panna's baking

LEMON POLENTA CAKE (Gluten Free)

2012-02-12T09:01:00.001Z

For the next few months I'm going gluten free. 'Oh Yawn!' I hear you cry, 'What will you bake?!' That was my reaction anyway when I first decided to take the plunge. At first I wasn't sure what else I could eat beyond rice cakes and hummus, let along what I could bake, but in just one week my eyes were opened and my horizons widened...the good news is is that there is a lot more that you can eat when on a gluten free diet than what you can't. Hurrah.....And one of these things is this little beauty - Nigella's lemon and polenta cake.

I'd be lying if I said I wasn't nervous about baking gluten free things for the next few months, but I'm also a little bit excited about what great recipes I'm going to stumble across.
For now, I'll leave you with this great recipe - it's easy peasy, looks sweet and tastes great. What more do you need? It's going to be my 'can I bring a pudding for dinner' cake and I know it will get the thumbs up, especially when served with a hearty dollop of Greek yogurt. YUM. Thanks again, Nigella, this one is a winner!

(By the way, if any of you do have any kick ass gluten free cakey type recipes please do send them my way!)

Tin/cases:

A 23cm/9inch cake tin, linedand sides lightly greased with butter

Oven at: 180 degrees/Gasmark 4 (preheat)

Prep time: 10mins

Cooking time: about 30-40mins (depending on oven) (mine was done at 35)

Makes: 1 cake

Ingredients:

For the cake

200g (7oz) unsalted butter(room temperature), softened

200g (7oz) caster sugar

200g (7oz)ground almonds

100g (3.5oz) finepolenta/cornmeal

Rind of 2 lemons, finelygrated

1.5 tspns baking powder(gluten free)

3 eggs

Zest of 2 lemons, finelygrated (save the juice for the syrup)

For the syrup

Juice of 2 lemons

125g (4oz) icing sugar

Method:

Beat the butter and sugartogether until fluffy, light and pale (either by hand with a wooden spoon or inan electric mixer).
Mix the almonds, polenta andbaking powder together, and beat some of this into the butter-sugar mixture,followed by 1 egg.
Alternate adding dryingredients and eggs until all in – continuously beating gently.
Finally, mix in the lemonzest.
Pour, spoon or scrape themixture into the tin levening it out with a spoon or spatula
Bake for about 30-40 minutes(depending on your oven) (mine was done nearer 30mins)
It may see wobbly but if itis cooked, a skewer inserted into the middle will come out cleanish, and mostsignificantly, the edges of the cake will have begun to shrink away from thesides of the tin.
Remove from the oven to awire cooling rack – but leave it in its tin.
Immediately crack on withthe syrup – you want to get this onto the cake while it’s still warm
Boil the lemon juice andicing sugar together in a small saucepan.
Once theicing sugar has dissolved, your ready. This shouldn’t take long.
Prick the topof the cake all over with either a cocktail stick or a bit of spaghetti.
Pour the warmsyrup over and leave to cool before taking it out of it’s tin.
Serve on itsown or with a dollop of Greek yoghurt.

Finally, Eat Joyobily x!

TOBLERONE CHEESECAKE (No Bake)

2011-12-31T14:04:00.000Z

My mother in law served this up on boxing day and my first slice left me completely speechless. All I could do was go back for more and I managed to chomp down another 3 slices. It really is insanely good!

Not surprising then that it this little cheesecake is my pudding of choice for our New Years Eve dinner party tonight! The one in the pictures is sitting in my fridge right now waiting to be devoured by us all at dinner tonight and it's taking an awful lot of self control to not just dive in an have a slice....

I'm so excited to share the recipe with you here. I'm thinking it actually makes a great base for any chocolately no bake cheesecake and so I intend on trying it out with Mars bars, or the the Green & Blacks butterscotch milk chocolate bar.

A couple of notes: There are 2 things to this recipe which I believe helped add to the cheesecake like consistency, but neither I think are absolutely essential for taste - one being the gelatine and two being whipping the cream. Next time I make this, I'll probably skip the former but keep the latter....but like I said, I don't think either change the way the thing tastes, just how it looks!

A final note - I wonder what the Masterchef judges would say about this....http://www.youtube.com/watch?v=IfeyUGZt8nk

Tin/dish - 9in/23cm tin/dish of some sort - I used a loose bottomed cake tin - most recipes call for a spring form cake tin, but I really wouldn't worry about what you use. You could even do it in a pie dish, and just keep it in that for serving.

Prep time: 15-20 mins

Chilling time: 3 hours minimum

Makes: 1 lovely cheesecake

Ingredients
For the base

250g (9oz) digestives or chocolate digestives crushed up finely

100g -150g(3.5oz - 5oz) butter (depending on how buttery you want the base)

30g (1oz) caster sugar or a couple of tables of golden syrup

For the filling
85g (3oz) caster sugar

300g (10.5oz) Toblerone (1x 200g bar for the filling and 1x 100g bar for the topping)

250g Philadelphia (or 125g Philadelphia and 125g greek yoghurt – mixture not as heavy)

1 sachet of gelatine (don't worry if you don't have this)

3tbsp water (if you have the gelatine

½ pint double cream

Method
For the base
1. Melt the butter and mix with the crushed biscuits and 1oz caster sugar or golden syrup
2. Press into the tin and place in the fridge

For the filling
1. Cream together the Philadelphia and the 3oz caster sugar
2. Melt 200g of the Toblerone - You can do this in the microwave but i don't have one, so i just boil a bit of water in a pan and place a glass bowl over top - just break up the choc and place in the bowl, stirring with a spoon until completely melted (make sure the bowl doesn't touch the water, otherwise the chocolate can burn and taste bitter - something i've found from bitter experience). I just found this site that explains more about melting choc and will help if you do want to do it in the microwave, or if something goes wrong - click here

3. Beat the melted chocolate into the Philadelphia mixture. You'll need the chocolate bowl again in a minute to melt the remaining chocolate.

4. Dissolve the gelatine in the 3 tblspns water.

5. While this is dissolving, whip the double cream in a separate bowl.

6. When the gelatine has dissolved, allow it to cool slightly, but don't allow it to set again. Pour this into the choc/cheese mixture, beating continuously.

7. Fold in the whipped cream.

8. Pour the mixture over the biscuit base.

For the topping

1. Melt the remaining 100g chocolate and spoon onto the top of the cheesecake, and using a fork swirl the melted chocolate through the mixture to create a marbled effect (as in the my picture above).

2. Refidgerate until set - at least 3 hours - apparently the longer, the better!

3. For an extra bit of decoration, place the bowl that you melted the chocolate in in the fridge for about 30 minutes, and then scrap out any chocolate and sprinkle onto the top of the cake (or do what I did and eat it before it got that far).

Eat Joyobily!

I have shared this with

Sweets for Saturday

ICED SPICED BISCUITS

2011-12-31T13:47:00.000Z

A naked one!

I've been wanting to make these little gems for ages, but I've not had any good shaped cutters. The recipe comes from the first cook book I owned, which happens to be called 'First Cookbook' - I must have first made them when I was about 7 and remember making them being so quick, so easy, so tasty and perfect as Christmas tree decorations or little gifts - so I ventured out and bought some appropriate cutters and they were exactly as I remembered them to be and that warmed my little heart! Here we go:

Tin/cases:

Lined baking tray

Oven at: 190 degrees (preheat)

Prep time: 10 mins

Cooking time: 10-15 mins

Makes: About 12 stars

Ingredients:

250g (8oz) plain flour

125g (4oz) unsalted butter (room temperature)

125 (4oz) soft light brown sugar

1 small beaten egg

2 tspns ginger (or mixed spice) (I actually used 1 tspn mixed spice and 2 tspns ginger to give them an extra kick)

Pinch of salt

(optional - teaspoon of golden syrup - this makes them sweeter but more yummy i think)

For the icing:

125g (4oz) icing sugar (sifted)

1-2 tablespoons water

Food colouring

Silver sprinkle balls

Method:

1. Beat the butter and sugar together until fluffy (either by hand or in an electric mixer)

2. Beat in the egg a bit at a time.

3. Sift the flour, salt and spices.

4. Mix everything to make a ball of dough and place the ball in the fridge for 30 mins or so.

5. When removed from the fridge, sprinkle some flour on the surface and a rolling pink and roll the dough until it is about 1/2cm thick.

6. Cut the dough into shapes - gather up any dough left over and roll it out agin to make cut out more shapes.

7. Put the biscuits on the trays - For making christmas tree decorations - before putting them in the oven, use a cocktail or kebab stick to pierce a hole for some ribbon to go through. It's important to do this before they bake!

8. Bake them on a high shelf for about 10-15 minutes, until light brown.

9. Leave to cool on a wire wrack. and cover with the icing a sprinkles.

10. If using as tree decorations, feed ribbon through the pierced hole and tie to the tree (ice if you want to)

11. If not using as tree decorations, cover with the icing and sprinkles. For gifts - wait until the icing has dried out and wrap in a piece of cellophane and tie with a piece of ribbon.

Finally, Eat Joyobily x!

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Sweets for Saturday

NUTELLA & CHOCOLATE YULE LOG

2011-12-25T23:07:00.003Z

I didn't manage to get a picture before we all tucked in so this was the best I could do!

