Check out Chef John's video recipe for Sweet Potato and Black Bean Chili.
Mike's Baking on Channel 4
Check me out on Baking Mad with Eric Lanlard!
Muffin Mondays
Check out all the yummy Muffin Monday recipes.
Take the challenge: Live Below The Line
I am taking the challenge and going to Live Below The Line from May 7th - 11th. Join me!
CAKE!
Check out the yummy cake recipes!
Cupcakes!
Check out all the yummy cupcakes!
I love Chipotle Chiles!!
Pumpkin Pie Cookies
I found some more free time, so I decided to do more baking and another blog post! As we are getting closer to Halloween, I wanted to make a recipe that had pumpkin in it. I should have made a more Halloween inspired recipe but maybe I can squeeze another baking session in before then, but for now we have a Pumpkin Pie cookie!! As soon as I saw this recipe, I knew that I had to try it out and I didn't really make that many changes except for using pumpkin pie spice instead of just cinnamon and nutmeg. If you can't get pumpkin pie spice, it is very easy to make your own, I make my own from the last 4 ingredients on this recipe, you can change the quantities of the spices but keep the proportions the same and you have what they sell in some shops as pumpkin pie spice. These cookies turned out very moist and cake like, very yummy!
Ingredients:
2 1/2 cups plain flour
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
1 1/2 cups caster sugar
1/2 cup butter
1 cup pumpkin puree
2 1/2 cups plain flour
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
1 1/2 cups caster sugar
1/2 cup butter
1 cup pumpkin puree
1 large egg
1 tsp vanilla extract
Glaze:
1 cup icing sugar
2 tbsp milk
1 tsp pumpkin pie spice
Steps:
Preheat oven to 175C/350F. Grease baking sheets. Combine flour, baking powder, baking soda, pumpkin pie spice and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Mix together all ingredients for the glaze and drizzle over the cooled cookies.
Preheat oven to 175C/350F. Grease baking sheets. Combine flour, baking powder, baking soda, pumpkin pie spice and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Mix together all ingredients for the glaze and drizzle over the cooled cookies.
Happy Halloween!
Mediterranean Croissants
Finally a new recipe on here!! Sorry, that it is been so long since I have shared any recipes on here, life has been very busy the last few months but I am getting used to my new schedule and found time to write a blog post. About 2 years ago, we went on a trip to Greece and we frequently visited this little cafe in Athens for lunch. They had all types of baguette sandwiches and I particularly liked what I think they called a Greek baguette. It had kalamata olive tapenade, tomatoes, feta, and spinach leaves on it, simple but all the flavours that I love. Since that trip, I have recreated the sandwich at home but never thought about using similar flavours for baking a yummy treat. That is exactly what I have made today with some slight tweaks... I've added garlic in, replaced the tomatoes with sun dried tomatoes, basil in place of spinach, and a croissant instead of a baguette! Popped them in the oven and the smells coming out were so yummy, I couldn't wait to try them. These treats would be great starters for a little get together. I loved them!
Recipe inspired by my trip to Greece!
Ingredients:
Your favourite croissant dough
recipe or use shop-bought puff
pastry, enough to make 8 small
to medium size croissants
Your favourite croissant dough
recipe or use shop-bought puff
pastry, enough to make 8 small
to medium size croissants
For the filling:
Jar of kalamata olive tapenade
Jar of kalamata olive tapenade
100g Feta cheese
4 cloves of Garlic, crushed
8 large sun-dried tomatoes, sliced
Handful of fresh Basil leaves
Steps:
Preheat oven to the temperature according to your croissant dough or puff pastry recipe. Crumble the feta in a bowl with the crushed garlic and mix together, then set aside. Now, cut your dough into triangles then take a heaped teaspoon of the olive tapenade and spread across the top of the dough. On top of the olive tapenade, evenly place 1 sliced sun-dried tomato along the base of the dough triangle. Follow this with a spoonful of the feta mixture and then cover with 2 to 3 basil leaves. Slowly start to roll up the base of the triangle to the tip and place on your baking tray. Bake according to the dough recipe that you are using, let them cool for 5 minutes on the tray before serving.
