Archive for Bars / Traybakes

17 Dec 2015

Bananas Foster

No Comments Baking, Bars / Traybakes and Breads

This is the USA’s version of a British bread and butter pudding. Originally made in New Orleans, it’s made with bananas baked in custard and is served with a rum caramel sauce.

You can use any type of bread – I used a French stick but in searching for recipes, I found versions which used Italian panettone, croissants and brioche.

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12 Dec 2015

Dominosteine

No Comments Baking and Bars / Traybakes

Just like the Eskimos have 300 words for snow, Germany must have close to that many types of different gingerbread (especially at Christmas). Domiosteine are traditional at Christmas and consist of chocolate coated squares with a soft gingerbread base (the Lebkuchen kind, not the hard, biscuit kind),  jelly in the middle, then rum soaked marzipan on top. The marzipan has chunks of chopped walnuts in. This is a fairly time consuming recipe – the gingerbread needs to cool before the other layers are added and the chocolate needs to set before serving.

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05 Dec 2015

Mince Pie Slices

No Comments Baking and Bars / Traybakes

Mince pies don’t always have to be in a pie. These slices are 60% mince pie (the mincemeat part) but also full of nuts, raisins and rum. The puff pastry makes them light and they’re quick to make too (as long as you buy the puff pastry pre-made). As an added bonus, you can make jam tarts with any leftover pastry.

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29 Nov 2015

Candy Cane Crunch Shortbread

No Comments Baking, Bars / Traybakes and Cookies

Crumbly, buttery biscuits drizzled with white chocolate and topped with chopped candy canes. The peppermint from the candy canes is an unusual twist but pairs well with the white chocolate. These make great Christmas presents!

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22 Nov 2015

Yule Log

No Comments Baking and Bars / Traybakes

A Yule log is just a chocolate swiss roll (which is different from Roly Poly…). The chocolate sponge is light, and it’s filled with chocolate peppermint cream cheese. I made a miniature version of this last year with a different recipe, but this held together much better. Rolling up delicate sponge is easier with a full sized log.

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18 Nov 2015

Parkin

No Comments Baking and Bars / Traybakes

Somewhere between a flapjack and gingerbread, Parkin is a traditional Bonfire night cake made with more oats than flour and has a strong ginger/treacle taste. It’s best made a few days in advance though so it has time to chill, mellowing before you eat it.

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12 Nov 2015

Pudsey Bars

No Comments Baking and Bars / Traybakes

Raise money for Children in Need with these almond sponge cake bars filled with white chocolate and homemade jam. It’s a bit more creative than just dropping a pound in the bucket on the way in to work, and it’s easy enough to make that I had time to buy the ingredients and bake this after work on without advance notice.

For anyone not in the UK, “Pudsey” is the mascot for the Children in Need charity which runs a national collection every year. He has one eye and is covered in multi-coloured spots (hence the sprinkles). Read more

06 Nov 2015

Campfire Slices

No Comments Baking and Bars / Traybakes

Americans would know these as S’mores bars, but only a handful of people know what a S’more is in the UK. These are chocolate, marshmallows and biscuits (ingredients for a S’more), but in a tray bake form. You can slice them as big or small as you want, but they’re fairly sweet, so smaller is better. I reduced the sugar in this from the original recipe’s 250g caster sugar and replaced it with brown sugar, which has a more rich, caramel flavour. As with all biscuit-based crusts/bases, you can vary the type of biscuits you use to totally change the flavour. Try it with Oreos or Gingersnaps.

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01 Nov 2015

Pumpkin Spice Cake

No Comments Baking, Bars / Traybakes and Cake

These spiced pumpkin mini loaves were similar to carrot cake. Unlike some other quickbreads and mini loaves, they were very light. They were frosted with cinnamon cream cheese frosting.

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24 Oct 2015

S’mores Truffles

No Comments Baking and Bars / Traybakes

S’mores are usually a layer of marshmallows and a layer of chocolate sandwiched between two graham crackers (digestives). These are all the best bits of a S’more, but in a truffle. I made two batches, half with gingersnaps and the other half with gluten free digestives. They were also a good excuse to use more of my halloween sprinkles (which I still have oodles of).

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