Oat And Raisin Cookies: #100bakes

These Oat and Raisin Cookies taste so divine. Thankyou to Jane’s Patisserie for the recipe.

For those that are wondering what the #100bakes challenge is: it is a poster from www.crumbsbycollette.co.uk featuring 100 popular bakes. As you bake the recipe, you scratch the relevant square off the poster, revealing a beautiful hand drawn picture of that bake underneath. Mine doesn’t look that neat when scratched off as you can tell from the photo further down the post. I’ve got mine pinned up against my office door which is why it has been difficult to scratch it off. When I complete the challenge, I will take it down from the door and try to scratch the pictures off properly.

I absolutely adore Oat and Raisin Cookies and they have always been a massive hit with whoever has eaten any of my homemade ones. I’ve tried various recipes over the years but my overall favourite has to be Jane’s Patisserie’s recipe. It’s exactly everything you want in a cookie, yet it has that cinnamon and oaty hit as well as being so gorgeously chewy.

It just had to be Jane’s recipe I used to bake my fourth bake to scratch off the #100bakes challenge poster adorning the back of my office door. At the moment the target is to try and average two bakes a week so I can make them all by the end of 2022. But this won’t always be possible as I might have busy times or be away for the odd week.

As this post is published, it is now Wednesday and I baked the cookies on Sunday afternoon, straight after some Caramel Flapjacks. I was in a bit of a rush baking on the Sunday afternoon. Even though my day job is only part time, I have so much to cram in that I find baking is my relaxation time. I was trying my hardest to get a roast chicken dinner ready at the same time and wondering how the hell I could bake the cookies when I needed to have the roasties in the oven at the same time.

This is the link to the Oat and Raisin Cookie recipe if you would like to try it yourself: https://www.janespatisserie.com/2020/06/27/oatmeal-raisin-cookies

Please do excuse this poor photo of the oat and raisin cookie scratched off. The photo was taken in poor light in my office as it was dark by the time I had completed the challenge.

Have any of my readers baked this recipe before and enjoyed it? I must admit any of Jane’s recipes go down really well in my house, they never go wrong.

Happy Baking!

Love Sam xx

MINT TOFFEE CHOC CRISPIE SQUARES #nationalenglishtoffeeday

My Mint Toffee Choc Crispies are so easy to make.

According to My Legoman’s Mostly Foodie Days Of 2022 calendar, yesterday (January 8th) was National English Toffee Day. It’s a day late as yesterday I was holed up in bed full of the shivers, fever, aches and pains after having my Covid Booster on Friday afternoon. Thankfully I feel a lot better now, although my FitBit decided to send me an alarm telling me my heart rate was too high for someone resting. At the time I felt a bit feverish but it did put the frighteners on me.

I love toffees and whenever we get a pack of mixed mints for long car journeys on holiday in the UK, I always grab the mint toffees first! I couldn’t think what to bake with toffee, apart from a recipe I have for Mint Toffee Choc Crispie Squares. And what’s more, it’s a no-bake recipe and so quick to make!

Mint! Do you love or hate it? I think opinions can be divided very much like Marmite!

If you don’t like mint, you could always substitute for plain toffees and use plain chocolate instead of mint chocolate. I know lots of people love mint (it’s my favourite flavour) but I know it’s not to everyone’s taste. My late Dad loved mint chocolates and I’m sure he would have loved one of these to try. The only thing is with the mint chocolate is you have to look out for the bars which contain little mint pieces and not fondant centres. Alternatively, you could always use dark chocolate and up the mint flavouring with some peppermint extract if you have that.

MINT TOFFEE CHOC CRISPIE SQUARES
Serves 16

Line a 23cm/9″ tin with baking parchment.

INGREDIENTS:

First, put the butter and the toffees into a pan on a gentle heat until melted.

Meanwhile, melt your chocolate. I melt my chocolate in the microwave as I find this much easier for me.

