Christmas Chocolates

On Cyber Monday, our very versatile Christmas Combo mould is on offer at 99 pence. Ps. we have free UK delivery on all orders over £25 and flat rate UK delivery at £2.99. We post worldwide and delivery is based on weight. Delivery to Europe is £3.85 for 250g which is usually 2 moulds and to USA and surrounding countries £4.85 for 250g, Australia £5.15. Do message us if you have any queries, I am always happy to help. You can visit our Facebook page or email us at hello@bakedbyme.net . Have a fantastic week ahead.

Baked By Mummy Iris

Yes yes, it is very early but we HAVE to start early as it just gets exceptionally manic closer to Christmas and my baby is due in November. We will just have to be extra organised this year to avoid dissapointing you 😉 We have released our new Xmas Combo mould and have posted loads out to you already.

Introducing our new Xmas Combo mould available on HERE. This is a fab buy for £3.99 just because there’s so many designs on a mould. Santa, snowman, stocking, Xmas tree, candy cane and gift or parcel.

Xmas Combo Mould

They are really easy to use. Here’s proof 🙂 We carefully spooned melted choc in the cavities. This can get really messy. Imagine choc all over the mould. Not to fret, I used a little teaspoon and my fingers to clean up the sides haha! Some people prefer piping the chocolate in. Remember to…

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Foolproof Recipe for the Best Chocolate Brownies

Looking for foolproof recipes? You are in the right place as I do all my baking with the child nowadays when she has special requests. Imagine all the distractions, a baking spatula and lots of ‘I think that is ENOUGH mixing’.  This baking ‘challenge’ came along in a very casual conversation about desserts with my 3 year old, and she just slotted ‘Mummy, can we make our own chocolate brownies?’. I promised her that we will do this joyful activity soon and this child never forgets.

‘Mummy, do you remember you said we could bake brownies together?’ ( x 15 )

I stumbled upon this recipe by Dini, The Flavor Bender (yes, I actually googled The Best Chocolate Brownies) and boy oh boy, its a WINNER. I have tried quite a few brownie recipes but there was nothing to shout about .. this one is incredibly LUSH and FUDGY. I have finally found my go to recipe for brownies. So, share I will!

We tweaked the recipe slightly as we had a chocolate emergency! I couldn’t locate any dark chocolate much to the toddler’s delight. We had to open bars and bars of little Hersheys and Cadbury milk chocolate. You can tell its a kids idea to mix chocolate .. as if a chocolate brownie will not be ‘chocolatey’ enough.

This recipe calls for warm melted butter. Oh I love butter, please even my child is obsessed with butter. She was eating chunks of butter before we even got started.

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Not as many pictures of us actually making the brownie mix as its no joke trying to bake something edible and trying to micro manage the child and a sleeping baby.

We used bar type moulds (oh they are clever!) as I never look forward to slicing them and then cleaning the knife blade after every cut. My edges are never neat and clean anyways and always lob – sided . Whoops. Well well, I found the perfect trick that the child really liked as well. ‘Brownie blocks’ eh?

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I like to grease and flour my moulds before adding batter. Added security measure although you can also skip this step and make sure its properly cooled before popping them out.

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Seriously, just look at that beautiful brownie crust. Its just so nice and crackly and very inviting. ‘Come and sink your teeth in me, hurry.’

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Peek at the serration from the mould. It was perfect for playgroup. It became bite-sized in seconds. No hassle 🙂

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Look at the child’s chocolate choice. It made the brownie very enjoyable in fact. The Hershey’s Cookie And Creme Bar was gooey and crunchy and a really nice addition I must add. (It was a ‘ran out of dark chocolate’ emergency if you recall)

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227g butter

170g brown sugar (1/2 cup)

170g white sugar (1/2 cup)

1/4 teaspoon salt

Melt butter. We used a bowl over a saucepan of boiling water, you can also use the microwave. Use very warm butter. Add sugars and salt whilst it is warm and combine till you have a smooth mixture.

3 eggs

1 yolk

1 teaspoon vanilla extract

Add the eggs and vanilla to the mixture. Whisk in the eggs until they have been incorporated into the butter sugar mix. You can use a hand mixer (much easier), whisk the butter-sugar-egg mix until the batter becomes pale in color. We used lots of ‘manual strength’. Just a spatula and a whisk 🙂

128g flour (2/3 cup)

80g cocoa powder (2/3 cup)

Sift and add into mixture. Mix until just combined. This is where I have to reinforce to the child that there should be no more mixing

226g ‘dark chocolate chunks’ ( We used 90g milk choc and 136g Hersheys )

We threw this in last, gave the mixture a little swirl with the spatula and poured the batter in to the mould.

