Chocolate Cherry Bakewell Loaf

It’s been a couple of months at least since I’ve been to a Clandestine Cake Club event.  I’ve been working full time and I haven’t baked much recently.  The Clandestine Cake Club’s VCake Events are a fantastic idea if you can’t get to an event but you still want to bake.  I love taking part in them and I baked a cake.  But unfortunately, I forgot to email my cake photos to the Club’s founder, Lynn Hill so my cake wasn’t included in the event write up.

The  event write up is featured on the Clandestine Cake Club website and the link is here  Magazines, Leaflets and Booklets 

The idea was that many people collect or stash recipes gleaned from magazines, leaflets and booklets. I do. I buy Good Food magazine and Delicious magazine but only get chance to cook recipes out of them sometimes.  I’m always picking up recipe leaflets and booklets but never seem to get round to cooking anything from them. This event was such a good idea to get you searching through those cake recipes you wish you had had chance to bake.  Funnily enough this month’s Good Food magazine came with a free cake recipe booklet to celebrate the magazine’s 300th issue! I’ve not been buying all of those, I was only 18 when the first issue of Good Food mag came out and as a sixth former cooking was the last thing I was interested in!

There were several recipes I wanted to try in the booklet but the one that I thought my whole family would eat was the Chocolate Cherry Bakewell Loaf.  All the flavours of a bakewell tart but in a loaf form and with chocolate as well.  Bound to be a hit!

Last Sunday I chose to bake this, along with some scones.  Mr SmartCookieSam was out at a Classic Car show and my two grown up children were at work. So it was me on my lonesome! Perfect opportunity to get my apron on and the scales out, especially as the weather has been so rubbish.

Recipe as featured in Good Food Magazine.

Cuts into 8-10 slices.

Ingredients:

200g softened butter

140g fresh, stoned and halved cherries *

140g plain flour

200g golden caster sugar

3 medium eggs

1 1/2 tsp baking powder

75g ground almonds

2 tbsp milk

1 tsp each of vanilla and almond extracts

200g dark or milk chocolate, chopped.

2 tbsp toasted, flaked almonds.

  • First, heat the oven to 160oC/ 140oC fan/ Gas Mark 3.  Line a 900g loaf tin with baking parchment.  I swear by the ready made loaf tin liners readily available from shops like Lakeland.
  • Now to deal with the cherries.  If you are using fresh cherries, you need to wash, destone and half them first.  Then toss them in a tablespoonful of the flour from the quantity already weighed out.  If you are choosing to use glace cherries like I did, then thoroughly wash them to get the syrup off.  Then pat dry on a paper towel, halve them, rinse and dry again.  Then toss in a tablespoonful of flour.
  • Cream the butter and sugar together in a large bowl until the mixture becomes light and fluffy.  When this is done, add the eggs one by one and mix well between each addition.
  • Fold in the rest of the flour, the baking powder and the ground almonds.
  • Stir in the milk, the two extracts and half of the chocolate.  Then add in the cherries.
  • Bake in the oven for 1 hour 10 minutes approx or until an inserted skewer comes out clean.
  • Leave to cool in the tin for 10 minutes and then turn out on to a wire rack to cool down completely.
  • When the cake has cooled down, melt the remaining chocolate in the microwave and drizzle or pipe it on top of the cake.
  • Scatter on top with toasted, flaked almonds.
  • Wait for the chocolate on top to set a bit before slicing the cake.

Now as I’m always doing things in a hurry or have a zillion things on the go at once, I was a little bit disappointed to find my chocolate and cherries had sunk to the bottom of the cake.  I’ve made cherry cakes before which have remained in the middle.  So why not this one? I thoroughly rinsed and dried the cherries as well as tossing them in flour.  Maybe it was the rest of the cake mixture.  Didn’t spoil the taste of the cake though.  I also didn’t bother with adding toasted almond flakes to the top of the cake.

