Friday, 31 July 2015

The World Dessert Atlas Infographic - Something for the Weekend

After bringing you a health based infographic last weekend I'm balancing things out this Friday with one full of my favourite things - desserts!

As soon as I opened the email with this infographic in I knew I would be sharing ASAP. You all know by now that I have a full set of sweet teeth and that I love to read about different cakes, puddings, desserts etc from different areas of the world so I had to show this one to you all. I hope you find it as interestign as I did.

So tell me, do you have a favourite dessert?

Thursday, 30 July 2015

Easy Party Chocolate Traybake

Rich chocolate sponge topped with a silky chocolate frosting and topped with a rainsbow of sprinkles, this cake is just the thing to whip up quickly for any type of celebration. 
Easy Party Chocolate Traybake - complete with rich chocolate icing and sprinkles

A couple of weeks ago I graduated from my MChem degree. Quite enough fuss has been made over that event and the other rpizes also received but I had to mention it once more because even though it was such an exhasting day, when it was finally over I wanted to bake. I pulled out my recipe file to choose something but after turning just a couple of pages I knew what I wanted to bake - my tried and true favourite chocolate cake recipe. Of course, I can never bake the exact same thing twice so here it is in its new persona.
Easy Party Chocolate Traybake - complete with rich chocolate icing and sprinkles
I've already showcased the recipe in this cookie dough frosted traybake and this tunnel of jam bundt cake but sometimes a simple layer of sprikles is all a cake needs. I should feel guilty for giving you the same recipe again but this chocolate cake is really too good to feel bad about. 
Easy Party Chocolate Traybake - complete with rich chocolate icing and sprinkles
The sponge is so soft and deeply flavoured that each bite is like sinking into a king sized goose down bed situated in a room filled to the rafters with all manner of chocolate delights. The icing is a sweeping of luxury across the top, silky and yet a little bit fudgy. Then the sprikles, well, do you really need an excuse for sprinkles?
This really is the perfect cake to bake to relax. Using the all in one method, everyhting is mixed up in one bowl then baked in one tray. Or if you need it for a party at the last minute the speed of baking this cake is its biggest virtue next to its flavour. And you never know, you might be so relaxed after getting it in the oven so quickly you feel you need to bake a batch of the best ever brownies to go alongside it. I'm always tempted. 


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Easy Party Chocolate Traybake
Rich chocolate sponge topped with a silky chocolate frosting and topped with a rainsbow of sprinkles, this cake is just the thing to whip up quickly for any type of celebration.
Ingredients
For the cake:
  • 170g caster sugar
  • 7 tbsp oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 120 ml milk mixed with 1 dsp vinegar and 2 tsp coffee granules
  • 155g plain flour
  • 1.25 tsp baking powder
  • 1 bicarbonate of soda
  • 45g cocoa powder
For the icing:
  • 120g icing sugar
  • 60g dark chocolate, chopped
  • 60g butter
  • 1 tbsp golden syrup
  • Sprinkles, to finish
Instructions
1. Set the oven to 170 C/150 C fan and line a traybake tin with baking parchment - mine was about 8"x11".2. Place all the cake ingredients into a large bowl, sifting the dry ones. Mix together until just combined then pour into the prepared tin and level off. 3. Bake in the preheated oven for about 45 mins unitl a cake tester inserted into the centre comes out clean. Leave to cool in the tin on a wire rack.4. When the cake is cool, melt together the golden syrup and butter in a microwave. Once combined stir in the chocolate until melted then beat in th icing sugar until smooth and glossy. Spread over the cake and add the sprinkles. Use the overhanging paper to remove from the tinand slice into squares.

This is going of to CookBlogShare, this week hosted by Hayley at Snap Happy Bakes.

