Happy Valentine's Day!

I picked up my copycat millies cookie recipe from a couple of years ago and just swapped white chocolate buttons for galaxy counters.

We have a heart shaped cake tin now also - quite pleased with the result and Mark thought it had been shop bought, result!

Active Childhood

I want Macy to experience as much as possible to find out what she enjoys and what she excels at. I also don't want a child that sits in front of a television or a computer all day. I want her to develop confidence and give anything a go!

So an unexpected day off and these were the activities!

Quick Lemon Meringue Pie

Have been wanting some lemon meringue pie and found this easy recipe which is yummy. I did cheat and used a ready made case.

Ingredients
1⁄2 x 375g packet sweet pastry
For the filling:
397g can condensed milk
2 medium egg yolks
Finely zested rind and juice of 2 lemons
For the meringue:
2 egg whites
125g caster sugar
24cm (91⁄2in) round enamel pie plate

Method
Set the oven to 220°C/425°F/Gas Mark 7 and place a baking sheet in the oven to heat up.
Roll the pastry out and line the pie plate. Prick the base and pinch the edges to pattern them. Chill for 10-15 minutes.
To make the filling: Mix together the condensed milk, egg yolks, lemon rind and juice. Pour the mixture into the pastry case.
To make the meringue: Whisk the egg whites until stiff, then gradually whisk in the sugar. Spoon the meringue on top of the pie, either leaving it just in the centre or covering the top of the pie completely.
Place the pie on the hot baking sheet and turn the oven temperature down to 190°C/375°F/Gas Mark 5 and bake for 30-35 minutes, until the meringue has turned a light golden colour and the pastry is cooked.

Coffee Cake

I made a lovely coffe cake, have been looking for a decent recipe for a while and this is one!  I love lots of buttercream and this has it.  I didn't use coffee essence, I used espresso which I made up with 1 tablespoon of coffee and 6 tablespoons of boiling water which I left to cool.  I also set the temperature to 170degrees as we have a fan oven and left it in for 20minutes.

Ingredients

·         250g butter or margarine

·         200g caster sugar

·         60g golden syrup

·         4 large eggs

·         250g self-raising flour

·         1 level tsp baking powder

·         3 tbs coffee essence

For the filling and decoration:

·         200g unsalted butter, at room temperature

·         400g icing sugar

·         2-3 tbs coffee essence

·         tsp cocoa powder, for dusting

·         2 x 20cm (8in)sandwich tins, buttered and base-lined

Method

1.    Set the oven to 190°C/375°F/Gas 5. Putthe butter, sugar, syrup and eggs in a large mixing bowl. Sift in the flour andbaking powder, and add the coffee essence. Whisk together for 1-2 mins untilthe mixture is smooth, light and fluffy.

2.    Divide the mixture between the two tinsand spread evenly. Bake in the centre of the oven for 25-30 mins, untilwell-risen and firm to the touch. Turn the cakes out on to a wire rack to cool.

3.    To make the filling: Beat the butter, icing sugar, coffee and 2 tbswater together until smooth, light and fluffy. Place one of the cakes on a flatserving plate and spread with half the buttercream. Place the second cake ontop and spread with the rest of the buttercream, swirling the top. Dust withcocoa powder. Slice to serve. Store in an airtight container. It will keep acouple of days.