Christmas Leftovers- Mincemeat Loaf Cake.

I know it’s New Year now but I can’t bear throwing things out or wasting things.  As I’ve been doing Slimming World up to Christmas and hoping to start back at my local group on 4th January, I can’t really be baking things or eating leftover cake and mince pies.

But what to do with the two spare jars of homemade mincemeat which were sat taking up space in my cupboard? Mr SmartCookieSam said it would last until next Christmas but I’m not always so sure.  So I had a look through my recipe books and spotted an ideal way of using up a whole jar of mincemeat without taking too much time and effort up.

This Mincemeat Loaf Cake recipe comes from Mary Berry’s Christmas Collection. The recipe actually makes two small loaves.

As Mary says in the recipe notes: ” These are great to have on hand at Christmas time. They freeze superbly and make a nice present…. the mincemeat adds spice and moisture to the cakes,”

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The idea that the cakes freeze well was a real winner for me.  I don’t want to be eating cakes right now but there is room in my freezer to put the loaves away and bring out for another time.  They’re always useful if one of my friends pops round for a cuppa or for taking into work to share with colleagues.

The recipe was simple to make.  I mixed mincemeat, softened butter, light muscovado sugar, 2 beaten eggs, self raising flour, currants and raisins together in a large mixing bowl.  To this I also added an extra teaspoonful of ground mixed spice. This was all mixed together and put into two loaf tins lined with special loaf tin liners.

 To finish off I needed to stud whole almonds into the top of the loaves.  I realised I didn’t have any whole almonds left, only flaked ones.  I sprinkled some flaked almonds on and also added some whole glace cherries before sticking the loaves in the oven.  They baked for about 1 1 /4 hours while I got on with the ironing.  As I was doing the ironing there was a lovely smell wafting about the kitchen, very tempting but not helpful when trying to lose weight!

The loaves didn’t look that big compared to what I was expecting, I would have preferred to have baked one big loaf instead of two tiny ones.  It smelled wonderful though and once it had cooled down I was tempted to cut one of the loaves open and see what the inside looked like.  I didn’t eat any, honest!

Wrapped up in cling film they’re now in the freezer.  Let’s hope I don’t forget I’ve made them!

Happy Baking!

Love Sam xx

Jaffa Cakes #GBBOTwitterBakealong (Series 7 Cake Week Technical Challenge)

I’m so excited that The Great British Bake Off is back. What do you think of it so far? In the first couple of episodes I spend most of the time getting confused as you begin to find out who’s who. I get muddled up with what each contestant bakes to begin with but after this week’s programme I felt ravenous. I’d already had my dinner but all I could think about was eating a great big piece of drizzle cake, followed by some Jaffa cakes and finished off with a slice of a mirrored chocolate cake! Much too tempting and as someone who really struggles with dieting, it’s going to be hard not to succumb!

Anyway, Bake Off mania started the day before the first episode came out in SmartCookieSam’s house. My copy of the brand new Bake Off book arrived. The book to accompany this series is called Perfect Cakes and Bakes to Make At Home. I wasn’t disappointed and this year the book wasn’t too heavily bread and yeast bakes biased as last year’s one was. I was impressed with the layout and the introduction featuring all the bakers too. The recipes in this year’s book are also ones which I can see myself baking so I think I’ll be having a go at a few over the next few weeks- watch this space! 

It didn’t take me long to plan out what my first bake from the book would be. Week 1’s Technical Bake was for Jaffa Cakes. Not only that but it was the theme for this week’s #GBBOTwitterBakelalong. This was perfect as they’re my son’s favourites as well. He has always loved Jaffa Cakes and once came home from school at Christmas with one of those giant metre long packets. His mate had bought him it as a Christmas present. We were allowed to have some but I think it was me who gave him the taste for them! When I was pregnant with him, I loved eating Jaffa cakes. Then again I had a craving for mushy peas when I was expecting my daughter and she hates them!

The thing is though, when you have a much loved shop bought biscuit or cake, you never know what a homemade version will turn out like. I never forget my one and only time trying to make chocolate teacakes and faffing about with making homemade marshmallow! I’ve never made them since, only bought Tunnocks instead! The same applies to Jaffa cakes, could I make them taste like McVities ones and would they be too much faff?

