Butterscotch, Peanut Butter and Marshmallow Bars

When over in Canada staying with my brother and his family earlier on this year I noticed that there were these peanut butter and marshmallow bars for sale in a few of the coffee shops we visited. I must admit they were very large bars and looked double the size of a similar traybake type cake that you would see in the UK. I didn’t try any, which is unlike me as I have a terrible sweet tooth and get easily tempted by all the goodies on show.

When I got back home to the UK I searched for a recipe so that I could try to bake these at home. As luck would have it, I found the recipe I was looking for in a Canadian baking book I had bought on my previous visit to Canada: Flapper Pies And A Blue Prairie Sky by Karlynne Johnston. Karlynne writes a blog called The Kitchen Magpie and she hails from the same part of Canada that I visited, which is Alberta. Karlynne’s recipe for Butterscotch and Chocolate Rainbow Marshmallow Dainties is a recipe based on the bars that she ate back in the 1970s. You can use either Butterscotch chips or chocolate chips to make these bars but Karlynne suggests using rainbow coloured mini marshmallows as they have “a slightly fruity taste that white marshmallows don’t have,” What’s more is that this recipe is a no-bake one, where the bars set in the pan in the fridge.

I was pleased to be able to find some Chipits in a local Safeway (now there’s a name you don’t hear of in the UK anymore) including some butterscotch ones which were perfect for this recipe. But back home in the UK I couldn’t find any rainbow marshmallows in the supermarkets near me, only pink and white ones. They would have to do. I had all the other ingredients to hand.

One cold and miserable Saturday morning I was meant to be tackling the humongous pile of ironing sat looking at me on the counter in the utility room. I ignored it and decided to make these instead. I got out my traybake tin, lined it carefully with cling film and found all the ingredients I needed. I raided the cupboard for hubby’s breakfast peanut butter, mentally planning to replace it next time I went shopping. I then remembered I also needed my American baking cups out. I’m sorry to have to say this but I really struggle with using cups for measuring out the ingredients as I’m convinced I’m not as accurate as I could be.

After the traybake tin was prepared, I put peanut butter, butter and the butterscotch Chipits into a pan. I heated them gently on the hob until the mixture was melted and was smooth. I then added vanilla extract and cooled the mixture down. When cooled, I stirred in the marshmallows, some desiccated coconut and some Rice Krispies so that all the mixture was completely covered. Finally, the mixture was spooned into the tin and levelled out.

I popped the traybake into the fridge to set. This took about three hours until it was ready to be cut into squares. The recipe made about 24 small squares which was more than adequate as they are very rich and indulgent. What I also didn’t realise was that the bars can easily be frozen which is useful to know. Always handy to have something to fall back on if you have people coming round that you can whip out of the freezer at the last minute. Only trouble is, they wouldn’t even get there in my house!

A little treat for myself with a cup of tea that afternoon. I convieniently forgot I was meant to be on a diet!

Happy Baking!

Love Sam xx

The Great British Bake Off Christmas- Coconut Traybake.

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Coconut and Marshmallow Traybake.

 I’ve been testing a few recipes out of a favourite book of mine this month: The Great British Bake Off Christmas.  There’s been loads of different things to choose from and we’re not just limited to cakes and biscuits here.   I was tempted to have a go at Cathryn Dresser’s own recipe featured in the book, her Snowy White Coconut Traybake. Cathryn was one of the contestants on the Bake Off from the third series in 2012. I liked her and who can forget her catchphrase “Oh my giddy aunt?” Her coconut traybake is bound to be a big hit with young and old alike as you can add optional marshmallow snowmen to the top of the cake. I didn’t do this as I didn’t have any marshmallows in.  I had completely forgotten to blog about this bake as things became so hectic in the run up to Christmas.

Sunday 9th December 2017.

After dropping my son off at work and catching up on the ironing, I fancied some baking. Anything with coconut in goes down really well with me and I had the perfect excuse to use some Sugar and Crumbs Marshmallow Natural Flavoured Icing Sugar in the frosting. I thought coconut and marshmallow would work really well together. As stated in the introduction “this sweet, simple cake is a delicious treat to enjoy with your visitors during the festive season,”  Or a great recipe to try out with children as it’s so easy and fun to bake.

After preheating my oven to 170oC (fan oven) I weighed out all my ingredients and greased my traybake tin.  Butter and sugar were creamed together with my electric whisk.  After that I mixed together some sour cream, buttermilk and eggs in another bowl.  Finally, these were combined, along with some desiccated coconut.  I could have added some ground cardamom pods to the mixture but I didn’t have any.  