When the chocolate is melted, combine with the rice crispies until all the crispies have been covered with chocolate.

Spoon into the prepared tin and flatten with the back of a spoon or a potato masher.

If you would like a topping for your crispie squares, then melt the other 200g of mint chocolate. Spread this carefully onto the top of your crispie mixture,

Put it into the fridge to set. After about half an hour, cut the crispies up into pieces. I have chosen to make 16 squares but you can have them bigger if you want.

Leave to set completely, then remove from the tin.

Let me know if you do have a try at this recipe or if you have adapted it in any way. I love orange chocolate as well, maybe I might test out a chocolate orange one in the future.

Happy Baking!

Love Sam xx

My Favourite Shortbread

There’s nothing better than a piece of freshly baked shortbread with a cup of tea or coffee. I love baking shortbread. It’s a simple recipe but a delicious one. For my shortbread, you only need 4 ingredients plus any flavour additions. But the plain shortbread, liberally dusted with caster sugar is just perfect.

I bake my shortbread in a 23cm (9″) square loose bottomed tin like I use for my brownies and cookie bars, although if you prefer you can bake it in a circular tin of the same size! I cut it into 12 or 16 pieces depending on who they’re for or what occasion they are going to be used for.

My Favourite Shortbread Recipe.

Ingredients needed:

  • 250g unsalted butter (softened)
  • 125g caster sugar
  • 250g plain flour
  • 125g rice flour or cornflour

Method:

  • Pre-heat the oven to 150oC fan (160oC in a conventional oven)/ 325oF/ Gas 3.
  • Grease and line your tin with baking parchment.
  • Put the butter and sugar into a bowl and beat together either in a stand mixer or with a hand held mixer until the mixture is creamy and fluffy.
  • Add in both types of flour to combine and bring together to form a dough.
  • If you are adding any flavours to your shortbread, then add them in now so they are combined well.
  • Press the dough carefully into the tin, ensuring the dough reaches all corners of the tin and that it is level. Prick the shortbread all over with a fork before putting into the pre-heated oven.
  • Bake for 35-40 minutes approx. Watch out as shortbread can burn quickly!
  • When you take the shortbread out of the oven, give it 5 minutes or so to cool down and then cut it into the number of pieces you require. Keep it in the tin to cool down.
  • When completely cool, remove from the tin to a wire rack and sprinkle with lots of caster sugar.

There are lots of flavours you could add to the basic shortbread mixture to enhance it:

  • 100g chocolate chips (dark or milk) For orange chocolate shortbread, you could add the zest of an orange with the chocolate.
  • Cranberry and White Chocolate Shortbread: add 100g white chocolate chips and 75g dried cranberries
  • Stem Ginger Shortbread: add 75g chopped pieces of stem ginger and 1 tsp ground ginger.
  • Lemon Shortbread: add the grated zest of a lemon.
  • Chopping up your favourite chocolate bars such as salted Caramel Twix (I chop up two standard twin bars) These are one of my son’s favourites.
  • M&M Shortbread: use a sharing size pouch bag of the chocolate ones.

I’m sure there are lots of other shortbread flavours to discover, but these are the ones I love baking regularly. If you have any other flavour suffestions, then please do let me know.

My chocolate chip shortbread.

If you are short of time or don’t like baking yourself then we can provide Shortbread to order through our Facebook page or by contacting us via email. I know I will be sending a few boxes out in the next few weeks leading up to Christmas.

Happy Baking.

Love Sam xx

Jane’s Patisserie- Book Review.

Over the past couple of years I’ve discovered Jane’s Patisserie website with her delicious, foolproof recipes. Her cheesecake recipes are my absolute go-to, especially as cheesecakes always used to be a disaster when I made them before. Not any more. No more need for gelatine or for baking cheesecakes. I don’t need that with Jane’s recipes.

Jane’s Patisserie recipe book, published in August 2021.

