Quick Carrot Cake Recipe

 

hi-guys

I’ve never been one to sleep in, mainly because my lack of social life ensures an early night. However, I’ve always enjoyed an extra hour or so in bed on Sundays, especially when on holidays. So it was a surprise when this morning I woke up unusually early to the sounds of what my sleep-deprived mind imagined to be a battle going on outside my bedroom. As it turns out, it was simply my younger siblings on an enthusiastic Easter egg hunt around my house, their chocolate-fueled excitement apparently making any kind of discretion at 7a.m. impossible.

Luckily, one giant, mint-flavoured, gold foil-wrapped chocolate egg later, my abrupt awakening was forgotten and I officially switched over to Easter-celebration mode. I wanted to share this delicious carrot cake recipe with you guys today, because it’s such an Easter classic! The bright, colourful carrots combined with crunchy pecan nuts, flaky coconut and warm spices, make a perfect, aromatic batter. The moist cake is topped with a fluffy mascarpone icing that just brings it to the next level. I just barely managed to snap a few photographs of it, before my family promptly devoured it in seconds.

Make sure to let me know in the comments below what other posts you guys want to see this spring. Happy Easter! signature

 

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Ingredients

cake
75g self-raising flour
1 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp baking powder
2 carrots, grated
50g pecans, chopped (plus a few to decorate)
30g desicated coconut
75g light brown sugar
2 eggs
3 tbsp fresh orange juice
75g butter, melted
Icing
250g mascarpone
3 tbsp icing sugar
2 tsp vanilla extract
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Method
  1. Preheat the oven to 190’C (375’F). Grease and line a baking tin with baking parchment.
  2. Sift flour, spices and baking powder into a large bowl.
  3. Add pecans, coconut, sugar and carrots. Mix well.
  4. Add eggs, orange juice and butter. Stir until well combined.
  5. Pour mixture into baking tin. Bake for 20-30 minutes.
  6. Leave to cool on a wire rack.
  7. For the icing, beat together mascarpone, icing sugar and vanilla extract until smooth.
  8. Spread the icing over the top of the cake and decorate with a few pecan nuts.
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White Chocolate Coconut Cookies Recipe

hi-guys

I hope you’ve all been having a lovely week 🙂 . I’m in the middle of my mock exams at the moment in preparation for the Leaving Cert (ie. the final exams to get into college here in Ireland), which means I really should be dedicating all my spare time to studying. So naturally, I decided to do some baking instead. Because really, no study session is truly complete without an excessive amount of snack breaks, procrastination and regret.

Anyways, I thought with the weekend coming up it was the perfect time to share this super simple recipe with you guys. These soft, chewy cookies were deliciously addictive – it took all my self control to wait and take a few photos before eating them. I’ve always had a slight white chocolate obsession and, paired with coconut, the two truly make a perfect match! I also love that this recipe doesn’t involve chilling the dough, because really who has time for that sort of thing.

Of course, you can enjoy the cookies as they are or, if you want to put a little extra effort into presentation, drizzle some melted white chocolate over them and top with some more coconut.

Let me know in the comments below if you guys try them out and what your go-to study snack is!

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Ingredients
1 large Egg
2 cups Plain (all-purpose) flour
1 tsp Baking soda
1/2 tsp Baking powder
1 cup Caster (Granulated) sugar
1/8 tsp Salt
1 tsp Vanilla extract
1 cup White chocolate chips/ chopped White chocolate
1 cup Desiccated Coconut
1/2 cup Butter

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Step 1 In a large bowl, cream together butter and sugar.

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Step 2 Add egg and vanilla essence to the mixture. Beat until light and fluffy.

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Step 3 Add flour, baking soda, baking powder and salt. Combine well until mixture forms a crumbly dough.

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Step 4 Roughly chop chocolate. Or alternatively buy chocolate chips, which is no doubt easier – I just didn’t have any on hand.

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Step 5 Add chopped chocolate and coconut. Mix until well combined.

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Step 6 Roll the dough into small balls and place them onto a lined baking tray.

