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

 

Pumpkin Slices

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Pumpkin Slice from the Primrose Bakery Christmas book.

I can’t believe I haven’t updated my blog for weeks and weeks.  Time has just slipped by. Even during the Christmas holidays I didn’t have time to log on and update on what has been baking in the SmartCookieSam kitchen.

A few weeks ago one of my Cake Club friends very kindly bought a couple of cans of Libby’s Pumpkin Puree when she was shopping for some herself. I was grateful as I wasn’t sure when I would be able to get hold of some myself. I’ve bought it in Waitrose before. My family think pumpkin tastes disgusting but I love it so any excuse to bake something that wouldn’t get troughed before I manage to get a slice!

Anyway, what to bake? I wanted to try something different so I had a look through my recipe books and spotted an interesting looking bake in the Primrose Bakery Christmas.book. I don’t really associate pumpkin with Christmas, more with Autumn and Thanksgiving but I was keen to try it out.

The recipe introduction states: “This spicy and slightly alcoholic pumpkin slice would actually make a great dessert served with some whipped or double cream or vanilla ice cream on the side,” 

So, with an afternoon to spare out came my traybake tin and on went the oven.  The pumpkin slice has two parts to it, an unusual crumble base and a mousse like topping which are baked separately.  The base comprised of sugar, oats, plain flour and butter which were rubbed in together just like you do when you make a crumble.  Once the mixture looked like breadcrumbs I had to press the mixture into the base of my greased traybake tin.  The crumble base was baked in the oven for about 20 minutes.

While the crumble base was baking I prepared the mousse topping.  I was meant to put rum in the mixture but I didn’t have any so I used some leftover brandy instead.  To make the topping I simply mixed together a whole can of Libby’s Pumpkin Puree, three large beaten eggs, some caster sugar, self raising flour, vanilla extract, cinnamon. ginger and nutmeg.The mixture was a bright orange colour and reminded me of the purees I used to make for my children when they were babies!

The mousse like topping was then spread over the cooked crumble base. To finish off I sprinkled over some flaked almonds before putting the slice back into the oven for another 20-25 minutes.

The pumpkin slice came out of the oven and looked a bit unappealing to me.  It wasn’t a very deep slice but it looked claggy and stodgy.  I thought I would try a piece when it had cooled down. I was disappointed. I ended up eating a couple of mouthfuls and the rest went in the bin. It was revolting and the topping wasn’t the texture I was expecting at all. What a shame.

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Happy New Year to you and Happy Baking!

Love Sam xx

 

 

White Chocolate and Peanut Butter Blondies

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Peanut and Chocolate Blondies- meant to have white chocolate in but thanks to someone helping themselves they became dark chocolate ones instead!

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!

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The blondies cut up easily into 12 large pieces.
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The blondies were packed up in a box and taken into work to share with my colleagues. They all disappeared by about lunchtime and everyone said they were delicious.