The other day I was in Leeds with my two children. Whenever we go into Trinity shopping centre I like to go into Gobstoppers, the American sweet shop as I look for things I can add to my baking. Usually I buy M&M flavours that aren’t widely available in the UK, such as the mint ones. Or I might try out something else that would look good on the top of a cupcake. This time, though I couldn’t find any different M&M flavours to ones I had already seen but I came out of the shop with a packet of Flipz. I’ve seen chocolate covered pretzels before but I found some white chocolate “birthday cake” one. I’ve found out that if sweets or cakes are labelled “birthday cake” it means they usually have sprinkles over them.
Last Sunday I wanted to bake something and to try the Flipz in a recipe. I have baked brownies with plain pretzels in before and that has worked. But this time I wanted to see what happened if I put the white Flipz in a blondie recipe. I love blondies, especially ones with peanut butter and big chunks of white chocolate in. I didn’t have any peanut butter so I had to look through my recipe books to find a blondie recipe without peanut butter in. As I had my copy of Annie Bell’s Baking Bible still out on the kitchen work top from baking muffins the other day, I looked through the book to see if there was a blondie recipe in the book. There was. Annie Bell’s version does not use peanut butter but the blondies’ sugar content comes from using a mixture of set honey and golden syrup. To the mixture I swirled in some whole and some broken Flipz as well as the remaining half a packet of white chocolate chips I had left over from some cookies in my baking stash.
The blondies were very sticky, no doubt due to the honey and syrup content but they tasted absolutely wonderful. We had one with a cup of tea on Sunday afternoon and then I put them in the rest of the freezer to keep me away from temptation.
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.
Last Monday afternoon I got in from work and finished my jobs. It was one of those afternoons where I had an urge to bake something. It had to be something quick that I could sling together and chuck in the oven before disappearing off to collect my kids from school.
Brownies or blondies work well for me as I make them such a lot, you get it down to a fine art and they don’t take long to whip up and in the oven. So, for this month’s Cooking The Books Challenge where I am baking a recipe from every chapter of Rachel Allen’s Bake, her recipe for White Chocolate and Peanut Butter Blondies would be just the ticket. In the recipe introduction Rachel says “Fed up of brownies? Try blondies! These little squares are great on their own, eaten with ice cream they are simply sinful!” Well we all need a pick me up or a little treat to help us get through life don’t we?
I looked in my baking cupboard knowing that I’d bought a packet of white chocolate chips a couple of weeks back and would have enough to go in the blondies. But when I opened the cupboard.. they just weren’t there! I can only put it down to my kids helping themselves! So frustrating, but I couldn’t prove who had took them! Luckily though I had a packet of dark chocolate chips and they would have to do instead!
To begin with I creamed some butter and crunchy peanut butter together in a large mixing bowl. When this was done I sifted some plain flour and bakingpowder in another bowl. To the peanut butter bowl I added soft brown sugar, egg and some vanilla extract. Finally in went the bag of chocolate chips.
As for the tin, I used the square one I always use for my brownies. It’s a either a loose bottomed one I bought a few years back in Lakeland or one I bought at a Jamie At Home party which isn’t loose bottomed but still worked as well. Either tin always makes either 16 small square brownie bites or 12 large ones. No problem again here, the dough went into the tin fine and 25-30 minutes later out it came after being baked in the oven at 170oC (electric fan oven here).
After about 1/2 hour’s cooling time I attempted to cut up the blondies and quickly hid them in a box in the cupboard away from my family. They were going into work to share with my work colleagues and I thought if my family knew there were blondies about there wouldn’t be any left the next day.
I thought I’d got away with it as it was an afternoon when I was at home and my kids were still at school. I had hidden the evidence but when we got in from the school run my daughter started sniffing when she came back in. She said “Have you been baking? I can smell chocolate!” My kids have baking radar but I lied and said she was imagining things!
I must admit I’d not heard of speculaas spice before. So when Steven from The Speculaas Spice Company asked me if I would like to try a sample of his special Speculaas spice mix I was intrigued.
A little package arrived in the post last week along with some background information about The Speculaas Spice Company. Speculaas is a special spice mix that originates from The Netherlands and many families had their own spice recipes. Steven grew up in Amsterdam and wanted to recreate the smell and taste of the Speculaas biscuits his own mother baked at home.
The spices used in the VanDotsch Speculaas spice mix are organic or Fair Trade wherever possible and do not contain any preservatives. There are nine different spices in the blend including ginger, cloves, cinnamon and six other aromatic flavours.
If you want to find out more about The Speculaas Spice Company then here are the details:
There are some delicious recipes to try out on the website but I was keen to try out the spices in two recipes I’d always fancied baking from the very first Edd Kimber book “The Boy Who Bakes”. One recipe was for some mouthwatering Blondies, also containing chocolate and hazelnuts, the other for some aromatic Speculaas cookies. I thought that the Spice mix would transform the bakes onto another level. There were enough spices to bake both recipes and as soon as I opened the little packet the wonderful smell escaped out into the kitchen. It made me very hungry. One of my favourite aromas in the world is the smell of gingerbread men baking and I was immediately transported back to my childhood. I am sure the Speculaas spice does the same for lots of Dutch children!
Edd Kimber says in his recipe introduction that he is “in love with speculaas.. what’s not to love?” I have baked blondies before but not with spices added to them, this was going to be very interesting. So, I greased an 8″ square tin and got stuck in!
I was very impressed with the Speculaas spices and I hope to buy some more in the future. I can see the comforting spices working very well in cookies, gingerbread and other bakes that you would eat or make in the Autumn and Winter months. As I was so entranced by the spices I decided to use the rest of them up in a second recipe from The Boy Who Bakes. This time it was a recipe for Speculaas cookies.
Edd also says in the biscuit introduction that this is a “spicy biscuit with plenty of crunch” The recipe he states is not a traditional one but has the flavour.
After this I added in one whole egg, another egg yolk and binded the mixture together to form a large ball of dough. After this, Edd says to cut out the dough shapes and to chill them on a baking tray. I didn’t have time to do this so I baked them straightaway as soon as I had cut them out. The biscuits in the picture were circular ones but I fancied trying out two different shapes. I cut out plain circles and also a fluted rectangle. The recipe went very far and I got loads of biscuits out of the dough.