tag:blogger.com,1999:blog-46698621774015045532024-03-19T03:45:11.250+00:00...With Love and CakeLetters To My Sister; Homemade musings from sibling to sibling, Scotland to NYC, foodie to fashionista....With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.comBlogger220125tag:blogger.com,1999:blog-4669862177401504553.post-31351587858702812992014-03-26T18:15:00.000+00:002014-03-26T18:15:19.960+00:00Pumpkin and Banana Salted Caramel Cake.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQcbHOvNsTmA9c2SkGgFQmj86hwykKRBun-RD008cmhqgRz8wLoxpEvyOiwUHdBxyvwCDnXUS74DL_GB7CPtggMcivECMvtq6rzG9w_jIK-EG6qKLBeFSNK1JHP8x_h3ftB-Al3neu7keN/s1600/DSC_0264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQcbHOvNsTmA9c2SkGgFQmj86hwykKRBun-RD008cmhqgRz8wLoxpEvyOiwUHdBxyvwCDnXUS74DL_GB7CPtggMcivECMvtq6rzG9w_jIK-EG6qKLBeFSNK1JHP8x_h3ftB-Al3neu7keN/s1600/DSC_0264.JPG" height="400" width="265" /></a></div>
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Hello...only me. I have a cake for you, and not just any cake, THE cake. THE cake that makes people look at you when they put a forkful in their mouths like "are you being serious?". And the cake that means people sort of whisper "who made this?". The cake that demands the recipe be surrendered immediately...sort of hence my return to these fair pastures.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ddfNv6EP7BNpYfZ1jzYKw4pbCsTGlxzKGwGGXkOmeZpqAakNsZAX-WZQcan25L4bJmHjDAVVYRn9lNQKtZhHj1DaeOmZ03zrWMwpNeYi-GM4x0NbrVvc9uF_Wm4ackGRMf84MOb24skm/s1600/DSC_0271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ddfNv6EP7BNpYfZ1jzYKw4pbCsTGlxzKGwGGXkOmeZpqAakNsZAX-WZQcan25L4bJmHjDAVVYRn9lNQKtZhHj1DaeOmZ03zrWMwpNeYi-GM4x0NbrVvc9uF_Wm4ackGRMf84MOb24skm/s1600/DSC_0271.JPG" height="400" width="265" /></a></div>
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The only tricky thing here, is that I think it's going to be bit of a hard sell to you chaps. Firstly the whole banana and pumpkin thing...that makes people give you funny looks..."pumpkin?" but I yell at you "YES PUMPKIN, have you HEARD of CARROT CAKE". Veggie cakes, as I've professed before, are a dream texture and win at allowing yourself to pretend that you really do need that second slice. So YES to pumpkin.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeHh98yfyv0HxzV5vgg3y0NpnHczj7pf7wmu59HDS3f_oIgjZQqjlZ7CLJbIYl9Mbh5fMEUGq0z11b0wVOP766FBG5A05DA87gDSr2YzvqKCSQy4VQjI9qsepJ5Tt87HUuVCSd81bMkF0/s1600/DSC_0272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeHh98yfyv0HxzV5vgg3y0NpnHczj7pf7wmu59HDS3f_oIgjZQqjlZ7CLJbIYl9Mbh5fMEUGq0z11b0wVOP766FBG5A05DA87gDSr2YzvqKCSQy4VQjI9qsepJ5Tt87HUuVCSd81bMkF0/s1600/DSC_0272.JPG" height="265" width="400" /></a></div>
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Second, there's the whole brown thing. Yeah it's a nice bundt shape but it's not exactly pretty or cute, it's just a big brown cake. But pleeeeease don't let that put you off...a brownie is brown and boring looking but I bet that never stopped you.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiyqknByTLgoxyO4QFwCSbHYkHw0j3r-bY2brbs43VEAiNmcbxnqTmbvCwE17NlJGadleh5Q0hPWuk3NCFS36IcfvfVjf-fPJ2UDOKD9gOgJ9ujbkWsU4HV-OnDtLh-Frfp3GVhheODozo/s1600/DSC_0284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiyqknByTLgoxyO4QFwCSbHYkHw0j3r-bY2brbs43VEAiNmcbxnqTmbvCwE17NlJGadleh5Q0hPWuk3NCFS36IcfvfVjf-fPJ2UDOKD9gOgJ9ujbkWsU4HV-OnDtLh-Frfp3GVhheODozo/s1600/DSC_0284.JPG" height="400" width="265" /></a></div>
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The biggest thing though is that compared to the fireworks taste...there is NO EFFORT on your part. You don't even have to get your electric whisk out, which is why I've made it so often recently and why I can offer such a guarantee to the love you will receive on the baking of the beast. So bake this now please, and while it's in the oven you'd better give some thought to the whole taking compliments thing...you know, just the right amount a graciousness and 'what this ol' thing' to not sound ungrateful but also quite dismissive of your part in the achievement. That's the hard part you see. With Love and Cake.</div>
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<b><u>Banana and Pumpkin Salted Caramel Cake.</u></b></div>
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A few notes:</div>
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<li>Ok pumpkin, not one of your everyday ingredients here in the UK...what I do is get my hands on all the giant edible ones I can in the winter (thanks Grandad) and steam and freeze them in bags divided into 'cups' or 245g, because recipes that call for pumpkin are often American and therefore measured in cups. You can buy it canned in some supermarkets <a href="http://www.amazon.co.uk/Libbys-100%25-Pure-Pumpkin-425g/dp/B0005ZYSIA/ref=sr_1_2?ie=UTF8&qid=1395140705&sr=8-2&keywords=canned+pumpkin">or on Amazon</a>.</li>