Monday, 27 July 2015

Cheesy Courgette and Bacon Flan

Full of flavour with cheese and smoked bacon, this quiche gives you an extra helping of veg with the courgette packed into the filling.
Cheesy Courgette (Zucchini) & Bacon Quiche - make the most of the summer bounty
Hands up who has courgettes coming out of their ears already? Not literally of course. That could be, erm, uncomfortable to say the least. Courgette season is fast approaching though, and even though the plants my mum is growing for me are being a bit slow this year, I've got courgette recipes on the brain. I thought it would be nice to share with you something I made last year but didn't get round to posting so you'll have a head start of courgette ideas when the time does come. 
Cheesy Courgette (Zucchini) & Bacon Quiche - make the most of the summer bounty
I normally stick to showing off the sweet recipes that I've added courgettes to like this double chocolate chunk loaf or this peanut butter swirl version. The humble fruit (yes really, courgette isn't a vegetable) adds a brillliant level of moisture and beautiful flecks of green without ruining the bake with a strange flavour. They are also wonderful in muffins and you can healthify a brownie to legitimise stuffing them with Nutella. I have had some blog worthy savoury courgette recipes though including these cheesy fritters and this comforting pasta bake. Now it is the turn of this flan. Quiche? Savoury tart? Whatever you prefer.
Cheesy Courgette (Zucchini) & Bacon Quiche - make the most of the summer bounty
I started off by using the same technique to prepare the courgette as I do for the pasta bake - slice, sprinkle with salt and leave to allow the salt to draw out the excess moisture. Then remove the water and exces salt and gently fry until the courgette slices break down. Cooking the bacon and onion boosts the flavour to the extraordinary - the salty smokiness from the bacon, the piquant savoury notes of the onion, the nutty creaminess of the cheese all rounded off by a selection of herbs and a generous sprinkling of black pepper. And that is before you bite into the tender and buttery oh-so-short pastry case. 
Cheesy Courgette (Zucchini) & Bacon Quiche - make the most of the summer bounty
We ate this for dinner with a serving of green beans on a summer evening and it was a perfectly balanced meal. Satisfying but not too heavy to cause discomfort in heat of the season. It is just as good warm as it is fresh from the oven, or even cold which is my favourite way to eat it. If there are any leftovers they are great for lunch and I've even been known to eat them for breakfast. I wish the plants would hurry up and startproducing courgettes. Typing this has made me crave this flan all over again.


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Cheesy Courgette and Bacon Flan
Full of flavour with cheese and smoked bacon, this quiche gives you an extra helping of veg with the courgette packed into the filling.
Ingredients
  • 170g plain flour
  • 85g butter or block Stork, chilled and diced
  • Splash of cold water
  • 2 small courgettes, ends trimmed and sliced thinly
  • Salt
  • 3-4 slices of smoked bacon, trimmed of fat and sliced
  • 1 medium onion, peeled and finely chopped
  • A generous squeeze of garlic puree
  • A good handful Red Leicester cheese, grated
  • 1 tsp mustard
  • Parsley or chives, to taste
  • Black pepper, to taste
  • 4 large eggs
  • Approx 150ml milk
Instructions
1. Rub the buuter or Stork into the flour until it resembles coarse breadbrumbs. Add enough water to bind it together into a ball. Dust a work surface with a little flour and roll out to a few mm thick. Use to line a 8" flan tin. Trim the edges leaving about 1cm of pastry proud of the tin edge.2. Chill the pastry case while the oven heats to 200 C/180 C fan with a baking sheet inside. Once ready, remove the pastry case from the fridge, prick the base with a fork and line with a sheet of baking parchment. Cover the base with ceramic baking beans, dried pulses or dried rice. Bake for about 20 mins on the hot baking sheet then carefully remove the beans and parchment and bake for another 5-10 mins until the pastry is golden brown and looks dry. Reduce the oven to 170 C/150 C fan.3. While the pastry case is baking, place the courgette slices on a plate and sprinkle with salt. Leave for 10 mins then rinse under cold water in a sieve and squeeze out any excess water.4. Heat a little oil over a medium heat and gently fry the courgette slices. Keep stirring every so often and they will begin to break down. Add the onion, bacon and garlic and continue to cook until the onion has softened.5. Whisk the eggs, milk, mustard and seasonings together in a jug - it should come to roughly 3/4 pint. Stir in the cheese. Once the courgette, bacon and onion are cooked transfer to the pastry case and carefully pour over te egg mixture. Return to the oven and bake until the egg mixture has just a slight wobble in the centre - about 30 mins.6. Remove from the tin and enjoy hot, warm or cold.

