love those cupcakes

Filling in the gaps

Since returning from the Big Adventure, there's been a fair bit of baking activity here.

First out of the oven was a batch of Cookie Monster cupcakes for the Girlie's birthday.

shortly followed by a special cake for the mister.

There has been no knead bread,

ginger snaps for the biscuit tin,

plus a couple of vegan bakes just for me - chocolate cake

and melting moments (using an old Be-Ro recipe).

Of course, Boo hasn't been left out and these peanut butter bones have been going down a storm.

Today I'm working on a possible entry for a local bake-off competition. 

I'm thinking a cake based on one of my favourite sweets, the chocolate lime. 

With a couple of parsnips thrown in for that je ne sais quoi.

 

Little cakes for Advent

These little almond and fruit cakes were made using the cranberries left in the bottom of the bag after making the Christmas cranberry chutney.

I've been baking these in the run up to Christmas since I came across the recipe in a magazine (Country Living, I think) in 2009.  I'd needed something to serve with coffee when I was about to be visited by a couple of friends whilst I was convalescing and luckily had all the ingredients to hand.  We all agreed they were delicious, slightly chewy little morsels and I've made at least one batch during Advent each year since.

They're easily and quickly mixed but they can be a bit tricky to remove from the baking tray.  You could use fairy cake liners if you're not confident that your tray is non stick although these cakes don't rise much so you'd probably want to discard the cake cases after they've cooled.

The recipe makes 12.

 

Little cranberry almond cakes

1 oz plain flour, sifted

2 ozs ground almonds

31/2 ozs icing sugar, sifted

3 medium egg whites (I've used 2 large when I didn't have medium sized eggs handy)

1/2 tsp almond extract

21/2 ozs butter, melted

2 ozs dried cranberries

 

Thoroughly grease a 12 hole fairy cake or rounded mince pie baking tray.

Combine the flour, ground almonds and icing sugar in a bowl.

Add the egg whites and almond extract and whisk to blend.  Mix in the melted butter. 

Reserve about 24 of the cranberries to scatter a couple on top of each cake before baking (I forgot to do that with the cakes in the picture and just chucked them all in) and add the remainder to the mixture.

Cover with cling film and chill in the fridge for about 15 mins.

Pre heat oven to 200C fan/220C/gas 7.

Spoon a generous dessertspoonful of the mixture into each of the cake moulds and scatter a couple of the remaining cranberries on top of each one.

Bake for 9-11 minutes or until the cakes are firm to the touch and golden brown.

Allow to cool slightly in the tray then remove carefully and transfer to a cooling rack to get cold.

Dust with icing sugar before serving.

 

When is a scone not a scone?

When it's a fat rascal, of course.

These perfect-with-an-afternoon-cuppa baked treats are often associated with Betty's (I wouldn't dream of visiting Northallerton, York or Harrogate without buying a couple to bring home) who this year celebrated 30 years of baking them with their trademark cherry and nut faces.  But they have a much longer history, particularly with my home area here in the north east.

We called them 'fatty cakes' when I was growing up, though they were less like scones and more a cross between pastry and a biscuit.  In those days, people often resorted to the quick and cheap version utilising basic shortcrust left over from making whichever pie. This was rolled into a rectangle, sprinkled with sugar and currants, folded in half, cut into rounds (or simply left as a large rectangle like my dad used to do) and baked.  There was even a little rhyme we used to sing as kids:  'If you have the bellyache, rub it with a fatty cake'.*

I still make them that way every now and again but thought I'd push the boat out and attempt a batch Betty's-style using an egg enriched dough and with the addition of spice, cherries and almonds.

Fat rascals are deliciously filling and really don't need any accompaniment.  I know some people treat them like scones, splitting and spreading with butter and jam, but round these parts we prefer them as they are.  It goes without saying that they're best eaten on the day they're baked and ideally whilst still warm. 

There are numerous recipes out there but I used this one.

 

* Health warning:  There is no scientific evidence to support the assertion that rubbing the abdomen with a big fat scone is an effective treatment for stomach discomfort and pain.  And it's a waste of a big fat scone.

 

Baked, not fried

Donuts (or, if you prefer, doughnuts), that is.

These were really easy to make, with endless flavour and topping possibilities. (I'm already thinking peanut butter and salted caramel.)

For this first attempt I just went with vanilla (the ones with blue sprinkles) and lemon (I just added tangy lemon curd to the glaze).

If you fancy having a go, you'll need a special baking tin. (I bought one of these). 