Once all added together I poured the mixture into the prepared tin and baked it in the oven for about 25-30 minutes.  As usual I got distracted and ended up forgetting to put the oven timer on. I went off upstairs to put some washing away and forgot I’d put the cake in the oven.  It wasn’t until I smelled coconut coming from the kitchen that I remembered! Luckily I got the cake out in time.  Aftter another half an hour or so it was ready to be flipped out of the tin. Thankfully I had no problems with that coming out and falling to bits.

The frosting or icing for the top of the traybake was a combination of butter, icing sugar and soured cream.  As I said before, I was keen to try out one of Sugar and Crumbs’ new winter flavours which was a Marshmallow one.  The ingredients were simply added together in one bowl and then spread on top of the cooled cake.  My final flourish was to sprinkle some snow themed sprinkles on top of the cake.  I thought I had some snowflake themed ones but I found some pale blue, white and lilac hundreds and thousands to decorate instead.  I could have used some more dessicated coconut and/ or some edible glitter but the other choice worked well.  

To decorate the top I found some winter themed hundreds and thousands.

I’m definitely going to add this to my baking list for next year at Christmas.  Though the coconut bake being reminiscent of snow could be linked to Christmas and winter, I think that you could bake it all year round.

Happy Baking!

Love Sam xx

Spiced Dorset Apple Traybake.

Another tried and tested favourite from Mary Berry’s “Cooks The Perfect..Step By Step” recipe book,  Mary says in the introduction: ” As well as being a good coffee or tea time cake, this makes a comforting pudding, served warm with clotted cream or creme fraiche. I often make it in Autumn when I have a glut of apples,”

This was the very reason I bake this traybake often.  I get lots of beautiful apples given to me and although we like crumbles and pies in our house, sometimes you always want to make something different.  Traybakes are great as you can use them like a pudding or a slice of cake but a little goes a long way.  I also find them so easy to make, especially if you don’t have a lot of time to bake.

My dad and step mum gave me two huge bags of apples from their tree in their garden. I’m sure they said they were Pink Lady apples.  Not only did they look really pretty on the outside, but the inside had a lovely pink hue to them too.  They always tasted delicious so I knew they would taste incredible in this bake.

I have a well used and loved Alan Silverwood traybake tin which came out of the cupboard again on this wet and cold Sunday afternoon.  It doesn’t need a lot of greasing but I used a small amount of Wilton Cake Release to stop any stubborn bits sticking to the tin.

Once all the apples were peeled, cored and cut into thin slices, I put them into a shallow dish and sprinkled them with some lemon juice to stop them going brown.

Next, I mixed together butter, light brown muscovado sugar, self raising flour, baking powder, ground cinnamon, eggs and milk into a large bowl.  So easy being an all in one method and I made sure everything was well mixed.

Now this is where I lost concentration.  I got distracted and put all the apples in a layer on the bottom of the tin and then topped them with all of the sponge mix.  In the recipe you are meant  to put half the apples on the bottom, then half the cake mixture, then to repeat it. Rather like making a lasagne!  In the end my cake turned up a bit like an upside down cake and didn’t have the defined layers that Mary Berry mentions in her “Keys To Perfection” part of the recipe.  My motto is well if it tastes fine, then who cares what it looks like?

We had Toad In The Hole for Sunday lunch followed by a slice of the traybake and a scoop of vanilla ice cream. I love the smell of apples and cinnamon as they’re cooking. Definitely an aroma of Autumn there! As the traybake was so big, the rest of it got cut up into slices and put in the freezer for my family to eat in weeks to come.

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

Cranberry, White Chocolate and Coconut Magic Bars. 

I’d had a manic few days at work so to come into the kitchen and bake was a great tonic for me.  I feel guilty every time I bake at the moment though.  I shouldn’t be doing it as eating the sugary stuff is not good for my health. But at the same time I love the process of making it. Why does baking always feel so much more exciting to me than cooking a casserole or a roast dinner?

It was a cold, damp and foggy Thursday morning last week and I was very tired.  I’d taken my son to the bus stop three miles away and gone out and walked the dog.  My warm, cosy and inviting kitchen beckoned. As I was walking across the muddy field with my dog, all I could think about was getting back home and into my kitchen.  I was thinking about some ingredients I had in the cupboard left over from Christmas. These included two bars of white chocolate and some dried cranberries.  It was a miracle that the chocolate hadn’t been nicked by the kids but then one of them is away at uni! My son has been trying to eat sensibly too.