I'm sending this to Kirst at Hijacked By Twins who is the new host of CookBlogShare. Also to Helen at Casa Costello for Bake of the Week.

Friday, 24 July 2015

Vitamin Rich Foods Infographic - Something for the Weekend

Last week I brought you a slightly different Something for the Weekend post but this week I'm back with another infographic for you.

Despite being such a sugar addict, I make sure the rest of my diet is varied so I can pack in as many nutrients as possible. As well as the health benefits I find it more fun because it means I get to try out even more recipes to get the vitamins I need. Hopefully this handy guide will make it easier for you to keep track of the nutrients you need.

So tell me, do you have a favourite way to make sure you get what your body is craving? (Cakes not included!)

Thursday, 23 July 2015

Extra Fruity Breakfast Muffins

Low fat and with no added sugar these are muffins you need not have any qualms about eating for breakfast. The sweetness come from all the fruit packed into each bite. 
Extra Fruity Breakfast Muffins - no added sugar and low fat
What do you like to eat for breakfast? If I could get away with it I would like to eat a giant slab of a brownie for breakfast with a large glass of milk every day but both my body and conscience wouldn't accept that. Instead I go for peanut butter on toast and a generous handful of nuts with a steaming hot cup of tea in my favourite mug. Sometime though you wake up fancying a change. I've never really agreed with sweet muffins for breakfast - they are a dessert item for me. These muffins though are something else entirely.
Extra Fruity Breakfast Muffins - no added sugar and low fat
After a successful impromptu savoury muffin baked for breakfast early one morning, I challenged myself to come up with a sweet muffin which I wouldn't feel guilty about eating to start off the day. These came out perfectly. I took away the sugar and the oil and added grated apple and mashed banana instead. Both add a subtle sweetness the just satisfy an early sugar craving while keeping the muffin moist with the softness of a pillow. The raisins add little burst of extra fruity flavour which can be compounded by soaking overnight in orange juice - they'll be plump and ready to go for you in the morning. The sprinkling of oats and nuts on top give a final layer of texture to savour - a pleasant crunch to constrast with the cushion below. A treat with a true portion of your daily fruit in each one.
Extra Fruity Breakfast Muffins - no added sugar and low fat
The recipe is based on my favourite bakery style muffin recipe which is wonderfully versatile and can be made sweet or savoury. You could even increase the virtue levels of these breakfast treats by using wholemeal or spelt flour. This will have the added benefit of adding fibre and a nutty background note throughout. A dollop of any nut butter would be a wonderful addition too. From cupboard to plate in less than 25 minutes there is no need to keep these for special occasion breakfasts. Given them a go and they will be sure to become and every day staple in no time.


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Extra Fruity Breakfast Muffins - No Added Sugar
With no added these are muffins you need not have any qualms about eating for breakfast. The sweetness come from all the fruit packed into each bite.
Ingredients
  • 190g plain flour
  • 2 tsp baking powder
  • 0.5 tsp cinnamon
  • 1 large banana, mashed
  • 1 apple, skin on and grated
  • 50g raisins
  • 1 large egg
  • 4 tbsp milk
  • 4 tbsp orange juice
  • 1 tsp vanilla extract
  • 50g walnut pieces
  • 2 tbsp oats
Instructions
1. Set the oven to 220 C/200 C fan and line a 6 hole muffin tin with muffin cases.2. Sift together the flour, baking powder and cinnamon. In a separate bowl or jug mix together the banana, apple, raisins, milk, orange juice and vanilla. Pour the wet ingredients into the dry and stir together until just combined. A few floury lumps are ok. 3. Divide the mixture between the muffin cases and sprinkle the walnut pieces and oats on top. 4. Bake in the preheated oven for 5 mins then turn down the oven to 180 C/160 C fan and bake for a further 13-15 mins until a skewer inserted into the centre of one comes out clean. Carefully remove from the tray and cool on a wire rack.