Back in August, Jane brought out her recipe book with the same title as her website/ blog – Jane’s Patisserie and at first I was sceptical about buying it. After all why buy a book when the recipes are bound to be on the website. But thankfully, although there are several recipes from the website, the rest are actually specifically written for the book. A few recipes were actually created from Jane’s follower requests. I always find something I like on her website and I was pleased to say this book is no exception!

The book is split into nine main chapters: Cheesecakes, Cakes, Cupcakes and Muffins, Cookies, Breads and Doughnuts, Traybakes, Desserts, Tea Time and last but not least, Sweets. As well as the main chapters, there is a detailed introduction which is useful for novice bakers including ingredient guides and useful equipment and ingredients. At the beginning of every chapter, there is also an introduction. For example, in the Cheesecake chapter, Jane explains the ingredients she uses as a base for all her cheesecakes as well as the top tips for making the perfect one. The same goes for the other chapters in the book.

I used Jane’s online recipe to bake these Double Decker brownies to send to my son at uni. He regularly gets brownie and cookie parcels from me and shares them with his housemates.

What is in my Top Ten Recipes to bake?

  • No Bake Speculoos Cheesecake
  • Cookies and Cream Drip Cake
  • Vanilla Traybake
  • Honeycomb Cupcakes
  • S’mores Cookies
  • Cinnamon Rolls
  • Triple Chocolate Brownies
  • White Chocolate and Raspberry Tart
  • Malt Chocolate Fudge.
I love Jane’s cheesecake recipes and this one was for my daughter’s birthday last week. She wanted a birthday cheesecake instead of a cake. It contains Arran Gold which is a liqueur like Baileys but made with whisky from the Isle of Arran.
Last Christmas we used one of Jane’s cheesecake recipes as our Christmas pudding alternative. My kids don’t like Christmas pudding so we had a Lotus Biscoff cheesecake drizzled with chocolate sauce.

What recipes will I pass on?

  • Rhubarb Crumble Cheesecake (not that keen on rhubarb myself)
  • Brown Butter, Pecan and Chocolate Chip Cookies (sounds delicious but I can’t be bothered with browning butter!)
  • Doughnut Bites (you have to use a deep fat fryer and I don’t have one of those. I also don’t like deep frying things)
  • Rhubarb and Custard Blondies (for the same reason as above!)
Another favourite of Jane’s cheesecakes: this is a Mint cheesecake with Mint Lindt D’Or balls on top. Another Christmas favourite.

Jane’s Patisserie is one of those books where I know that I will get to use it to bake everything (apart from the four recipes above!) Jane has created a wealth of recipes using popular flavours and ingredients which are easy to obtain. No weird and strange flavour combos here and the bakes aren’t too over the top. As an experienced baker I find that her recipes are easily achievable and taste wonderful.

From the book I tested out Jane’s S’mores Cookies. They were absolutely delicious and I took them to work to share out. They contain marshmallows, chocolate chips and pieces of digestive biscuit.

I hope that there will be a follow up book in the future because judging by the huge success of Jane’s blog and her book sales so far, there will be a massive demand for it. I’m off to bake some brownies and blondies to take into work tomorrow using a couple of Jane’s recipes.

Happy Baking!

Love Sam xx

A Bake For All Seasons #2: Jammy Dodgers

3rd October 2021.

I always love Biscuit Week on the Great British Bake Off. It was great to see that this year’s contestants were asked to bake Jammy Dodgers for the Technical Bake. I love making Jammy Dodgers, although mine always look boring. I so need to get a set of those Nordicware Cookie Stamps as featured in the show to get that beautiful pattern on top of the biscuits.

If you are on Twitter, you might have heard of #TwitterBakeAlong which has been running for the last 5 years or so. Jackie (aka The Baking Nanna) and Rob run weekly challenges over on Twitter. During Bake Off Season it becomes #GBBOTwitterBakeAlong and bakers can enter one of the challenges like the contestants bake and submit a photo of their bake on Twitter. As I’m busy a lot with work commitments, I don’t always get to join in but I was able to for this week with my version of Jammy Dodgers.

