Friday evening baking is back in full swing and this time we chose to bake these delicious white chocolate and cranberry muffins. We usually have white chocolate and cranberry cookies but we haven’t ever made white chocolate & Cranberry muffins before so we thought we would give them a go.
They were absolutely incredible and we will definitely be making them again soon, Annie took them to her boyfriend’s football match and they all loved them which is always a good sign.
Top tip on making cupcakes and you cannot be bothered to follow a recipe, weigh the eggs and whatever they weight you should use for the butter, sugar and flour!
2 Medium eggs
110g Butter (softened)
110g Caster sugar
1tsp Baking powder
200g White chocolate bar
100g Dried cranberries
Pre heat the oven to 180oc
Line a cupcake tin with baking cases
In a large mixing bowl cream together the butter and sugar
Add the eggs and mix well
Pour in the flour and stir in the figure of eight until mixture is combined
chop the cranberries and chocolate into small pieces and add to the mixture
Spoon the mixture into the cases and then cook in the oven for 14 minutes. A skewer should come out clean.
Place to one side and leave to cool
White chocolate and cranberry cookies are delicious; we have recently been baking lots of cakes but wanted to try something else that still had a Christmas twist. This recipe was originally Tanya Burr’s recipe but we have tweaked it a bit to make these white chocolate and cranberry cookies.
These cookies went down a treat when we took them into work for our colleagues to enjoy!
We would suggest eating these cookies warm even once they have cooled down, whack them in the microwave for 20 seconds and enjoy with a cup of tea or coffee.
As always let us know what you think, tweet us a photo or tag us in your Instagram’s. You can find us at @threebrits. Happy baking!
300g caster sugar
1 large egg
300g self- raining flour
A little dash of milk
2 large bars of white chocolate (we used milky bar)
100g dried cranberries
Pre heat your oven to 180oc
Cream together the butter and sugar until it is light and fluff
Add your egg to the mixture
Stir in the flour
Add a dash of milk
Break up your chocolate and cranberries and add it to the mixture
Line two trays with baking paper
Place 6 small balls of mixture on each of your trays but make sure you separate them as the mixture will spread when cooked.
Place the cookies in the oven for 12 minutes (they will look slightly raw when you take them out but they will continue to cook on the try whilst cooling)
Recently we have done an awful lot of sweet baking, so decided it was time to bake something savoury. What better time of year to do some savoury baking and crack out the sausage rolls. We didn’t fancy making ordinary sausage rolls but Christmas themed ones. Actually you can’t really call them sausage rolls either, I think they should be called sausage pin wheels.
We skinned some fat cumberland sausages and placed in a large mixing bowl. We added wholegrain mustard, mixed herbs and some dried cranberries and mixed together with our hands.
We rolled out puff pastry (well actually we bought ready rolled, so didn’t exactly roll it ourselves!). We then mixed together in a separate bowl honey and dijon mustard then coated the pastry in it. We then spread over the sausage mix.
We rolled the pastry up and cut up, about 2cm thick and placed on a baking tray. The pinwheels cooked in a 180 degree oven for around 25 minutes.
Hey presto, you have some delicious christmasy sausage pin wheels – these will certainly impress your guests!