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American Style Pancakes with Maple Syrup


Pancakes aren't something I get to make very often for breakfast due to rushing out the door at 7am on a weekday. As it is half term though and with both the kids and I at home I thought I would give them a treat.

I seem to forget how quick and easy Pancakes are to actually make and you could probably make up the batter the night before and leave it to sit in the fridge overnight before cooking the pancakes in the morning.

Pancakes also freeze suprisingly well too. Just cook them and leave to cool before  placing between pieces of baking paper and freezing. When you fancy some pancakes pull them out and warm up in the microwave. I made a double batch and have frozen some for a wet and wintry weekend breakfast!

I tend not to put fruit in mine and instead serve them with sliced banana's on top but a couple of handfuls of blueberries or raspberries in the batter would work well here. Maple syrup is a must and I always like some crispy bacon rashers on mine...but the kids prefer theirs plain.


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American Style Pancakes
A perfect weekend breakfast treat
Ingredients
  • 200g Self Raising Flour
  • 1 TSP Baking Powder
  • 2 TBSP Light Brown Sugar
  • 1/2 TSP Cinnamon
  • 1 Egg
  • 300ml Milk
Instructions
Step 1: Put the flour, baking poweder, sugar and cinnamon in a bowl and make a well in the middleStep 2: Whisk together the milk and egg then add to the flour and whisk togetherStep 3: Heat a knob of butter in a large frying pan and dollop TBSP of the mixture (you can do 2 at a time) into the pan and cook over a medium heat for 3 minutes until bubbles start appearing on the surfece of the pancakes. Flip the pancakes and cook for a further 2 minutesStep 4: Serve with sliced banana and maple syrup or freeze!

Details
Prep time: Cook time: Total time: Yield: 10

Beth Sachs
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Spiderweb Millionaire's Shortbread for Halloween


Spiderweb Millionaire's Shortbread for Halloween
I saw Ruth make these a few days ago over on her blog The Pink Whisk and thought they would be a good half term Halloween bake for a rainy day....and today has definitely been rainy....and windy!

Millionaires Shortbread used to be a favourite of mine when I was younger and if Mum was making them for a special event or bake sale she would cut off long strips in the baking tin and let my brother and I eat the offcuts...if she didn't get there first!

I used silicone cupcake cases as Ruth suggests as they keep their shape better. Once the chocolate layer has set, just peel off the silicone cases and store in a cool dry place.

For a more in depth photo tutorial on how to make these then please see Ruths blog. Below is the basic recipe and method.

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Spiderweb Millionaire's Shortbread
A perfect Halloween treat for kids
Ingredients
  • For the Shortbread
  • 80g Butter, softened
  • 40g Caster Sugar
  • 140g Plain Flour
  • For the Caramel
  • 90g Butter
  • 90g Light Muscavado Sugar
  • 315g Condensed Milk
  • For the Chocolate
  • 200g Milk Chocolate
  • 50g White Chocolate
Instructions
Step 1: Preheat oven to 180c and line a 12 hole cupcake tin with silicone cases.Step 2: Cream together butter and sugar for the shortbread then stir in the flour until you get a crumbly dough.Step 3: Press spoonfuls into the silicone cases and press down with the back of a spoon. Bake for 12 minutes then set aside to cool.Step 4: For the caramel layer place the butter, sugar and condensed milk in a heavy bottomed pan and melt on a lowish heat. When the butter is melted turn up the heat, let the mix come to a low boil and stir continuously on the heat for 5 minutes. Take off the heat then spoon on top of the shortbread. Leave to set.Step 5: Melt the milk chocolate in a bowl in the microwave and then melt the white chocolate in a separate bowl and spoon into a piping bag with a fine nozzle.Step 6: Spoon the milk chocolate on top of the caramel layer then pipe three circles of white chocolate on each cake and use a cocktail stick to feather the chocolate to the edge - to make it look like spiderwebs.

Details
Prep time: Cook time: Total time: Yield: 12

Other Halloween recipes you might like
Halloween Cupcakes 
Hubble Bubble Pumpkin Fishcakes
Gingerbread Skeletons
Beth Sachs
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Chocolate Vanilla Marble Cake


Chocolate Vanilla Marble Cake
Sometimes the simple things are the best and this cake is so easy to make. Its lovely and moist and if you use really good quality cocoa and vanilla bean paste it tastes fab. There is no faffing with icing or glazes and because of this it makes an ideal lunchbox cake as there is no sticky mess to deal with afterwards!

The mixture is a simple madeira cake recipe (hence why it keeps so well) which you split into two bowls, cocoa powder folded into one and vanilla paste into the other. The two mixtures are then swirled gently together in the cake tin - I usually use a long skewer. 45 minutes in the oven and you have a pretty marbled cake to enjoy. The kids call it the cow cake......

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Chocolate and Vanilla Marble Cake
A super easy moist cake perfect for lunchboxes
Ingredients
  • 225g Butter, softened
  • 225g Caster Sugar
  • 4 Eggs
  • 225g Plain Flour
  • 2 TSP Baking Powder
  • 50ml Milk
  • 1 TSP Vanilla Paste
  • 50g Cocoa Powder, sifted
Instructions
Step 1: Preheat oven to 180c and grease a 20cm springform tinStep 2: Cream butter in a bowl and add sugar until mixture is light and fluffyStep 3: Whisk eggs and gradually add to butter mixture, beating all the timeStep 4: Fold in the flour, baking powder and milk then divide the mixture between 2 bowlsStep 5: Add the vanilla bean paste to one bowl and stir gently through and add the cocoa powder into the other and fold in until combinedStep 6: Place alternating dollops of mixture into the tin and then with a skewer gently marble itStep 7: Bake for about 45 minutes.

Details
Prep time: Cook time: Total time: Yield: 10 slices
Beth Sachs
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Meal Plan 28th October - 3rd November 2013







Half term is here and being off work with the kids I hope to get a bit more cooking, baking and blogging done than I have during the past few months.

Monday 28th October
Kid Friendly Tuna Meatballs with Spaghetti

Tuesday 29th October
Chicken Kiev’s, Rice and Broccoli

Wednesday 30th October
HomemadeLasagne with carrots and peas

Thursday 31st October
Leftover Lasagne, Salad, Coleslaw and Homemade Garlic Bread

Friday 1st November
Rorys 4th Birthday. He had his party last week so a birthday tea for family including homemade pizza, chips, dips and these choc crunch bites.

Saturday 2nd November
It’s Fireworks Night at our local Rugby Club so hotdogs I expect

Sunday 3rd November
Out for Sunday Lunch

Beth Sachs
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