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About Artisan Crafts / Hobbyist Member Clare29/Female/United Kingdom Groups :iconstill-life-stills: Still-Life-Stills
 
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claremanson
Clare
Artist | Hobbyist | Artisan Crafts
United Kingdom
Me: Clare, mother of two, passionate baker, self taught photographer,music, sci-fi and video game fan.
My gallery: Full of food photography, recipes and a few polymer clay creations.
My mission: To inspire, make you hungry and get you excited about baking and food photography.
My Quirks: Despite my love for baking, i have a major food phobia! Everything i eat and drink freaks me out, even just one bite! so, i bake to see the happiness my food gives to others, that happiness makes me happy. I also have a rather unique laugh.
My Personality: Shy, quiet, determined, perfectionist, creative, over active imagination, worrier, anxious and a bit of an oddity.

I support handmade sellers Stamp by claremansonEtsy stamp by reavelPowered By Canon - Stamp by Habjan ++ Eating Disorders - Stamp by dimruthien Marilyn Manson stamp by sequelle Slipknot Logo by freakenstein1313 OH NOES by Haters-Gonna-Hate-Me .:Stamp: :Metallica:. by TehOnism James Hetfield Frantic Stamp by Exidor02 :icondonotuseplz::iconmyartplz:
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Chocolate Log Cookies by claremanson
Chocolate Log Cookies
If you have a sweet tooth and are a real chocoholic, you will love these cute little Chocolate Log Cookies!

Last week I decided it was about time I get out the cookie recipe book out that my husband bought me a while ago and try something new.  With over 330 recipes I found it really hard to pick so went to my facebook page with three possible recipes I fancied trying to ask which they would prefer, these cookies were the most popular.

Although much too rich and sweet for me my husband and kids loved them and haven't stopped going on about them since.

Recipe  Chocolate Log Cookies Recipe

Facebook www.facebook.com/claremanson
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Raspberry Cupcakes (+recipe) by claremanson
Raspberry Cupcakes (+recipe)
Soft and fluffy cupcakes with sharp and oozing raspberries filled with a simple smooth and sweet butter cream.

I currently have an obsession with baking with raspberries! It's one of my favourite fruits to bake with after blueberries and strawberries.  These are yet another treat to be given to the kids teachers, I take something in them once every one to two weeks.  Today I decided to put the buttercream in the center rather than on top simply because it is easier to get them to the school in one piece.

RECIPE

Ingredients

CUPCAKES
150g self raising gluten free or normal flour (add 1tsp of xantham gum if using gluten free flour)
150g butter, softened
150g sugar
3 large eggs
150g raspberries

BUTTER CREAM
100g butter, softened
200g icing/confectioners sugar, sifted plus extra for dusting

METHOD
1. Pre-heat oven to 180oC.  Prepare a cupcake/muffin tray with 12 cases (amount of cases needed can vary depending on the size of the cases used)
2. Cream together the butter and sugar with an electric hand mixer until fluffy.
3. Mix in the eggs until the mixture is nice and light and bubbly.
4. Gently mix in the flour until just mixed, you do not want to over mix at this point or the flour will make the mixture stiffen up and less fluffy.
5. Pour the raspberries into a bowl (saving 12 for later, 1 for each cupcake) lightly cover in flour to stop the raspberries from sinking in the oven.
6. Divide the cake mixture equally into the cases, adding around 4/5 raspberries per cupcake, making sure they are covered with cake mixture then bake for around 15 minutes or until a toothpick comes out clean.
7. Place the cupcakes on a cooling rack.
8. Leave to cool.
9. With an electric hand mixer, slowly mix together the butter and icing sugar until pale and fluffy.
10. Carefully slice the cupcakes in half, add a heaped teaspoon of butter cream in the middle or use a piping bag, add a raspberry in the center as a little extra hidden surprise then sandwich the two halves together.
11. Place cupcakes in 12 new cupcake cases then sprinkle with a dusting of icing sugar before serving.
12. Keep in an air tight container for up to 2 days.  Only keep in the fridge if you have a hot kitchen.

Check out my recipe folder for more goodies to make claremanson.deviantart.com/gal…

For W.I.Ps and other updates you can also check out my facebook page www.facebook.com/claremanson
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Hello everyone! How are you all doing?
It's been a while since I've done this so I thought I would get you up to date with everything and why I am still only semi active here.
Well, my youngest is now full time at school since starting in September, I thought that would mean more time for DA but it really hasn't turned out that way so far.  On Tuesdays I've started counseling for my anxiety and depression, I know a lot of people who don't like to talk about and admit things like that but I think it's important to get it out there to show it's fine to ask for help if you need it, which I really have. Also for the past 4 weeks I have been going to a 10 week Positive Thinking group course on Fridays which has so far been really good and I've met some great people (I even took in some cake and cookies for them today which they loved, yay)
Destiny came out last month on the PS4 so I have been glued to playing that, though it's getting a little boring and repetitive now.
Even with all that going on I am still baking, at least once a week in fact but apart from the recent shortbread I have posted on here I have just been baking the usual stuff so nothing new to photograph just yet though I am planning to try out something new soon though I will not be doing any Halloween themed baking this year, I did loads last year though which is in my gallery if you need inspiration. 