Last Saturday afternoon was typical August Bank Holiday weather. I’d done my cleaning and was about to go outside to start hoovering out my car. It’s in a terrible state as my dog sat on the back seat after a muddy walk and I’d forgotten to take a towel with me. But just as I was about to get the Hoover out, it started raining. Secretly I thought this was great as I could do some baking.

The first job was to make up a packet of orange jelly as you would usually do. I usually buy the sachets with powder in but this time I used a traditional block.

Baking the Jaffa Cakes didn’t take that long even though it was broken down into stages.  Once the jelly was setting in the fridge I got on with the sponge bases.  These are a fat less whisked sponge mixture, where you whisked sugar and eggs together for five minutes and then some self raising flour was folded in. To bake the sponges I used a shallow 12 hole tart or mince pie tin which was greased before with Wilton Cake Release. The sponges didn’t take much baking, only 9 minutes. I took them out when the sponges sprung back when I touched them.

After a few minutes the sponges were ready to come out of the tin.  This is where I always panic as I didn’t want anything sticking.  Thankfully apart from one cake which was a bit on the small side, they came out ok.  By the way, the recipe says that there is more than enough mixture and when spooning it into the tin, you only need to fill it three quarters full! There was a bit left over but I wouldn’t have had enough chocolate to cover any extras.

I left the sponges to cool down but as it was a day when I was trying to catch up on everything I was desperate to get on with the next stage.  I poked the jelly setting in the fridge and it seemed alright.  So I thought I’d try and cut out the jelly circles.  The recipe says you are meant to turn out the whole jelly rectangle onto a piece of baking paper and cut circles out of it.  I was rushing so much that I realised the jelly wasn’t properly set and it slid out onto the baking paper in a massive orange blob!  So there was one thing for it, I had to pile teaspoonfuls of orange jelly on top of the sponges, not neat little circles!

I then melted some dark chocolate and spooned it on top of the jelly blobbed sponges. Of course this wasn’t going to be a neat job with the mess I’d made with the jelly! The jelly began to move about as I spread the chocolate on. As for doing the criss-cross pattern on top of the Jaffa Cakes- forget it!

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A delicious and well-loved family treat, home made style.  Don’t mind if I do!

Would I bake the Jaffa Cakes again? They tasted wonderful and not as sweet as the shop bought ones.  They were quite faffy to make though but I might try again when I’m not rushing things.

Happy Baking!

Love Sam xx

Stem Ginger Shortbread #GBBOtwitterbakealong

When August comes around, it’s always exciting in lots of ways.  For me being a teacher the summer is my one chance to catch up.  It’s also usually when my family go on our summer holiday.  This year we went away in July instead but there has still been loads of things to enjoy.  Not only that but August means Great British Bake Off time!  This year it’s starting later (think it’s Wednesday August 24th) due to the Olympics but the excitement and the build up for GBBO fans has started already.

On Twitter I love to get involved with anything GBBO related and a few of my Twitter followers and friends are doing a bake along.  It’s called #GBBOTwitterBakealong and there’s a different theme each week. When the Bake Off is actually on, we’ll be baking something from the show like the technical bake for that week or something connected with that week’s theme.  This week on the Twitter Bake Along has been biscuits so we had to bake some biscuits and post them on Twitter.  I love any excuse to bake biscuits so I had a look at what was left in my baking cupboard and also looked at recipes I wanted to have a go at.

I looked in Mary Berry’s Foolproof Cooking and found the perfect recipe for busy weekend baking around all the other jobs I had to do.  It was her recipe for Stem Ginger Shortbread.  My whole family love it when I bake shortbread for them but aren’t so keen on the ginger.  The recipe called for five balls of stem ginger and that’s exactly what I had to use up.  It’s funny how my kids say they don’t like my ginger cookies, yet when I bake them they miraculously disappear.

Out came my well used and loved Alan Silverwood traybake tin.  It’s been bought thinking of Mary Berry and traybakes though this time, it was to make shortbread fingers.  I greased it carefully with Wilton Cake Release then started on the shortbread itself.  The stem ginger needed to be rinsed and patted dry so that the sticky syrup came off it.  This was easy enough and then I chopped the ginger into little chunks to go into the shortbread.  When I’d finished this, I then started on the shortbread itself.  I put tiny cubes of butter into a large mixing bowl and then added plain flour, rice flour and caster sugar to the mixture.  Mary’s recipe used semolina but I didn’t have any so I used some rice flour from the last time I baked shortbread. It gives the shortbread a nutty taste but works wonderfully well in the recipe.  All the ingredients were rubbed in together and then formed to make up a dry dough. At this stage, I tossed in the chopped stem ginger and then mixed it into the dough evenly.