<li>The glaze turns this from a nice hearty banana cake into the epicness I describe above...so it is a must.</li>
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You will need</div>
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1 x large bundt tin, greased and floured</div>
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<u>For the cake</u></div>
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300g pumpkin puree</div>
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300g super-ripe banana, mashed until fairly smooth</div>
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400g caster sugar</div>
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115g flavourless oil, like vegetable or sunflower</div>
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3 eggs</div>
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1 generous splosh of vanilla extract</div>
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375g plain flour</div>
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pinch salt</div>
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2 tsp bicarb</div>
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1/2 tsp baking powder</div>
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<u>For the glaze</u></div>
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<a href="http://withloveandcake.blogspot.co.uk/2012/03/salted-caramel-sauce.html">1 x quantity of salted caramel sauce</a></div>
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<li>Preheat the oven to 180<span style="font-family: Symbol;">°c.</span><div class="MsoNormal">
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<li>In a large bowl whisk together the pumpkin, banana, caster sugar and oil.</li>
<li>Whisk in the eggs one at a time followed by the vanilla.</li>
<li>Gently fold in the rest of the ingredients until you have a smooth and uniform batter.</li>
<li>Pour it into your cake tin and get it in the oven.</li>
<li>Set the timer for 45 minutes, after which time, give it a check. I would expect to have to give mine another 10 minutes or so from here but ovens vary so widely that I think this is a good check point. If the top's browning too quickly, cover it with foil.</li>
<li>When it's bronzed and firm and a knife comes out clean, remove it from the oven and leave it to cool in the tin for had an hour or so, after which time it should be cool enough to handle and turn out of the tin.</li>
<li>Make the sauce and leave to cool for a good couple of hours, preferably overnight, so it's thick enough to not dribble straight off the cake.</li>
<li>Pour all over the cake and spread the love.</li>
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...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com1tag:blogger.com,1999:blog-4669862177401504553.post-59303925392089795812013-11-27T21:01:00.000+00:002013-11-27T21:01:21.556+00:00Pecan Pie.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnOOaSb9_CsHjfHC7BkHGxTPs5PZ1cgbV1JhZSroz5eICq6dfq9PQQwo1LJBNuzZ0vidxr3DgDt1ZtknJRr_Fx3yzlzND4bruoQMxdxaWrGOMhyphenhyphenVDqbX6-GOGMx_m8NwAh61OcDC5ejoz/s1600/DSC_0139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnOOaSb9_CsHjfHC7BkHGxTPs5PZ1cgbV1JhZSroz5eICq6dfq9PQQwo1LJBNuzZ0vidxr3DgDt1ZtknJRr_Fx3yzlzND4bruoQMxdxaWrGOMhyphenhyphenVDqbX6-GOGMx_m8NwAh61OcDC5ejoz/s400/DSC_0139.JPG" width="265" /></a></div>
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Is it Thanksgiving this week? I think it must be. And I've got to say I'm quite sad that we don't have it over here. In mean, obvs not the whole 'make a sparkly holiday out of pretending that us European folk didn't skip on over across the sea to wipe out a whole sophisticated population' sort of thing, that seems kind of weird and mean....but a whole holiday, just in time to kick off Christmas, all about being grateful...that seems like a good idea to me</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYlGdkiHQ47G1jf5fS8siSctnuUEXWebLuAGy0ehn5SVfqUjoapiSgLhO8-QQjnbEQsjjvswoue5_fHS1exA4a5kCjpdxcMlMhy2O7hNyFAXzDm5duzMnHanYV0aaXyg4HVAUv6Nw9NAA/s1600/DSC_0141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYlGdkiHQ47G1jf5fS8siSctnuUEXWebLuAGy0ehn5SVfqUjoapiSgLhO8-QQjnbEQsjjvswoue5_fHS1exA4a5kCjpdxcMlMhy2O7hNyFAXzDm5duzMnHanYV0aaXyg4HVAUv6Nw9NAA/s400/DSC_0141.JPG" width="265" /></a></div>