And a recipe.  There are lots to choose from out there (usually buttermilk or yoghurt based) but I mostly went with this one (I substituted melted butter for the oil), halving the quantities to make six full size donuts.

The results were soft and, perhaps unsurprisingly, cake-like.  Of course, they lack that slight crispness of their fried cousins but were sufficiently donutty in appearance and texture for me. 

I asked the mister what he thought. 

There was a far too lengthy pause before he muttered 'I wonder how Krispy Kreme make theirs?'

Sometimes I wonder why I bother.

 

Naughty but Nice

We're very partial to a biscuit with our cuppas here (no surprise there, then) and a personal favourite is the Nice, rhymes with piece.  Crisp, coconut flavoured rectangles with a light sprinkling of sugar on top.  Lovely. 

A new cutter was purchased with the aim of having a go at baking a batch but I couldn't find a recipe in any of the cookbooks in the substantial stash in the kitchen cupboard so decided to just come up with one. Get me.  

As with all homemade biscuits, the results were not identical to those in packets but I was rather pleased with them. They were buttery, short, sweet and with a distinct smack of coconut.  The mister wasn't overly enthusiastic, probably preferring a more ear blasting crunch with a coating of chocolate. Speaking of which, why is everything he eats these days so very crunchy?  Has he secretly switched to the slate chippings and dried twigs diet? Have I suddenly developed super acute hearing?  Suggestions on a postcard.

Anyway, here's what I did (more or less, there was maybe an element of chucking in a handful) if you fancy having a go .

Almost Nice biscuits

4 ozs softened butter

2 ozs caster sugar plus extra for sprinkling

5 ozs SR flour

11/2 ozs  dessicated coconut

4 or 5 drops coconut essence or 1/2 tsp vanilla essence

Pre heat oven to 180C/160C fan assisted/gas 4.  

Line a couple of baking trays with parchment or foil.

Cream together the butter and sugar, then mix in the flour, coconut and essence.  Work the mixture with your hand until it forms a ball. 

Roll the dough with a lightly floured rolling pin on a floured board (or you could roll it between two sheets of baking parchment) to about the thickness of a £ coin.  (The biscuits won't be crisp if they're too thick.)

Cut out rectangles (or your preferred shape) and place carefully on the baking trays. 

Pop the trays in the oven and bake until the biscuits are golden brown. It's going to take approx 10 to 12 minutes or maybe longer. Turn the trays about halfway through cooking for even baking.

Remove from the oven, sprinkle each biscuit with caster sugar and leave to cool on the trays for a few minutes before transferring to a wire rack.  They'll firm up as they cool.

Leave until completely cold before eating. Store in an airtight tin or container.

Enjoying the downtime

The consultancy project I agreed to take on a while ago is still not finished but progress is being made and, if all goes to plan, I'll be pressing 'send' (and forwarding the all important invoice) in a couple of days. 

Hours spent at the laptop are invariably followed by a little relaxation in the kitchen and this week has been no exception .

The raspberry jam was so quick (about 15 mins start to finish) and so easy (just two ingredients).  The brownies took a little longer but, using this recipe (I upped the vanilla extract to 1 tsp and substituted SR flour), they were in and out of the oven in no time.  Perfect for pudding tonight (we wouldn't usually bother but there's a Boy here with hollow legs) with scoops of vanilla ice cream.

Despite the absence of chocolate, they're pleasingly squidgy. (If you give the recipe a try, I'd advise taking care not to overcook the mixture.  You'll end up with cake rather than brownies otherwise.)

There's even a healthy version.

Right, it's back to doing some work on the laptop for me.   There's no rest for the wicked, as they say.

Lately

It's been so very hot.  We've done nothing more energetic than:

• Snooze in the sun with whatever's been to hand to serve as a cushion

• Celebrate a boy's 24th birthday with pizza and a lemon lime frosted cake (Nigella's recipe)

• Sniff the roses

• Watch the latest episode of gripping, dark, unpredictable, brilliantly acted, stunningly located new favourite, Top of the Lake

• Quaff the perfect-for-an-afternoon-in-the-garden-with-the-Saturday-paper tipple

Don't worry.

We have replenishments.

 

And it's only Tuesday

• A surprise parcel in the post for the mister.

What could be inside, he wondered?

Surely not his favourite, cheese?

Aaaaaah!

• An evening with Kathy Lette in the central library as part of the town's literary festival.  