I'm sending these muffins off to Helen at Casa Costello for her Bake of the Week

Monday, 20 July 2015

Terrys Double Chocolate Loaf Cake

Soft and rich, this loaf cake is quick to make using the all in one method, and even easier to eat with Terrys chocolate orange melted into the cake and on top. 
Double Terrys Chocolate Orange Loaf Cake - soft and silky and gorgeous
I've been on a bit of a coconut kick lately. I told you all about this condensed milk loaf cake but what I didn't mention were the dark chocolate and Terrys milk chocolate variations I made of these wonderful cookies. Don't take my word for it and try them yourself - all three versions are wonderful. The next cake I've picked out to bake has also got coconut in along with a bit of cardamom. Fingers crossed I'll get to make it this week.
Double Terrys Chocolate Orange Loaf Cake - soft and silky and gorgeous
For now though I'm returning to my roots and giving you something chocolatey. I LOVE chocolate! And I love Terrys chocolate orange too. I even use it in my favourite ever ultimate brownies. The centre bit is my favourite - you know what I mean, the piece left over when you break each of the segments away. Don't try telling me I'm the only one who has favourite parts of foods! I know lots of people have very particular ways of eating Jaffa cakes.
Double Terrys Chocolate Orange Loaf Cake - soft and silky and gorgeous
I've had this cake bookmarked for a good few months now. When Mum insisted I start making use of the 9 chocolate oranges she had collected I decided it was time to put the recipe to use. With my own little twist of course. It baked and sliced liek a dream. The crumb is so soft and silky while the ground almonds and cocoa add a sumptuous level of richness. This exquisite flavour is boosted by the addition of melted Terrys chocolate, the hint of orange coming through like a whisper in a chocolate haze. The thick sweeping of chocolate is on top is the perfect cap to finish such a wonderful cake.
Double Terrys Chocolate Orange Loaf Cake - soft and silky and gorgeous
I used my favourite all in one method to speed up the preparation time - the best way to get to eat your bakes quicker! I smiled to myself as I popped this one into the oven. I had such a good feeling about it and this continued right through serving a slice up to my mum at tea break to taking my first bite for my pudding. In fact, the only time I didn't smile while making this one was when I scooped up the final crumbs. To save you from such a fate I suggest you keep therest of the cake close by so you can swiftly cut another slice.


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Terrys Double Chocolate Loaf Cake
Soft and rich, this loaf cake is quick to make using the all in one method, and even easier to eat with Terrys chocolate orange melted into the cake and on top.
Ingredients
  • 85g margarine or butter, softened
  • 85g granulated sugar
  • 2 small eggs
  • 70g plain flour
  • 40g ground almonds
  • 0.5 tsp baking powder
  • 50 ml milk
  • 2 tbsp cocoa powder
  • 1 Terrys milk chocolate orange, chopped
Instructions
1. Set the oven to 170 C/150 C fan and line a 1 lb loaf tin.2 Melt 100g of the chocolate and allow to cool slightly. Place into a large bowl with the remaining ingredients (sifting the dry ones) except the leftover chocolate. Mix together until just combined.3. Pour the mixture into the loaf tin and level off. Bake in the preheated oven for 30-35 mins until a cake tester inserted into the centre comes out clean. Leave to cool on a wire rack.4. When the cake is cool, remove from the loaf tin. Melt the remaining chocolate the spread over the cake to finish.