Double Chocolate Chip Shortbread (+recipe) by claremanson
Double Chocolate Chip Shortbread (+recipe)
Some quick and easy shortbread made for my family and the kids teachers.

RECIPE

Ingredients
150g (6oz) plain or gluten free flour
50g (2oz) sugar
100g (4oz) softened butter
25g milk chocolate chips
25g white chocolate chips

Steps
1. Rub together butter, sugar and flour until a dough starts to form
2. Mix in the chocolate chips
3. Roll dough into a log around 1/12-2 inches thick
4. Refrigerate for 20 minutes, 24 hours maximum
5. Preheat oven to 180oC and line two trays with greaseproof paper
6. Using a very sharp knife, gently slice dough whatever thickness you would like (I got around 15 small shortbread)
7. Place on the baking trays and bake for 10-15 minutes until slightly coloured.
8. Leave to cool on the trays for 10 minutes before trying to move the shortbread else it will crumble.
9. Store in a air tight container, best eaten as soon as possible.

TIPS
1. You can make the dough in advance and freeze as a log for up to a month in the freezer, just remove the night before needed and refrigerate
2. Add nuts or dried fruit for a different filling oreven dunk in chocolate.
3. You can use cookie cutters

Facebook www.facebook.com/claremanson
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Hello everyone! How are you all doing?
It's been a while since I've done this so I thought I would get you up to date with everything and why I am still only semi active here.
Well, my youngest is now full time at school since starting in September, I thought that would mean more time for DA but it really hasn't turned out that way so far.  On Tuesdays I've started counseling for my anxiety and depression, I know a lot of people who don't like to talk about and admit things like that but I think it's important to get it out there to show it's fine to ask for help if you need it, which I really have. Also for the past 4 weeks I have been going to a 10 week Positive Thinking group course on Fridays which has so far been really good and I've met some great people (I even took in some cake and cookies for them today which they loved, yay)
Destiny came out last month on the PS4 so I have been glued to playing that, though it's getting a little boring and repetitive now.
Even with all that going on I am still baking, at least once a week in fact but apart from the recent shortbread I have posted on here I have just been baking the usual stuff so nothing new to photograph just yet though I am planning to try out something new soon though I will not be doing any Halloween themed baking this year, I did loads last year though which is in my gallery if you need inspiration. 


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:iconmoondancer3:
moondancer3 Featured By Owner Oct 14, 2014  Hobbyist Traditional Artist
Thanks for the Hooray Llama Badges ! llama cancan 
Reply
:iconclaremanson:
claremanson Featured By Owner Oct 15, 2014  Hobbyist Artisan Crafter
like wise :)
Reply
:iconres123:
res123 Featured By Owner Oct 12, 2014
Dear ClareManson, I love your gallery. It makes me hungry... And the rest of your art is good too! Not just the food! And since there is no such thing as a favorite all button I'll watch you. Great job!
r.e.s.
Reply
:iconclaremanson:
claremanson Featured By Owner Oct 13, 2014  Hobbyist Artisan Crafter
Aww thank you so much, that means a lot :)
Reply
:iconres123:
res123 Featured By Owner Oct 14, 2014
Dear ClareManson, your vary welcome!
r.e.s.
Reply
:icondagger-13:
Dagger-13 Featured By Owner Oct 12, 2014  Hobbyist Traditional Artist
I shared a couple of your works here, I hope that's ok! :) I thought of your cakes as soon as I read the first post :)
Reply
:iconclaremanson:
claremanson Featured By Owner Oct 13, 2014  Hobbyist Artisan Crafter
That is fine by me :)
Reply
:iconwolfgirl501:
wolfgirl501 Featured By Owner Oct 10, 2014  Hobbyist General Artist
Thanks for the Llama!:D
Reply
:iconsistersister98:
SisterSister98 Featured By Owner Oct 1, 2014  Hobbyist General Artist
Thanks for the llama! :D
Reply
:iconxblack-white:
xblack-white Featured By Owner Sep 26, 2014  Hobbyist Traditional Artist
Thank you for the llama!
P.S.: Your gallery is just magnificent.
Reply
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