I dreamed this one up in my sleep last week and as soon as I woke up I just had to have a whack at putting it together. It was to be another pudding for Christmas day and as I had visions of turning up with something resembling a cake that had been run over by a combine harvester I was determined to get it right. I wanted one that looked as good as it tasted, and tasted as good as it looked! So of I set and after a bit of trial and error the end result was a-okay!
A yule log is essentially the term of a pimped up swiss roll and so once you've nailed the basics, there is no limit to what you can do with this recipe, and so enjoy!

A belated Merry Christmas and a Happy New Year!

Tin: Swiss roll tin (I used 34 x 24cm)

Oven at: 170 degrees (preheat) (fan oven)

Prep time: 10-20 mins

Cooking time: 10 mins

Makes: 1 lovely yule log/swiss roll

Ingredients:
For the cake:
5 eggs
140g light muscovado sugar
90g self raising flour
35g cocoa
Caster sugar for dusting
Icing sugar for dusting

For the filling:
150ml double cream (for whipping)
3 heaped tablespoons nutella
(adjust these amounts to taste - if you want it more nutellary, add more nutella!)

Method:
For the cake:
1. Line the base and sides of a 30 x 35 Swiss roll tin with baking parchment.
2. Separate the eggs, putting them into two large mixing bowls.
3. Add the sugar and 2tbsp water to the egg yolks.
4. Using an electric whisk or tabletop mixer, whisk the sugar and yolks for about 5 minutes until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted.
5. Sift in the flour and cocoa, then fold in lightly, using the whisk blades or a large metal spoon.
6. Using a clean whisk, beat the egg whites until they are stiff, then fold into the cake mixture in three batches, again using the blades to preserve as much air as possible.
7. Pour the mixture evenly over the prepared tin, then carefully spread to the edges.
8. Bake for 10-12 minutes, or until the cake feels firm to touch.
9. To roll it up (this is easier to do before it cools) - put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar.
10. Turn the cake out onto the parchment and peel off the lining paper.
11. Cover with another piece of parchment or clean tea-towel.
12. Score along the edge of one of the short sides of the cake and roll up from there, using the paper to help you, rolling the paper inside the cake. Leave it to cool while rolled up.

For the filling:
1. To make the icing and filling, whip the cream and nutella together.
2. When cool, slowly unravel the swiss roll, removing the top layer of baking parchment and spread a bit of nutella across the cake. Cover with the whipped cream filling within 2cm of the edges.
3. Roll up the cake again using the paper to help you, then set on a board.
4. Trim either side of the swiss roll and then dust with icing sugar.

Eat Joyobily!

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Sweets for Saturday

PUMPKIN PIE

2011-12-25T23:00:00.002Z

I still have a way to go to get pastry looking this good - photo courtesy of simplerecipes.co.uk

If there is anything this pie has taught me, it's that looks can be deceptive.
Pumpkin pie, if I'm being completely honest, is not something I've ever really been in a hurry to make; Firstly, it involves pastry (gulp) (something you'll notice distinctly lacking on this blog to date); and secondly, it's not a dish you often hear raved about here. On the contrary, it's the view of many us Brits (me included) that it's one pudding best left across the pond. But when pumpkin pie was requested as one of the puddings for Christmas day, I didn't have a choice. I knew my sister in law's main course was going to completely kick ass and so I didn't want to let the team down with a crappy selection of pudds. Although the final result wasn't the prettiest, it was, according to family from both sides of the pond, a darn good pie. Phew!

So I am a pastry virgin no longer, and I have to say, it was actually pretty fun, and I look forward to putting my new found skill to test in other dishes...but I'll have to practice perfecting a pretty pastry!
Before I hand out this recipe, I'll leave you with the fact that pastry isn't as scary as it seems, and if I can do it, so can you!

Happy Christmas!

Dish: 9inch/23cm pie dish
Oven at: 200 degrees (preheat) (fan oven)
Prep time: 15-20 mins

Cooking time: 40 mins

Makes: 1 lovely pie

Ingredients:

For the pastry base:

175g plain flour

1/2 tspn salt

1 tblspn (14g) granulated white sugar

112g unsalted butter, chilled (I place in freezer for a few hours before)

30-60ml iced water

For the pie:

435g (1 can) Libby's pumpkin puree (available from all good supermarkets)

225g white sugar (granulated or caster is fine)

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

2 large eggs

1 tin (12oz) evaporated milk

Optional - a tablespoon of golden or maple syrup

Method:

For the pastry base (the trick is to keep everything as cool as possible, so I chilled the utensils before hand...
1. Sift the flour into a mixing bowl, stir in the salt and sugar, then grate in the butter
2. Rub in using your fingertips until it resembles breadcrumbs
3. Sprinkle half of the water over the mixture, then stir together with a chilled knife or spoon until it comes together in a paste – add a little more water if necessary

4. Bring the mixture together with your fingertips and place into a ball, wrap in clingfilm, and place in the fridge for a minimum of 30 minutes
5. When ready to make the pie, take the pastry from the fridge and leave to de-chill for a bit so that rolling it is easier
6. Place onto a floured surface and roll out to the thickness of a £1 coin
7. Line a 9inch/23cm tart tin
8. Line the pastry case with greaseproof paper and fill with baking beans (or kidney beans). Put in the oven for 15 minutes, then remove the paper and beans, and bake for another 5-10 minutes until the base is pale golden. Remove from the oven. Turn the oven down to 190C.

I found this short video really helpful before making the pastry - http://www.joyofbaking.com/PieCrust.html

For the pie
1. Lightly whisk the eggs in a large bowl
2. Add the the sugar, salt, cinnamon, ginger and cloves and lightly beat together
3. Stir in the pumpkin and then gradually stir in the evaporated
4. Pour the mixture into the prepared pie shell
5. Bake the pie for 40-50 minutes or until the filling is set and the crust has browned (the centre will still look wet) - a knife inserted about 1 inch from the side of the pan will come out almost clean.
6. Place the baked pie on a wire rack to cool.
7. When cooled to room temperature sift some icing sugar over the pie and serve with cream - whipped, double or clotted.
8. Store any leftovers in the fridge. I actually made the pie on Christmas eve, covered it and left it out in the kitchen until Christmas day and it was a.ok!

Eat Joyobily!

My pie! Amazing what a bit of icing sugar and holly can do!

FRUITY FLAPJACKS

2011-12-06T19:51:00.001Z

Crikey it's been while since I posted and it's good to be back. The last few months have been a bit mental and I've not really had the chance to get my hands dirty in the kitchen. So mental in fact that the other day I had to (pause to gasp)...buy a birthday cake. And unsurprisingly, it was a real let down, despite being from a renowned bakery, and after the first bite I vowed to myself that I would never let it get that bad again. Don't get me wrong, I love buying baked treats as much as anyone, but whole birthday cakes that cost the earth and taste dry and flat and boring, well, they just ain't my bag, baby.

So anyway, you'd think that after all this chit chat about cake, that's what my first post, now I'm back, would be. I'd have thought that too, but don't be disappointed, this little recipe is just yummy, quick and easy and perfect for giving as a pressie this Christmas (I'm thinking vintage jar tied with pretty ribbon). I plan on making a batch to put in my christmas hampers this year! Ha! I say that as if I'm some domestic goddess WI member who makes lots of hampers for everyone at christmas full of homemade biccies, chutneys, and other treats. So I should really rephrase...
'I plan on making a batch to put in the (first) christmas hamper (singular) I've ever made that i plan on giving the in laws.

So without further ado, here are my fruity flapjacks. In true Nigella style, there is a cheats way to making these even quicker and that's to by a really fruity muesli and use that in stead of separate oats and fruit. For mine, I did a bit of both...

Tin: I use my 23x23 brownie tin lined with baking parchment

Oven at: 180C/350F degrees Gas Mark 4 (preheat)

Prep time: 5-10 mins

Cooking time: 14 mins

Makes: about 8 (big) to 10 (smaller) flapjacks

Ingredients:

3.5 oz/100g butter

3oz/85g soft brown sugar

3 tablespoons honey or golden syrup

12oz/350g oats or fruity muesli

100g dried apricots (chopped)

Pinch of salt

Method:

1. Pre heat oven to 160

2. Melt butter, sugar and syrup/honey in a saucepan together slowly over a low heat and stir well. You might want to add a bit of extra syrup/honey if you want an extra gooey flapjack

3. Add pinch of salt and take off the heat.

4. Stir in the oats/fruity muesli/apricots

5. Pour into the lined tin

6. Bake in the over in the preheated oven for 15-25 minutes depending on how you like your flapjack, but mainly until it starts to go a little golden on top. BUT make sure you remove it from the oven while the flapjack is still slightly soft as they will harden when they cool

7. Place the tin on a wire cooling rack and cut the flapjack into squares

8. These keep really well stored in an airtight tin

APPLE CAKE

2011-09-21T07:18:00.001+01:00

I've been craving apple cake for a few weeks now but this weekend was the only chance I've had in a while to whip something together in the kitchen. My husband loves anything with apple and cinnamon in it and so as it was our 7 year anniversary this weekend (whoop!) I thought I'd give this recipe a whirl (hence the presentation in a heart dish...1,2,3...aaaah).

This little cake knocked the socks off us, and my brother's family, who wolfed it down in about 5 minutes. Definitely a keeper and one I'll be making A LOT of this winter!