Preheat oven to the temperature according to your croissant dough or puff pastry recipe. Crumble the feta in a bowl with the crushed garlic and mix together, then set aside. Now, cut your dough into triangles then take a heaped teaspoon of the olive tapenade and spread across the top of the dough. On top of the olive tapenade, evenly place 1 sliced sun-dried tomato along the base of the dough triangle. Follow this with a spoonful of the feta mixture and then cover with 2 to 3 basil leaves. Slowly start to roll up the base of the triangle to the tip and place on your baking tray. Bake according to the dough recipe that you are using, let them cool for 5 minutes on the tray before serving.
Assembling the Mediterranean Croissants:
Baked and ready to eat!
Guest Post: Tip-top picks for baking accessory specialities
Hey readers!!
Sorry, that I have not posted any recipes lately... I have been so busy the past few months with work, changing to a part time job, and then starting full time university. I am hoping now that everything is set up and I am starting to get a routine, that I can return to baking for the blog. In the mean time, please enjoy the guest post below from blogger Tamsin McCahill and I will be back with yummy recipes shortly! :)
Take care,
Mike
Tip-Top Picks For Baking Accessory Specialities
Do you love baking? You’re not alone. With programmes such as the Great British Bake Off becoming a ratings hit and Jubilee-inspired tea parties popping up all over the place, home baking has never been so popular. I too love nothing more than donning a pinny to unleash my inner domestic goddess. I've come to realise that if I really want to get serious about it, there’s only so far a mixing bowl and wooden spoon will take me.
I’m looking to expand my repertoire beyond the odd Victoria sponge and would love to try my hand at cupcakes, macaroons and whoopie pies. And don’t get me started on bread – what better way to start the day than by eating a slice of toast from a loaf you made yourself?
So before I get cracking with a new hobby, I’ve decided I need to treat myself to a mixer. A must for any serious home baker, a mixer can really save your wrists while you’re making a batter and are so efficient at whipping and creaming that it’s almost crazy to try to do anything by hand.
You can of course buy hand-held mixers for under £20. These are quite sufficient for doing ‘light’ jobs like mixing cake batter, whipping cream and beating eggs, but won’t be able to knead bread dough. Hand-held mixers also require your active participation as you obviously need to hold them while you stand over the bowl. A stand-alone mixer, however, will mix your ingredients for you, while you get on with more important matters – like flicking through a magazine while having a cup of coffee.
Sadly, however, all this convenience doesn’t come cheap, and stand mixers are one of the most expensive small appliances you can buy for your kitchen. Artisan mixers (which are large enough to let you whip up huge amounts of batter, powerful enough to knead bread and versatile enough to let you make your own pasta) are the most expensive of all, costing upwards of £250.
This is one purchasing decision you don’t want to get wrong. So what questions should you ask yourself to ensure you don't make an expensive mistake?
Do I actually need a stand mixer?
I’m a bit worried that my mixer will be joining the ice cream maker and sandwich toaster in the electrical appliance graveyard that is my loft. If this sounds like you, you’ll need to be sure you’ll actually use it before you buy. To help you make that decision, the Reluctant Gourmet blog advises you to ask yourself three questions: 1) Do you want to make bread? 2) Do you bake at least twice a month? 3) Do you do a lot of seasonal baking? If you answer yes to two out of three, a mixer will be a good buy for you.
Do I have enough space for it?
Some artisan mixers can be a little on the large and bulky side – they also need to be heavy enough so that they don’t go walkabout on your kitchen counters. With this in mind, check that you have enough space for your mixer on your work top. Chances are, if you put it out of sight in a cupboard the thought of lifting it out each time you want to use it will put you off.
If you do decide to buy a stand mixer, one way to help you spread the initial cost could be by credit card, especially if you've got a card that offers a 0% period on purchases. It's important to bear in mind though that if you don’t clear the balance within the introductory period, you will be charged interest.
What features should I look for?
That very much depends on what you want to make. For bread, you’ll need a mixer that has a dough hook, a large bowl and a powerful motor – anything less than 250 watts just won’t be able to cope.
If you wanted to create other foodie treats, look for something versatile, which will have several different accessories and speed options. There are mixers out there that allow you to make your own sausages, ravioli or even ice cream.
Dishwasher-safe attachments can help you cut down on the amount of time you spend cleaning your mixer, and you’ll also want something that has metal gears. These may make a bit more noise than the nylon versions but should mean your mixer will last for years to come.