I demolished a slice of this gorgeous cake with a cup of tea on that Sunday afternoon while reading a magazine.  It had the almond flavour running through it and tasted just like a cherry bakewell cake should taste with the added dimension of dark chocolate.  Cherries and chocolate work so well together.  I will definitely make this cake again as my family really enjoyed it.  The remainder froze well, although the cake apparently does keep in a cake tin for up to four days.

Happy Baking!

Love Sam xx

White Chocolate And Raspberry Fridge Cake.

It’s been nearly two weeks before I broke up for the summer holidays but it’s taken me ages to get round to blogging this recipe.  My White Chocolate and Raspberry Fridge Cake turned out to be a real experiment.  It was the last day of term in the school I’d been working in on a long term supply placement.  I’d come home the night before wanting to bake two or three really gorgeous layer cakes for the staff to share.  By the time I’d got myself sorted I couldn’t face icing the cakes so I just thought of quick things that people would like. I’d originally wanted to bake a white chocolate and raspberry cake topping it with some Lind’t Dor White Chocolate and Strawberry balls. I had 12 in my baking stash, bought with 12 mint chocolate balls and 12 caramel ones from the Pick n’ Mix in the Lindt shop at the York Designer Outlet. But all my plans were also scuppered when I found 3 strawberry ones missing and 4 caramel ones had gone!  Both my children swore blind they hadn’t eaten them and I must be senile because I hadn’t counted them properly! One of these days I’ll get some chocolates made with disgusting flavours in the centres and trick them!

So, what could I bake instead that wouldn’t take long to prepare?  I thought about a no bake cake as that could just set in the fridge while I baked something else.  I had white chocolate, Cadbury’s White Chocolate Fingers, digestive biscuits, double cream and a punnet of raspberries.  I had forgotten about the unopened pack of digestive biscuits lurking in the back of my baking cupboard from the last time I made Rocky Road.  Then the idea of a White Chocolate Fridge Cake came to me as soon as I saw the digestive biscuits.

WHITE CHOCOLATE AND RASPBERRY FRIDGE CAKE

Ingredients:

500g good quality white chocolate (I use Green and Blacks or Lindt)

3 large packets of Cadbury White Chocolate Fingers

400g Digestive biscuits

200ml double cream

250g raspberries

200g dark chocolate (good quality)

First, weigh out all the ingredients.

Then find a 20cm x 30cm traybake tin, preferably with a loose bottom and line it with cling film.  Make sure the cling film overhangs the sides of the tin.

When you have done this, melt the white chocolate over a pan of barely simmering water or in the microwave.  If you are melting the chocolate in the microwave, put the chocolate in for a minute on high, then take out and stir. Repeat for another 20-30 seconds then take out and then continue stirring until the chocolate has completely melted. Allow to cool for a little.

Stir in the double cream.

Break up the Digestive biscuits and the white chocolate fingers into small pieces. Don’t crush them completely but leave them in little pieces to add texture.  Stir into the melted cream and chocolate mixture.  Fold in the raspberries.

Tip the mixture into the prepared traybake tin and spread out with the back of a wooden spoon or a potato masher.  Put in the fridge to set for a couple of hours.

Later on, if you want to have a topping on your fridge cake melt 200g of dark chocolate in the same way as the white chocolate.  Leave to cool slightly, then snip a tiny hole off a disposible piping bag.  Pour the melted dark chocolate into the piping bag then drizzle chocolate over the top of the fridge cake.

Put back into the fridge to set for another half an hour.  When set, remove the fridge cake from the tin and slice into 16 pieces.  Best kept in the fridge until needed, though but I can guarantee it won’t last long.

 

Happy Baking!

Love Sam xx

My Favourite Brownie Recipe

I just love baking brownies and they’re one of the first things to go when I have a stall.  Not that I’ve done many stalls recently.  My family love my brownies and they’re always popular when I’ve taken them into schools where I teach in the past.  I still laugh my head off from the marriage proposal I got once from a man who bought a pack of my brownies from my stall.  He came back about half an hour later having eaten the brownies, bought another pack and asked if he could marry me!  Sorry, but I’m already taken!