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And from my very outsider perspective it seems that it kind of takes the pressure of Christmas a bit too, because it's 'The Holidays', whole long weeks of fun...rather than getting all in a faff because everything has to be perfect on the one day that counts. And given that you, little sis, are a full on American resident these days, you are gonna need a pie...another reason we should get Thanksgiving, it's a pie festival... you can't turn up anywhere without a pie this week, I'm pretty sure it's US a law. So better get baking. With Love and Cake</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlp0mNaPQ7dZV8K7_X4eKvISXllze_29_Jub964_Zh3IQOqAxM6QKdz52lGUBENQj34QIVnZeY8Oyqe4bOnkT_i6aP9gMoeN_fCeR39a66FJCb19Mdfce00CZOVK0Uk52uwbQnnYzgMxtC/s1600/DSC_0148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlp0mNaPQ7dZV8K7_X4eKvISXllze_29_Jub964_Zh3IQOqAxM6QKdz52lGUBENQj34QIVnZeY8Oyqe4bOnkT_i6aP9gMoeN_fCeR39a66FJCb19Mdfce00CZOVK0Uk52uwbQnnYzgMxtC/s400/DSC_0148.JPG" width="265" /></a></div>
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<b><u>Pecan Pie</u></b></div>
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<span style="font-size: xx-small;">Recipe from The Essential Dessert Cookbook</span></div>
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A few notes:</div>
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<li>You could use any tart case you like really, even *faux gasp* a shop bought one.</li>
<li>If you have any spare pastry and want to prettify you could cut some pretty shapes, stars or hearts, and lay them on top of the pecan layer before you bake.</li>
<li>As usual, I've made my pasty in my food processor but, as ever, you can definitely make it by hand if that's what works for you. Just rub in the butter with your finger tips and bring the dough together by hand.</li>
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Serves 6</div>
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<u>You will need</u></div>
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1 x 23cm tart tin</div>
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<u>For the pastry</u></div>
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185g plain flour</div>
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125g butter</div>
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2-3 tbsp cold water</div>
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<u>For the filling</u></div>
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200g pecans</div>
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3 eggs</div>
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50g butter, melted</div>
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140g soft brown sugar</div>
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170ml golden syrup</div>
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1 tsp vanilla extract</div>
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pinch salt</div>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">First lets make the pastry. Pulse the flour in a food processor (or sift into a bowl) then add the butter and pulse until the mixture looks like fine breadcrumbs.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Add 2 tbsp of cold water and pulse until a soft dough forms, adding 1 more spoonful of water if necessary.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Remove the dough from the processor roll the pastry out thinly onto a floured surface. </li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Line your prepared tin with the pastry, and gently prick the base with a fork. Cut off the excess and chill in the freezer for 15 minutes.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Meanwhile preheat the oven to 180°c.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Blind bake the pastry case; line it with a scrunched up piece of baking paper and fill with baking beads, or uncooked rice or dried beans (save them to continue to use for the same purpose, just don't cook them to eat), then place the pie tin in the oven and bake for 15 minutes, until the edges have started to colour.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Remove the beans and paper and bake for a further 15 minutes.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Remove the pastry from the oven, set aside to cool.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Make the filling by spreading the pecans over the pastry base.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">In a measuring jug whisk together the eggs, melted butter, sugar, golden syrup, vanilla and salt and then pour over the notes.