These mini loaves are a cross between a peanut butter cupcake and gingerbread. They have a strong caramel flavour with peanut and cranberry chunks. The frosting on top is a peanut butter frosting.
Archive for Breads
Chocolate, cherries and almonds in one neat package. Perfect for Valentines day and easy to down a couple without thinking. There are a couple of recipes for a glaze below, use one or the other (or half and half), but don’t try to use both on the same donut.
Buttermilk quickbread (that’s bread without yeast) with cranberries, walnuts and orange zest. These have a sweet yogurt topping and grated orange zest on top.
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 Originally made in New Orleans, it’s made with bananas baked in custard and is served with a rum caramel sauce.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.
Stollen is loaded with rum and packed with marzipan and fruit and can be made with or without yeast. This version uses regular flour and baking powder as a raising agent and despite the golden brown crust on the outside, the centre was squishy and moist.
Chocolate and orange are a great combination. I prefer mini loaves to individual Jaffa cakes – they’re easier to decorate and you can slice them for different serving sizes. I topped these with chocolate ganache and candied orange peel.
Independence day seemed as good an excuse as any to make donuts, and I had some tricolour sprinkles left over from St George’s day in April. These have big chunks of apple and are spiced with cinnamon, nutmeg and cloves, then covered in white chocolate.
Passover is 3rd – 11th April, and Rugelach are a Jewish pastry filled with cinnamon and raisins (and in my case, chocolate and raspberry). They’re easy to make and you can swap out the filling for endless variations. I made half cinnamon/raisin and half chocolate/raspberry.
I also made some mini flags from toothpicks to show which flavours they were (PSD below). Read more
After a mediocre batch of hot cross buns last year, I wanted to try again with a tweaked recipe. This one was from Jamie Oliver and was at least on par with anything available in the shops. I served these with cinnamon butter, which was just butter with cinnamon and 1/2 tsp vanilla.
There’s a lot of prep work involved (or it seems that way), due to the yeast needing to proove. I prooved them overnight in the fridge, then again after shaping before baking. Read more