I'm sending this cake off to Kerry's Cake Club at Kerry Cooks and Lucy at Supergolden Bakes for the last time she will be hosting CookBlogShare. Also to Jac at Tinned Tomatoes for Bookmarked Recipes - I found it on the BBC Good Food site.

Friday, 17 July 2015

My Top 15 Favourite Blogs - Something for the Weekend

So. Officially I'm now a Master of Chemistry which quite frankly I find hilarious. Yes, Tuesday saw me finally graduate. In all seriousness though, I'm over the moon. It was a hectic day - travelling from my parents house, making myself presentable at my own house, the ceremony, lunch with my parents at a lovely tea room then an awards do in the evening where I picked up an award for my final year performance. 
I stayed in Huddersfield for one of my friends graduation but am going home again this weekend because there is a lot of family stuff happening next week. It's got to the point that when I'm in Huddersfield I miss home and when I'm at my parents I miss Huddersfield. 

I thought I'd bring you something different for Something for the Weekend this week. I've been meaning to share a list of my favourite blogs for a while. Please be aware though that it is by no means definitive because out of the 150+ blogs I follow (yep!) my favourites can change depending on my mood and what I'm fancying. So today these are the bloggers, in no particular order, I feel need to be given a special shout out.
  1. What Kate Baked... - Kate has a brilliant way with words and it is a real pleasure to read the whole post, not just skip to the recipe.
  2. Sally Baking Addiction - Do I need to explain this one? The photography, the detailed explanations, the cute pictures of Jude AND Sally seems like a genuinely nice person.
  3. Baked by Rachel - Rachel's pizza recipes are so creative. I want to go to her house for pizza night every week. 
  4. Cake of the Week - Janine has a very inventive way with alcohol in her baking. Plus, she is a fellow chemist but that doens't really make me biased.
  5. Belleau Kitchen - I've been following Dom's blog right from the start of my own and I love his way with words and his approach to baking. 
  6. Cakeyboi - Stuart is very creative and produces so many fun treats. I would not be ashamed to eat one after hte other if presented with a plate full.
  7. Caroline Makes - Another one I've been following from the beginning. Caroline is brilliant at cake decorating and her Slimming World suited recipes do not let on they are healthier.
  8. Scientifically Sweet - Christina is a food scientist so I get to satisfy my sweet teeth and my nerdy side with each one of her posts.
  9. Elizabeth's Kitchen Diary - Elizabeth manages to provide family friendly recipes that look much closer to gourmet. There is beautiful food and Shetlands scenery photography in there too.
  10. Cookies and Cups - Shelly makes fun baking recipes and quick and simple dinners which will always appeal to me along with her enthusiastic writing.
  11. The More Than Occasional Baker - Ros really is an avid baker and her muffin recipes truly stand out. Plus, it was lovely to meet her in person at a food show last year.
  12. Tin and Thyme - Choclette began blogging at Chocolate Log Blog featuring only chocolate containing recipes so I was ound to be a fan. When she moved blogs I was more than happy to follow and her non-chocolate recipes are just as good. 
  13. The Lass in the Apron - Alexandra always makes me envious of her creativity in the kitchen and leave sme thinking 'I want that now'. I want to visit her chocolate market stall where I'd be her best customer.
  14. Supergolden Bakes - Lucy is a blogger I really admire. Her photography skills are breathtaking and her recipes divine being just detailed enough to get absorbed in but not so detailed you get flustered or bored.
  15. Every Nook & Cranny -  Jodie is a very enthusiastic foodie and I've met her in person too. I enjoy the stories that accompany each recipe and her collection of props makes me just a tiny bit jealous too.
 That was hard! So tell me, do you have a favourite blog? 