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Bake the pie for around 45 minutes or until firm. Serve at room temperature.</li>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com2tag:blogger.com,1999:blog-4669862177401504553.post-74342885592433736122013-11-05T20:24:00.001+00:002013-11-05T20:24:52.368+00:00Crispy Granola.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-SUf_aYoHXBkXrZ6-lH94PxTgyKXOel95PXsAWxHrATw_IboXMkXUBNog13sS6R4AtqQCcpkg-4TCQ3e0i17i9QKMJdO8bvxGWdr_xhUB3Jncb79wucBtkpng3bXl8IOLwLEn1v8HAei/s1600/DSC_0176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV-SUf_aYoHXBkXrZ6-lH94PxTgyKXOel95PXsAWxHrATw_IboXMkXUBNog13sS6R4AtqQCcpkg-4TCQ3e0i17i9QKMJdO8bvxGWdr_xhUB3Jncb79wucBtkpng3bXl8IOLwLEn1v8HAei/s400/DSC_0176.JPG" width="400" /></a></div>
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I don't know if I've mentioned before, but breakfast is one of my favouritist meals of the day...you know, along with lunch and dinner...it's the only one where the sweet stuff can take up the whole occasion and take all the credit. You can basically eat cake and nothing but cake without anyone judging you...panCAKES, muffins, pastries.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1uFFEONduxyCvr7vgwt7qbpWomg-kGJz6lBKbYDMcVfXYCzfSBQbczqwnoKUd9rcpS7d7XgPuJEX5_E-3HejcGU91KuLL_iMbRXgW1OYGn38G3QDHOlTexpss5_tHOXbrpMXXCntXWjS/s1600/DSC_0181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1uFFEONduxyCvr7vgwt7qbpWomg-kGJz6lBKbYDMcVfXYCzfSBQbczqwnoKUd9rcpS7d7XgPuJEX5_E-3HejcGU91KuLL_iMbRXgW1OYGn38G3QDHOlTexpss5_tHOXbrpMXXCntXWjS/s400/DSC_0181.JPG" width="265" /></a></div>
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The unfortunate thing however, is that if you want to survive past your 35th birthday you have to mix it up a bit and maybe not do the 'cake first thing in the morning' thing everyday. Sad.</div>
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My non-cake breakfast of choice is a smoothie packed full of good stuff...<a href="http://withloveandcake.blogspot.co.uk/2013/04/breakfast-smoothie.html">like this one</a>. The tricky thing is however, that making a smoothie is not a quiet affair and since I'm usually the first one up and about in my house and when I say house I mean little match box pretending to be a house, I have to seek other sources of sustenance.</div>
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Enter...homemade granola. I have been making my own granola for a while and so an always looking for new versions. The addition of cornflakes in this one makes it super crispy and delicious. Enjoy, quietly. With Love and Cake.</div>
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<b><u>Crispy Granola.</u></b></div>
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<span style="font-size: xx-small;">Adapted from a <a href="http://www.lynnskitchenadventures.com/2012/08/crispy-homemade-granola-2.html">Lynn's Kitchen Adventures</a> recipe</span></div>
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A few notes:</div>
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<ul>
<li>Of course this recipe is wiiiide open for interpretation...maybe use maple syrup instead of honey, or a different kind of nut, or maybe you have Rice Krispies instead of Cornflakes so want to use them...you see...</li>
<li>Use a honey that you really like the taste of...they vary so much in flavour and it really comes across here.</li>
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Makes a big storage jar-full</div>
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You will need</div>
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1 x large baking sheet, greased</div>
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75g soft brown sugar</div>
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6 tbsp flavourless oil, like sunflower or vegetable</div>
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170g honey</div>
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1 tsp vanilla extract</div>
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75g cornflakes</div>
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340g oats</div>
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1 tsp cinnamon</div>
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50g pecans</div>
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<ul>
<li>Preheat the oven to 180˚c.</li>
<li>Stir together the sugar, oil and honey in a small pan and heat gently until the sugar dissolves.</li>
<li>Meanwhile mix together the rest of the ingredients in a large mixing bowl.</li>
<li>Pour over the honey mixture and stir everything together until well combined.</li>
