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Carrot Cake Muffins

Carrot Cake Muffins

I have a confession. I've never made carrot cake before! It just kind of slipped through the net, so when Lowen came home from nursery asking to make it I thought it was about time I got grating. We decided to make individual muffin size carrot cakes so we could ice half and leave the other half plain so Rory could enjoy them too (you'll need to double the icing quantities if you want to ice them all).


| Serves: MAKES 10 | Prep Time: 20 Minutes | Cook Time: 22 Minutes  | Total Time: 42 Minutes |


  • 175g brown muscovado sugar  
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • zest 1 orange
  • 2 eggs
  • 150ml sunflower oil
  • 4 carrots, grated
  • 50 ml Milk
  • icing:
  • 50g butter, softened
  • 150g soft cheese
  • 50g icing sugar , sifted
  • Squeeze orange juice


  • Step 1: Heat oven to 180C/160C fan/gas 4 and line a muffin tin with cases.
  • Step 2: In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, cinnamon and orange zest. Whisk together the eggs, milk and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
  • Step 3: For the icing, beat the butter until really soft, then beat in the soft cheese and icing sugar and finally a little orange juice. Use a palette or cutlery knife to swirl the icing on top of the cakes.

| Author: Beth Sachs | Date:  30th August 2010 |

Beth Sachs
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Baked Berry Cheesecake

Baked Berry Cheesecake
My favourite cheesecake in the world...ever. 


| Serves: 10  | Prep Time: 20 Minutes  | Cook Time: 40 Minutes  | Total Time: 1 Hour |


  • 8 Digestive Biscuits
  • 50g Melted Butter
  • 600g Full Fat Philly
  • 2 TBSP flour
  • 175g Golden Caster Sugar
  • 2 Eggs, plus 1 yolk
  • 142ml carton Soured Cream
  • 100g Raspberries
  • 100g Blackberries


  • Step 1: Heat the oven to 180C/fan 160C/gas 4. Blitz the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the melted butter. Press into a 20cm spring form tin and bake for 5 minutes, leave to cool.
  • Step 2: Beat the cream cheese with the flour, sugar, eggs, the yolk and soured cream until light and fluffy. Stir in the raspberries and blackberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

| Author: Beth Sachs | Date: 19th August 2010 |

Beth Sachs
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Chorizo, Mushroom and Mozzarella Pasta Bake

Chorizo, Mushroom and Mozzarella Pasta Bake


| Serves: 4  | Prep Time: 10 Minutes | Cook Time: 20 Minutes  | Total Time: 30 Minutes  |


  • 2 fresh Chorizo sausages, sliced
  • 1 Garlic clove, sliced
  • 100g Mushrooms, sliced
  • Handful of Baby Spinach
  • Jar of Heinz Tomato Frito
  • Ball of Mozzarella
  • 300g Pasta


  • Step 1: Preheat oven to 180c.  Fry the chorizo and garlic in olive oil for a few minutes then add the mushrooms and continue to cook. before adding the spinach and frito.
  • Step 2: Meanwhile cook the pasta, drain and toss into the tomato and chorizo mix. Stir through and then spoon into ovenproof dish. Tear the mozzarella over the pasta and bake until golden and bubbling - about 20 minutes.

| Author: Beth Sachs | Date: 4th August 2010 |

Beth Sachs
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