This is a Sponsored Post by Guest Blogger Tamsin McCahill on behalf of Sainsbury’s Bank.
Sorry, that I have not posted any recipes lately... I have been so busy the past few months with work, changing to a part time job, and then starting full time university. I am hoping now that everything is set up and I am starting to get a routine, that I can return to baking for the blog. In the mean time, please enjoy the guest post below from blogger Tamsin McCahill and I will be back with yummy recipes shortly! :)
Take care,
Mike
Tip-Top Picks For Baking Accessory Specialities
I’m looking to expand my repertoire beyond the odd Victoria sponge and would love to try my hand at cupcakes, macaroons and whoopie pies. And don’t get me started on bread – what better way to start the day than by eating a slice of toast from a loaf you made yourself?
So before I get cracking with a new hobby, I’ve decided I need to treat myself to a mixer. A must for any serious home baker, a mixer can really save your wrists while you’re making a batter and are so efficient at whipping and creaming that it’s almost crazy to try to do anything by hand.
You can of course buy hand-held mixers for under £20. These are quite sufficient for doing ‘light’ jobs like mixing cake batter, whipping cream and beating eggs, but won’t be able to knead bread dough. Hand-held mixers also require your active participation as you obviously need to hold them while you stand over the bowl. A stand-alone mixer, however, will mix your ingredients for you, while you get on with more important matters – like flicking through a magazine while having a cup of coffee.
Sadly, however, all this convenience doesn’t come cheap, and stand mixers are one of the most expensive small appliances you can buy for your kitchen. Artisan mixers (which are large enough to let you whip up huge amounts of batter, powerful enough to knead bread and versatile enough to let you make your own pasta) are the most expensive of all, costing upwards of £250.
This is one purchasing decision you don’t want to get wrong. So what questions should you ask yourself to ensure you don't make an expensive mistake?
Do I actually need a stand mixer?
I’m a bit worried that my mixer will be joining the ice cream maker and sandwich toaster in the electrical appliance graveyard that is my loft. If this sounds like you, you’ll need to be sure you’ll actually use it before you buy. To help you make that decision, the Reluctant Gourmet blog advises you to ask yourself three questions: 1) Do you want to make bread? 2) Do you bake at least twice a month? 3) Do you do a lot of seasonal baking? If you answer yes to two out of three, a mixer will be a good buy for you.
Do I have enough space for it? Some artisan mixers can be a little on the large and bulky side – they also need to be heavy enough so that they don’t go walkabout on your kitchen counters. With this in mind, check that you have enough space for your mixer on your work top. Chances are, if you put it out of sight in a cupboard the thought of lifting it out each time you want to use it will put you off.
If you do decide to buy a stand mixer, one way to help you spread the initial cost could be by credit card, especially if you've got a card that offers a 0% period on purchases. It's important to bear in mind though that if you don’t clear the balance within the introductory period, you will be charged interest.
What features should I look for?
That very much depends on what you want to make. For bread, you’ll need a mixer that has a dough hook, a large bowl and a powerful motor – anything less than 250 watts just won’t be able to cope.
If you wanted to create other foodie treats, look for something versatile, which will have several different accessories and speed options. There are mixers out there that allow you to make your own sausages, ravioli or even ice cream.
Dishwasher-safe attachments can help you cut down on the amount of time you spend cleaning your mixer, and you’ll also want something that has metal gears. These may make a bit more noise than the nylon versions but should mean your mixer will last for years to come.
This is a Sponsored Post by Guest Blogger Tamsin McCahill on behalf of Sainsbury’s Bank.
Jubilee Cream Tea Cake
Recipe inspired by BBC GoodFood
Ingredients:
175g butter, chopped
250g self-raising flour
1 tsp baking powder
50g golden caster sugar
150ml whole milk, cold
Lemon juice, tiny squeeze
Egg, beaten for glazing
175g butter, chopped
250g self-raising flour
1 tsp baking powder
50g golden caster sugar
150ml whole milk, cold
Lemon juice, tiny squeeze
Egg, beaten for glazing
For the topping:
150g clotted cream
50g golden caster sugar
Splash of vanilla extract
200g strawberries, chopped
200g blueberries
1 tbsp strawberry jam
150g clotted cream
50g golden caster sugar
Splash of vanilla extract
200g strawberries, chopped
200g blueberries
1 tbsp strawberry jam
2.