The recipes but it is based on one by Rachel Allen. The only thing I did different was to toss the apple in some sugar and cinnamon but you don't have to do this if you're not such a fan of the cinnamon!

Tin/Cases:

Anything! This recipe fills a 10x10 square tin or 2 little 6 inch round tins, or lots of ramekins. I baked it a le creuset heart dish too and it worked a treat.

Oven at: 180C/350F (Gas mark 3) (preheat)

Prep time: 10-20 mins (if you're faffing, like I did. It' the apple that take a while)

Cooking tine: 20-25 mins (check after 20. Mine was in for 22)

Ingredients

For the apple:
2 bramley cooking apples, peeled, cored and chopped into little slices, about the size of a 50p

1-2 tblspns caster sugar (to taste)
1 tspn cinnamon (to taste)

For the cake
2 eggs
175g caster sugar
1 tspn vanilla extract
85g butter
75ml milk
125g plain flour (sifted)
2 heaped tsp's baking powder
1 tspn cinnamon

Method

1. Preheat the oven and line tin. If using a le Creuset then there is no need

Preparing the apple

2. Toss the apples in the cinnamon and sugar and leave to one side

Preparing the cake

3. In a bowl, mix the egg, sugar and vanilla, and whisk until mousse like
4. In a saucepan, melt the butter
5. Poor the melted butter into the egg mix, and keep whisking.
6. Add the flour, cinnamon and baking powder
7. Stir in the milk
8. Pour the mixture into your chosen tin/dish and arrange the apple slices over the batter.
9. Cook for about 20-25 minutes, until risen and golden (a skewer or sharp knife should come out clean)

10. Transfer to a wire rack to cool
11. Serve warm or store in air tight container
12. I sprinkled a bit of icing sugar over the cake when cooled
13. Goes great with ice-cream, cream, yoghurt, or nothing at all!

Note: Too much apple? I did have a bit too much apple and so I just placed this in a baking dish and popped in the oven at the same time, and it was delicious on it's own or mixed in with some muesli or yoghurt for breakfast! Yum.

Eat Joyobily!

Linked up with Sweets for Saturdays

BATTENBERG CAKE

2011-08-20T08:15:00.001+01:00

After watching the contestants on the Great British Bake Off (GBBO) attempt one of Mary B's Battenberg cakes I thought I'd give one a whirl myself. It doesn't look brilliant does it, really, but I'm feeling to upset about that right now as it tasted a-ok and at the end of the day that's all that counts. I am going to keep working on this one thought to get it as prim looking as the ones that pop up on a google image search but something tells me that might take some time!

Having said all this though it was much easier than I had thought it would be and considering this was my first attempt I don't think I did too badly! Although I'm not sure it would have got the thumbs up from Mary B had I been a contestant myself....it hasn't been perfectly executed!

I didn't actually use a Mary Berry recipe simply because I was too lazy to go out and get the right ingredients. Plus, I really don't like coffee flavoured cakes and I'm not the biggest fan of almonds so I adapted one off the BBC food website which really is a victoria sponge recipe in disguise.

One tip - invest in good quality pink or red food colouring. For some reason the mixture went into the oven a brilliant pink and came out with only a slight twinge of colour so I'm going to go for a colour paste next time as these tend to work much better.

Another tip - when it comes to rolling out the marzipan I did a cling-film sandwich. This meant I didn't get marzipan stuck anywhere and also enabled me to get a smooth finish on the top. Bravo eh?

Right, over to you. In the meantime I'm going to sit tight and wait for next weeks' GBBO challenge!

(PS. A history lesson: apparently the cake was created in honour of the marriage in 1884 of Queen Victoria's granddaughter to Prince Louis of Battenberg, with the four squares representing the four Battenberg Princes: Louis, Alexander, Henry & Francis Joseph. Thank you Wikipedia!)

Tin:

9inch square tin

Oven at: 180°C (355°F) Gas 3

Prep time: 15 mins (cake) 10 mins icing

Cooking time: 20-25 mins in a fan oven (check after 20 though, just in case)

Ingredients for the cake:

3 eggs

Weigh the eggs and then weigh out the same amount of butter, caster sugar and self-raising flour - so for example 3 eggs = 175g do this....

175g unsalted butter (very soft)

175g caster sugar

175g self-raising flour

Then:

2-3 tblspns milk (full fat or normal)

2 teaspoon vanilla extract (optional, but I think necessary)

Then:

In one half of the batter stir in some food colouring paste (pink or red)

For the marzipan coating:

One block pre-made marzipan (about 200g)

2 tablespoons apricot jam

a few drops of boiling water (may a tspn)

Method

1. Preheat the oven

2. Line your tin - I line it completely and then with another piece of baking paper make a divider like this:

Or you can use a thick layer of aluminium foil down the middle instead, covering the bottom.

3. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy - this takes a good 3 - 4 minutes. The lighter the better - it makes a huge difference!

4. In a separate bowl briefly beat the eggs before adding half of the egg mix to the butter/sugar (possibly even 1 tblspn at a time) - this is to prevent it curdling which beats the air out of the mix. Not cool.

5. Before adding the rest of the egg scrape any unmixed ingredients from the side of the bowl and gradually add sifted flour into the bowl - I hold the sieve quite high above the bowl and gently tap the side of the sieve until about half the flour/baking powder is in it - it's all about being light and airy so the higher the better (but not so hight that you miss the bowl. That's not cool either.

6. Gently mix until fully incorporated and then add the remaining egg mix followed by rest of the flour). Gently mix again until fully incorporated - don't over beat though as you'll bash all of that important air out!

7. Finally add the milk and vanilla and mix until fully incorporated.

8. Pour half of the mixture into the prepared cake tins and smooth over with a palette knife or spatula:

9. Bake in the preheated oven for 20-25 mins. I checked mine after 20 but it wasn't quite done - this was long enough though for it not to sink on opening the oven. Thank goodness!

10. The cake will be ready when a sharp knife or skewer comes out clean.

11. Turn it out onto a cooling rack and leave it to cool before doing the marzipan coating.

Constructing the Battenberg

12. Trim the cakes to the same size, then cut them both in half lengthways.

13. Cut the rolled marzipan so that it's just slightly longer than the cake.

14. In a pan, heat the jam with the water until it becomes liquid. Or, as I did because I was short of time, just mix the jam with some boiling water and stir quickly.

15. Brush the surface of the marzipan with some of the jam.

16. Place one of the pink pieces of cake onto the marzipan and brush one side with jam.

17. Lay a yellow piece next to the jam side and push gently together.

18. Brush the tops of both pieces with more jam. Top the yellow piece of cake with a pink piece and vice versa. Brush the outside edges and top of the cake with more jam.

19. Wrap the marzipan around the cake, brushing the edges with a little jam to seal them together. This bit got a bit fiddly, and so you do need a bit of patience.

20. Trim off the excess marzipan at the ends and place the cake onto a plate, seal-side down.

21. Some recipes call for chilling in the fridge for half an hour, but we just tucked straight in. Cold cake = not cool.

Finally, Eat Joyobily x!

Variations:

Chocolate and vanilla

Almond sponge

Coffee and walnut

Buttercream instead of jam

Fondant icing instead of marzipan

The options are endless...

(Linked with Sweet tooth Saturday)

GLUTEN & WHEAT FREE CHOCOLATE BROWNIES

2011-08-17T12:10:00.005+01:00

Gluten free chocolate brownies using cocoa

best gluten free cocolate brownies

Hurrah! I've done it! - I've been meaning to tackle a gluten free recipe for a while now but have never quite had the guts to do it...it always seemed too much of a faff. But when a friend asked me if I could recommend a gluten free brownie recipe and my response was 'no' I figured it was about time to crack on and give some a whirl!

Shop bought gluten free brownies, I find, tend to always be so dry and so sweet that I just wonder what the point is. So I set myself a challenge, and I'm pleased to say that I have conquered it with not just 1 gluten free recipe...but 2! And 2 good ones too! Don't say I don't spoil you!

We all know how much I've harped on about being a cocoa purist and that I generally prefer using cocoa in regular brownies than chocolate and so for this challenge I thought I should give both a try.

So first up we have a recipe using chocolate. Second up we have a recipe using cocoa. They were both yummy and you wouldn't be able to tell that they were gluten free. It it's up to you to decide which one you go for! If I were to have to make them again? Hmmm good question...unlike with regular brownies, I'd have to actually go with the ones using chocolate. Actually, no, cocoa. No, chocolate. Oh! Don't make me choose! Just make both and see for yourself...both are a doddle to make, both taste great, and both are gluten free! Cash back!

Recipe 1: Using chocolate (adapted from a Doves Farm recipe)

Tin/cases:

Brownie tin - customise a tin to be about 8x6 inches

Oven at: 180 degrees (preheat)

Prep time: 10-15 mins

Cooking time: 20 -30 (mine were in for 26)

Makes: 12-16

Ingredients:

150g/5.5oz dark chocolate (I used Bournville) roughly chopped

100g/3.5oz unsalted butter

200g/7oz sugar (I used granulated)
3 eggs
100g/3.5oz gluten & wheat free plain flour (Doves Farm)

Optional extras:

100g/3.5oz ish chopped walnuts

Method:

1. Melt the chocolate and butter in a saucepan. Once melted take off the heat and leave to cool a little.

2. In another bowl beat together the sugar and eggs (for a couple of minutes is fine).
3. Add the sugar and egg mixture to the chocolate a dollop at a time stirring as you go.
4. Add the flour and mix well until smooth consistency.
5. Add the walnuts (optional) (I didn't)

6. Place in an oven at 180 for 20-30 minutes...the time will vary depending on your oven. When it's ready the top should be dried to a paler brown speckle but the middle still dark and dense and gooey. Keep alert thought as the difference between completely gooey, to slightly fudgy brownies to dry brownies is only a few minutes...and they continue to cook as they cool. If they come out way too gooey then pop them in the freezer over night and serve as fudge bites (keeping in fridge or freezer).