I used the recipe in The Great British Bake Off: A Bake For All Seasons and I must admit it was different to my standard “roll out” biscuit recipe in that there was added cornflour in the recipe. I also felt that I could have done with double the quantity of dough as to get the quantity of biscuits out of the dough, I had to roll the dough so thinly. I used my KitchenAid mixer to bring the dough together so that I didn’t overwork it.

No way was I going to make my own jam to go inside the biscuits as the original contestants had to. I hadn’t got time for making jam as well. To be different from the traditional, I found some Lemon Curd in the cupboard which needed using up as well as some Cherry Curd which I’d found in a local supermarket. The dark pink colour was so pretty that I thought I’d use it as well. Instead of a heart shape cut out in the middle I looked in my cookie cutter boxes and found a splat type cutter which I’d used on a psychedelic 1970s style cake from a few years ago. I thought it would make a change from the hearts and stars and other shapes you might find in the middle of a Jammy Dodger or those Linzer style cookies.

I took the cookies with me to work and left them in the staff room. I was a bit ashamed of the actual biscuits to be honest. Because they rolled out so thinly, they caught round the edges and baked a lot quicker than expected. But everyone enjoyed them and that was the main thing.

Happy Baking!

Love Sam xx

Finch Bakery- Book Review

Back in the summer holidays (seems so long ago now!) I was shopping in my local Waterstones. I love going into bookshops and could spend hours looking through all the shelves. Especially at the cookery ones. I’ve not seen so many new baking books I’ve wanted to buy recently but the Finch Bakery one caught my eye.

The Finch Bakery Cookbook.

I must admit I had never heard of the Finch Bakery before but the front cover of the book caught my eye. Mouthwatering cupcakes, cookies, traybakes and layer cakes all adorning a counter. I was immediately interested as I bake cookies and traybakes for SmartCookieSam as well as the odd layer cake. I just had to look inside and was treated to a delicious sounding list of recipes.

The Finch bakery brownie recipe was delicious and fudgy. It was better served straight from the fridge!

As a background, if you don’t already know (and I didn’t, either!), the Finch Bakery was started by twin sisters Lauren and Rachel Finch. They started their business in their parent’s kitchen just before their 21st birthday and then as the business grew, they started a shop on Queen Street in Great Harwood, Lancashire back in 2016. This has now turned into an online business and a bigger store. I need to go over to Lancashire to try one of their bakes as they are very popular.

The Finch Bakery book starts with a useful chapter on Basics: the equipment you will need, ingredients, how to line a cake tin and details of sprinkles and other touches. There are also handy recipes for buttercream and other frostings which are used in the Finch recipes.

For the main body of the book, there are five chapters: Celebration Cakes, Cupcakes and Cake Jars, Cookies and Cookie Cups, Traybakes, No Bakes and Small Bakes.

Celebration Cakes: Wow, what an incredible array of cakes to choose from! Covering many different flavours of cake which you could possibly choose from. I don’t make many big celebration cakes now as I concentrate on the small bakes for my business but I am going to use one of these recipes next year as I am going to be celebrating my 50th birthday. What is a great idea is how each large celebration cake recipe can be adapted into corresponding cupcakes or cupcake jars. I must admit I’ve never eaten, let alone made a cupcake jar as they look incredibly sweet. And that comes from someone who has a sweet tooth! I also love the idea of the Vanilla and Chocolate Half And Half Cake, which are two layers of each of chocolate and vanilla sponge baked separately, then cut in half and reassembled. Great for those who love a bit of both flavour or don’t like chocolate!

As cookies are my favourite thing to bake, I went straight to the Cookies and Cookie Cups chapter in the book. I already have lots of recipes I use for my cookies but I was interested to see if there were any different flavours to try. I must admit I want to try the Red Velvet Stuffed Cookies as I’ve never baked them before. I love the idea of these cookie pies which seem to be everywhere at the moment and intend to try the Peanut Butter Cookie Pie recipe at some stage.