Steps:
Preheat oven to 220C/430F. With a spatula, quickly mix the chopped butter with the flour, baking powder and 50g sugar, then add the milk and lemon juice, and mix together until you have a butter-speckled dough. Knead the dough a few times on a floured surface. Roll out to a circle, press into a lightly greased 20cm sandwich tin, then brush the top with the egg and scatter with a little extra sugar. Bake for 20 minutes until risen and golden, then transfer to a cooling rack. While the scone is cooling, toss the strawberries and blueberries in a bowl with a little sprinkling of extra sugar and the jam, then set aside. In a separate bowl, whisk the clotted cream until stiff with 50g sugar and a splash of vanilla extract. To assemble the cake, place the scone base on a serving plate, spread the cream over, leaving a slight edge of the cake showing, then pile the saucy berries on top.
Preheat oven to 220C/430F. With a spatula, quickly mix the chopped butter with the flour, baking powder and 50g sugar, then add the milk and lemon juice, and mix together until you have a butter-speckled dough. Knead the dough a few times on a floured surface. Roll out to a circle, press into a lightly greased 20cm sandwich tin, then brush the top with the egg and scatter with a little extra sugar. Bake for 20 minutes until risen and golden, then transfer to a cooling rack. While the scone is cooling, toss the strawberries and blueberries in a bowl with a little sprinkling of extra sugar and the jam, then set aside. In a separate bowl, whisk the clotted cream until stiff with 50g sugar and a splash of vanilla extract. To assemble the cake, place the scone base on a serving plate, spread the cream over, leaving a slight edge of the cake showing, then pile the saucy berries on top.
Live Below the Line: Day 5, Final Day
I have made it through Day 5 of the Live Below the Line challenge!! I was in much better spirits today than yesterday, it must be because I could see the light at the end of the tunnel and my coffee headache was pretty much gone today. The day started off again by taking a banana and 2 boiled eggs into
work to have as breakfast and for 2 snacks throughout the day, these 3
things cost me 28p. I love bananas but I have eaten so many eggs this week that I did not enjoy but they kept me from being hungry. It also didn't help that Krispy Kreme doughnuts were delivered in the office... everyone else was enjoying a nice doughnut and there I was with a stinky egg! They did save me some though and I will enjoy it tomorrow. I am sticking to the challenge... I made it this far I can wait 1 more day to enjoy the yummy doughnut. For lunch I made an attempt at egg drop soup and it cost me 15p to make... it didn't come out exactly like it would at a Chinese restaurant but it actually tasted pretty good. I prepared my soup last night and had a nice little surprise when I counted up how many sausages I had left and found that there was 1 extra in the pack and decided to add it in to my soup. The soup definitely didn't look pretty and the pasta soaked up a lot of the broth but colleagues said it smelled nice. It was a lot better than the pasta veg soup that I couldn't finish earlier in the week and kept me full for the rest of the day. For dinner I saved the best for last, my version of a full English breakfast while living below the line and only cost me 53p to make, my most expensive meal of the week! I roasted my 2 small potatoes with 4 sausages in the oven and fried up 2 eggs and served with what was left of my beans. I don't think the tin of beans was really 420g but I didn't weigh out tonight's beans so I will never know. I'm glad I saved this meal for my last dinner of living below the line and it was pretty good. Total spent today for my food came in at 96p! So now that the challenge is complete it will be weird to go back above the line tomorrow and be able to have choice again, something I never really valued but I do now. I love that I have taken part in this challenge and it has given me a glimpse of what people in extreme poverty living below the line have to deal with on a daily basis. I hope that by blogging my experience of living below the line that it has raised awareness for those 1.4 billion people living in extreme poverty conditions. Today has been my best day for sponsorships but I hope people keep giving, you can donate up to the end of June. I want to thank every one that has sponsored me... you are helping to make a difference.
Sponsorship total today: £115!! :)
Sponsorship total so far: £233!