7. I normally store my brownies in the freezer as a slab and then cut them up and let them lose a few hours before required. I also tend to sprinkle a bit of icing sugar on the top but this is optional!

Recipe 2: Using cocoa

Tin/cases:

Brownie tin - I used a 9in lined with baking parchment

Oven at: 200 degrees (preheat) (fan oven)

Prep time: 10-15 mins

Cooking time: 20 mins

Makes: 16

Ingredients:

225g/8oz unsalted butter (room temperature)

450g/1lb granulated sugar

3 eggs

200g/7oz gluten & wheat free plain flour (Doves Farm)

85g/3 oz cocoa

3 eggs

a pinch of salt

2-3 tblspns boiling water

Optional extras:

100g/3.5oz ish chopped walnuts

Method:

1. Preheat the oven to 200 (fan oven)

2. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk or do it by hand) and mix until just combined.

3. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl. 4. Turn the mixer down to slow speed and beat in flour and cocoa powder, salt and hot water. Mix slowly until just combined. Don't over mix.

5. Add the optional extras (nuts, choc chips etc)

6. Pour the mixture into the prepared tin

7. Bake in the preheated oven 20 minutes (if a fan oven).

8. They may still be quite gooey when coming out of the oven but see note above in other recipe. I usually put the slab into the freezer and wait until its chilled before cutting, otherwise it can get messy!

9. Sprinkle with icing sugar before serving

Finally, Eat Joyobily x!

Both types (ones made using chocolate have the pale coating)

(Linked with Sweet tooth Saturday)

BLACK FLAPJACKS

2011-08-04T05:22:00.000+01:00

Don't they look such virtuous and healthy flapjacks?! Well my friends that's because they pretty much are! Every single ingredient that goes into these little beauties is good for you, even the butter!

I'm on a bit of a health kick at the moment and trying to reduce my sweet tooth cravings, and it's no surprise that I'm finding this pretty difficult because I just love sugar. So when I came across this recipe in a book I'm reading which has tons of virtuous recipes in, I had to give it a go...something sweet and healthy? Yes please!! And the verdict? Surprisingly good actually...really very good.

I agree, they don't look particularly pretty, resembling a burnt normal looking flapjack, but that blackness isn't burnt flapjack, it's from the magic ingredient blackstrap molasses. "What on earth is blackstrap molasses"? I hear you cry! Well, put simply, it's black syrup...like golden syrup but black, healthy and super good for you (you can click here to find out why). I'd be lying if I said that on it's own it's yummy because I think it's a taste that you have to get used too...I've been adding it to a few things recently as a substitute for golden syrup (which I can quite happily each by the spoonful) and I've definitely started to enjoy it a lot more than when I first did (cue weird facial expressions) and now I actually really like it. Teamed with the sweetness of the dates and cherries that go into this recipe it just works really well and I'm excited about whipping up copious amount of batches of these when I need something sweet!

A quick note on some variations you could try: I reckon you could actually cut back on the amount of butter that goes into these and just add a few more dates to the mix. I might also try it out with prunes. The original recipe also called for cinnamon but I left this one out as it didn't feel quite right to add it in. Next time I'll give it a whirl though and if it works will add it to the recipe below. If not, it's staying out!

Enjoy!

Tin:

I use my 6inch square

Oven at: 180 degrees (preheat)

Prep time: 5-10 mins

Cooking time: 18-20 mins

Makes: about 8 (big) to 10 (smaller) flapjacks

Ingredients:

230g unsalted butter

115g blackstrap molasses (black syrup - from any health food store)

115g cooked dates mashed to a paste (I added a bit of hot water to some whole dates, left for 5 minutes, and then mashed with a fork)

115g chopped cherries (I used dried mixed berries/cherries)

340g oats
(optional: cinnamon to taste - I didn't add this)

Method:

1. Heat oven to 180

2. Melt butter, molasses, and mashed dates in a saucepan until creamy and thick.

3. Add chopped cherries/dried berries

4. Stir in the oats

5. Place in the lined tin

6. Cook for about 18 mins
7. Leave to cool and cut out into squares

Finally, Eat Joyobily x!

Tip: To avoid burnt flapjacks I tend to under rather than over cook. Even after you've taken them out of the oven and they don't look that cooked, don't worry, as they'll harden up over time.

STICKY TOFFEE CUPCAKES

2011-07-24T19:28:00.004+01:00

It's been a mental few weeks and I honestly don't feel as though I've stopped but today I met a big work deadline and after spending the entire weekend chained to my desk I decided to reward myself by spending a blissful few hours in the kitchen whipping up brownies, fudge, fudge and these little gems....sticky toffee cupcakes!

I love pretty much anything that has the words sticky and toffee in them and so it's no surprise that I've had my eye on recipe since I first laid hands on the second Hummingbird Bakery book donkeys months ago. Why I've waited so long to try them out I'll never know because they were a complete doddle, and as I'm going through a love affair at the moment with chopped dates I even had everything I needed in the cupboard. Result!

There isn't really much to say about these because they really are what they say they are. The only thing I'd add is don't panic if you haven't got the ingredients for the caramel icing as they don't necessarily need it...they hold up more than ok on their own. You could also always mix it up a bit and serve with some ice-cream after a little warming up, or a cheeky bit of home made toffee sauce though...it's your call!

Next time I'm going to bake them in my little Le Creuset heart ramekins and serve them up at a dinner party...when I eventually get around to organising one!

Tin/cases:

Cupcake or muffin tin and muffin cases

Oven at: 190C/375F (Gas mark 5) (preheat)

Prep time: 10-15 mins (not factoring in leaving the dates to soak for 20mins)

Cooking time: 18-20 mins

Makes: 12-16 cupcakes

Ingredients

180g (6.5oz) pitted and chopped dates

180ml (6.5fl oz) boiling water

80g (3oz) unsalted butter (softened to room temperature)

150g (5.5oz) light brown soft sugar

1 egg

280g (6.5oz) plain flour

1/2 tspn baking powder

1 tspn bicarbonate of soda

1/4 tspn salt

1 tspn vanilla extract

Method

1. Place the chopped dates in a bowl, pour over the boiling water and leave to soak for ~20 minutes.

2. Preheat the oven to 190/375/Gas mark 5 (fan oven)

3. Put the butter and flour together in a bowl and either using a freestanding electric mixer or a handheld electric whisk mix together until light and fluffy (about 2 minutes).

4. Add the eggs one at a time, scraping down the sides between each one.

5. Sift together the flour, baking powder, bicarb & salt and add to the butter mix in three stages and mix - don't forget to scrape down the sides of the bowl between each addition and mix to ensure everything is fully incorporated.

6. Add the vanilla to the date mix and then add this to the butter/sugar/flour mixture.

7. Make sure the dates are evenly dispersed throughout the mix.

8. Pour the mixture into the prepared muffin cases (till about 2/3 full, or full if you want muffin tops if you're not icing them).

9. Bake in the preheated oven for 18-20 minutes (if a fan oven). Cook long enough so that when you stab a cupcake with a sharp knife or skewer it comes out clean.

10. Leave the cupcakes to cool slightly in the tins before placing on to a wire cooling rack to cool.

7. Ice!

Icing

(You could half this if you want as it makes oodles)

Caramel buttercream

160g (5.5oz) softened butter

500g (1lb 2oz) icing sugar, sifted

50ml milk (whole or semi-skimmed - either is fine)

100g tinned caramel

A few chopped dates to sprinkle on top.

Mix and whiz the butter, icing sugar and milk - the longer you mix for the softer it becomes. Then add the caramel and whiz until fully incorporated. Top onto each cupcake and sprinkle broken up pieces of date on top. Voila!

Eat Joyobily x!

Linked with Sweets for a Saturday

CHOCOLATE BROWNIE BITE FAVOURS

2011-07-18T07:01:00.004+01:00

As I alluded to in my most recent post I've been neglecting my blog because I've just been baking old favourites for all sorts of occasions, but mainly weddings! I am consequently brownied and red velveted out, if that is even possible!

Anyway, below are pictures from one of the biggest batches of brownies I've ever had to put together for one occasion....a pack of 3 chocolate brownie bites for 120 people as bridal favours. Yup, you're right, that's 360 brownies.

I was so worried about how they'd work out but all was ok and they went down a storm (hurrah!) and I was chuffed to bits with feedback! They were a triumph and I highly recommend them for anyone who is wondering what they can offer up to their guests as a favour that they'll appreciate!

So if you know of anyone who's looking for handmade chocotastic, freshly baked kick ass brownies for their wedding then send them my way!!

Samples available on request!

Et Voila....

x 120!