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Step 7 Lightly press down on each ball with a fork.

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Step 8 Bake cookies at 180’C/350’C for 10-15 minutes, or until they’re a pale golden brown.

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Step 9 Leave to cool on a wire rack.

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Step 10 Enjoy!

 

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How to Make Snowball Cookies

hi-guys

So I’m not going to lie, I’ve been wanting to share this recipe with you guys for months but have been patiently waiting for it to be socially acceptable to post Christmas recipes (which according to my mother would be the 1st of August)! Anyways, now that I’ve heard every single Christmas song ever written being played about a hundred times over in the last week, I figured it’s a perfectly acceptable time for making snowball cookies.

Personally, there’s nothing I love more on a cold winter’s day (or any day, really – weather’s pretty irrelevant) than to snuggle up in bed, briefly consider the possibility of being productive and ultimately end up just eating cookies for a couple of hours. And what with Christmas break coming up, I thought I’d spread some Christmas cheer and encourage you all to do the same 🙂 – because I’m such a great influence. And trust me, these little icing-covered, melt-in-your-mouth balls of deliciousness make the perfect snack to share with your family (or enjoy by yourself – I don’t judge) over the holidays!

I hope you get a chance to try them out over the weekend – if you do, make sure to let me know in the comments below!

ingredients

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1 cup butter, softened
1/2 cup icing / powdered sugar
1 teaspoon vanilla
2 1/4 cups plain flour
1/4 teaspoon salt
plus additional icing sugar for rolling

method

Preheat the oven to 250°C/400°F. Combine butter, sugar and vanilla in a large bowl.

Add the flour and salt. Mix well until a crumbly dough forms.

Shape the dough into balls. Place the dough balls on a cookie sheet and bake for about 9 minutes until set (don’t let them brown 🙂 ).

Leave the cookies to cool slightly, then roll them in icing sugar while they’re still warm. Enjoy!

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Sticky Syrup Bun Recipe

Heyhey

 

I hope you’ve all had a lovely week :). So based on the fact that my family have started arguing over whether or not we should turn the heating on, I think it’s safe to say that Autumn is officially here. And this could just be me,  but in my head Autumn has always been labelled the ‘lazy’ season. Like, if Autumn were a person I feel as if it would just stay home and watch Netflix while Summer, Winter and Spring were off at the gym, you know? Basically, Autumn is a seasonal representation of myself.

Naturally, this means that the next few weeks for me will just be a series of consecutive lazy days – (much like the majority of my life, but we can ignore that part).

Of course if you’re a true Master of the Art of Laziness like myself, you’ll know that a lazy day is incomplete without a deliciously autumnal snack to go with it (because there’s no use trying to master the lazy lifestyle if you’re not committing to an unhealthy diet as well 😉 ). These simple syrup cakes make a perfect, cosy sweet treat on a rainy day and only take a couple of minutes to make!

Let me know in the comments below what other fall recipes you guys want to see this month and make sure to like and share this post if you enjoyed it :). Also in case you guys missed my previous posts,  my 1 year blogiversary is coming up on the 26th of October and I’m trying to reach 3000 followers! If each of you could help me out and get one other person to subscribe to Artsy Teen I’d achieve my goal in no time!

Now without further ado, let’s get into this recipe…

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Ingredients  (Makes 20 Buns)

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250g butter, softened

200g caster/granulated sugar

3 eggs

500g

300ml golden syrup, plus a few tbsp for drizzling on top of buns

50ml milk

Method

  1. Preheat oven to 180’C (350’F) and line  a muffin tray with 20 paper cases.
  2. Cream butter and sugar together, then beat in eggs.
  3. Warm the golden syrup in a microwave (or in a pan over a low heat) until it’s runny. Add to the mixture and beat well.
  4. Add the flour and milk. Mix until well combined.
  5. Spoon the mixture into paper cases and bake in the oven for  15-20 minutes (or until the cakes are golden and springy to the touch).
  6. Remove the buns from the oven and drizzle a teaspoonful of syrup onto each bun while they’re still hot.

 

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