Please sponsor me if you can! :)
Live Below the Line: Day 4
Day 4 of living below the line is now complete and I am ready to be back ABOVE the line! I am tired of the same ingredients everyday and overall just don't feel like I have much energy... no run for me today. I started off the day again by taking a banana and 2 boiled eggs into
work to have as breakfast and for 2 snacks throughout the day, these 3
things cost me 28p. For lunch I made 2 roast small potatoes mixed with baked beans and mixed vegetables with a chicken stock cube sprinkled over. It was so much better than yesterday's soup. I was able to roast my potatoes better by using the oil that came out of the sausages from last night's dinner, all about being resourceful. Lunch came in at a 26p to make and I was pretty happy with it... again! Towards the end of the day, I was really craving something sweet but I knew what was waiting for me when I got home. For dinner I made Sausage Carbonara... well my version of it with the limited ingredients I have and it cost 45p to make. It was actually pretty tasty and I enjoyed having it. Today's grand total came in at 99p! Overall, I am feeling ok just really bored with my ingredients and ready to have choice again. I think this has been the hardest part of the challenge. I didn't receive any donations today to boost my spirits... hopefully tomorrow I will receive some sponsors.
Sponsorship total today: £0 :(
Sponsorship total so far: £118!
Please sponsor me if you can! :)
Live Below the Line: Day 3
Day 3 of living below the line is now complete! Today was just an ok day... I think living below the line is getting to me. I see all these yummy things around me and I can't have any of it... and I want it all. I can't stop thinking about food! I started off the day again by taking a banana and 2 boiled eggs into work to have as breakfast and for 2 snacks throughout the day. These 3 things cost me 28p and were ok, I think it is mainly the hard boiled eggs that are boring me. I eat a banana everyday but stinky eggs... no... and they are ok to fill me up for a little bit but not really finding them satisfying, I'm just eating them to keep food in me. So on to lunch and I made a pasta soup with mixed vegetables and beans which cost 24p to make. It was so BLAND and boring that I couldn't even finish it all. I really tried to finish it but I just couldn't, it was the low point of my day and because I didn't finish it all I was hungry by the end of the work day and couldn't wait to eat dinner. This opened my eyes to the people living below the line everyday that don't care how bland something is but eat it to keep them going another day. On Friday, I am making another version of soup and will make sure I eat it all so I don't feel hungry later on in the day. As soon as I got home today, I started preparing my dinner, Sausage Stew, which cost me 47p to make and actually tasted pretty good. It might have been because I felt really hungry but I ate dinner very quickly and all of it! Today's grand total came in at 99p! 3 days into the challenge and I feel ok, the coffee headache wasn't as bad today and the yummy dinner made up for the bland soup earlier. I am going to stay positive and try to be creative with the little amount of ingredients I have left for the week. I will just have to dream about eating cake tonight!
Sponsorship total today: £10!
Sponsorship total so far: £118!
Please sponsor me if you can! :)
Live Below the Line: Day 2
Day 2 of living below the line is now complete and I am feeling pretty good except for this headache I can not shift... coffee withdrawals! I started off the day with taking a banana and 2 boiled eggs into work to have as breakfast and for 2 snacks throughout the day. These 3 things cost me 28p and they kept me pretty satisfied today. I usually snack throughout the day but didn't really notice not being able to. I brought my lunch into to work so I could show my colleagues what kind of meals I was having and get their reactions. For lunch I made 2 roast small potatoes mixed with baked beans and mixed vegetables with a chicken stock cube sprinkled over. It was actually pretty tasty but most of the reactions I got didn't think much of my meal except for that it smelled nice. Lunch came in at a 26p to make and I was pretty happy with it. I made it though the work day just fine and even went for a run after work. Dinner was actually pretty tasty as well. It consisted of 4 sausages, mixed vegetables, pasta, and chicken stock and came to a total of 45p. The idea was to make a sausage pasta veg soup but the stock reduced down quite a bit so I'm not sure what to really call it... maybe a stew? Overall, it was pretty good food day and I was happy with what I was able to make for a grand total of 99p! It was nice to be able to talk to my colleagues about the challenge and even picked up a few more donations!
Sponsorship total today: £58!
Sponsorship total so far: £108!