Bake for 35 minutes at 176°C (350F).

Till the next bake or restaurant review?

Lots of love. xx

 

 

 

 

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Baking with the Toddler – Dairy Free Shortbread

I always had this idyllic idea of baking with my child, where it will be so pretty and fun, like something from those adverts you see on telly.

I have been procrastinating for quite a few months as I knew that this would smash that lovely picture that I have painted in my head. I finally DID IT. Baking with my little one for the very first time at 21 months! A really good and fun age to start as she now understands the concept of cooking. At least, I think she does as she watches me in the kitchen and pretends to cook her own food when she is actually eating. Haha.

I set up all the ingredients in advance and before I could even explain or show her which one to mix, she started pouring the wrong ingredient to the huge mixing bowl much to my dismay. She was doing her own thing whilst I tried guiding her to ‘follow the recipe’. “At least she’s loving it”.. I kept repeating this in my head.

Good thing I hid the raspberries till the end as she conveniently forgot that she was still baking and started enjoying them. After munching on quite a few raspberries, she started cooperating again and she was a jolly good helper.

I am so glad that I waited till she was this age so that it wont be too much of a ‘fail’. Good fun, more mess than usual, double the time BUT yes, to more baking days ahead especially since its autumn 🙂

Enjoy our pictures, its chronological … includes the time where she toddled away and enjoyed some baking ingredients i.e the raspberries. Ingredients will be further down the post 🙂

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Looking back at the pictures, her face was a picture of concentration and she carried out her little tasks with focus. Awww bless nothing cuter than little kids attempting to bake. First time trying this dairy free recipe and thankfully it worked! Super easy and she loved pressing the dough into the elephant mould. She kept wanting to turn the mould upside down to look at their faces though.

Ingredients:

290g baking margarine, we used Stork (not the spreadable kind), room temp. diced

120g sugar

1/2 teaspoon vanilla extract

270g plain flour

110g rice flour

100g raspberries (optional)

pinch of sea salt

Mix the ‘butter’, sugar and vanilla together until pale and fluffy. (Well my toddler wanted to do flour first) Add the flours to the creamed mixture. Fold together. We included some raspberries for fun. Place dough in moulds or prepared tin. Chill in fridge for 30 minutes, preheat oven to 170°C. Bake for 40 minutes or until lightly golden. Remove from oven and score and do leave for it to completely cool before removing from mould or cutting the slices.

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We had one happy tot! Definitely makes it all worthwhile when you see her tucking into her little cookie. The elephants were a hit as she was so excited to eat the ears and then the eyes.

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For some other dairy free makes, check out my df banana ice cream and passion fruit cake. Hope you have a happy Sunday with your loved ones.

Ps. theres a huge range of animal moulds on Baked By Me. Great fun when baking with the kiddos.

The Adventures Of An Allergy Mummy

Bake Sale Cupcakes

Bake Sale

LOVE LOVE love these very adorable chocolate toppers! Made with help from Baked By Me‘s cupcake and ribbon mould. There’s a little slot to convert them to lollies too.

Easy peasy vanilla buttercream cupcakes accompanied by some chocolate lollypops.

Vanilla Cupcakes

Chocolate cupcake topper

Crossed Charity Ribbon Cake

Closed up charity cupcake

Bake sale cakes

Have a delicious day ahead.

 

Festive Chocolate Moulds

Santa stuck going down the chimney?Santa Chimney Lollipop Mould Gingerbreadman and little gingerbread house mould! Gingerbreadman and gingerbread lollipop mould Snowman and christmas tree!Snowman Christmas Tree Mould and a waving Santa!
Waving Santa Chocolate Mould

They are currently on offer for £4 on my little website. They are very easy to use, just add melted chocolate. Allow to set and pop them out. Ps. they are oven safe too if you want to bake shortbread or make crayons, soaps and other crafty delights. They are also perfect for making your own dairy free chocolate.

Just on time for Oktoberfest.

Fun fun fun! Seen this? Perfect timing eh when winter blues starts kicking in (jokes)

Beer Mug mouldHomemade Beer Mug Chocolates

Is this not perfect? A delight for a beer AND chocolate enthusiast. Cheers!

Gingerbreadman Lollipop

Gingerbreadman gingerbread house mould

Unfortunate place for the stick. 😂🙈  I swear it did not cross my mind till someone commented on our Facebook page. To be fair, where are we going to place the stick? Haha! Although someone did mention that it might be perfect just like that for a hen do. Yikes.

Ps. the only reason why we are talking about this very festive mould is because we have been sending out quite a few festive orders. If you have that .. ALREADY?! look in your head and on your face. I know, I know … there is some folks out there who is just very organised. Admirable!

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