The dough was carefully pressed into the tin with a back of a teaspoon so that it was level. To give it a crunchy topping Mary Berry suggested sprinkling on two tablespoonfuls of  Demerara sugar to the top of the shortbread.  I didn’t have any demerara sugar so I used light brown muscovado sugar instead. This was a bit clumpy though.

The shortbread baked for about 40 minutes and by this time it had turned a pale golden brown.  The smell was just heavenly and I was so tempted to scoff one there and then.  But I had to let them cool down so they could be cut up into fingers!

The shortbread fingers were divine and they went down very well.  As I type the day after, there are only 4 left! I need my jaw wiring with shortbread around! I didn’t eat them all though, please believe me!

The shortbread was cut into 12 fingers. Though one finger is never enough!
The Stem Ginger shortbread fingers were sprinkled with two types of sugar.
Stem Ginger Shortbread- from Mary Berry’s latest recipe book Foolproof Cooking.

Happy Baking!

Love Sam xx

Chocolate Orange Yoghurt Muffins.

These Chocolate Orange Yoghurt Muffins were baked from an adapted Mary Berry recipe.

I get itchy hands when I haven’t baked for a few days.  It’s been a mad few days in SmartCookieSam land.  I had a really busy week doing a teaching assignment in a nursery, then that very weekend I went down with a chest infection. Before I started feeling really rough, I did manage to bake my son’s 16th birthday cake.  After that, it all went downhill.  I had three days in bed either coughing my guts up or dozing off to sleep.  I had to cancel two days pre-booked supply work in schools I go to regularly.  I only worked last Friday in the end and felt completely useless. Baking was the last thing on my mind, in fact it was even a struggle to muster up the energy to make myself a cup of tea!

By yesterday, though, apart from the odd coughing fit I have got back to my normal self.  I’m still feeling very tired and have been trying to take it easy but I really wanted to bake something quick and simple. To me, muffins fit the bill there, they take no time at all to make and don’t need much mixing. You just throw all the ingredients together and hey presto in about half an hour you have a gorgeous smell wafting out of your kitchen.

I chose to adapt a Mary Berry muffin recipe which is in her Cookery Course book.  Her original recipe is for Blueberry Muffins, which I love but I wanted to use chocolate chunks in mine.  I grated some orange zest and used a pot of natural yoghurt, as well as 5 tablespoonfuls of milk.  These muffins are also baked using melted butter, instead of oil. As for muffin cases, I used brown tulip shaped ones but it really doesn’t matter what you use.

This is how the muffins were made: first I beat two large eggs together, then added caster sugar, milk, natural yoghurt, vanilla extract and the grated orange zest to a large bowl.  All of these were stirred up gently so they were just combined, not beaten.  To this, I sifted in self raising flour and baking powder.  This needed to be folded into the wet mixture, and then finally in went a whole packet of dark chocolate chunks.  The batter was then divided equally among 12 muffin cases and put into a pre-heated oven.  The muffins came out well risen after about 25 minutes baking time with a wonderful aroma permeating the whole of the house.  I put them onto a wire rack and let them cool down.

It was gorgeous BBQ weather yesterday and not really the right time for eating warm muffins straight from the oven.  To be honest, it was the last thing I wanted to eat, even though I could eat cake all day and every day normally! The muffins ended up in a box and ready to go into the freezer for a day when cake would hit the spot.  I forgot to put them in the freezer and found hubby eating one when he came back in from work. He said they were lovely as they weren’t too overpoweringly sweet like you can find with some shop bought muffins.

Chocolate Muffins of any sort go down well with all my family.
I love using tulip muffin cases, these were an Ebay find I think.

Happy Baking.

Love Sam xx

Salted Caramel Chocolate Traybake 

 

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Salted Caramel Traybake- a recipe adapted from a Mary Berry recipe in her new book “Foolproof Cooking,”

 Last week I was getting over a nasty chest infection and didn’t have much energy. I spent about 9 consecutive nights sleeping on the sofa as it was the only place where I could sleep propped up on the sofa. I still didn’t sleep very well though and my back was in agony. I had to take time off work which I don’t like doing.  So the last two weeks I just wasn’t myself!