<li>Spread the mixture out evenly on the baking sheet and bake for 20 minutes.</li>
<li>Run a spoon through the mixture to turn everything over and then put back in the oven....but TURN IT OFF.</li>
<li>Leave the granola to cool completely in the oven. </li>
<li>Break the cold granola up into clusters and store in an airtight jar.</li>
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...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0tag:blogger.com,1999:blog-4669862177401504553.post-2079491113515693692013-10-14T09:15:00.000+01:002013-10-14T09:15:56.101+01:00Mini Doughnuts.<div class="separator" style="clear: both; text-align: center;">
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Donuts...Doughnuts...CRONUTS??? I think Americans would call these ones doughnut holes, which I thhhhiiink are the result of when the doughnut fairies make the rings and the friendly ones keep the middles for those of us that have been good (correct me if I'm wrong).</div>
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To be honest, I just made these little because I hate the idea of using vat-fulls of oil and then having to deal with it after. But lets stick with the fairies thing yeah?</div>
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I've been meaning to make doughnuts for aaages. Ever since my local farm shop started selling them fresh from the pan on weekend mornings. Theirs are big and knobbly and heavy and are meant to be rings but have got so fat that there is no longer a hole, just a little channel of crispyness and they are heaven. And so I decided that if the fancy farm shop could sell super rustic style doughnuts for actual money then I could have a crack and not be too embarrassed if they were a bit wonky.<br />
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Turns out though, I needn't have worried because, if you make them mini, doughnuts are easypeasy aaaaand have the perfect ratio of crispy outside to doughy inside. DO give them a go. With Love and Cake.</div>
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<b><u>Mini Doughnuts.</u></b></div>
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A few notes:</div>
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<ul>
<li>Making doughnut is making bread really...<a href="http://withloveandcake.blogspot.co.uk/2012/03/smug-white-bread.html">check my post on white bread for lots of hints and tips</a>.</li>
<li>You could definitely make these into larger doughnuts....I couldn't advise you on cooking times though because I haven't tried that yet.</li>
<li>These are perfect for just poppong straight into the mouth any which way, but if you want to make them fancier and more desserty they would be fabbo served with a chocolate sauce for dipping.</li>
</ul>
<div>
Makes 12....serves 2-4 depending on how you serve them</div>
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You will need</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<u>For the dough</u></div>
<div style="text-align: center;">
2 tsp dried yeast</div>
<div style="text-align: center;">
75ml warm water</div>
<div style="text-align: center;">
125g strong white bread flour</div>
<div style="text-align: center;">
pinch salt</div>
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25g soft brown sugar</div>
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1 tbsp flavourless oil</div>
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<div style="text-align: center;">
<u>For frying and finishing</u></div>
<div style="text-align: center;">
enough flavourless oil to fill a small frying pan 3/4 full, I used about 750ml rapeseed oil</div>
<div style="text-align: center;">
50g granulated sugar</div>
<div style="text-align: center;">
2 tsp cinnamon</div>
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<ul>
<li>Stir the yeast into the water.</li>
<li>Into a large bowl mix together the flour, salt, sugar and oil.</li>
<li>Stir the yeasty water into the flour mix and get your hands in there to bring it all together to a shiny dough.</li>
<li>Knead for 5-10.</li>
<li>Set the dough back in the bowl and put somewhere cosy for an hour or 2 or until doubles in size (the time this takes can vary hugely depending on the temperature and other factors so if you think it needs another hour give it another hour).</li>
<li>Divide the dough into 12 and form each piece into nice smooth ball.</li>
<li>Set the balls on an oiled baking sheet and leave in the cosy place for another 30 minutes.</li>
<li>Meanwhile mix together the granulated sugar and cinnamon on a plate ready for dipping for your doughnuts.</li>
