Recipe Addicts Apply Here... Knitters are welcome too!!
I love to collect recipes its like an addiction that can't be helped. So come and enjoy making some of my favourites.
Not only do I love to cook and bake. I love to knit as well. It takes me forever to get through a knitting project though. I can't even blame it on being a New Mommy. I was slow before, lol!
Take everything you need out of the fridge in time to bring to room
temperature - this makes a huge difference to the lightness of the love
buns later - and preheat the oven to gas mark 6/200°C/400ºF.
Put all of the ingredients for the buns, except for the milk, into a
food processor and blitz until smooth. Pulse while adding the milk down
the funnel, to make a smooth dropping consistency.
Divide the mixture into a 12-bun muffin tin lined with muffin papers
or heart-patterned cases, and bake in the oven for 15-20 minutes. They
should have risen and be golden on top; you want a little peak if
Let them cool a little in their tin on a rack, and then take them
carefully out of the tin to cool in their papers, still on the wire
Now for the topping. Here there is a slight dilemma, as you'll make
more than you need for the 12 buns, but if you halve the quantities, you
won't have quite enough. If you're making these for you and your one
true love, then I presume you won't need all 12 of them, in which case
you could freeze most of the buns to be iced and eaten at some later
date, and halve the topping ingredients to decorate the few you want
This is a topping that has a kind of meringue base, by which you
whisk egg whites over heat until they're stiff and gleaming. Think Mr
Whippy. So make a doubleboiler with a bowl that will fit snugly over a
saucepan of barely simmering water, and put all of the ingredients for
the icing, except for the vanilla and sprinkles, into the bowl. Whisk
everything with an electric beater until the icing becomes thick and
holds peaks like a meringue. This will take about 5 minutes, so be
Take the bowl off the saucepan and on to a cool surface and keep
whisking while you add the vanilla. Then keep whisking until the mixture
cools a little. You want a proper peaked and whipped covering here, so
spoon some icing over each bun, and then dollop another spoonful over in
a swirly fashion. Immediately shake over your choice of sprinkles, as
the icing will set very quickly. Indeed, these look rather like stage
prop buns or the fake ones that some bakeries used to keep in their
windows, so plasticky and gleaming are they.