31 Aug 2015

Strawberry Cake Pops

No Comments Baking and Cupcakes

Everyone goes mad for cakes on sticks. Recently it’s been lots of pies, but this week it was strawberry cake pops. I’d have preferred to use the Dr Oetker’s Eton Mess sprinkles which I used for strawberry donuts but they seem to have stopped selling them, whoch gave me the perfect excuse to break out the rainbow sprinkles instead.

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29 Aug 2015

Peaches and Cream Slices

No Comments Baking and Bars / Traybakes

Peaches may come in a can (or mine do at least), but they’re are a great summer fruit. These cake bars can be sliced smaller to make bitesize servings, but I got 18 decent sized bars from the recipe, which makes a 9″ square. They’re similar to the Rhubarb and Custard Pie I made a few months back, but with peaches and cream cheese.

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27 Aug 2015

Shoofly Pie

No Comments Baking and Tarts / Pies

Shoofly pie is an Amish treacle tart. The name comes from needing to ‘shoo’ away the flies due to all the sugar. I added walnuts to the filing because I happen to like nuts and it seemed a smidge healthier than just sugar. Hence, my version is actually closer to a pecan pie (but with walnuts) than a traditional shoofly pie. You’re free to stick with the traditional version and omit these if you prefer.


I also had enough pastry left over to make a raspberry tart (instructions at the bottom).
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20 Aug 2015

Chocolate Bourbon Biscuits

No Comments Baking and Cookies

A staple of any biscuit variety pack along with custard creams, Jammie Dodgers and those pink wafers which never get eaten, bourbon biscuits have a distinct taste not like a cookie. These hold their shape well, so I used leaf shaped cookie cutters (since it’s more or less Autumn now).


Chocolate Bourbon Biscuits
 
Prep time
Cook time
Total time
 
Author:
Serves: 18 double layer biscuits
Ingredients
  • 100g butter
  • 100g caster sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 225g plain flour
  • 50g cocoa powder
FIlling
  • 4 tbsp Nutella
  • 1 tbsp cocoa powder
  • 1 tbsp icing sugar
  • 3 tbsp milk
  • 20g milk chocolate
Directions
  1. Cream the butter and sugar for a couple of minutes.
  2. In a small bowl, mix the yolk, vanilla and milk, then add to the creamed butter and sugar.
  3. Mix in the flour and cocoa powder, wrap in plastic then chill overnight.
After chilling...
  1. Preheat the oven to 200C/400F, roll out the dough to around 4mm thick.
  2. Cut out using a cookie cutter and place on a lightly greased baking sheet.
  3. Bake for ~15 mins until firm.
  4. Cool on a wire rack before sandwiching together.
Filling
  1. Mix everything together, then microwave in 20 second intervals until melted.
  2. Pick out two equally sized cookies, spread the filling generously in the middle and sandwich together.
Notes
You'll probably need to re-microwave the filling a few times because it will start to set. Just add a couple more tbsp milk and heat for ~20 seconds until melted and smooth again.

15 Aug 2015

Garibaldi Biscuits

No Comments Baking, Bars / Traybakes and Cookies

These biscuits are just fancy GoAhead bars. Thin, crispy pastry filled with raisins and sultanas and dusted with crunchy demerara sugar.

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08 Aug 2015

Peanut Butter Banana Pie Pops

No Comments Baking and Tarts / Pies

With my new found obsession with pies on sticks, I wanted to try a peanut butter and banana version which would be just enough for one serving. These pie pops use an all butter whole what crust. I glazed half with chocolate and Dr Oetker banoffee sprinkles, and the other half with a honey glaze and chopped peanuts.

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02 Aug 2015

Donauwelle

No Comments Baking and Bars / Traybakes

A “Danube Wave” cake is a rich German chocolate cake loaded with cherries. The bottom layer is vanilla sponge, on top of that is chocolate sponge, then a layer of whole black cherries, then vanilla pudding and finally dark chocolate and Nutella. Oddly, this did taste alcoholic despite there no alcohol in it. I was tempted to soak the cherries in Kirsch overnight but decided to stay true to the original recipe and keep the cake non-alcoholic instead. Maybe I’m just so used to cherries being soaked in Kirsch I almost convince myself that everything with cherries is alcoholic.

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02 Aug 2015

Morovian Spice Cookies

No Comments Baking and Cookies

An Amish molasses cookie similar to gingerbread, but very thin and with more black pepper and cinnamon than ginger.

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19 Jul 2015

Fruit Tarts

No Comments Baking and Tarts / Pies

Really easy to make and possibly my favourite dessert due to the copious amounts of creme patissiere. The recipe for both the tart shells and custard were both different to the fruit tarts I made last year. The pastry smelled amazing when I was rolling it out, probably due to the high cream content. You’ll probably end up with some leftover pastry, which you can cut out with a cookie cutter and make Linzer biscuits/Jammie Dodgers – the dough will hold it’s shape fairly well in the oven.

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18 Jul 2015

Swedish Drömmar Cookies

No Comments Baking and Cookies

“Dream” cookies are a type of Swedish shortbread. They’re light, airy cookies with pockets of gas created by the ammonium bicarbonate. After baking they do kind of look like clouds, so maybe that’s where the name comes from.


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