KUMPULAN MASTER BLOG

Chocolate Chip Pumpkin Cake- a moist pumpkin sponge with chocolate chips and sandwiched together with caramel icing. Perfect for a Halloween treat! I have made some really nice pumpkin cupcakes with chocolate icing in the past, so I thought perhaps a full-sized pumpkin layer cake might work, with similar flavours. Pumpkin puree is so readily available in UK supermarkets now, it's much easier to make pumpkin treats here than it used to be. This Chocolate Chip Pumpkin Cake is made of two layers of moist pumpkin sponge dotted with dark chocolate chips and a very indulgent caramel filling. It is one of the most delicious cakes I have ever made, if I do say so myself! It would be perfect for Thanksgiving dessert, a Halloween party, or as an alternative Christmas treat. The caramel icing between the pumpkin cake layers is quite sweet, so I only use a very thin layer of it. You could swap it for a chocolate buttercream or perhaps some whipped cream. That would tone down the sweetness if

I've been AWOL for the last 2 weeks, as it's been half-term and before that work was VERY busy! I have barely done any cooking or baking during this time because we have been out and about and staying with family. The only exception was making a fruit crumble with my niece, who became fixated with the idea of blackberry crumble after seeing it in a children's tv programme. A bit awkward when blackberries are going oput of season, but the freezer section saved the day! Once we got back, I had itchy fingers to make something, anything food-related! My husband requested pumpkin pie- very seasonal with Halloween around the corner and Thanksgiving on the way. Luckily, I had some tins of pumpkin puree handy as my mum had brought some back from America thanks to our family friends from Texas. I am a big fan of pumpkin pie myself. The first time I ate it was in Norway, where we were living at the time, were at a Thanksgiving party throw by some American neighbours. I vividly reme

I made these chocolate chip cupcakes with marshmallow icing last weekend. The original plan was to try and use the marshmallow icing to create a ghost shape and then use black icing or chocolate chips for the eyes, ready for Halloween. It would have worked beautifully, if I had used the biggest circle icing nozzle but I used the next size down which didn't make large enough swirls. Oh well, they weren't ghosts but they were pretty delicious! Marshmallow icing, if you have never had it, is essentially a buttercream with melted marshmallow added to it. When it is set, it's soft and pliable. You need quite a good grip to pipe it, but it holds the shape that you pipe, beautifully. Biting into it is like eating a marshmallow but with a thicker texture. It tastes delicious! I can imagine it would be beautiful on top of dark chocolate cakes too. The cupcakes in their accidental form would be great for kids parties. Chocolate chip cake is always a crowd pleaser and it's very si

Slow Cooker Chicken and Butternut Squash Curry- a medium hot, Rogan Josh style chicken curry with butternut squash and red pepper, all made in the slow cooker. Low syn on Slimming World. Jump to Recipe Our shopping delivery had the most enormous butternut squash in it this week. I could have made an enormous batch of Curried Butternut Squash Soup but it really would have been an enormous batch! So, instead, I decided to use half of it to make soup and half to make a Slow Cooker Chicken and Butternut Squash Curry. Good timing as it's National Curry Week from 10-16th October. The curry I decided on was a Slow Cooker Rogan Josh style one with a tomato base. The butternut squash and the addition of red pepper add a lovely touch of sweetness to the flavour. I made the chicken curry at a medium-hot chilli heat, but you can adjust the heat to suit your own palate by using a milder or hotter curry paste and/or a milder or hotter chilli powder if you don't like too much spice. I didn&#

On Sunday, I was in the mood to bake and I really fancied something with lots of cinnamon. Cinnamon is such an autumnal flavour, I find it really comforting. It makes me think of apples, fruit crumble with custard, leaves on the turn and splashing through puddles! The very start of Autumn is one one of my favourite times of year because it's still warm enough to venture out without a coat, but the cosy nights are starting to draw in. To feed my cinnamon cravings, I usually make a batch of Cheat's Cinnamon Swirls , but this time I wanted to try something different. I decided to make a Cinnamon Swirl Yoghurt Cake. It's a cake with a thick golden crust, a moist sponge and cinnamon syrup swirled though it. It's not overtly sweet, so you can easily eat a nice, thick slice without feeling too indulgent. The cinnamon syrup is made with brown sugar, cinnamon and butter. You don't need to swirl too carefully; it really doesn't matter, as long as you get it distributed fa