KUMPULAN MASTER BLOG

Mocha cupcakes- cupcakes with a light mocha sponge and chocolate icing on top. Perfect for afternoon tea or parties. It's that time of year again at work (parents' evening) where I try to do my bit and provide cake for all the teachers doing a 12-13 hour day. It's amazing how much a little bit of cake can cheer you up when you're exhausted and feel like you've talked the hind leg off a donkey! So far, over the years, I have made blueberry doughnut muffins, lime and coconut cupcakes , chocolate brownie cupcakes and lemon drizzle cupcakes . I spent a while pondering what flavours to do this time and finally settled on Mocha cupcakes. I'm a bit of a funny fish with coffee things. I don't really like coffee as a drink. I would choose tea every time, given the chance! An occasional latte is about my limit. However, when it comes to coffee flavoured things, I'm straight in there! Coffee truffles, coffee ice cream, coffee cake- all winners for me. Part of lov

This post is a follow up to my earlier Pinterest post- Beginner's Guide to Pinterest for Food Bloggers , so if you're a food blogger starting from scratch with Pinterest, you might want to start with that post first. This post focuses on how Group Pinterest Boards increased traffic to my blog.

Today's post is a dessert recipe for Warm Chocolate Orange Brownie Dessert. I don't often make dessert when we have guests, mainly because I don't feel that inspired about what to make. Don't get me wrong, I love a dessert. It's just that I would always choose a starter over a dessert given the option! If I am having dessert, I often choose some kind of molten chocolate thing, or a chocolate brownie concoction. All that squidgy, delicious chocolatey goodness, topped off with some ice-cream, is right up my street! So, today, I thought I would give this idea a try with chocolate orange flavours. The essence of a good warm brownie dessert is in the previously mentioned squidginess. To get that, you need lots of moisture- melted butter, melted chocolate and eggs are usually the combo that will get you there. Add orange curd to that and you got chocolate orange yumminess! Timing is pretty important with this Warm Brownie Dessert; you want it to be just a little runny at

The Ultimate Mince Pies- mince pies in shortcrust pastry, topped with frangipane and lemon icing. The ultimate Christmas treat. Most people fall into one of two categories when it comes to mince pies. You're either beside yourself with excitement when you see the first packet in the shops and you have to buy some straight away, or you can easily wait until Christmas day and you wouldn't be that bothered if you didn't end up having one that year. If you're in the first camp, then it's that special time of year- Mince pies are everywhere you look! There seem to be a dizzying array of options on the mince pie front these days: standard mince pies, puff pastry mince pies, luxury mince pies, iced mince pies, mini mince pies and so on.You could probably buy a different type every week from now until Christmas! Shop-bought mince pies are really good, but home-made ones always taste that little bit better. If you want the easy version, try making my Cheat's Mince Pies T

There's nothing better than casserole to warm you up on a winter's evening. All that beautiful meat and veg falling apart in a rich sauce is very comforting somehow. It doensn't hurt that casserole is so easy to make. The trouble is that it take time, either in a slow cooker on in an oven to get those cheaper cuts of meat falling apart so perfectly. If you're looking for a quicker casserole with ingredients that you will usually already have to hand, then a sausage casserole is worth a try. It doesn't require such long cooking; you can usually have it ready in under an hour. It doesn't matter which sausages you use, just grab your favourites. I sometimes use chipolatas, if that's what I have to hand. For the veg, I usually use carrots, but you can also add mushrooms, or switch the carrots out for butternut squash or sweet potato, whatever takes your fancy! Sausage Casserole freezes well, so it's a good recipe for making in a big batch.

Traditional Jam and Coconut Sponge- the classic jam sponge topped off with desiccated coconut. Jump to Recipe If you ask people what they remember about school dinners from their childhood, the traditional jam and coconut sponge is usually one of the first things that they say. Great big pieces, usually served with custard and often one of the few things that people liked too! I love a traditional jam and coconut sponge. It's a really simple sponge cake, but with really soft buttery sponge, fruity strawberry jam and desiccated coconut. It's so perfect for afternoon tea, the kind of cake that you can have ready in a tin to whip out for guests. It will last 3-4 days (if you can hold out that long!) I tend to make it as a loafcake, so that it's easy to cut slices, but if you are thinking of having it as dessert with hot custard, then it's better to make it as a traybake. That way you will get more surface area for jam and you can cut the cake in the more traditional cube

Slow Cooker Broccoli Cheese Soup- a slow cooker version of the classic soup recipe, that makes a warm and comforting lunch. It also freezes beautifully. Syn-free on Slimming World and under 300 calories. Jump to recipe Today, I'm sharing a recipe for one of my childhood favourites, broccoli cheese soup. It's the only soup I remember my mum making on a regular basis- enormous saucepans full of broccoli boiling away on the hob with cheddar cheese stirred through. As you know, I am a big fan of making soup in the slow cooker, so I don't have to stand over it, or even check on it regularly. In fact, I can even confidently go out leaving something cooking, which I would never do with a pan on the hob. Broccoli cheese soup works beautifully in the slow cooker. Broccoli, carrot and onion are pretty standard in a broccoli cheese soup, but I also use potato to add some creamy thickness. Many recipes will ask you to make a traditional cheese sauce to add to the soup, but my feelin