Thursday, 16 July 2015

Wild Blackberry Jam

Sweet and fruity with the BEST blackberry flavour, this easy to make jam is made with a little less sugar than normal, no added pectin and is still perfectly delicious.
Smooth Wild Blackberry jam - 3 ingredient, no added pectin. Make the most of those bramble berries!
I know I'm a little early with this post. The brambles are barely showing signs of fruit, let alone being heavy with ripe berries. But I had a stock of frozen blackberries that needed using up so I thought now would be a good time clear them out and show you the most wonderful forraged fruit jam recipe. This way you'll be raring to go with your own alchemy when those wild blackberries are begging to be picked. 
Smooth Wild Blackberry jam - 3 ingredient, no added pectin. Make the most of those bramble berries!
Jam making is one of those things that scares the living daylights out of some people because of the pan full of madly boiling sugar and fruit involved. Hand on heart, I swear there is nothing to worry about though if you are sensible. And if you can just pluck up the courage to give it a go, it will be easy to see just how simple jam making is. The best part is being rewarded with a jar full of smooth, fruity luxury. The texture is perfect to spread over hot buttered toast or crumpets or to sandwich between two halves of a Victoria sponge, oozing with freshly whipped cream. The flavour is equally divine. The perfect combination of sweet and sticky with a deep fruity flavour and just a little bit of tang to remind you of the fruit how it was before its transformation.
Smooth Wild Blackberry jam - 3 ingredient, no added pectin. Make the most of those bramble berries!
Just look at the colour too. Glistening like a beautiful jewel. If eating jam on toast isn't your thing how about baking it into a cake? Or into little Bakewell tarts, perfect for a summer afternoon tea. It would go well with a splash of champagne too if you want an excuse to celebrate. And really, no excuse is necessary when the season provides such bounty. Summer may be the time to get fruit in abundance but blackberries are the variety that ends the season in crowning purple glory.


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Wild Blackberry Jam
Sweet and fruity with the BEST blackberry flavour, this easy to make jam is made with a little less sugar than normal, no added pectin and is still perfectly delicious.
Ingredients
  • Blackberries (bramble berries)
  • Granulated sugar - 0.6 oz for every fluid oz of puree
  • 2 tbsp lemon juice
Instructions
1. Pick over the blackberries and remove any insects/leaves. Place in a large saucepan and crush a little. 2. Bring to the boil then reduce the heat, cover and simmer for 15 mins stirring occasionally. 3. Sieve the pulp a bit at a time, pushing the pulp through to extract as much as possible. 4. Return the pulp to a cleaned out pan along with 0.6 oz of sugar for every fluid oz of pulp obtained. Add the lemon juice and set the heat to medium.5. Meanwhile, wash some jam jars in hot soapy water then rinse and place in an oven at about 140 C/120 C fan. Place a saucer in the fridge.6. Once the sugar has dissolved, increase the heat under the saucepan and bring the mixture to a rolling boil. Stir continually until the mixture reaches 104-106 C on a sugar thermometer. Remove from the heat and place a tsp amount on the chilled saucer. Return to the fridge for 30 seconds. If the jam wrinkles a little when you push your finger through it, it is ready. If not, return to the boil again and repeat as necesary.7. Pour the jam into the sterilised, heated jars right to the topand cover with waxed paper or discs of baking parchment. Cover with lids.8. Immdediately add lots of washing up liquid to the jam pan and fill with hot water. Let it soak for a little bit and this will make cleaning far easier.

I'm sending this jam recipe off to Credit Crunch Munch - the foraged fruit make it incredibly cheap to make. This month Camilla at Fab Food 4 All is hosting and alternates with Helen from Fuss Free Flavours. Also to the Great British Blackberry Round Up hosted by Karen at Lavender and Lovage and Janice from Farmersgirl Kitchen for all recipes showcasing blackberries.

