A couple of weeks back I was on holiday in France and spotted these scrumptious sounding bars of chocolate in the local supermarket. I love anything with pistachios in them and slipped two of these 100g bars in my trolley. Once back at the villa I had to put them in a cool place as it was so hot. Then when I was packing my case to go home I was wondering if the chocolate would last the flight home! Thankfully it did. Both bars were intact and nothing had melted!
I was wondering what to do with the bars and then last week I chose to bake Blondies with them. I bake brownies a lot but have only ever tried peanut butter and white chocolate ones before. They were delicious and didn’t last long in our house. I adapted My Favourite Brownie Recipe by substituting the two bars of white chocolate for the dark chocolate and the nuts/ chocolate chips. Instead of cocoa powder I made up another 15g of plain flour instead.
I have to tell you but these Blondies were heavenly. As soon as they came out of the oven I was tempted to get chomping on one. Thank heavens I had to wait until they had cooled down. They were devilishly gooey inside, just as Brownies and Blondies should be. With treats like this they get snaffled up in no time and I was worried they would go before they were meant to be eaten at Sunday lunch when we had family round. Luckily we had enough!
These Blondies are perfect as a pudding with ice cream or on their own with a cup of tea or coffee. I’ll definitely be making them again if I can find white chocolate with pistachios like this in the UK.
I love the trend for naked cakes (cakes with little or no icing on top). I have a sweet tooth but am finding a lot of buttercream and sugarpaste a bit too much when I eat it on a cake no matter how beautiful and delicious it looks. This cake is the third and last cake I baked for our local village’s Spring Festival nearly a couple of weeks ago. I had a full bag of pecan nuts which needed using up and also wanted to use up a bag of Sugar and Crumbs Toffee Apple Icing Sugar in the cupboard. These would work amazingly well with some Butterkist Toffee Popcorn to top the cake off.
I had already baked a carrot cake and a banana loaf as seen in my previous two blog posts. By now it was Saturday afternoon and I still had to get this cake baked. I needed to chop the pecan nuts and toast them first. This I did roughly with a small, sharp knife and then chucked them onto a baking tray. They were lightly toasted for about 10 minutes then left to cool down.
The cake itself was made by creaming together butter and sugar for a few minutes until the mixture became light and fluffy. I used my hand held whisk to speed this up. After this I added in three eggs and half the quantity needed of milk, vanilla extract, self raising flour and baking powder. Then the rest was added in, all except I used four eggs the second time round making seven all together. Once all the mixture was combined well, I folded in the toasted pecan nuts.
As you can see in the pictures, the cake is a triple layer cake. So I had to use three 20cm (8″) circular sandwich tins. These I greased and lined. I love the ready made baking parchment circles you can buy in varying diameters as they save the hassle of cutting out circles by hand when you’re pushed for time.
I was very impressed with the way the Popcorn Naked Cake turned out. Each layer rose beautifully in the tin and was left to cool down before turning out onto a rack. While these were cooling down I made up some frosting. It was a buttercream filling using butter, Toffee Apple Sugar and Crumbs Natural flavoured icing sugar and full fat cream cheese. I know full fat cream cheese doesn’t sound healthy but using the low fat stuff just doesn’t work when you’re making icing. It goes all watery and separates. The icing was easy to spread and there was just enough to decorate the two filling layers and the top. About half a packet of Toffee Butterkist popcorn adorned the top of the cake.
At the Spring Festival that afternoon after dropping off the three cakes I had baked my mum and I sampled two of my cakes. We cut each piece in half. Apart from the cream cheese icing in the Naked Pecan Popcorn Cake being a bit too sweet for me, the main cake was delicious. I also had to watch the popcorn as I had refridgerated the cake and it did taste a little bit soggy. What I really needed to do was to have added the popcorn to the top just prior to serving the cake. Having said that, I’ll definitely be making this cake again. It tasted fabulous and looked it as well.
Long time, no see! It’s been over a month since I’ve last blogged. My excuse is I’ve simply been busy working. Teaching full time on different supply contacts, doing extra shifts in a day nursery during the Easter holidays definitely took it’s toll though and by the Easter weekend I felt terrible. I went down with a stinking cold which then turned into a horrible cough. This pretty much made me feel like not doing anything much for the second week of the Easter holidays. So much for wanting to go out running. I didn’t even feel like getting my bum off the sofa let alone gathering up some energy to stick my trainers on!
