Ice Cream Cupcakes

I think we've seen the back of Summer for another year now. I can't believe that just a few short weeks ago people were complaining that it was too hot and now we're wondering whether August is too soon to put the heating on!

If you've stocked up on ice cream cones over the summer but nobody wants ice cream as it's now too cold, then put the cones to good use and bake some cupcakes in them. Amazingly the cones don't burn in the oven, and the cake bakes evenly inside. You can then top them off with buttercream swirled with raspberry jam or Nutella. 

You can find the full recipe and directions how to make these, along with some of my other recipes that I've been commissioned to write, on the Great British Chefs website here.

More cake recipes you may like to try :

Creme egg cheesecake

Red Velvet Cupcakes

microwave chocolate cake

cinnamon apple cake

gluten free apple and almond cake

Elizabeth Sponge with Lactofree #SayYestoSummer

Look at that beauty!

I love it when a sponge cake rises exactly as it should, and doesn't collapse the moment you take it out of the oven. My old oven is a bit temperamental and bakes more on one side than the other so it's always a risk turning the tin around part way through the baking process. Today was a good day though and my cake turned out perfectly.

I am working together with Lactofree through the Summer on their #SayYestoSummer campaign, and will be receiving products and ingredients to enable me to get to know the Lactofree range and share results of my baking with my readers.

As Wimbledon is currently taking place I was sent a Wimbledon inspired hamper of goodies, including the most gorgeous picnic blanket and cute fabric strawberries.

If you fancy trying this delicious cake you can find the recipe here, but first please go to the Lactofree Facebook page, where you can win a walking holiday to the Peak District complete with a picnic basket and blanket.

If you want to try out more yummy summer recipes go to the Lactofree #SayYestoSummer page. 

follow Lactofree on Twitter

#shortcuteggsperts - Omelette Fajitas

With Summer almost upon us *stares out of window at the rain*, it's time to be thinking about picnics and outdoor eating.  I have been challenged again to come up with a recipe using eggs for the latest #shortcuteggsperts challenge, this time for something speedy that can be taken on a picnic, cooked on a barbecue, or just eaten out in the garden.

Since eating the paleo way I have struggled to find portable meals. If we have a picnic I tend to take a salad in a box, until I figured that a thin omelette could be used in a similar way as a wrap.

These omelette wraps can be used to hold salad, but here I have used them to make fajitas, which can be eaten hot or cold.

Omelette Fajitas - serves 1

2 Eggs, beaten
Olive oil
1 chicken breast, sliced
1/3 Green pepper, sliced
1/3 Red Pepper, sliced
half a red onion, sliced
fresh chilli slices (to taste)*
1/2 tsp smoked paprika
half an Avocado, sliced

• Heat a non stick pan and add the beaten egg
• Fry over a medium heat until almost set on top, then flip over briefly to cook the other side 
• Set the omelette aside whilst the rest is cooked
• Heat a little olive oil and add the chicken
• Fry until browned and cooked through
• Remove the chicken from the pan and set aside
• Add a little more oil to the pan and add the peppers, chilli and paprika
• Fry until softened, and then add the chicken back into the pan
• Lay the chicken and vegetables across the middle of the omelette
• Place the avocado slices on top, and then roll up
• Serve with chilli sauce and/or sour cream

*TIP : store your fresh chillies in a plastic container in the freezer and slice off the amount needed, this will prolong the life of the chillies

I have been provided with shopping vouchers to cover the cost of my ingredients