Please sponsor me if you can! :)
Live Below the Line: Day 1
Day 1 of living below the line is now complete! I feel like I have eaten more food today then I do on a normal day. Although on a normal day, I always start it off with a cup of coffee but not today, I couldn't afford it in my £1 budget. I am definitely having coffee withdrawals and this headache won't go away, oh well all for a good cause. My breakfast this morning consisted of 2 sunny side up fried eggs seasoned with mix herbs and 2 small potatoes chopped and baked. It was actually pretty satisfying! All I would have done different was use a little oil for the potatoes and eggs and then season with some salt and pepper. Overall, it was a very nice breakfast and cost 26p to make. On to lunch, I made a pasta vegetable soup. This was my least favourite meal today. It was ok, a bit bland, but it was very filling and cost 16p to make. Dinner was my favourite meal today. It consisted of 4 sausages, 3 small potatoes, and vegetables. I seasoned the meal by crumbling a stock cube in the last 5 minutes of cooking. I had to be creative with what I bought and thought the stock cube could serve 2 purposes, make a stock or season dishes, as I couldn't afford salt and pepper. The sausages weren't as good as ones that have more meat in it but it was good enough for my budget. I just finished eating dinner and I feel so full and it only cost me 50p. I also made a hard boiled egg for a snack today but I haven't eaten it as I really didn't feel hungry for it but I have to put that towards today's budget and the egg was 8p. I used 7 out of 9 ingredients that I bought for the week. I don't think I will run out of food this week but might be bored with what I make... but that is part of this challenge to realise that some people don't have a lot of food choices and do the best they can with what they have. The hardest part I found about today was not being able to have coffee or any other flavoured drink as I could only afford the free water. Other then that I feel pretty good about today and sticking to my budget with my total coming in today at £1 spent!
Sponsorship total today: £50!
Please sponsor me if you can! :)
Live Below the Line: Shopping Day
Please sponsor me as I take on this challenge this week! :)
Thank you!
Cheesy Garlic Drop Biscuits
Recipe inspired by The Cooking Photographer
Ingredients:
2 cups plain flour
1 tbsp baking powder
1 tsp salt
2 tbsp crispy onions
1 tsp garlic powder
1 tsp dried basil flakes
3/4 shredded strong cheddar cheese
2 cups plain flour
1 tbsp baking powder
1 tsp salt
2 tbsp crispy onions
1 tsp garlic powder
1 tsp dried basil flakes
3/4 shredded strong cheddar cheese
2/3 cup milk
1/3 cup vegetable oil
For brushing on the baked biscuits:
2 tbsp butter, melted
1/2 tsp dried basil flakes
1/2 tsp garlic powder
1/3 cup vegetable oil
For brushing on the baked biscuits:
2 tbsp butter, melted
1/2 tsp dried basil flakes
1/2 tsp garlic powder
2.
Steps:
Preheat oven to 240C/475F and line a baking tray with parchment paper. In a medium bowl, mix together the flour, baking powder, salt, crispy onions, garlic powder, dried basil, and cheese until all ingredients are thoroughly mixed up. Add in the milk and vegetable oil into the powder mix and combine until the dough readily leaves the sides of the bowl. Scoop the dough with a 1/4 cup size cookie scoop and drop 2 inches apart on your prepared baking tray. Bake for 10 to 12 minutes or until lightly golden brown on top. Once out of the oven, immediately brush the melted butter mixture over the biscuits. Serve hot.
Preheat oven to 240C/475F and line a baking tray with parchment paper. In a medium bowl, mix together the flour, baking powder, salt, crispy onions, garlic powder, dried basil, and cheese until all ingredients are thoroughly mixed up. Add in the milk and vegetable oil into the powder mix and combine until the dough readily leaves the sides of the bowl. Scoop the dough with a 1/4 cup size cookie scoop and drop 2 inches apart on your prepared baking tray. Bake for 10 to 12 minutes or until lightly golden brown on top. Once out of the oven, immediately brush the melted butter mixture over the biscuits. Serve hot.
Bailey's Cream Soda Float
Ingredients:
1 to 2 scoops of Bailey's ice cream
Cream soda
Steps:
- Scoop 1 or 2 scoops of Bailey's ice cream into a medium size cup.
- Pour cream soda into the cup slowly until the bubbles are a little higher then the rim of the cup.
Enjoy!!