CHOCOLATE PISTACHIO FUDGE

2011-07-16T00:01:00.003+01:00

Wow it feels like I've been gone for ages and I've missed my little blog! Things have been crazy hectic over the past few months and I've not really had a chance to try out anything new...anytime I need to bake I just whip together an old favourite. So, it's not that I've been neglecting baking, I just haven't wanted to bore you all week after week with 'Look! Check out my red velvet cupcakes...Again!, or Look! Check it out....I can still whip together a batch of kick ass choc & hazelnut cupcakes!

But brace yourselves, for this week I do have something new, and not only that but something very very easy. In fact, I'd go as far as saying this is the easiest thing to make on this blog. How about that for a come back recipe, eh?! BAM! It's chocolate pistachio fudge...and in a word, it's YUM. So yum that between us Mr H and I managed to polish a significant number of pieces that makes the photo above look slightly depleted...

I stumbled across this fudge at a great wedding I was at at the weekend...a few pieces of these kept my blood sugar up when I was on the long drive home and so I will remain eternally grateful to them. As soon as I got back I googled a recipe and it turns out that our good friend Nigella is all over it and made it as part of her express cooking campaign. Just what I need right now while I continue to run around like a blue ass fly!

I really recommend you give this one a whirl - you can't actually go wrong!

Tin/cases:

6 inch tin

Prep time: 5 minutes

Chill time: min 2 hours

Makes: about 25 squares

Ingredients:

150g dark chocolate (70% cocoa solids), broken into squares

170g condensed milk

12g butter

tiny pinch of salt

65g pistachios

Method

1. Put the broken chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.

2. Put the nuts into a freezer bag (or wrap in cling film) and bash them with a rolling pin, until broken up into both big and little pieces.

3. Add the nuts to the melted chocolate and condensed milk and stir well to mix.

4. Pour the mixture into a lined 6 inch tin, and smooth the top using a spatula

5. Let the fudge cool, and refrigerate until set.

6. Cut into pieces when done

7. Once cut, it can be kept in the freezer - no need to thaw just eat straight away.

Eat Joyobily x!

RECIPE BAKE-OFF - CARAMEL CUPCAKES

2011-05-05T08:04:00.005+01:00

I seem to be going through a real caramel phase at the moment because I can't seem to get enough of the stuff in whatever form - cake, biscuit, chocolate bar, or even straight-from-the-tin form. You name it and I'll have it.

So it's no surprise that I've been eyeing up recipes for caramel cupcakes for sometime. I've been umming and aahing between the Primrose Bakery or Hummingbird Bakery recipes since the latter released their second book and so cue the first recipe bake-off on this blog! Hummingbird bakery caramel cupcakes.
I started off with the Hummingbird bakery recipe as they seemed more straightforward and achievable in the time that I had spare. I was a little reluctant to follow instructions exactly as their method of mixing the ingredients goes against everything I do when I normally bake cupcakes as there is no creaming involved and the batter is so runny that you need to put it in a jug to pour it into the cases. That said, I did do exactly as I was told, and they were actually a doddle to make. They also ended up tasting deee.lish.cious. They were light and fluffy, and well, just lovely really. But they were also incredibly sweet. I know this isn't always a bad thing, but the recipe was pretty much exactly the same as the already pretty sugar infused regular hummingbird cupcakes and with the extra smack of the caramel sauce I'm not sure I should have reduced the amount of sweetness just a little. Ditto the icing. So, yup, really that sweet. So my verdict on the hummingbird recipe = easy, light, yummy and sweet.

I wish I could say the same about Primrose bakery recipe. The cakes themselves turned out fine, and the icing was also pretty nice too, but the whole construction of them was just a complete faff. Admittedly I did opt for the 'make your own caramel sauce' route so didn't make life easy for myself from the start, but I thought I'd just give it a crack. It took a couple of attempts to get the consistency of the sauce right (I burnt the first batch of sauce horribly and it turned into rock solid toffee) and I ended up halving the amount of time they said it would take to make and actually also halving the amount of ingredients they recommended, which still produced ample quantities. The caramel sauce did though (teamed with the brown sugars) give the cakes a rich caramelly type depth that I felt the hummingbird cakes lacked, and it did really taste like I was eating a dime bar in the form of a cake. Which was nice.

As for the icing...the book does warn that it needs 'slightly more patience and care than others' and well, they're not wrong there. It was delicious yes, but it was pretty tricky to work with - at one point I'd think it was too runny so would add more icing sugar, and then I'd see it start to set and would panic that it would then end up hard as toffee. But all was alright and I got there in the end (by adding a heap of icing sugar).

So the end result wasn't as disastrous as the process of putting them together, but I'm not sure the results were actually worth the effort involved. Sorry, Primrose Bakery, but i was left feeling a little disappointed, especially when so many of the other recipes in the book kick a**!

So here we are:

Hummingbird Bakery Caramel Cupcakes

Tin/cases:

Cupcake or muffin tin and muffin cases

Oven at: 190C/375F (Gas mark 5) (preheat)

Prep time: 10-15 mins

Cooking time: 18-20 mins

Makes: 16 cupcakes

Ingredients

80g (3oz) unsalted butter (softened to room temperature)

280g (10oz) caster sugar

240g (8.5oz) plain flour

1/4 tspn salt

240ml milk (whole or semi-skimmed - either is fine)

1/2 tspn vanilla extract

2 eggs

150g (5.5oz) tinned caramel (I used carnation caramel)

Method

1. Preheat the oven to 190/375/Gas mark 5 (fan oven)

2. Put the butter, sugar, flour baking powder and salt together in a bowl and either using a freestanding electric mixer or a handheld electric whisk mix together on a low speed until crumb-like consistency.

3. Place the milk and vanilla essence in a jug with the eggs and whisk by hand until combined. Pour three-quarters of this mixture into the dry ingredients and mix together on a slow speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then add the remaining milk mixture and the tinned caramel, and continue to mix until all the ingredients are incorporated and the batter is smooth.

4. Pour the mixture into the prepared muffin cases (till about 2/3 full).

5. Bake in the preheated oven for 18-20 minutes (if a fan oven). Cook long enough so that when you stab a cupcake with a sharp knife or skewer it comes out clean.

6. Leave the cupcakes to cool slightly in the tins before placing on to a wire cooling rack to cool.

7. Ice!

Icing

(You could half this if you want as it makes oodles)

Caramel buttercream

160g (5.5oz) softened butter

500g (1lb 2oz) icing sugar, sifted

50ml milk (whole or semi-skimmed - either is fine)

100g tinned caramel

1 Dime bar (now Daim) broken up into small pieces

Hummingbird bakery caramel cupcakes

Primrose Bakery Caramel Cupcakes

Tin/cases:

Cupcake or muffin tin and muffin cases

Oven at: 160C/350F (Gas mark 4) (preheat) (fan oven)

Prep time: I lost track of time.

Cooking time: 20-25 mins

Makes: 16 cupcakes

Ingredients

Caramel sauce (need 75ml)

125g caster sugar

67ml water

(or just buy Vahine - available in waitrose)

Cakes

110g unsalted butter (softened to room temperature)

120g light soft brown sugar

120g dark soft brown sugar

2 large eggs

1/2 tspn vanilla extract

125g self raising flour (sifted)

120g plain flour (sifted)

75ml caramel sauce (homemade or Vahine)

50ml full fat milk (or double cream)

Icing

60g unsalted butter

6 tablespoons milk

220g light soft brown sugar

240g icing sugar (but I used more than this)

1/2 tspn vanilla extract

1 Dime bar (now Daim) broken up into small pieces

Method

1. Preheat the oven to 190/375/Gas mark 5 (fan oven)

2. Make the caramel:

- Put the sugar and 2.5 tblspns of water in a heavy saucepan and stir over a low heat until the sugar has dissolved.

- Increase the heat and cook over a high heat for about 4-5 minutes (when the mixture has turned dark amber in colour)

- Remove from the heat and leave to cool slightly. Stir gently to help it cool but be careful because it will be very hot! Once cooled slightly, add the remaining water to the mix bit by bit, continually stirring. Hold the pan away from you when adding the water because it can spit.

- When sauce is completely cool, pour it into a bowl and cover until ready to use.

3. Cream the butter and sugars until pale and smooth (about 3-5 minutes using an electric mixer). 4. Add the eggs one at a time, scraping down the mix from the sides of the bowl in between each egg. Add the vanilla.

5. Combine the flours in a separate bowl. Add one-third of the flours to the creamed mixture, just until the batter starts to come together. Add the 75ml caramel sauce and beat well. Add another third of the flour, mix till it comes together, add the milk/cream, followed by the remaining flour.

6. Spoon the mixture into the cupcakes, filling them to about 2/3 full.

6. Bake for about 20-25 until they are raised and golden brown. An inserted skewer should come out clean.

7. Remove the cakes and leave to cool while you make the icing!

8. Make the icing

- Place the butter, milk and brown sugar into a heavy saucepan over a hight heat and sir to combine. Bring to the boil, stirring continuously, and allow it to boil for 1 minute.

- Remove from the heat and stir in half of the icing sugar. Leave the mixture to cool slightly, and then add the remainder of the icing sugar and vanilla extract, and stir until it thickens to the desired consistency (I ended up having to add quite a bit of extra icing sugar and placed it in the mixture to remove any cheeky lumps).