Monday, 13 July 2015

Coconut and Lime Curd Condensed Milk Loaf Cake

Soft and fluffy with a river of zingy lime curd running throughout, this loaf cake evokes the fresh, bright feeling of summer and uses an intriguing ingredient. 
Coconut & Lime Curd Condensed Milk Cake - all in one method
This is anothe recipe that nearly didn't get blogged. With it being summer I should have plenty of bright and sunny days to try and get pictures of what I've been experimenting with in the kitchen but let's face it, this is England so the weather doesn't behave. Two weeks ago was roasting hot while last week was dull, dreary and raining. I was so pleased with this cake though that on a day where sun was promised to be interspersed with overcast skies I grabbed my chance before the clouds took over.
Coconut & Lime Curd Condensed Milk Cake - all in one method
I did my best and hopefully did the cake justice. It looks so unassuming but don't let that fool you. One day a few weeks ago I suddenly wanted to try making lime curd. The last time I made curd it was a lemon one and I felt I could have done better. I did a little sleuthing and came across this interesting method of making lemon or lime curd in the microwave. Of course I had to try it. It was so much fun and I couldn't help but imagine trying the same thing with the big microwave in the lab.
Coconut & Lime Curd Condensed Milk Cake - all in one method
Browsing through past pins, this cake caught my eye to adapt because the method was really interesting. Not only does it use my favourite all in one method but it replaces the sugar with condensed milk which gives the perfect sweetness and a wonderful soft and fluffy crumb texture. Where the tangy, flavourful lime curd runs through you get a layer of squidgy, sticky cake that matches the fruitiness of the curd so well. The glaze genius too, using the last of the tin of condensed milk (no waste, yay!) with an extra splash of juice, or scoop of lime curd in this case to create a thick icing that is like a special reward, creamy, syrupy and refreshing all at the same time. 
Coconut & Lime Curd Condensed Milk Cake - all in one method
I should bake more with coconut because very time I do, the finish good prove to be very popular, even the vintage recipes like this Kentish cake. It adds such a lovely flavour and texture. Condensed milk deserves more of a look in too. No matter - now I've discovered this technique I want to see how it holds up in a sandwich cake. And happily, there is just enough lime curd left in the jar for my plans.


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Coconut and Lime Curd Condensed Milk Loaf Cake
Soft and fluffy with a river of zingy lime curd running throughout, this loaf cake evokes the fresh, bright feeling of summer and uses an intriguing ingredient.
Ingredients
For the cake:
  • 175g margarine or butter, softened
  • 3 large eggs
  • 175g plain flour
  • 2 tsp baking powder
  • 55g dessicated coconut
  • 300g condensed milk
  • 3-4 scoops lime curd
For the topping:
  • 90g condensed milk
  • 1 scoop lime curd
Instructions
1. Set the oven to 170 C/150 C fan and line a 2 lb loaf tin with baking parchment.2. Place all the cake ingredients except the lime curd into a mixing bowl and mix together until just combined.3. Transfer two thirds of the mixture to the loaf tin and smooth off. Spread the curd over the top, trying to keep it away from the edges if you can. Spread out the remaining cake mixture on top of the curd.4. Bake in the preheated oven for about 1 hour. A cake tester inserted into the centre of the cake mayy come out with wet crumbs on it because of the layer of lime curd. Cool on a wire rack.5. When the cake is cool, make the topping. Mix together the condensed milk and lime curd then pipe onto the cake how you wish.

I'm sending this cake off to the all new Cake Club run by Kerry from Kerry Cooks. Also, to Jac at Tinned Tomatoes for her Bookmarked Recipes - I pinned the recipe from Bailey Ana and adapted it only slightly.

Friday, 10 July 2015

Which Kind of Kitchen Mixer Inforgraphic - Something for the Weekend

I don't know about youbut I feel like this week has gone really quick. I've been at home with my parents this week but I'll be back in Huddersfield next week for my graduation. Yes, I'm finally graduating!!! I also have a mystery parcel  to open on the day. My brother told me I'm not allowed to open it until then despite the fact that he posted it a month early. 

I think this weeks little treat for the weekend is particularly apt for me right now because I've just bought a stnad mixer.  really cannot wait to christen it once I'm used to the oven in my new house.

So tell me, are you a kitchen gadget type person? I tend to fall back to easy fuss free recipes but with my new Kenwood I've got a feeling I'll develop into a bread addict.

