocolate and mix.

Pour the mixture into a baking tray lined with baking parchment, smooth out with a knife so that the layer is even. Set this aside as you will be adding the cheesecake layer shortly.

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Cheesecake layer

Mix together (at a slow speed) the mascarpone, icing sugar and vanilla extract until smooth and thick.

Add the eggs (one at a time) while still mixing slowly.

Spoon this cheesecake mixture onto the brownie mixture and spread with a knife.

Bake the cheesecake and brownie layers in the over at 170 degrees Celsius/Gas mark 3 for 30 – 40 minutes. Once baked, leave to cool and then put in the fridge for 2 hours to set.

Raspberry crème layer

Whisk the cream together with the icing sugar and raspberries until soft peaks form (soft enough to spread but firm enough to set). Spread the raspberry crème onto the cheesecake brownie and then decorate as you’d like.

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I tried this recipe for the first time while I was babysitting and it was definitely a joint effort between my mini sou-chef and I! We had two hilarious disasters;

  1. My little helper turned on the freestanding electric mixer while the lid was off which meant the brownie mixture went all over us – the look of shock on both our faces was priceless, I am sure!
  2. I added only half the mascarpone, as I left the other half on the weighing scales and only realized after I had put it in the oven. I had to scrape out the cheesecake layer and try again whilst my mini apprentice giggled at my carelessness.

All in all, we were both pretty happy with how our raspberry cheesecake brownie turned out and I even got an “mmmm yum yum” from a very excited toddler upon tasting.

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I hope you enjoy and have fewer mishaps then we did!

♥ Miss Honey

Pistachio and Almond cookies with a pistachio cream dip

You can enjoy these cookies as they are or you can make the pistachio cream dip to dunk them in for a really luxurious treat. 

 Cookies:

  •  225g softened butter
  • 140g caster sugar
  • 1 egg yolk lightly beaten
  • 2 teaspoons of almond extract
  • 225g plain flour
  • a pinch of salt
  • 55g ground almonds
  • 55g finely chopped pistachios

 Pistachio cream dip:

  •  200ml double cream
  • 2 tablespoons of icing sugar
  • a few drops of green food coloring
  • 85g chopped pistachios

Cookies:

Beat together the butter and sugar until light and fluffy, then add in the egg yolk and almond extract.

Sift in the flour and the pinch of salt.

Add the ground almonds and stir until the mixture has all combined.

Halve the dough and shape into 2 rounds before wrapping in cling film, leave to chill in the fridge for an hour.

After the dough has chilled, roll it out until it is about 3mm thick. The dough will be very soft so you may find it easier to roll out by placing a sheet of baking parchment in between the rolling pin and the dough so as to prevent sticking.

Sprinkle the chopped pistachios over the dough and gently press them into the dough using a rolling pin.

Using a round shaped cutter, cut out the cookies from the dough and then place them on a baking tray lined with baking parchment. Remember to space the cookies out on the tray as they will expand in the oven.

Bake in the oven at 190 degrees celsius/Gas mark 5 for 10 – 12 minutes and then leave to cool.

Pistachio cream dip:

Whisk the double cream with the icing sugar and food coloring into soft peaks. Fold in the pistachios.

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The first time I tried these, my auntie had made them and I wanted the recipe after one bite. Sure to be a family favourite, these are highly addictive – trust me you will not be able to have just one!