- The icing is best used immediately as it becomes difficult to work with. If you need to thin it out just add a bit of milk or cream and beat well before using.

- Any left over icing you can make into fudge type balls. I rolled my left over icing in left over dime bars and popped it in the fridge. Yum.

- Place on the cakes and sprinkle broke dime bar pieces on top.

Eat Joyobily x

Primrose Bakery Caramel Cupcakes

Linked with Sweets for Saturday

HOT CROSS BUNS

2011-04-19T09:51:00.002+01:00

Every food blog there is is probably going to be posting up a recipe for hot cross buns this week given that it’s officially hot cross bun day on Friday…but I’m not going to let that stop me from posting this mine up.

I absolutely love hot cross buns. Even at the thought of them, my tummy seems to go warm and fuzzy. So, seeing as I’ve become a little bit of a bread maker this year I thought that it was time that I tried to make some of these by hand…and so to it I went…

Truth be told, this recipe was my second attempt. The first was a d.i.s.a.s.t.e.r. The mixture was far too dry which led to dry buns (not cool), there wasn’t enough fruit (not cool either), and there certainly wasn’t enough of a citrus kick. So, along with the disastrous buns, that recipe has gone in the bin.

I decided to turn to the ever trustworthy Mary Berry. They were VERY easy to make, even if getting the ingredients together is a bit faffy. You’ll probably have everything you need in the cupboard, apart from the candied peel, so it’s not as complicated as it first seems.

So, here it is! And by the way, these make the kitchen smell amazing!

Tins/prep

1 or 2 large baking sheets or trays

Oven at: 220C/Fan 200C/Gas 7

Prep time: 20 mins + 2 hours total proving time

Cooking time: 14-16 mins (fan oven)

Makes: About 12 yummy hot cross buns

Ingredients

450g (1lb) strong white flour

1 level tspn salt

1 level tspn ground mixedspice

1 level tspn ground cinnamon

½ level tspn ground nutmeg (or freshly grated)

2 tspns fast-action yeast (or 1 7g sachet)

50g (2oz) caster sugar

50g (2oz) butter, melted and cooled (I used unsalted but I don’t think this would matter)

150ml (1/4 pint) warmed milk (tepid)

5 tblspns warmed water (tepid)

1 egg, beaten

75g (3oz) currants or raisins (or a mixture of both)

50g (2oz) chopped candied peel

For the flour cross:

50g plain white flour

100ml water

(You probably won’t use all of this though)

Method

1. Measure the flour, salt, spices, yeast and sugar into a large bowl and stir to mix

2.Make a well in the middle and pour in the melted butter, cooled butter, milk, water and egg, and stir to mix a little. Then add the fruit to the mixture last. Mix to a soft dough using a spoon.

3.Once mixed to a soft dough (don’t worry if there are still a few dry bits or pieces of fruit flying around all over the place – these will become incorporated when you get kneading)turn out on to the work surface and knead for 8-10 minutes, until smooth and elastic.

4.Make into a round and transfer into a lightly oiled bowl, cover with clingfilm and leave to rise until the dough has roughly doubled in size (about 1.5 hours in a warm room).

5.Turn the risen dough out to the work surface and knead for 2 minutes or so.

6.Divide the dough into 12 equal pieces and shape each one into a round bun and place on the prepared baking trays and cover with clingfilm.

7.Leave to rise again in a warm place until roughly doubled in size (about 30 minutes).

Preheat the oven to 220C/Fan 200C/Gas 7

8.Make the mixture for the cross by mixing the flour and water together and whisking until smooth.

9.When the buns have risen, place the flour mix either in a piping bag, or onto a teaspoon and drop over the buns in a cross shape.

10.Bake in the oven for about 15 minutes until brown and hollow-sounding when the base is tapped.

Optional extra: glaze with sugar and water as soon as they come out of the oven. To do this mix 2 tablespoons white sugar with 2 tablespoons water.

Happy Easter!

Linked with Sweets for Saturday

CHEWY WHITE CHOCOLATE CHIP AND CRANBERRY COOKIES

2011-04-17T12:14:00.001+01:00

This recipe really is ridiculously easy and is a variation of the thick and chewy cookie I posted up a few months ago. I've whipped up about 4 batches of these in the last 2 weeks, they are that easy and that yummy.

A few things before you start...do make sure you take them out of the oven as soon as the outsides are set but the centres are still puffy and soft, leaving them to cool on the baking sheet (this will help them retain their soft texture). Even if you do find you've under baked them, this isn't the end of the world as raw cookie dough is better than rock solid cookies, and a perfect accompaniment to ice-cream.

Having said that, if you prefer your cookies to be more biscuit like, leave them for a bit longer to get the desired crunch effect!

Tins/prep

1 or 2 large baking sheets or trays covered with greaseproof paper

Oven at: 160C/325F Gas mark 3 (preheat)

Prep time: 10 mins

Cooking time: 14-16 mins (fan oven)

Makes: 18 cookies full batch, 8 cookies half batch

Ingredients

Full batch (half batch)

300g (150g) plain flour

1/2 tspn (1/4 tspn) bicarbonate of soda/baking soda

1/2 tspn (1/4 tspn) salt

170g (85g) unsalted butter, melted and cooled until warm

200g (100g) dark brown soft sugar (if you don't have this, don't worry, just use granulated sugar - they still come out yummy)

100g (50g) granulated sugar

1 large egg plus 1 egg yolk (1/2 egg white, 1 egg yolk)

2 (1) tspn vanilla

200g (100g) White chocolate chips

100g (50g) Dried cranberries

(Don't worry about being too exact with the amount of choc & cranberries...add as many or as little as you like)

Method

1. Preheat the oven to 160 degrees and line your baking sheets with paper. I fit 6 onto one sheet and so if you're doing a full batch you may need to do them in batches, but this is fine!

2. Mix the melted butter with the sugars until fully combined.

3. Beat in the egg, the egg yolk and the vanilla and again, keep mixing until combined.

4. Add all of the dry ingredients (flour, bicarb of soda and salt) and mix until fully combined.

5. Stir in the chocolate chips and cranberries - I actually found this easier with my hands.

6. Now for the fun part...rip off a small handful of dough and roll into a ball (each one should weigh just over 2oz (60g)). Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with the pulled apart jagged surfaces facing up, joint the halves together at their base forming a single ball, being careful not to smooth the dough's uneven surface (this gives then the rustic cookie look)

7. Place the formed dough balls on the baking sheets, jagged surface up, spacing them just over 2 inches apart.

8. Bake until the cookies are light golden brown and the outer edges start to harden yet the centres are soft and puffy - about 14 mins in my oven. After the first 7 mins rotate the baking sheets from front to back and if you're using 2 sheets from top to bottom as well.

9. Cool the cookies on the sheets before moving to their final destination.

10. Enjoy with a glass of cold milk!

Eat joyobily!

MUM'S DATE & BICCY BITES

2011-03-29T07:16:00.001+01:00

James polished off the small batch of these that I'd made for the friends who were going to be giving us lunch today....before we had even arrived.

"What"? He squeeled, after I gave him a gasping 'where-have-the-biscuits-gone-i-can't-believe-you've-eaten-them-all' look, "You said if I was hungry then I could have some!"

"Some..." I proclaimed "Not the entire bl**** batch!"

Fortunately I also had a batch of brownies with me so we didn't arrive empty handed...thank goodness.

And anyhow, despite my horror, I can hardly blame him. These little bites really are are ridiculously moreish and once you've had one it really is hard to stop yourself having any more. This really is the reason I don't make them as often as I would like.

They are incredibly easy to make and you can't possibly go wrong at any stage. You don't even need an oven! Hurrah!

Tin/cases:

Square or rectangle brownie or swiss roll tin lined with greaseproof paper -

Prep time: 10 minutes

Chill time: 1-2 hours

Ingredients

4oz unsalted butter

4oz white sugar (granulated or caster is fine)

1 egg yolk

8oz dates - finely chopped

Pinch salt

Drop of vanilla

About 10 biscuits - the original recipe calls for marie biscuits but i can't find them anywhere so I made this batch with rich teas - broken into small pieces (not too big or totally crushed either)

Method

1. Place all but the biscuits in a saucepan and heat over the hop until the butter has melted and stir until thick and gooey (about 3-5 minutes). I stir it pretty much the whole time (but not essential).

2. Remove the pan from the heat and add the broken up biscuits.

3. Place the mixture in a lined tin and smooth out with the back of a large spoon so that it's about 1cm thick all over OR when the mixture has cooled roll little balls.

4. Place in the fridge for a couple of hours before chopping up into desired sizes.

5. Try not to eat them all at once.

Eat joyobily!

Linked with Sweets for Saturday

BACK TO BASICS: VICTORIA SPONGE CAKE

2011-03-23T09:11:00.001Z

This humble sponge is an absolute classic and one that I don't think can ever go out of fashion. Yes I love all the fancy flavours out there right now but to me simple is chic. And I like chic.

It's been on my list of things to do for a very long time and I'm not sure why I've shied away from it all this time - perhaps because it is so simple and so classic and therefore so chic that I'd just be mortified if I messed it up. We all know how I feel about dry cakes - I've been subjected to too many dried out victoria sponges and I didn't want to have to add mine to this list!

But anyhow, with all the mentalness that's going on at work at the moment I was craving simplicity and so decided to man up, face my fear and give it a whirl.