Anyway, it’s always fun baking brownies and I bake loads of different versions.  My most popular varieties are the plain ones, my Maya Gold ones and the Oreo cookie ones.  I experimented with using Green and Blacks Maya Gold chocolate in them a couple of years back and loved the taste.  I now have a baby niece called Maya so one day maybe I can teach Maya to bake them!  The Oreo cookie ones are so naughty but nice as well, though.

SmartCookieSam’s Favourite Brownies

100g  good quality chocolate of your choice

150g unsalted butter

125g plain flour

15g cocoa powder

300g soft light brown sugar

1 tsp vanilla extract

1 pinch of salt

1/2 tsp baking powder

2 large, free range eggs

100g chopped nuts/ chocolate chips/ dried fruit, Oreo cookie pieces/ Smarties or similar.

This recipe is so adaptable.  For instance if you want to have mint brownies, use a good quality bar of mint chocolate.  I recommend Lindt Intense or one similar where the mint flavour comes from crispy bits, not fondant like an After Eight Mint.  Instead of vanilla extract, use a good quality peppermint extract. Just remember to keep the quantities the same.  Let your imagination run wild!

Preheat the oven to 180oC/ 350oF/ Gas 4.  Grease and line the base of a loose bottom square baking tin (mine is about 8″ square). I swear by Wilton Cake Release available from Lakeland to help here!

Break up the chocolate into squares and add the butter in cubes. Melt the butter and chocolate over a saucepan of barely simmering water or if you prefer use the microwave.  I must admit I use the microwave. I put the chocolate to melt for 1 minute, then take it out, stir it and put it back in for 10 second intervals. Works for me.

Allow the chocolate to cool slightly and then sieve the cocoa powder, plain flour, baking powder and salt into another mixing bowl.

In yet another mixing bowl, beat the eggs and add the brown sugar in, along with the vanilla extract.  Stir the ingredients together but until they are just combined. Make sure there isn’t any flour visible.

Finally, fold in the melted chocolate along with any additional ingredients, such as Oreo cookies.

Spoon the mixture into the prepared tin and bake in the centre of the oven for about 20 minutes.  Brownies should be chewy and gooey inside, so don’t overbake them.

Let the brownies cool in the tin before you cut them into squares.  I usually get 16 squares from a batch.  Now try to keep them from being scoffed all at once!

Happy Baking.

Love Sam xx

My Favourite Cookies.

Back in my favourite place.

Well hello everyone!  I’m back on my blogging after a break.  I’ve been teaching full time and there’s been no time at all to get jobs done at home, let alone having time to bake.  I really missed baking though, as that’s definitely my chill out and relax go-to activity. I broke up for the summer holidays yesterday and that means more time to bake.  Yayyy! Though my waistline won’t thank me for it!

On Sunday afternoon, though I had time to bake for the first time in a month at least. I baked cookies as an end of term treat for the class I’ve been teaching for the past few weeks. We had watched a DVD and half way through before playtime.we had a cookie break. I baked three types of cookies so they had a choice. The leftovers went into the staff room.

I’m sharing my fool-proof recipes for my cookies here.  They’re the recipes I always swear by and I always get compliments about them.

Chocolate Chip  or White Chocolate and Cranberry Cookies

Ingredients:

100g softened, unsalted butter

100g each of caster sugar and soft, light brown sugar

1 large egg

1 tsp vanilla extract

175g plain flour

1/2 tsp baking powder

1/2 tsp salt

100g dark or milk chocolate chips (whatever you prefer)

For the Cranberry and White chocolate cookies, add 100g of chopped white chocolate and 50g of dried cranberries into the mix instead of the dark chocolate chips.

Preheat the oven to 180oC/ 350oF or Gas Mark 4.  Line 3 baking trays with non- stick baking parchment.

In a large bowl, weigh out the butter in small cubes. To this, weigh out both sugars, the baking powder and the plain flour. Rub the mixture together until it resembles breadcrumbs.

Break the large egg into a cup and beat it. Add the beaten egg and the vanilla extract to the cookie dough and bring it all together with a blunt knife.  When the dough is nearly together, throw in the chocolate chips and cranberries, if using them.