Brownies and Traybakes are another favourite of mine to bake and I always love comparing brownie recipes. I just have to try those Slutty Brownies! I went to meet one of my best friends for coffee and cake at a local farm shop a month or so ago and the farm shop sold Slutty Brownies. They were absolutely delicious with both a brownie and a cookie layer. Like a Brookie but up a whole notch! But I did actually test out one of the recipes and went with the original Brownies recipe as that was what I needed to bake at the time. There are lots of other brownie and blondie recipes in the chapter as well. I need to work my way through them!

A slice of Brownie was perfect with a cup of coffee.

The fourth chapter is called No Bakes and I always love a No Bake recipe or two. So useful if you are running out of oven space and time to bake. There are delicious cheesecakes as well as mouthwatering Rocky Road recipes including one based on one of my favourite flavour combos Lotus Biscoff! Not a cheap bake as you need a lot of Biscoff Biscuits, spread and white chocolate but you do get a huge tray from it! There are also many more recipes to choose from.

Finally, in the Small Bakes Chapter, there are cake pops and various flavours of macaroons. I love making macaroons but haven’t had chance to bake them recently. I might have a go before Christmas for foodie presents.

My Top Ten Recipes I’m going to try out:

  • Creme Egg Cake (next Easter will be fun!)
  • Vanilla and Chocolate Half and Half Cake (my 50th, maybe?)
  • Red Velvet Stuffed Cookies
  • Peanut Butter Cookie Pie
  • Jammie Dodger Blondies
  • Slutty Brownies
  • Lotus Biscoff Rocky Road
  • Triple Layered Cookie Dough Cheesecake Bar
  • Lemon and Blueberry Scones
  • Caramel Mocha Macaroons

What I’ll pass on:

  • Hard Candy Lollipops
  • Geo Heart Cake Shapes (they look really fiddly to make to me)
  • Cake pops and cakesicles (as above, they look really fiddly to make!)
    • The cake jar recipes: they just don’t appeal to me. Sorry!

As I mentioned before, I tested out the Basic Chocolate Brownie recipe. It’s very similar to the recipe I use for my own brownies and I always add in extra chocolate chips as well as the melted chocolate and the cocoa powder for the chocolatey fix. I found they came out very fudgy, which is just how I like them and the tip to put them in the fridge after cooling completely in the tin really works with me. My only concern is that the recipe is suitable for a 30 x 23 cm traybake tin whereas I use a 23cm square one so that it fits in the boxes. I took the brownies along to work with me and they went down a treat.

I bakes these brownies in my traybake tin.

I would recommend this book to others, although I would not class the bakes as suitable for every day bakes, the recipes are just perfect when you want to bake for special celebrations and occasional treats.

Happy Baking!

Love Sam xx

Amazing Cakes #30: Fairy Cakes

These Fairy Cakes were made with half Sugar and Crumbs’ white chocolate icing sugar and plain icing sugar. The sprinkles are called my “Frozen” sprinkles in my house as they remind me of the colour of Elsa’s dress.

Hi everyone! Once again I’ve not kept up with my blogging. I’ve started a new job. I only work part time (every morning) but I’m busy with my online baking commitments and juggling lots going on at home at the moment.

I’m pleased to say it’s actually now half term week here and although I love my day job, I really need this week to catch up. Not to mention getting to see friends, having my Mum to stay and to get on with those long overdue chores.

I’ve still got round to baking the odd thing for ourselves and I got round to testing out the Fairy Cakes recipe in The Great British Bake Off Book Of Amazing Cakes a couple of weeks back.

I have my own tried and tested foolproof cupcake recipe and this has been my go-to recipe for the past ten years or so. But every now and then I like trying out other recipes to see how they compare to my favourite one.