This cake was one I baked right back at the beginning of April. I really miss baking and hadn’t done much mainly because I’m meant to be on a diet. This hasn’t really worked well the last few weeks as I have been so tired after coming in from work. Slimming World has gone by the wayside, especially when Mr SmartCookieSam gets involved with the cooking. He thinks nothing of using lots of olive oil. So when I get chance I like to take a cake into a school I’m teaching in. I was working in a school for the last week before the Easter holidays and decided to take a cake to leave in the staff room on the table. I explained I loved baking but baking didn’t love my figure.
This Lemon Curd Victoria Sponge is from a recipe in Lorraine Pascale’s latest book “Bake,” You might have realised I’ve baked a few recipes from her book recently but that’s what I usually do when I get a new book. I get a bit carried away. It’s a traditional two layer Victoria Sponge baked in an 8″ or 20cm diameter sandwich tin and sandwiched together with both lemon curd and a little buttercream. I was definitely not going to spend my precious time making my own Lemon Curd so I bought a jar of Tiptree with my weekly shop. I used about half the jar in the filling so Mr SmartCookieSam was happy to use the rest on his toast in the morning!The cake was very quick to bake and perfect for a Spring day. I reckon I only spent an hour baking it from start to finish, if that. A quick dusting of icing sugar on top and the cake was good to go. Or if you prefer caster sugar, go with that.
The morning after I arrived at the school, put my lunch in the staffroom fridge and the cake in a plastic box on the table. I left a note telling people to help themselves. It was quite a big school so I didn’t get along to the staff room until lunchtime. When I got there I noticed nearly three quarters of the cake had gone. Several staff members thanked me for the cake. I said I would bring some more another time, if I had time to bake. It gave me a warm, cosy feeling knowing that some teachers appreciated my baking. Especially at a time when it was getting near to the end of term and everyone was tired. A little bit of cake just helps you get through the day.
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.
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:
I really love Sugar and Crumbs’ Natural flavoured icing sugars and was really keen to try out their new limited edition flavours brought out for this Christmas and the Winter season. I was lucky enough to win a £25 gift voucher from them in a Great British Bake Off competition on their Facebook page. We had to predict the winner of the Bake Off for this year. My name along with another lady, won because we were drawn out of the names who predicted Candice would win. I was so happy when I heard I’d won the prize as I wanted to buy packets of the new four flavours released in time for Christmas. Not only that but I wanted to get some more packets of my favourite flavours, like Chocolate Mint and Salted Caramel.
The four new flavours included the decadent sounding Creme Brulee. I love Creme Brulee although I never make it at home. It sounded like a perfect creamy vanilla flavour to enhance a Christmas themed sponge, cupcakes or fudge.
Those of you who read my blog regularly might see I’ve not been writing much recently. This is down to me working full time with a position in a nursery. It has been very long hours and as soon as I get in on an evening, the last thing I think about is baking or blogging. But baking is a massive part of my life, it keeps me sane and helps me relax. I really missed it.
Before the end of last term it was going to be a Christmas tea party at the nursery I’ve been working in. I baked some plain vanilla cupcakes with glace icing and snowflake sugarpaste shapes for the children. I didn’t want the adults to miss out, after all in the busy lead up to Christmas you definitely need a sugar boost to get you through the day.
The Snowflake Creme Brulee Bundt was a great excuse to use my Nordicware snowflake bundt pan bought back in July when on holiday in Canada. I couldn’t believe my luck when I saw it on the shelf in Williams Sonoma in Edmonton. I made sure I greased the bundt pan carefully with cake release, then got on with baking the bundt itself. The recipe I used is adapted from The Hummingbird Bakery’s book Life Is Sweet. On page 28 there is a delicious recipe for a Tunnel of Fudge Bundt cake. Here is my adaptation:
SNOWFLAKE CREME BRULEE BUNDT
390g unsalted, softened butter
375g caster sugar
6 large eggs
250g icing sugar (Sugar and Crumbs’ Creme Brulee natural flavour)
395g plain flour
1 tsp vanilla extract
extra icing sugar to dust
To begin with preheat the oven to 170oC/ 325oF or Gas Mark 3.Grease the bundt pan with Cake release.
