A Touch of Magic

Date for the diary & time to start planning your competition piece.

Check out the show schedule here:https://www.corksugarcraft.ie/wp-content/uploads/2024/05/Cork-Sugarcraft-Association-Competition-Schedule-2025.pdf

Book your place online at https://www.corksugarcraft.ie/shop/

What an amazing initiative Crosshaven Computers Ltd! considering so many small businesses closing , supporting local could save many this Christmas ! Personal Party Pieces thanks for tag!

Delighted to be involved in this wonderful local initiative spearheaded by Cormac and Niamh from Crosshaven Computers Ltd . We have so many large and small local businesses in the Carrigaline and Crosshaven area who would benefit greatly from your support this Christmas, so don't forget to !!

The cheeky monkey Bookstore
Carrigaline Physiotherapy
PuddleDucks
Aunty Nellie's Sweet Shop Carrigaline
Cockleshell Crosshaven
Mist Nail bar
Rocks and Paper by Amelia
The Makeup Genie
Connect with Caroline
The Village Homeopath

Ally Grace
Carol Corrigan
A Touch of Magic
Bronte Footwear Cork
Shafa boutique
Ruth Olden Carroll Hairstylist
Panama & Pearl Millinery
Carrigaline Bookshop

To name just a few!!!

MY GRAND DAY OUT 😄

Trying to perfect the perfect loaf has always been a challenge of mine or infact more of a personal quest .

I’ve just had the most memorable day in Rialto , baking bread with , the fabulous Gerry Godley that is

, freshly brewed coffee and pastries fill the air on arrival .Gerry himself exudes warmth and hospitality.

It’s his calm, warm and witty personality that makes the class. His beautiful kitchen is as warm and as welcoming as he is, I feel like I’m home.

It’s an intimate class of five , five wonderful enthusiastic bakers , from all different walks of life , dying to pick Gerry’s brain and absorb every ounce of knowledge as he skilfully demonstrates bread techniques and chats effortlessly about the science of bread

Gerry is such a wonderful , patient teacher, demystifying all our sourdough concepts and answering all our questions, improving our techniques and celebrating our bakes, it’s such a lovely relaxed atmosphere. Everything was very well organised and geared for the group to get the maximum out of the experience.
Lunch was sublime !

Eight wonderful hours flew by very quickly, you were not only left with a sense of achievement but also a bag full of warm scrumptious sourdough bread to take home.

If you’re new to sourdough or just starting out on your sourdough journey this is the class for you!
In a world filled with mass-produced treats, the art of baking stands out as a labor of love.

Gerry’s class was a symphony of flavours , crafted with love and precision .

Gerry I salute you, your talent in the kitchen is truly inspiring. Thanks for sharing

Please give this wonBreadMan Walkingattention by following him on
and if you’re lucky grab a class

Have a wonderful summer, thank you for all the fantastic support . Hope you get to try my many recipes from lockdown 2020 to date 🤩

Just taking a breather …

MARBLE MUFFINS
(Makes 6)

INGREDIENTS
2 large eggs
1 tsp vanilla extract (I used vanilla paste)
100g natural yoghurt
100ml sunflower oil
100g caster sugar
120g self raising flour
1tsp baking powder
1 tablespoon cocoa powder
50g mixed chocolate drops (optional)

INSTRUCTIONS:

Pre heat oven 180C /350F
Line 6 cupcake tray
(For a good rise space muffins out in 12 cavity cupcake tray)

In a small mixing bowl whisk together , eggs, yoghurt , sugar , oil and vanilla extract .

In a separate bowl
Add flour and baking powder .

Pour wet ingredients onto flour mix and combine until mixed thoroughly.
Weigh out approximately 250/270g of batter in another bowl .
To this bowl add a tablespoon of cocoa powder and mix.

You should now have two batters , one vanilla and other chocolate .
Starting with the vanilla batter , add a spoonful to each muffin case and alternate with chocolate batter , each time your layering the batters .
Place in preheated oven and bake for 20-25mins rotating cupcake tray halfway through baking for an even rise
Once baked cool on rack and add some chocolate
Drops to finish

Easy peasy! Fabulous for kids to do!
Puff pastry cheat Pain au chocolat .
Cadbury Dairy Milk Aldi Ireland Aldi UK

Method highlighted in photos !

Have fun experimenting . Try different chocolate.. mint .. orange … kitkats.. kinder bueno ! 😋

Pre recorded recipe today 🤩

Heading to HYROX to bounce like a rabbit 🐰 followed by trip to Kilkenny for National football under 15’s ⚽️ Cork Vs Galway
So busy day ahead 🥳👍🏻

Hope you enjoy the easiest recipe ever … tune in at 11am 🥳

Thank you for choosing me for your special occasion ❤️

London calling 🥳 taking one for the team and testing everything … quality control 🤣.. pinky up 🤙🏻☕️

Normal services resume next week 🥸

Have a fabulous weekend … I’m enjoying every minute 🥳

Enjoy life while you can!

Taking a break 🥳🥳 enjoy the bank holiday weekend

Fresh put the oven 🥳👍🏻

160C 20-25mins rotate half way through baking

SHORTBREAD FINGERS

100g caster
200g salted butter
300g self raising flour

Method in previous post .

Photos to help with end finish 😉👍🏻

Cake is happiness that you can eat !😜

BISCOFF STUFFED COOKIES 🍪
Ingredients:
200g cold butter (salted , if using unsalted just add ¼ tsp salt to recipe)
120g biscoff spread
(12 teaspoons)
100g caster sugar
150g brown sugar
200g white chocolate chips
100g crushed biscoff biscuits or biscoff crumb
150g plain flour
250g self raising flour
1 tsp cinnamon
1 tsp baking powder
2 large eggs

Scoop 12 tsp biscoff spread on lined baking tray and freeze .
(30mins to set )

Beat butter and sugar until just combined, followed by flour, crumb, chocolate chips , cinnamon & baking powder .

Beat until it resembles fine sand , then add whisked egg .

Whisked eggs makes it faster to combine without the threat of over beating the mix .

Scoop out approx 100g of cookie dough and compress the centre to make a deep hollow.

Pop a frozen biscoff ball into the centre and enclose with cookie dough to make a large snowball.

Set in freezer for at least 2-3 hours , ideally overnight .

Bake from frozen for 15mins on a preheated tray and oven at 180C

Preheated tray gives the base of the cookie time to crisp up without overcooking the cookie 🍪.

Keep an eye on your cookies , as ovens vary 15mins is ideal in my oven , they flatten out once out of the oven .

Enjoy !