If you wish, you can chill the dough in the fridge for about half an hour before baking the cookies.  I didn’t have time for this, though.

If you have one, use a cookie dough scoop to place the mixture on to the baking trays so that they are spaced evenly.  These cookies grow enormously, so I tend to only have 6 cookies on a tray. I usually get about 18 cookies out of a batch.  My cookie scoop broke so I use a tablespoon now to get evenly sized cookies.

Put the cookies into the oven. Depending on the size of your oven you might need to bake them in two goes. (I do, I would love to have a massive oven where I could bake hundreds at a time!)

Bake for about 12-15 minutes.  About half way through cooking, take the cookie tray out of the oven and give it a sharp bang on the top of the cooker.  This flattens the cookies out. A wonderful tip picked up from Great British Bake Off 2011 winner, Jo Wheatley.  Then return the cookies to the oven for the final 7-8 minutes.  The cookies should still be slightly soft and chewy. Don’t be tempted to move them straight off the baking tray as they’ll fall apart. Give them 5 minutes or so and then move them onto a wire rack to cool.

 

Chocolate M&M Cookies

The recipe above can also be adapted to use Smarties or M&Ms in.  I love M&Ms, especially the mint and the peanut butter ones.  The link to the mint recipe can be found here: Mint M&M Cookies

I chose to bake a plain version using an adaptation of the recipe above.  To bake them, this is what you need to do:

  • Instead of 175g plain flour, use 150g plain flour and 25g cocoa powder.
  • Substitute the chocolate chips and cranberries, etc. for a large “sharing” resealable type bag of M&Ms.  By the way, these bags make me laugh, Chocolate manufacturers know us only too well, once you open the damn things, that’s it!
  • I put half the quantity of M&Ms in the actual dough. Then halfway through baking when I tap the cookie tray on the top of the cooker, I stud about 3 or 4 extra M&Ms on the top of the cookie before returning them to the oven for the rest of the baking time. This makes sure the M&Ms don’t burn or split open and also ensures you get a good selection of colours on one cookie.
Baking chocolate chip, white chocolate and cranberry and M&M Cookies.

Hoping to share some more favourite cookie recipes with you over the summer.

Happy Baking!

Love Sam xx

 

Decadent Chocolate Bundt. 

Just before Easter I finally managed to get round to using my Nordicware Elegant Party Bundt pan. Easter was weeks ago but my blogging has gone by the wayside.  Life has just been too hectic recently.  The Elegant Party pan was a Christmas present and I’d wanted to use it for a while. What better than to bake a mouthwatering chocolate cake in it and decorate it with any Easter chocolates and mini eggs I had to hand?

As mentioned in my previous post, I had a bit of a fiasco with my turn doing supper for my local WI meeting.  Luckily three ladies took the three cakes off my hands for me and paid me to cover the cost of the ingredients.  I was so grateful, after all I had spent a lot on extra chocolate to give this cake the wow factor!

To bake the actual chocolate bundt itself I started off by greasing the pan with some trusty Wilton Cake Release.  I made sure it went into all the nooks and crannies of the pan so the cake would slide out easily and the pattern would stay intact.  Once this was done, I preheated my oven to 160oC (it’s a fan oven).

Then to start on the cake. I melted some dark chocolate in the microwave carefully then left it to cool down but not to set.  As this was happening I creamed together some soft unsalted butter and some golden caster sugar.  Once this was soft and fluffy I then added in some eggs one at a time.  In between adding the eggs I also added a tablespoonful of self raising flour from the flour already weighed out to mix in.  This prevented the mixture from becoming curdled.  The rest of the flour along with some baking powder was folded in afterwards.  In a third bowl along with the cooled down melted chocolate I also had some natural yoghurt and some vanilla extract mixed up.  To combine all the ingredients I put in about a third of the flour mixture, then folded it in and then repeated that with the chocolate mixture.  I did this again twice more so all the ingredients were combined.

The mixture was then carefully spooned into the pan and went straight into the oven.  Luckily the base of the Elegant Party pan is quite stable so I didn’t need a baking tray underneath to stop it tipping all over the floor of my oven.