Thankfully I’ve been able to recover with it being the Easter holidays and have been back in the kitchen.  My son is currently working on a media studies film project and has had friends over to help him with filming. My daughter has been on hand to help out with the make up and special effects and good old mum here has been the transport and the catering manager!

Last Friday it had been a horrible day for filming. So when they finished after filming in the mud and the rain,  I thought they deserved a chocolatey treat.  But what could I give them?
In the end I found the perfect recipe to adapt in Mary Berry’s latest book “Foolproof Cooking”. I’ve had the book since it first came out but not made anything from it. The recipe is called “Bonfire Chocolate Traybake” and it looked perfect for feeding a crowd. Although being April it’s the wrong time of year for Bonfire Night but as Mary says in the recipe introduction: “Being a traybake it cuts into squares and is so perfect for packing into a box and sharing with family and friends at an event such as Bonfire Night,” Mary’s recipe was also  plain and didn’t need any decorating or icing. I chose to add icing on mine, though.

I love baking traybakes as they are easy to bake and always feed a crowd.

The finished traybake cut up into large squares.

The  traybake was very simple to put together.  I used my trusty Alan Silverwood traybake tin which was simply greased with Cake Release. I didn’t need any baking parchment to line the tin.

Mary’s original recipe uses dark chocolate but I used two 100g bars of Lindt Salted Caramel chocolate which I melted along with some butter.  When this was done, I weighed out some caster sugar and mixed this in with the melted chocolate mixture. This was then left to cool down then I added three eggs one at a time into the bowl.  Afterwards it was time to add the dry ingredients.  To keep the cake moist the cake is flavoured with ground almonds which are added at the same time as self raising flour and baking powder.  I could imagine the addition of ground almonds would also give a lovely flavour, as well as helping the cake to keep longer.

I added my own icing to the top of the traybake to finish it off.

  A very quick mixture to make up and one which didn’t have a list as long as your arm of ingredients.  Before long it was ready to be spooned into the tin and baked.  It didn’t take long to bake at all, only about 25-30 minutes.

The traybake smelled heavenly when it came out of the oven.  I know Mary Berry said the recipe didn’t need icing but I wanted to give it a finishing touch.  So as the cake was cooling I made up a chocolate icing using a bar of melted plain chocolate and melted butter.  This was quite runny on its own so I chose to add some icing sugar to thicken it up a bit.  I had stocked up on some of my favourite Sugar and Crumbs Salted Caramel Icing Sugar so I added 60g or 4 tbsp of it to the mix.  It thickened up beautifully and spread well onto the top of the traybake.  I cut the traybake up into portions and then to finish, sprinkled it with some gold sugar crystals I had in my baking cupboard.

When my son and his friends finished their filming, they were tired and hungry so a chocolate traybake square hit the spot for them.  As the traybake kept well it got eaten over the next few days bit by bit.

A wonderful recipe that could be adapted and not just for any time of the year.  I would love to try this with different chocolate flavours. I bet a mint or a chocolate orange one would be delicious.

Happy Baking!

Love Sam xx

Mary Berry’s Cherry Cake- Great British Bake Off Technical Challenge.

I’ve already been back at work for over two weeks now but for our school training day at the very beginning of the year we always have a shared lunch.  As I love baking I always bring in the pudding or some cake.  This time as normal I brought along some peanut butter and chocolate chip cookies and a cake.  The cake was one I’d been wanting to bake for a couple of weeks now, ever since it was the Technical Challenge in the first week of this year’s Great British Bake Off! So Mary’s Cherry Cake it had to be!

For the link to Mary’s own recipe you can find it here:

http://www.bbc.co.uk/food/recipes/marys_cherry_cake_17869

In the Bake Off it was lovely to see the cakes baked in ring tins and I thought that one of my Nordicware Bundt pans would be perfect for the job.  My bundt pans are my new obsession and I can’t wait to add to the collection when I can afford it.  So I got out my heart shaped one, greased it carefully and got on with the baking.

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I carefully washed the cherries to get rid of all the sticky syrup and then dried them on some kitchen towels.