Looking through one of my favourite cookbooks The Hummingbird Bakery Cake Days, I found the perfect recipe on page 49 for Cranberry Magic Bars.  There wasn’t a picture to accompany the recipe so I had to guess what they might look like. From looking at the ingredient list it said what I needed for the base and for the topping. So that meant it was baked in two parts. Nothing explaining it in the recipe introduction either.  I had to go on my own instincts here and worked out that the bars were made up of a shortbread type base and topped with a condensed milk, chocolate, dessicated coconut and dried  fruit concoction. Sounded scrumptious to me.

Luckily I had a tin of condensed milk in my baking stash from Christmas. Bought with the intent of using it to make fudge with, it never got used.  I also needed white chocolate, cranberries and pecans.  I didn’t have any pecans. The only nuts I had left was some flaked almonds so I put those in the recipe instead of the pecans.

I lined and greased my well loved Alan Silverwood Traybake pan and then put the made up base into the bottom of it.  This was quite a challenge.  The base had to be extremely thin and I ended up pressing it down with the back of a spoon to make it even.  It only just covered the bottom of the tin.  Into the oven it went at 150oC (fan oven) for about 15-20 minutes. I wanted the base to be a gentle golden brown.

While the base was being baked I made the topping.  This was simple enough. The condensed milk, white chocolate, cranberries, desiccated coconut and the nuts were mixed together.  I used a whole 100g bar of white chocolate chopped up instead of a bag of  white chocolate chips. I had two bars but I thought I’d save the other one for another time. The mixture was spread onto the base and back into the oven it went for about 20 minutes.

Being as I wasn’t sure what the bars were meant to look like, it was confusing. When they came out of the oven they looked a bit boring. So, to make them more enticing to eat I melted my other bar of white chocolate and piped on a lattice pattern onto the cooled bars. They smelled absolutely gorgeous and I was tempted to grab at one and eat it there and then.

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I will definitely be making these again.  I usually have a stall at my village’s Open Gardens event every May selling my cookies and cupcakes so these might end up on the stall. You never know!

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

Sticky Gingerbread Traybake.

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Sticky Gingerbread Traybake- an absolutely delicious recipe from the latest Great British Bake Off Book –The Great British Bake Off Celebrations.

Happy New Year to anyone who might be reading this. I’m determined to get back into my neglected blog this year.  It’s been so long but you know what it’s like leading up to Christmas, things just go crazy. Here’s another recipe I had a go at a few weeks ago.  I just love anything with ginger in it and was keen to have a go at baking the Sticky Ginger Traybake from the latest Great British Bake Off cookbook. The recipe introduction made it sound even more mouthwatering: “..this dark, almost black, sticky toffee gingerbread with a crunchy topping.  Dark muscovado sugar and black treacle give it a rich bitter sweetness while stem ginger adds fire and heat,”

The traybake is a sticky gingerbread base with a crunchy topping and just speaks of Autumn and Bonfire Night to me. The base is baked separately from the topping.

First of all I put butter, treacle and dark muscovado sugar into a pan and heated it gently.  Then I chopped some stem ginger into large chunks and added it to the pan with some reserved syrup from the stem ginger jar.

As this was melting, I sifted plain flour, ground ginger, mixed spice and some bicarbonate of soda into a large mixing bowl.  Once this was done I then mixed in two medium eggs. The melted ginger mixture was also added to the bowl to make the gingerbread. This was then poured into my prepared traybake tin and baked in the oven for about 15 minutes.

While the gingerbread base was in the oven I made the topping which was made up of plain flour, ground ginger, light brown muscovado sugar, unsalted butter and stem ginger.  It was a rubbed in mixture.  When the gingerbread base came out of the oven I sprinkled the topping onto it and then put it back into the oven for another 25 minutes.  The aroma of spicy gingerbread was just gorgeous and I couldn’t wait to try a piece.

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The Sticky Gingerbread Traybake was cut up into sixteen generous sizes.
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One spare for me to taste, the rest went into work to share out!

I was really pleased with how the gingerbread traybake turned out and it will be something I’d love to bake more of in the future.  The flavour of the gingerbread was very spicy and intense so it might not appeal to those who love strong flavours.  It did to me though, in fact if I’d not stopped myself I would have eaten more slices.  I put them in a box and took them to the school I was teaching in the following day to share out in the staff room.  I’m not sure whether they went down well or not, I forgot to ask!

Happy Baking.

Love Sam xx