In a mixing bowl with a hand held electric mixer or a freestanding mixer, beat the softened butter and the caster sugar together until it is light and creamy.
Then add the eggs one at a time, beating the mixture after each addition. Then add the icing sugar to the bowl, followed by the vanilla extract.
After that, add in the plain flour. Mix this with a metal spoon by folding in the flour until everything is incorporated.
Spoon the mixture into the prepared bundt tin. I found that there was some mixture left over when I use a smaller bundt pan. I ended up having enough mixture to bake several cupcakes. Of course this does depend on the size of your bundt pan, just make sure it is filled to three quarters full.
Bake your bundt cake in the oven for about 55-60 minutes. I usually need to check with a skewer inserted into the cake but it is usually done when the cake starts to come away from the side of the tin.
As the snowflake bundt has so much pretty detail on it, I felt it didn’t need any icing. All it needed was a dusting of the creme brulee icing sugar on top and it was finished.
The remainder of the 500g packet of creme brulee icing sugar was turned into a simple glace icing for the top of the cupcakes.I then cut out some sugarpaste snowflake shapes with some mini plunger cutters bought from Lakeland. They were gorgeous and looked pretty on top of the cupcakes in their sparkly foil cases.
Everything went down very well at work. Though it’s nearly 3 weeks since I made them now, such a distant memory. But I’m determined to get myself organised and blog more in 2017. Wonder if I’ll still be saying that next month!
So far so good with my Slimming World plan. But I really miss baking. And what I mean about that is proper baking without using rubbish ingredients to replace the sugar and the butter in cakes. I’ll just have to be extra strict with myself and keep away from anything I bake.
I’ve had a large bag of Mint M&Ms in my baking cupboard for a few weeks now. Every time my son comes in the kitchen he’s always asking me if he can have the packet of M&Ms as I hadn’t used them. I told him I was using them to bake cupcakes or cookies with but last Wednesday he’d asked again on his day off from college. So I thought I would use the M&M’s as decorations on top of some chocolate mint infused cupcakes which were finished off with a swirl of mint chocolate buttercream. Those of you who know me well, know I have an addiction to all things mint flavoured and I’m also a huge fan of Sugar and Crumbs flavoured icing sugars. When they brought out a mint chocolate flavour icing sugar I was in heaven.
MINT CHOCOLATE CUPCAKES
125g softened, unsalted butter.
125g caster sugar
100g self raising flour
25g cocoa powder (I use Green and Blacks)
2 large free range eggs
1 tsp peppermint extract
Prepare a 12 hole cupcake tin with your cupcake cases and preheat your oven. I have an electric fan oven so my oven temperature is about 1600C.
Weigh out all the ingredients and mix together in a large mixing bowl. I use the all in one method for baking my cupcakes. These can either be mixed with a hand held mixer or a free standing one.
Spoon the mixture into the cupcake cases. I usually get two large teaspoonfuls into each case, making sure they are equally divided. I have used a small ice cream scoop to help me in the past but it has broken!
Bake the cupcakes on the tray in the middle of the oven for about 15-20 minutes until they are well risen and spring back when touched.
Leave to cool on a wire rack.
For the icing:
250g softened unsalted butter
500g pack of Sugar and Crumbs Chocolate Mint Natural Flavoured Icing Sugar
Milk to mix.
Weigh out the butter and put into a large mixing bowl. Whip it up with a hand held mixer so that it makes it creamy and easier to manage.
Sift in the icing sugar and mix carefully. Add in milk, bit by bit until the icing is smooth but not runny. It needs to be of a piping consistency.
Prepare a large piping bag with a large star shaped icing nozzle and fill the bag with about 1/3 0f the mixture. Pipe onto the cooled cupcakes.
As the pictures of my cupcakes shows, I used mint flavour M&M’s to top my cakes. You could use anything with a chocolate mint flavour: After Eight mints or Aero Bubbles or Matchmakers.
These cakes always go down well with my family and it was torture not being able to eat one.