More often than not my cherries sink to the bottom of my cakes.  I try to rinse them carefully but I’ve since found out that taking a couple of tablespoonfuls of flour out of the total amount and tossing the cherries in it works well to stop the sinking.  I realised also if I needed to halve or quarter the cherries I should really rinse off the sticky syrup after cutting them as you end up with the stickiness on the inside too! Maybe that was another reason why my cherries sank!

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The quartered cherries now thoroughly rinsed and ready to go in the mixture.

All the other ingredients were simply weighed out and mixed together in one large bowl. Self raising flour, caster sugar, butter, eggs, along with a delicate flavour of grated lemon zest and a small amount of ground almonds.  I was pleased about that, almonds always go really well with cherries.

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Here’s the mixture spooned into my heart shaped tin and ready to be baked.

The cake was meant to stay in the oven for about 35-40 minutes.  I found this was ample time for the cake and thankfully it rose well inside my bundt tin.  I always feel nervous when turning out a cake from its tin, especially so with a shaped cake.  But I can honestly say I don’t have any trouble with Nordicware bundt pans so long as you spray the tin with Dr Oetker Cake Release first!

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The cake turned out onto the wire rack and ready to cool down.

While the cake was cooling it was time to make the icing.  I mixed up icing sugar and the juice of one lemon to make a glace icing.  I think my lemon made a lot of juice as the icing was very runny and I ended up having to add twice as much icing sugar than was asked to make the icing thick enough.  It was still runny though but I didn’t mind that as I wanted it to trickle down the sides of the heart in the grooves.  When I’d done this I added some halved cherries and some flaked almonds to decorate the top.  Hey presto, it was finished and ready to take along to work.

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The finished cake as seen from the top.
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View from the side.
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The cake was cut up into slices to enjoy for pudding at our school training day lunch.
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I was pleased with how the cake turned out.
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Whoohooo! Suspended cherries! Mary and Paul would be proud!

My cake went down well at the training day.  There wasn’t much left the next day, although I did manage to have a small slice myself.  I love cherry cake so I know I’ll be having another go at this in the future.

Happy Baking!

Love Sam xx

Promotion! 25% off Tickets for the BBC Cakes And Bakes Show- October 2014!

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Last week I was delighted to get an email from BBC Good Food asking if I would like to run a promotion on my blog.  As I have recently been to the Good Food Show in Harrogate and really enjoyed it I was excited to see there’s going to be a Bakes And Cakes Show in London this October.  I was planning on going along anyway as it ties in with half term week but even more exciting, I’ve been asked to run a promotion as a keen baking blogger.

The Good Food Bakes and Cakes Show will be held between 25th and 27th October 2014 at The Business Design Centre in Islington.  I’ve been given a promotional code which you can use to get your 25% off the entry ticket to the show.  I’m really looking forward to going and maybe I might get chance to meet up with you!

If you want to find out more about The Bakes And Cakes Show there is lots more information on their website :

http://www.bbcgoodfoodbakesandcakesshow.com/

Also, if you want to keep up to date with any other offers or things that are happening at the show, there is a link to a Newsletter you can sign up to if you want, more details here.

In the meantime, here is some information I was given about the BBC Good Food Bakes and Cakes Show to whet your appetite!  I can’t wait myself, especially as there’s going to be a whole host of baking heroes/ heroines there such as Mary Berry, Paul Hollywood and John Whaite!

The BBC Good Food Bakes & Cakes Show, sponsored by Lexus, launches at the beautiful Business Design Centre in Islington, London from 25-27 October 2014. Bringing the popular BBC Good Food Bakes & Cakes title to life, the show will be packed with baking, bread-making and cake-crafting demonstrations, free master classes, and hundreds of products to get you baking like a pro.

PLUS! Don’t miss out on seeing your favourite baking stars, LIVE at the show! Every full day adult ticket includes a seat for the Bakes & Cakes Theatre, where you can watch Mary Berry, Mich Turner, John Whaite, Paul Hollywood, and other expert bakers in LIVE 30 minute baking and technique demos.

Whether you’re new to baking or a seasoned baking veteran, the BBC Good Food Bakes & Cakes Show is the perfect place to meet bakers, cake-crafters and confectioners, learn new skills, and pick up all the essentials you need to develop your home baking hobby.

Tickets are now on sale! Just quote EBPAR1 when purchasing to receive 25% off tickets or Click here!

Looking forward to seeing you there!  Happy Baking!

Love Sam xx