I hope you like making the following recipes from the kitchens at Number One Piccadilly. I do like eating treats from the kitchen but they are even better shared, I hope you will do the same. We would love to see you making our recipes or if you would like more of cooks little treats do let us know at email@example.com or tag us on instagram with your very own creation from Number One Piccadilly!
I always try to follow cooks golden rules whilst cooking,
- First of all you must wash your paws with lots of soap and water, cook is very particular about my paws being clean.
- Then put on a large apron because if you splash your fur with mixture it does make one’s fur very matted especially if you rub it in not to mention your clothes!
- I always get cook to help me with the mixing and the oven as I find the mixer too heavy for my paws and the oven is very hot like a volcano.
Always make sure you have an adult to help you when you are in the kitchen
Cooks Carrot Cake (Top Secret Recipe, Ssh!)
I have tried many carrot cakes, some delicious and some rather dry. I am pleased to say that Cook makes the perfect carrot cake and I would like to share this recipe with you.
I think you will need to get a grown up to help you, especially grating the carrots, I always catch my paws on the grater and they get very sore.
450 grams grated carrots
130 grams raisins
4 large eggs
260 grams golden caster sugar
240 mls corn oil
1 teaspoon vanilla essence
4 teaspoons fresh orange zest
240 grams plain flour
2 teaspoons bicarbonate of soda
2 teaspoons cinnamon
Cream Cheese Icing
175 grams cream cheese, at room temperature
400 grams icing sugar
125 grams butter
zest of an orange
1. Preheat the oven to 160C and grease 2 by 20cm sandwich tins and line the bases with baking paper.
2. Combine the grated carrots and raisins in a large bowl put to one side.
3. In another bowl, beat the eggs and sugar together with an electric mixer for several minutes. Then add the oil, vanilla essence and orange zest and beat together.
4. Sift the flour, bicarbonate of soda, salt, and cinnamon into a separate bowl and slowly add these ingredients to the egg and sugar mixture, mixing well after each addition.
5. Add the carrots and raisins and mix very well.
6. Fill each cake tin to about two thirds full. If there is any remaining mixture it can be used for cupcakes.
7. Bake for about 30 minutes until golden brown and an inserted skewer comes out clean. Allow the cakes to cool in their tins.
8. Make the cream cheese icing by beating together the cream cheese, icing sugar, butter, and orange zest until smooth and creamy.
9. When the cake is completely cool sandwich the two cakes together with some of the cream cheese icing and spread the top of the cake with the rest of the icing.
10. Place on a plate and serve.
11. Any unused cake must be placed in an airtight box and refrigerated.
This is a very special cake and looks lovely if you decorate it with mini carrot shapes on the top. Yum!
Cook’s Extra Special Melting Moments
Whenever it is a special occasion cook always makes these delicious little cookies and she has kindly given me the recipe to share with you, sometimes she lets me help her but I do get in a sticky mess and she gets a bit cross.
150 grams self raising flour
110 grams butter or hard margarine (like stork)
75 grams caster sugar
1 egg yolk
half teaspoon vanilla essence
2 large baking trays lined with non-stick baking paper
1. Preheat the oven to 150 C
2. Carefully measure out all the ingredients into a mixing bowl or food processor.
3. Mix together to make a stiff paste using a food processor or you could use your hands, (this really makes my paws stick together).
4. Roll into small balls the size of a walnut and place on the baking tray leaving plenty of space between the cookies.
5. Slightly flatten the top of each ball.
6. Get a grown up to help you put the trays in the hot oven and bake for 15 minutes until golden brown.
7. Take out of the oven and leave to cool on the tray for 10 minutes and then transfer to a wire rack.
8. If you want to make these even more special you could put a little piece of glace cherry on each one before baking.
I do hope you enjoy them.
Burlington’s Banana Muffins
These are my most favourite muffins which are very easy to make.
2 small ripe bananas mashed
100 grams of caster sugar (you may use golden castor sugar)
55 grams of softened butter or margarine (i.e flora or stork)
half teaspoon of vanilla essence
quarter of teaspoon bicarbonate of soda
125 grams self raising flour
60 g of sultanas or chocolate chips
1. Preheat the oven to 160 C fan or 180 C. Line a muffin tray with either 8 muffin cases or 12 fairy cake cases.
2. Now very carefully measure all the ingredients out except the sultanas or chocolate chips, and put into a mixing bowl. I like to eat a few sultanas if cook is not looking.
3. Mix all of the ingredients together except the sultanas and chocolate chips in a food processor or electric mixer.
4. When the mixture is thoroughly mixed together add the sultanas or chocolate chips.
5. Divide the mixture evenly between the paper cases trying not to lick the spoon or your paws!
6. Bake in the preheated oven for 12-14 minutes until golden and risen.
7. When baked cook takes them out of the oven for me and leaves them on a wire rack to cool
8. I like to ice them in my favourite red colour or you could use pink icing and I always top with sprinkles. I love licking the icing, although I do get a bit sticky and cook gets rather cross.
Cooks Cosy Cinnamon Toast
Sugar and spice and all things nice! This easy tea-time recipe is perfect for chilly days by the fire.
4 slices of bread
1 teaspoon ground cinnamon
2 table spoons caster sugar
Butter for spreading
1. Toast the bread on one side only under the grill (ask an adult to help so you don’t burn your paws).
2. Meanwhile mix the cinnamon and sugar together
3. Generously butter the untoasted side of the bread and sprinkle with the cinnamon sugar.
4. Grill until the mixture begins to melt. Cut into fingers and serve immediately.