I'd only just discovered there was such a thing.  I mean, this is one of the most deprived areas in the country with very low levels of literacy in some parts so maybe not the most obvious setting for a week or so of literature and writing related events.  Whilst waiting for chatty Kathy to appear I realised the last time I was in this particular library was when I was 16 and meeting up with my best friend, who had a Saturday job there, in her lunch hour. (After leaving school she went on to be a proper librarian and we lost touch.) Funny how it seemed so much bigger back then.

• A couple of baked treats.  First out of the oven was a blueberry cake using this recipe but adding just a small punnet of blueberries and topped with a drizzle of lemon icing instead of sugar. Tasted mid morning with mugs of strong coffee.
  

Next, a batch of perfectly round cherry, chocolate and almond cookies, another variation of the oats based recipe (see below) which seems to go down well in this house. 

• A long lunch here with a friend where we caught up on each other's news and came up with a cure for the ills of the NHS.  Next month:  how to stop global warming.

 *   *   * 

 

Cherry, chocolate and almond cookies (amended from here)

Makes 12-14 decent sized cookies. 

1 cup plain flour (add a pinch of salt if using unsalted butter)

1/2 tsp bicarb of soda

1/2 cup soft butter

Scant 1/3 cup caster sugar

Scant 1/2 cup soft brown sugar

1 egg at room temperature

1/2 tsp vanilla extract

1/2 tsp almond extract (you could up this to 1tsp if you prefer a stronger almond flavour)

1 cup porridge oats

1/4 cup dark chocolate chips

Small packet (75g) dried cherries

Small handful of flaked almonds

Preheat oven to 180C/160C fan/gas mark 4 .

Sift together the flour and baking soda and set aside.

Cream together the butter and sugars until smooth.

Beat in the egg and both extracts.

Add the flour mixture in two batches and mix until fully incorporated.

Stir in the oats, cherries, chocolate and flaked almonds.  You should end up with quite a  stiff mixture.

Scoop rounded tablespoons of dough (I used an ice cream scoop) onto 2 parchment lined baking trays, placing well apart to allow for spreading. Bake for 10 minutes, switch sheets (alternate top/bottom and back/front) and bake for 6 more minutes or until the cookies are golden in colour.

Remove from the oven and immediately press the top of each cookie lightly with a metal food slice.  Leave for 2 mins then transfer to a cooling rack.

 

A bite on the side

When a perfectly chilled glass of wine (a mug of hot chocolate might be more appropriate for today's weather) needs that extra something, you could bake these.  Little cheese biscuits.  The recipe makes lots of crumbly, buttery, salty, bitesize and very cheesy nibbles.   Easy to make and even easier to make disappear.

This batch is destined for a bake and make swap at my WI group....... 

....if I can stop nibbling.

 

Little cheese biscuits

 (I'm not sure where I found this now slightly amended recipe but if it's yours, let me know and I'll credit appropriately)

100g/3.5 ozs plain flour

100g/3.5 ozs cold butter, cut into cubes

100g/3.5 ozs of finely grated cheddar and Parmesan mixed, plus a little extra finely grated Parmesan for sprinkling (or you could sprinkle with sesame or poppy seeds)

Half tsp mustard powder

Pinch of salt (don't add if using salted butter) and cayenne pepper

1 egg, beaten, for brushing

 

Place all ingredients except the egg into a food processor and pulse until the mixture clumps together.  Tip out onto a lightly floured board and knead just until the dough is smooth and well blended.  With your hands, roll into an even log shape 3 or 4 cms in diameter (you're aiming for bitesize biscuits).  Press the ends flat using a round ended knife.  Cut the log into two and wrap both in clingfilm.  Chill in the fridge for about half an hour.

Preheat the oven to 180C/160C fan assisted/gas mark 4 and line a baking tray (you may need to use two) with parchment.  Take the dough from the fridge and remove the clingfilm.  Dip a sharp knife into a mug of hot water and slice thinnish biscuits from the logs and place on the baking trays.  Brush each biscuit with beaten egg and sprinkle over a little finely grated Parmesan (or sesame or poppy seeds).  Bake for approx 10 minutes or until golden in colour.  Remove the biscuits from the trays and cool on a rack.  Once cold, store in a tin or sealable box.

 

An ill wind

This week we've experienced sunshine, pouring rain and heavy hail showers.  Today it's blowing a gale.  The garden took a bit of a battering overnight and this Fatsia japonica near the kitchen door was one casualty.  I'd realised a while ago that it was top heavy and had intended to transfer it to a larger pot or a border but, finding it was literally rooted to the spot, decided to leave well alone. 

So I made a batch of chunky oat and raisin (with added nutmeg, coconut and choc chips) cookies to munch on whilst I ponder its future.

Recipe from here.