Source: Buzzfeed

Thursday, 9 July 2015

White Chocolate Chip Coconut Cookies

Creamy white chocolate combines with coconut to give a cookie with crisp edges and a chewy centre. Deliciously moreish, they feel a bit lighter for summer but can be enjoyed all year round. 
White Chocolate Chip Coconut Cookies - crisp edges, chewy centres and oly one bowl needed
After a week of having no internet in my new house it is such a relief to be able to sit at ease in my parents house and write instead of in the university library. I'll be backwards and forwards between the two places all summer so I'm taking advantage while I can. 
White Chocolate Chip Coconut Cookies - crisp edges, chewy centres and oly one bowl needed
I really like having my own house. When I first moved in there were several things that I was really uneasy about so I got a bit down and thought I'd wasted loads of money but everything is coming together now. I'm not quite ready to put my brand new Kenwood Chef in it's place but I'm not far off. I have picked what I'm going to christen it with though. It's going to be gorgeous. If it doesn't make it to the blog itwill definitely go on my Facebook page so make sure to pop over to have a look. Or you can click like on the box to the right. 
White Chocolate Chip Coconut Cookies - crisp edges, chewy centres and oly one bowl needed
So these cookies. Nobody is tired of chocolate chip cookie variations right? I woke up fancying coconut and white chocolate. Lemon zest would be fantastic in these too but I wasn't fancying that at the time. The result was something that had me itching for my mum to get back from work so I could have one with a cup of tea. It was hard going, waiting for her to walk through the door. The craggy, crackly tops called, taunting me with their crisp edges. With each bite the exterior provides the perfect amount of resistance before you reach the illustrious chewy interior that every batch of chocolate chip cookies should have. The little specks of coconut provide a fresh texture while the sweet and creamy white chocolate chips are nuggets of vanilla heaven. Like I say, I don't know how I managed to resist for so long. I must have been ill when I made them.
White Chocolate Chip Coconut Cookies - crisp edges, chewy centres and oly one bowl needed
The base recipe uses just one bowl and is one I've used countless times because it is my favourite but oddly enough I hardly ever publish those recipes. I'm not sure why really. At least I can point you towards two - these Aero Bubbles cookies and this giant cookie. If coconut isn't your thing (and it really should be, if only for the sake of these cookies) then how about something else with white chocolate in? Peanut butter is a particularly good combination and surprisingly, so is green tea. Right now, personally, I'm looking forward to my supper, just so I have an excuse to eat another one.



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White Chocolate Chip Coconut Cookies
Creamy white chocolate combines with coconut to give a cookie with crisp edges and a chewy centre. Deliciously moreish, they feel a bit lighter for summer but can be enjoyed all year round. Only one bowl required too.
Ingredients
  • 115g butter, melted
  • 200g granulated sugar
  • 30g dark soft brown sugar
  • 1 tsp vanilla extract
  • 1 large egg + 1 large yolk
  • 285g plain flour
  • 1 tsp baking powder
  • 0.75 tsp bicarbonate of soda
  • 120g dessicated coconut
  • 200g white chocolate chips
Instructions
1. Set the oven to 180 C/160 C fan and line a baking sheet with baking parchment.2. Whisk together the melted butter and sugars then mix in the vanilla followed by the egg and yolk. Sift in the flour, baking powder and raising agents and stir until just combined into a thick dough. 3. Stir in the coconut and chocolate chips. You may need to squueze the dough together because it will be thick.4. Place scoops of dough onto the lined baking sheet - mine weighed about 30g each. Bake in the preheated oven for 8-10 mins dependingon how crisp you like cookies. Press each cookie gently if you prefer flatter cookies.Leave on the sheet for a few mins then carefully remove to a wire rack. Repeat with the remaining cookie dough.


I'm sendig these cookies off to CookBlogShare run by Lucy at Supergolden Bakes and to Casa Costello for Helen's Bake of the Week.