After about an hour’s baking time the bundt was ready to come out of the oven.  At home by this time it was lunchtime and the smell was making me desperate to eat something.  I was so tempted to raid the chocolate stash and unfortunately the temptation was too great.  A mini creme egg slipped into my mouth, closely followed by about four min Milky Bar eggs.  The embarrassment of not having enough chocolate to decorate the cake was enough to stop me working my way through the rest of them, though!

Then to the moment of reckoning- the dreaded will the bundt come out of the pan in one piece moment? All cake bakers feel like this! But I usually find its typical when a cake has to look perfect, it doesn’t come out in one piece and most of it sticks to the bottom.  And when you don’t have to worry about a perfect cake, it slides out immaculately.  Thankfully I knew that any mistakes could be covered up with chocolate ganache on this cake.

Out if slid in one piece! Yayyyy! I left it to completely cool and went off to get some lunch for myself and my two teenagers.  Only both of them at lunchtime had only just got out of bed and had just eaten breakfast.  This means that at 3.00pm when I’m slap bang in the middle of something they’ll saunter into the kitchen to see whats for lunch and wonder why I can’t drop everything and cook something.  Or they’ll start making something themselves taking up space and making my cake baking space in a mess. So I ended up with beans on toast just for myself.

After the cake had cooled down it was time to add a chocolate ganache to the cake.  This was made by melting three bars of dark chocolate in the microwave and then pouring some double cream over the top of it. This made a beautifully runny and smooth icing.  To get the ganache into the grooves of the bundt cake I got a disposable piping bag and snipped off a tiny corner of the tip. The ganache was poured into the bag and piped over the top of the bundt, coaxing the drips so they went down in between the grooves.

As it was nearly Easter and I needed all those Easter treats using up without me gobbling them, I went completely over the top.  Starting off with Cadbury’s Mini Eggs, I filled the middle of the bundt until the eggs reached the top. Then on top I stuck Malteser bunnies, Galaxy mini eggs, Oreo mini eggs, Milky Bar mini eggs and mini Creme Eggs. Definitely not a cake to eat if you are on a diet.  But the original idea was that each person would have a tiny sliver with a couple of mini eggs. 

This chocolate bundt could be adapted for any occasion where you need a chocolate cake. You could use anyone’s favourite sweets or chocolates to decorate it.  It can be for a birthday or even for Christmas if you fancy something like this instead of a traditional fruit cake.

Happy Baking.

Love Sam xx

Chocolate Orange Star Cookies. 

The other day when I was in WHSmiths I ended up buying a copy of Lorraine Pascale’s new book “Bake”.  I was only meant to go in there to buy some new highlighter pens and a notebook but I came out with them plus Lorraine’s book and a magazine.  I was then meant to be doing my weekly shop so I went across the road and found myself sat in Costa coffee looking through the book. Instead of writing my shopping list I was sat there looking through all the recipes and mentally bookmarking which ones I wanted to try out first.

Now I’m not meant to be baking at home at the moment unless it’s for someone else or when I go to my local Clandestine Cake club event.  But I can’t help it. Baking is part of me.  So I try to make things for others.  I sometimes take bakes into schools I work in or give to other people.  This is what I did with the very first bake I tried from Lorraine Pascale’s “Bake”.

The first recipe I tried from the book was funnily enough also the very first recipe chronologically in the book.  It is an easy recipe to try and also looks effective.  The original recipe was for Chocolate and Vanilla Stars but I adapted this to turn them into Chocolate Orange Stars.  Instead of adding a vanilla pod or some vanilla extract to the dough, I used Sugar and Crumbs’ Chocolate Orange Cocoa Powder instead.

Lorraine’s recipe introduction says “These stars look great and are perfect for making with children. They are also awesome as presents.”  

