Homemade Pizza with Garlic Crust Dip

What better than pizza, well I'll tell you what's better...homemade pizza! There is a certain satisfaction to making  your own pizza dough, not to mention adding as much or as little toppings as you like...even adding adding an unusual twist that makes pizza night special just for you!

Making pizza in our house is a family affair, my children love stretching the dough into a circle, mixing the easy tomato sauce and topping their pizza just the way they like it. What better weekend baking is there, no rising just lots of fun kneading and shaping. The garlic dipping sauce is just as easy to mix together as the tomato sauce and tastes as good as take out!

Mark my word, you'll think twice about ordering out after you've tried making your own...enjoy!

Homemade Fish and Chips Recipe

Is there anything better than fish and chips! I don't think so, I absolutely love my homemade version of this classic sea side take-away. Nothing beats being able to make a supper that everyone will love.

Oreo Cupcakes

Delicious aren't they, soft with a bit of crunch. Now don't be fooled into thinking that these are difficult to make, au contraire my friends. I wouldn't tempt you with such mouthwatering photos and then set about putting you to work for hours in the kitchen. 

Cinnamon and Date Buttermilk Scones

It was on a day out with my children at a lakeside café that I came across these scones. It is a strange thing when something as harmonious as dates and cinnamon are combined, it takes you by surprise...now why didn't I think of that - it's so obvious! 

Cranberry White Chocolate Cookies

Smooth white chocolate the perfect companion for tart dried cranberries, to further my pleasure it's all wrapped up in a light crisp cookie!

Easter Speckled Egg Truffles

These tasty no bake treats are just the perfect size for your cuppa on Easter morning. Who says that your egg has to come from a cardboard box!

No Bake Chocolate Nests

An Easter treat that all the family can help make (and eat!!). These beautifully simple rice krispie treats are the perfect reminder to spend some family time together in the kitchen. 

Classic Carrot Cake with Cream Cheese Frosting

I have tried many, many carrot cakes in my time, but this one is my favourite by far. So good is it that I'm planning to have a slice after I've written this post with a cup of coffee!! I was planning to bake two of these for my children's teachers for the end of the school year as a thank you, but I was over ruled and instead they opted for a chocolate cake, anyway I still think that this would be a beautiful gift for someone special and it's well worth the effort. 

Recipe complements of Cake Decorating Magazine Issue 2

Serves 8 -10

Ingredients

225g Butter, softened

225g Light brown sugar

4 Eggs, medium

1 Orange, juice and grated zest

175g Wholemeal flour

2tsp Baking powder

1 Pinch of salt

2tsp Ground cinnamon

1tsp Mixed spice

50g Ground almonds

110g Walnuts, chopped (You can substitute the walnuts with dessicated coconut or raisins)

350g Carrots, finely grated

Cream Cheese Frosting

125g Unsalted butter, softened

50g Icing sugar

250g Cream cheese, at room temperature

Method

Preheat your oven to Gas Mark 4/180C/350F and grease and line a 20cm (8in) round cake tin (I sometimes use two sandwich tins instead) . Beat the butter and sugar together in a (large) mixing bowl until light and creamy.

Separate the eggs and bead the egg yoke into the mixture, then stir in the orange juice and zest.

Sift in the dry ingredients- the flour, baking powder, salt and spices - and fold into the mixture. add the ground almonds and chopped walnuts, (or whatever you choose) and gently stir. In a separate bowl, whisk the egg whites until stiff and then fold into the mixture.

Stir in the grated carrots until everything is mixed together, then spoon into the cake tin.

Hollow the mixture in the centre a little and bake for 75 to 90 minutes (60 -70 minutes if you use the two sandwich tins) until the cake is golden and firm to the touch (skewer comes out clean). Cool in the tin for a few minutes, then place on a wire rack.

To make the cream cheese frosting, beat together the butter and the icing sugar until mixed well, then mix in the cream cheese. Place in the fridge for 20 minutes, then spread it generously on the cake. I split the cake so as to have frosting sandwiched between the layers, but that is optional.

To make the mini carrot toppers, colour some marzipan with a dab of red or orange food colouring. Knead it in well and separate into 10 balls. Roll each ball into a sausage shape and pinch at one end to make a carrot shape.

Score lines across each carrot with a cocktail stick. For the leaves, colour a small amount of marzipan with green food colouring and roll into 10 small balls. Flatten each with your thumb and then score lines using a cocktail stick. Press the leaves into the wide end of the carrot and arrange evenly around your carrot cake. I grated some fresh nutmeg over the cake for a final flourish!!