In the process of finding the perfect recipe for this little cake I spent a good 24 hours toying with the whole "to all-in-one method or to-not-all-in-one method", or more simply, "to cream or not to cream". I will give the all in one method a whizz one day but I thought this cake deserved the effort of creaming so that I did. I was chuffed with the results and am excited to be sharing the recipe with you. It's no secret and this recipe is all over the internet and in pretty much every baking book - yes there are slight variations here and there but the basic principle remains the same: the same weight of butter, sugar & flour, a few eggs, a splash of milk and vanilla and voila....

If I lost you at 'all-in-one', I do apologise...in a nutshell it's "do I bung all the ingredients in together and mix or do I put a lot of love into mixing the butter and sugar together until light and fluffy before gradually adding the rest".

Tin:

2 sandwich tins (I used 7inch pans)

Oven at: 170°C (325°F) Gas 3

Prep time: 10 mins (cake) 5 mins icing

Cooking time: 25-30 mins in a fan oven (check after 20 though, just in case)

Ingredients for the cake:

4 eggs

Weigh the eggs and then weigh out the same amount of butter, caster sugar and self-raising flour - so for example 4 eggs = 240g do this....

240g unsalted butter (very soft)

240g caster sugar

240g self-raising flour

Then:

2 teaspoon baking powder

2-3 tblspns milk (full fat or normal)

2 teaspoon vanilla extract (optional, but I think necessary)

For the icing and middle of the cake:

55g/2oz unsalted butter (softened)

110g/4oz icing sugar

1 tblspn milk

Drop of vanilla extract

Raspberry or strawberry jam

Method

1. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy - this takes a good 3 - 4 minutes. The lighter the better - it makes a huge difference!

2. In a separate bowl briefly beat the eggs before adding half of the egg mix to the butter/sugar (possibly even 1 tblspn at a time) - this is to prevent it curdling which beats the air out of the mix. Not cool.

3. Before adding the rest of the egg scrape any unmixed ingredients from the side of the bowl and gradually add sifted flour/baking powder into the bowl - I hold the sieve quite high above the bowl and gently tap the side of the sieve until about half the flour/baking powder is in it - it's all about being light and airy so the higher the better (but not so hight that you miss the bowl. That's not cool either.

4. Gently mix until fully incorporated and then add the remaining egg followed by rest of the flour/baking powder). Gently mix again until fully incorporated - don't over beat though as you'll bash all of that important air out!

5. Finally add the milk and vanilla and mix until fully incorporated.

6. Pour the mixture into the prepared cake tins and smooth over with a palette knife or spatula.

7. Bake in the preheated oven for 25-30 mins. I checked mine after 20 but it wasn't quite done - this was long enough though for it not to sink on opening the oven. Thank goodness!

8. The cake will be ready when a sharp knife or skewer comes out clean.

9. Turn it out onto a cooling rack and leave it to cool before icing...hurrah!

10. Ice (see below) and eat!

11. Store in an airtight container - this cake is best eaten on the same day but not tragic if you leave it to the next day!

Icing the cake:

Add butter, icing sugar, milk and vanilla in to a bowl and mix and whiz for a few minutes until super light and fluffy - the longer you mix the lighter it will be. Always a good thing!

Spread the uber light buttercream over one half of the cake and the raspberry jam on the other and sandwich together. Sprinkle icing sugar or caster sugar on the top. Voila!

Finally, Eat Joyobily x!

Variations:

I made a few fairy cake sized cupcakes using this recipe too and they worked really well. You could also make butterfly cakes (when you cut a whole in the top, fill it with icing and put the cut cake back on top in two halves) as these are cute.

Here is what I did with the mini fairy cakes though - the icing is just icing sugar mixed with a bit of water and topped with a glace cherry on top and modelling this oh so back to basics chic cake is my beautiful sista! Magic!

Linked with Sweets for Saturday

QUICK & EASY BUTTERSCOTCH BROWNIES

2011-03-16T09:18:00.002Z

This must be one of the most straight forward brownie recipes I've ever tried and I loved it.
It's no secret to those who know me well that I love making chocolate brownies and although for my everyday brownie recipe I just use cocoa and no solid chocolate, I wanted to try the hummingbird bakery brownie recipe that I've been eyeing up for ages and add my own little twist. And I was chuffed with the results. As were my trusty tasters in the office...hurrah!

They were beautifully simple and brilliantly chocolatey. They come out as brownies should - soft on the inside, harder on the outside. AND they made the whole flat smell like chocolate heaven. Perfect accompaniment to a glass of milk, a bowl of ice cream, or nothing in particular at all. A winner.

A quick note on the side: although I added a butterscotch bar for a different flavour this recipe would stand perfectly without it. Or you can add other types of green and blacks flavoured chocolate...see below for ideas.

Tin/cases
Brownie tin: 28cm x 18cm lined with non-stick baking paper extending 5cm beyond the long ends
Oven at: 170C/325F/Gas Mark 3 (preheat) (this was the temperature for a fan oven)

Prep time: 10 -15 mins

Cooking time: 25 - 30 mins for brownies

Makes about 16

Ingredients
200g dark chocolate (I used Green & Blacks 72% cooks chocolate but this 70% stuff would've been fine too) (cut into small pieces to ease melting)
170g unsalted butter

325g caster sugar
3 eggs
½ tsp vanilla essence (option)
130g plain flour (sifted)
100g Green & Blacks butterscotch chocolate (broken up into small pieces) or 100g Dime Bars (or other bar - see below for variation ideas)

Icing sugar for decoration

Method
1. Preheat the oven to 170C (325F) Gas 3.

2. Put the butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water (see my other posts for why not)
3. When almost melted add the dark chocolate. *Note: I actually at this point used only 150g of the dark chocolate and topped it up to 200g with 50g of the butterscotch but next time I might use all the 200g and then just add the butterscotch as chopped up pieces* (Up to you!)
4. Leave the butter and chocolate to melt together and leave until completely melted and smooth. The remove from the heat.
5. Add the sugar to the butter and chocolate and stir until fully incorporated.
6. Add the flour and mix until fully incorporated (but don't over mix)
7. Add the eggs and vanilla to the mix until fully incorporated (but again, don't over mix)
8. Finally, add the broken up butterscotch chocolate pieces
9. Pour into the prepared cake tin and bake in the preheated oven for 20 -30 mins or until just firm in the centre and still moist on the bottom (this will vary depending on your oven - when it's ready the top should be dried to a paler brown speckle but the middle still dark and dense and gooey. Keep alert though as the difference between completely gooey to slightly fudgy to too dry brownies is only a few minutes...plus they continue to cook and dry out as they cool. If you find that they are still too gooey then either pop them back in the oven for a bit, or pop them in the freezer overnight and serve as fudge bites (keeping in fridge or freezer).

10. Remove from the oven and let stand still in the tin, on a wire rack until completely cool.

11. When cool, sprinkle over the icing sugar through a sieve.
12. Cut into 5-6cm squares

These freeze really well and even taste yummy a few minutes after being taken out as they melt in your mouth! Or serve them warm with ice cream, cream or frozen yoghurt! Or, on their own

*Some other variations*
This recipe is an excellent base for adding other flavours from the green and blacks collection: why not substitute the 100g butterscotch for the 100g dark chocolate with cherries, or the 100g white chocolate, or 100g milk chocolate...etc etc etc... check here for inspiration.
I promise this post isn't sponsored by Green & Blacks...I just completely love all their chocolate!

Finally, Eat Joyobily x

PS. Why not bring together this weeks recipe with one I made a few weeks ago recipe and make brookies? I plan on doing this very soon having been inspired by this wonderful blogger here

Linked with Sweets for Saturday

CINAMMON & RAISIN BAGELS (slightly hole-less, but still bagel!)

2011-03-09T08:55:00.001Z

Poaching bread...it sounds mental but pretty cool at the same time. Since I went on the short bread making course with Maria last month I've become a little bit addicted to making basic loaves of granary bread and this week I decided to up my game and attempt bagels. To be honest, half way through making them I was convinced they were a disaster and was beginning to feel a little deflated, but I kept going and I'm so glad I did...they tasted great and just how a bagel should. I way underestimated how much they would puff up and so didn't quite shape them in the way that I should have, and they came out a little hole-less but that's ok!

So anyway, I did quite a bit of research to hunt down a good recipe and decided on the most simple - adapting it include cinnamon and raisins. Actually this recipe was the first one I found in the River Cottage Handbook 'Bread' and like I said, just adapted it to include the cinnamon and raisins.

The recipe said that I would end up with 12 bagels, but I ended up with 6 ridiculously big ones instead...whoops! The next time I make these (which will be soon) I'll change the way I shape them and make sure the hole in the middle is massive!

If you've not made bread before, fear not. I bought the River Cottage Handbook 'Bread' after the course and it's a great introduction to making bread and includes useful pictures to tell you what is what at each stage and so can highly recommend it.

One more thing, these freeze really well - i froze half and got them out the following weekend, popped them in the oven for 10 minutes and bingo...fresh bagels! Hurrah!