The first job was to cream together some butter and sugar in a bowl or with a hand mixer. This needed to be done until the mixture was light and fluffy.  After this I added in a beaten egg.  The mixture was then divided carefully into two bowls.  Although I tried to take great care over this and to split the mixture evenly, I still thought there was slightly more chocolate dough than plain dough! To one bowl I added half of the quantity of self raising flour  and some cocoa powder. To the other bowl I just added the remaining amount of flour.

My star cutters looked a bit bigger than the ones featured in the photo next to the recipe but I still had enough mixture.  I rolled out the chocolate dough first and cut out the stars.  Once all the chocolate stars were cut out, they were laid onto two lined baking trays.  I then got a smaller star cutter and cut out the middle of the biscuit leaving a star shaped hole.  The chocolate mini stars were then put to one side to become the centres of the plain cookies.  On another two baking trays I did the same but with the plain dough. When I had cut the stars out of the middle they went into the middle of the chocolate ones and vice versa.

I had to bake the cookies in two batches as I needed four trays and I can only fit two trays in at a time in my oven.  They expanded in the oven and puffed up slightly, maybe because the recipe asked for self raising flour rather than plain flour.  Once cooked in the oven after about 10 minutes I let them cool down on a wire rack then planned to get ready for work.  When I was about to go out of the door I would put them into a box.

That never happened.  Just as I was getting ready to leave my phone rang so I was locking up and getting my things together.  I left the boxful of cookies on the worktop and drove off to work.  Over the next few days they got eaten at home.

Happy Baking!

Love Sam xx

Hilton Doubletree Cookies

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My version of Hilton Doubletree Cookies. Soft and chewy and deliciously moreish.

A couple of weeks ago I was in one of those I want to bake moods.  This happens quite a lot as baking takes my mind off everyday worries and is pure escapism from my busy job.  When I have times like these I love to bake cookies. They are quick and simple to make and taste fab too. Not that I’m allowed at the moment. I’m doing Slimming World and I can’t even begin to think about how many Syns are in some of my baking creations.

I was in one of those moods where I wanted to try out something new so I went online and came across these stunners.  Hilton Doubletree Cookies.  Now, if you have ever stayed in a Hilton Doubletree Hotel they give you a fresh and warm cookie when you check in.  I stayed at one in London near Tower Bridge about five years ago with my family and my son for one thought this was amazing to get a cookie.  We had set off early down to London from Yorkshire and were just checking in late in the morning so the cookie staved off the hunger pangs until we could stop for lunch later.

From what I remember of my Hilton Doubletree Cookie, it was soft and chewy inside, just how I like a cookie.  So when I saw the recipe online, I wrote it down and attempted to have a go at making some.  The recipe was in American measurements so I got out my set of baking cups.  I’m always nervous of adapting American recipes as I’m worried they won’t be as accurate because I’m not used to them.  Especially as this recipe called for a cup of butter.  I had to scoop up the butter and put it into the cup which was quite messy.  Usually when I bake cookies you just weigh out the butter!

The cookies also asked for chopped walnuts in the mixture. I added pecans to mine as I didn’t have any walnuts in at home. Of course due to nut allergies, etc. you can omit the nuts.  I used chopped chocolate chunks as well.

It was torture not being able to eat a cookie. Why do I do this to myself? I don’t like cooking Slimming World friendly cookies.  The one time I did this I was not impressed at having to use artificial sweetener and low fat spread in my baking. All those chemicals and the bake felt wrong. So it’s better to abstain and give the baking to someone else who can indulge. And this is exactly what happened here…. until the following day when I’d been so busy I’d not had time for lunch and got home from work. Who wanted a banana or an apple then? Oh no, not me! I ate one and very gorgeous it was too. Now a few months back I would have eaten another and another but guilt stopped me. So I stuck at one!

Now if you want to try baking the DoubleTree Hilton Cookies yourself,  then this is where I found the recipe. Head over to  fabulous The Little Kitchen blog and you will find it there:

http://www.thelittlekitchen.net/doubletree-hotel-copycat-chocolate-chip-cookies-recipe/

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With the addition of chocolate chunks and pecan nuts, these cookies are heaven on a plate.
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These cookies didn’t last long in our house.

 

Happy Baking!

Love Sam xx