I must admit I’ve not called these little cakes Fairy Cakes since I was little and I guess cupcakes can be seen as a bigger version. I’m not sure. I live in North Yorkshire and before cupcakes became popular, I heard other people calling them buns. No matter what their name was, they’re still fun to bake. I decided to make some cupcakes from the Fairy Cake recipe in the Bake Off book and to adapt the icing to suit what I had in the cupboard at the time.

The Bake Off recipe in the Amazing Cakes book differed slightly in that the quantities of butter, sugar and flour was 25% less than what I put in my recipe for a dozen cupcakes. I use 125g of each of the former, adding in a teaspoonful of vanilla extract to two eggs. This recipe stated 100g of each to the two eggs as well as vanilla bean paste. For my icing, I use 250g butter to 500g icing sugar as a ratio and add milk to soften. The smaller quantity must have been because the recipe was for fairy cakes. I didn’t have the right size cake cases, only larger ones so I actually did up my quantities a bit.

When it got to creating the icing, I noticed the recipe was for two tone butter cream and this also was shown in the photo. I looked in my cupboard and only had half a pack of plain icing sugar as well as half a back of Sugar and Crumbs’ White Chocolate Flavoured Icing Sugar. I just decided to cop out of making it two tone and just made up the recipe quantities with half plain, half flavoured icing sugar. I had some leftover blue, green and lilac sprinkles which I call my “Frozen Sprinkles” to put on the top of the cakes.

I piped my usual swirl on top of the cupcakes with my large star shaped nozzle but I was interested in the recipe book instructions on buttercream and also different ways to decorate cupcakes. I also liked the illustrations to show what alternative effects you could get, depending on the type of nozzle used to pipe the buttercream on the cakes. I would have loved to have experimented with my piping bag but I was so short of time.

I originally was going to take the cupcakes to work to share with my work colleagues but I forgot to take them into work. That day was a Friday. Then I was away for the weekend so they stayed at home. Over the next couple of days they vanished one by one. I never got to try one!

Happy Baking!

Love Sam xx

Amazing Cakes #15: Banana And Chocolate Chip Loaf



On the first Monday of the second “lockdown” (don’t even get me started on that term!) I had a day at home.  I wasn’t even sure what was going to happen for some of that week.  Some of my work involves working in a day nursery on a regular basis and the other time I am teaching on supply in various primary schools in my area.  I knew I already had Friday booked but nothing for the three remaining days of the week. Although I love teaching, I am really anxious at the moment with the Covid situation.  I am really careful with keeping safe but I have to do my job.

To me, baking is a massive help and distraction from the crazy world we live in.  Even before the pandemic came I found baking on my days off extremely calm and therapeutic. I’d put on some of my favourite music in the kitchen and get lost in my own little baking world. I think back to why I started baking in the first place and that was over 20 years ago as a new mum.  Obviously baking was the last thing on my mind when I had a newborn but I bought a couple of Annabel Karmel’s recipe books to help give me ideas for family meals. 

In Annabel’s book The Family Meal Planner, she had a recipe for banana bread. I used to make this so often as my kids loved it and so did Mr S.  I still make this recipe to this day! Funny how my kids (especially my son)  wouldn’t eat many of her baby purees at the time but they loved all the cake recipes!
On this Monday morning I had some bananas to use up and thought about baking some banana loaf.  Annabel’s recipe includes optional nuts like walnuts or pecans but I sometimes substitute in dark chocolate chips or raisins.  It’s also a great way of using up stuff you have at home.  I also decided to try a slightly different Banana Loaf recipe and went for the one in my Great British Bake Off Amazing Cakes book. It is similar in quantities but it is a plain banana loaf with no chocolate or nuts in.

As per usual, the butter and sugar was mixed together first using the creaming method. Then beaten eggs were added in carefully, followed by  some vanilla extract.

In another bowl I weighed out the dry ingredients: plain flour, bicarbonate of soda and my own addition: a teaspoonful of cinnamon.  After the dry ingredients were folded in, I added in three ripe mashed bananas and some sour cream.  The Annabel Karmel recipe uses natural yoghurt here but I had sour cream left over from making fajitas a couple of days before.  I also added in 75g of dark chocolate chips to my mixture.