You will need:

Ingredients
500g strong white bread flour
1 tablespoon cinnamon
5g powdered dried yeast (about a teaspoon)
10g fine salt
250ml warm water
20g caster sugar
50ml vegetable oil, plus extra for coating
2 handfuls of raisins

To finish (I forgot this part)
1 medium egg, beaten
(for plain bagels, poppy or sesame seeds are optional)

Method
1. In a large bowl, mix together all the ingredients (apart from the raisins) to make a rough dough.
2. Tip the rough dough onto a clean surface and knead until smooth and elastic (about 10-15 minutes by hand or 6 in a mixer). Add the raisins after about 10 minutes and knead into the dough.
3. This dough is tougher to knead than normal bread dough but stick with it.
4. When the dough is kneaded enough, shape into a round, coat with a little extra oil and place in a clean bowl.
5. Leave to rise for an hour or so, covered with a plastic bag or cling film.
6. When the dough has doubled in size, deflate it and divide in about 12 pieces.
7. Then shape the dough in one of two ways:
   i. Roll into a sausage shape, about 15cm long. Wet the ends and press them together to make
   a ring.
   ii. Form a small roll and pierce a hole in the middle with your thumb and make the dough into a
   bagel shape - make the hole bigger than you think as I made the mistake of not!
8. Leave to prove for another half an hour or so, covered on a lightly oiled plastic board or metal baking sheet (not floured cloths or boards). When the bagels have roughly doubled in size they are ready for poaching (hurrah!) So...
9. Preheat the oven to 200 degrees/Gas mark 6.
10. Now for the fun part: lightly oil a couple of baking sheets and in a wide pan bring around a 10cm depth of water to the boil.
11. You will need to do the poaching in batches. Turn the pan of water down to a simmer, then slip as many bagels as will fit comfortably into the water (allow room for them to puff up). Don't worry if any uncurl - you can just pinch them back together again when they're dry.
12. Cook for a minute on each side, then remove and drain on a clean tea towel (not kitchen paper as it will stick)
13. When they are poached, lay the bagels on the baking sheets, gently sticking any that uncurled in the water back together together again.
14. Brush all over with beaten egg.
15. Bake for 15 minutes, until the bagels are a uniform glossy golden brown.
16. Cool on a wire rack and then tuck in!
17. Perfect with butter and jam, or plain is just as good too!

Eat joyobily!

Linked with Sweets for Saturday

EARL GREY TEA CUPCAKES

2011-03-02T18:29:00.001Z

These cupcakes bring a whole new meaning to the word teacake. Admittedly (as I’m sure you may be at this very moment) I was sceptical at first. I’m not even a fan of tea in a cup so why would I like it any more in a cake? But when meeting up with a friend at the Primrose Bakery last week she suggested I take one home and try one out because, she insisted, it was the nicest cupcake around.

So I did.

And blow me down, she was right! I loved every bite – a really lovely delicate cake. The ever so subtle hint of the bergamot found in earl grey tea complemented the sweetness of the icing and the cake perfectly. Far far far from what I was expecting and a now a new firm favourite. Hurrah!

“I have to”, I thought, “make a batch of these myself”

So I did.

And they went down an absolute storm (apart from with my mum who as a complete tea addict was completely oblivious to the fact that they had been flavoured with tea!) And so, without further ado here is the recipe, courtesy of the Primrose Bakery recipe book (which, I might add, I highly recommend).

PS. The Hummingbird Bakery book also features a ‘tea cake’ but uses green tea. I must admit, although the following have converted to me to use tea in cake, I’m not that converted. Unless anyone else has given them a whirl?

Tin/cases:

Cupcake or muffin tin and muffin cases

Oven at: 160 degrees (preheat)

Prep time: 10-15 mins (plus the half an hour of infusing the tea bag in the milk)

Cooking time: 15-20 mins

Makes: 12 cupcakes

Ingredients:

125ml milk (I used full fat but semi-skimmed will suffice)

4 earl grey tea bags (5 or 6 if you’re like my mum)

110g unsalted butter (softened to room temperature)

225g granulated sugar

2 eggs

125g self-raising flour, sifted

120g plain flour, sifted

For the icing

4.5 oz/125g softened butter

9 oz/255g icing sugar, sifted

1 tablespoon milk (full fat)

optional - food colouring (best to use paste rather than liquid)

Method:

1. Heat the milk in a saucepan over a medium heat until it just begins to boil.

2. Remove from the heat and add the teabags.

3. Cover with cling film and leave to infuse for 30 minutes, then discard the bags.

4. Meanwhile, in a large bowl cream the butter and sugar together with a mixer until light and fluffy (about 3-5 minutes on high speed)

5. On a slower speed add the eggs one at a time

6. In another bowl combine the flours and add a third to the main mixture and mix lightly.

7. Follow this up with a third of the milk; mix lightly; add another third of flour, mix lightly etc until you’ve mixed all the ingredients. Don’t over beat the mix as you’ll bash out the important air pockets that lead to a lighter sponge. Not cool.

8. When you’re happy with the mix, pour into the cupcake cases and pop in the oven

9. Bake for anything between 18-25 minutes (this will depend on your oven). Mine were done in 18. You’ll know when they’re ready if you can stab them with a sharp knife or skewer and it comes out clean.

10. Transfer to a cooling rack and leave to cool before icing.

For the icing

Mix and whiz. Colour if you want. The longer you mix for softer it becomes

Spread onto cupcakes, top with a flower/hundreds+thousands/silver balls etc.

Finally, Eat Joyobily x!

PPS. To all you American folk who feel more comfortable with I've just found this wonderful page from our Delia which gives conversions for baking. Brilliant! (Has anyone found one that is better?)

Linked with Sweets for Saturday

ODE TO MUFFIN TOPS - APPLE STREUSEL CUPCAKES

2011-02-21T08:56:00.001Z

My mum took one bite of these and proclaimed (in the tone of someone who had just discovered Atlantis (with their mouth full))... "These are gorgeous! They are just brilliant!". I took one bite, and thought I'd gone to heaven.

"So what is this recipe?", I hear you ask, "and where did you get it from?".
Well, nowhere particularly spectacular I'm afraid. I really did use pretty much the first recipe that came up when I typed into Google "the best apple muffins" (which, incidentally led me to www.food.com). Having said that though I knew that I wanted to find a recipe that used buttermilk as this is an essential ingredient in anything muffin like!

Having read the rave reviews about the recipe (which was all written out in 'cups', grrr) it dawned on me that it really was about time that I went out, faced my fear, and purchase a set of US style measuring cups. I have to be honest and admit that I really didn't enjoy using them, but I'll get over it. I measured it out in cups but weighed all the ingredients too so you have it in grams AND cups...lucky you!

Although I followed the recipe to an absolute tee I completely ignored the advice to "half fill the cupcake cases with mixture". That's never going to achieve the muffin top that I had my heart set on achieving, so I filled it right to the brim, and in a few a little bit higher. Risky, I know. But it turns out it worked a treat!

So here is the recipe...enjoy!

(A quick note: they can be a bit faffy what with having the grate the apple and make the crumble topping beforehand, but they.are.totally.worth.the effort).

Tin/Cases:
Muffin tin and muffin cases

Oven at: 180C/350F (Gas mark 3) (preheat)

Prep time: 15-20 mins (if you're faffing, like I did)

Cooking tine: 20-25 mins (check after 20. Mine were in for 22)

Makes: 12 muffins with muffin tops (16-20 without)

Ingredients

For the topping

55g (1/4 cup) unsalted butter, melted (I weigh out the butter first, then melt it)

50g (1/3 cup) plain flour

90g (1/2 cup) firmly packed brown sugar (I used dark think I should have used light for the topping)

1 tspn cinnamon

For the muffins

2-3 granny smith apples, peeled and chopped or grated

340g (2.5 cups) plain flour (sifted)

1tspn cinnamon

1 tspn bicarbonate of soda (baking soda)

1/4 tspn salt

215g (1.5 cups) firmly packed brown sugar (I used dark)

1 egg, lightly beaten

1tspn vanilla extract

160ml (2/3 cup) vegetable oil

240ml (1 cup) buttermilk

(If you don't have any buttermilk, fear not - you can substitute it with natural yoghurt or you can make your own by adding a tablespoon of white wine vinegar or lemon juice to 240ml (1 cup) of milk. Just add it and leave it to stand for about 5 minutes)

Method

1. Preheat the oven and line your muffin tin

For the topping

2. Melt the butter and add it to the sugar, flour & cinnamon, mix until crumbly and then leave to one side.

For the muffins

3. In a large bowl, mix the dry ingredients – the flour, bicarbonate of soda & salt
4. In another bowl, mix the wet ingredients with the sugar – the oil, the lightly beaten egg, and the vanilla
5. Mix the oil mixture into the flour mixture alternately with the buttermilk – take care to not over-mix - 15-20 strokes should do it. (Mixing too much over develops the gluten in the flour which will cause a tough muffin - the batter should still be lumpy when you're done mixing and you may see a few traces of flour. Panic not, as it continues to blend as it bakes. Magic)

6. Gently fold in the apple

7. Divide the mixture between the muffin cases
8. Sprinkle the topping on top of the muffins before popping into the oven. (I had quite a bit left over)
9. Cook for 20 minutes, until risen and golden (a skewer or sharp knife should come out clean)
10. Transfer to a wire rack to cool
11. Serve warm or store in air tight container. Best eaten within 24 hours...or if a little older, pop in the microwave to re heat and serve with natural or greek yoghurt. Ummm, yum.

Eat Joyobily!

Linked with: Sweets for Saturday