Bake to Beat the Boredom
Simple, All in one, sweet and savoury snacks TO MAKE AT HOME
Photo by Alice Martin
Cupcakes by Alice Martin
Ingredients:
175g caster sugar
175g butter
175g self raising flour
3 eggs
½tsp vanilla extract
2tbsp whole milk
Method:
1. This is mostly an all-in-one recipe. Combine the sugar, butter, flour and eggs in a bowl until just combined.
2. Once combined, add the vanilla extract and whole milk and beat the mixture again for 30 seconds.
3. Place the cupcake cases in the tray and preheat the oven to 160°C and bake for 18-22 minutes until the sponge springs back when you touch it.
Chocolate Microwave Mug Cake by Eve Perris
Ingredients:
4tbsp self-raising flour
2tbsp cocoa powder
2tbsp caster sugar
Pinch of salt
5tbsp milk
3tbsp vegetable oil
Handful of chocolate chips (optional)
Icing sugar (optional)
Microwavable mug
Method:
1. Mix the dry ingredients (flour, sugar, cocoa powder, salt) in the mug.
2. Then add the milk and oil and mix until the batter is smooth.
3. (Optional) add the chocolate chips and mix them throughout.
4. Microwave the mug cake for a minute to a minute and a half or until fully baked.
5. Leave to cool for 2-3 minutes and sprinkle with icing sugar or any toppings you wish.
6. Enjoy!
Photo by Sarah Kilian from Unsplash
Scones by Luke Campbell
Ingredients:
400g self-raising flour
100g margarine
50g caster sugar
100g mixed fruit
50g cherries
2 eggs
150ml milk
Method:
1.Mix the flour and margarine.
2. Add the sugar and mixed fruit.
3. Then, add the eggs and milk.
4. Then roll out onto floured surface and cut out.
5. Place on baking tray.
6. Bake at 230°C for 10 minutes.
Photo by Tina Guina on Unsplash
Honeycomb cheesecake by Millie Nugent
Ingredients:
250g digestive biscuits
100g butter, melted
1 vanilla pod
600g full fat soft cheese
100g icing sugar
284ml pot of double cream
Honeycomb
Preparation:
30 mins
(Plus 1 hour and overnight chilling)
Serves 12 - 14 people
Method:
1. To make the base, start by buttering and lining a 23cm loose-bottomed tin with baking parchment.
2. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin.
3. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hour to set firmly.
4. Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
5. Pour the double cream into a bowl and whisk with an electric mixer until it’s just starting to thicken to soft peaks.
6. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 minutes with an electric mixer until smooth and starting to thicken. It will get thin and then start to thicken again.
7. Tip in the double cream and fold it into the soft cheese mix. You’re looking for it to be thickened enough to hold its shape when you tip it upside down. If it’s not thick enough, continue to whisk.
8. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
9. Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base.
10. Add honeycomb pieces (or whichever topping you desire) to the centre of the cheesecake and serve. Enjoy!
Chocolate Chip Cookies by Eleanor McLean
These were my absolute favourite snack when I needed a quick pick-me-up during studying. They’re quick and easy to make, and were great when I needed a little energy boost!
Ingredients:
125g butter, softened
100g light brown soft sugar
125g caster sugar
1 egg, lightly beaten
1 tsp vanilla extract
225g self-raising flour
½ tsp salt
200g chocolate chips
Method:
1. Preheat the oven to 180°C, gas mark 4
2. Cream together the butter and sugars. Once creamed, combine the egg and vanilla.
3. Sift in the flour and salt, then the chocolate chips.
4. Roll into walnut-sized balls for a more homemade look, or roll into a long, thick sausage shape and slice to make neater cookies.
5. Place on ungreased baking paper. If you want to have the real Millies experience then bake for just seven minutes, until the cookies are just setting - the cookies will be really doughy and delicious. Otherwise cook for 10 minutes until just golden around the edges.
6. Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack. These are great warm, and they also store well, if they don't all get eaten straight away!