The loaf was baked in a 900g or 2lb loaf tin and I used one of my pre made loaf tin liners which I think came from Lakeland originally.

I followed the baking time carefully (one hour) and had the oven temperature on at 160o fan as stated but I felt as if the top of the cake looked burnt and unappealing.  It definitely wasn’t burnt inside and it tasted fine when I had a piece with a cup of tea later on.

Sliced up into pieces, we ate the banana bread over the next week. It keeps well for a couple of days in the tin but I always freeze it and get out exactly what we need for the day. 

Happy Baking!
Love Sam xx

Home-made Pizza

It’s been ages since I’ve made pizza. Last Sunday night I was planning out our shopping list when I was thinking about what we could have for our dinner. We all love pizza, although Mr S doesn’t really like shop bought ones. I like the thin and crispy ones but can’t stand anything deep pan or stuffed crust.

It’s easier to do things like this on a Monday while there’s the four of us still at home and when I’m not out at work. The dough can be got ready as and when you need it. Also, my two grown up kids enjoy making their own pizzas and sticking their favourite toppings on. Mr S asked if I could buy some prawns and anchovies for his pizza. Yuck to the anchovies but I got ham and pepperoni as well as lots of grated mozzerella and a carton of passata.

The pizza dough recipe I use is one by Annabel Karmel from her Children’s First Cookbook. I’ve had this cookbook years! It was bought when my kids were little and also got used when I ran an after school cookery club. Virtually most of the recipes had been adapted in one way or another. In fact I made pizzas loads of times throughout my time as a teacher but it was always Annabel’s recipe we used for the pizza dough.

Monday afternoon was not good dough making weather though. We up in North Yorkshire have not had the nasty storms and rain (yet) but the weather has been very muggy. My hands were hot as a furnace and no matter how much flour I dusted on the worktop and on my hands, the dough stuck to the worktop and to my hands. I got more and more flustered. Even having the windows open in my kitchen which gets the full sun in the afternoon wasn’t helping. I put my hands under a freezing cold tap but even that didn’t make a difference.

Eventually after 10 minutes of kneading I did get the dough into a bowl and left it proving. I didn’t need to find an especially warm place, it was warm everywhere! I was so fed up at that time that I wished I’d bought the pizzas and not made them from scratch.

For the tomato sauce I usually use a carton of passata. The only thing is it’s not full of sugar like some readymade pizza toppings are but we honestly didn’t miss it. I know you can make up a tomato sauce with tins of tomatoes, etc but I was seriously in a I can’t be bothered mood that day.

When it was time to get the pizza bases ready I got the dough out of the bowl, knocked it back and then cut it into four quarters. Now for the rolling bit. Once again the dough wasn’t in the mood for it and I found myself getting hotter and more anxious. No matter what flour I put on the rolling pin, my hands or the worktop, it just stuck. My hands were hotter than a raging inferno. In the end I had to get my daughter to roll out the bases. I was just expecting her to do that but she ended up doing the whole lot. In the meantime, I had gone for a cold shower! I came downstairs to find my delicious pizza waiting for me with its thin and crispy base. Just how I like it!

We each had different pizzas. Mr S didn’t get his anchovies for his pizza (haha) as I “forgot” to buy some! But he had garlic and prawns on his: reminiscent of a delicious pizza eaten on holiday in Menorca several years ago. I had ham on mine and the others had pepperoni ones.

I didn’t get a photo of everyone else’s pizza but here’s mine! It was delicious and we all said we definitely have to make it again. Maybe on not such a hot day and also if I can find yeast in the supermarket again. I’m down to my last sachet of my pre-lockdown yeast now.

Do you like making pizza? If so, what are your favourite toppings?

Stay Safe!

Happy Baking.

Love Sam xx