<li>Heat the oil in a small saucepan until it reaches 150<span style="background-color: white; color: #d65e9d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">˚c or until you can pop a small piece of bread in there and it gently sizzles immediately.</span></li>
<li><span style="background-color: white; color: #d65e9d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">Add the doughnuts to the oil in batches so they aren't crowded and cook for 3-4 minutes, turning over a few times. </span></li>
<li><span style="color: #d65e9d; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 20px;">When the doughnuts are bronzed, remove them from the oil with a slotted spoon and leave to drain on some kitchen paper for a moment before transferring to the plate of cinnamon sugar, rolling them around to give them a good sugary coating.</span></span></li>
<li><span style="color: #d65e9d; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15px; line-height: 20px;">EAT. EateatEAT. </span></span></li>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com1tag:blogger.com,1999:blog-4669862177401504553.post-30604003488463816582013-10-04T11:49:00.001+01:002013-10-04T11:49:24.494+01:00Lemon Sour Cream Pound Cake.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdavqrqf7gncovrDvy2Euxb61WzVK3P9JEKHPjNfQS9HZRq3zdPDOd3pM8AewFm6fJ8-rgRPRqRjFmVROAjOJFeQZKpKYTVV4u3lwykg5vrcW8hbzDiy2PIwfyoewPXQKBF0IKBFX9igv/s1600/DSC_0138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdavqrqf7gncovrDvy2Euxb61WzVK3P9JEKHPjNfQS9HZRq3zdPDOd3pM8AewFm6fJ8-rgRPRqRjFmVROAjOJFeQZKpKYTVV4u3lwykg5vrcW8hbzDiy2PIwfyoewPXQKBF0IKBFX9igv/s400/DSC_0138.JPG" width="265" /></a></div>
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Oo helloooo. I'm sorry it's all been a bit sporadic around here lately... I've been so good and organised with my 2 posts a week over the past couple of years and now I keep being silly and forgetting to press publish or having a little holiday and getting all the posts prepared but not actually telling you about them. What a wally.<br />
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And I'll be starting a new job next week, in a new town with a new schedule and having not started yet it's hard to see how it'll all work out...when will I bake, when will I run, when will I tell you how excited about my latest peanut butter discovery??<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_HAVwf51mLdKhpiU5abyYiKTptWQ3-x8LDFsuC8C-NzsCSw9ayDs5oW1CPkGWPM5IpyJqsgrdRwpAT8ilpOxdCgMc-wl7aGxj8-ma3wE8_ivZVbWXbxT0x3q-8l79WPGLCP7fHQ5zmJA/s1600/DSC_0149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_HAVwf51mLdKhpiU5abyYiKTptWQ3-x8LDFsuC8C-NzsCSw9ayDs5oW1CPkGWPM5IpyJqsgrdRwpAT8ilpOxdCgMc-wl7aGxj8-ma3wE8_ivZVbWXbxT0x3q-8l79WPGLCP7fHQ5zmJA/s400/DSC_0149.JPG" width="400" /></a></div>
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Plus, it's winter now, or at least it felt like it when i walked home yesterday... battling through the wind and rain, mascara more on my cheeks than my lashes... which means it's dark, which means I am SO much less productive at either end of the day.<br />
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So I hope you don't mind but I'm just going to see how I go and work it out along the way. It'll work out I'm sure. In the mean time, here's some cake, to say thanks for coming back and fingers crossed for lots more peanut butter excitement.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vSKrFwb2HXcsa50CZyy-dEwcMghYLWO_SxjjzDmGov1WgRGTRL-hDFm2_jEZsb0TmQRqCJSXrNhHxjOC02kaRHV6HqYoTFw6O9MIODyUwcxucZvYSVBpcin33vCRuzZ7L14zynxAW-Hf/s1600/DSC_0155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vSKrFwb2HXcsa50CZyy-dEwcMghYLWO_SxjjzDmGov1WgRGTRL-hDFm2_jEZsb0TmQRqCJSXrNhHxjOC02kaRHV6HqYoTFw6O9MIODyUwcxucZvYSVBpcin33vCRuzZ7L14zynxAW-Hf/s400/DSC_0155.JPG" width="265" /></a></div>
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<b><u>Lemon Sour Cream Pound Cake.</u></b></div>
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<span style="font-size: xx-small;">Adapted from a <a href="http://stephenandnat.blogspot.co.uk/2013/07/lemon-pound-cake-with-vanilla-bean-glaze.html">Life Made Simple Recipe</a></span></div>
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A few notes:</div>
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</div>
<ul>
<li>You could change the citrus here, orange would be lovely.</li>
<li>The recipe below is for a 2lb cake tin... but I like my 1lb one better for cakes so I used about 2/3 of the mixture in that and the rest as muffins (baking for 20 minutes after the cake was done so I didn't have to open the oven door part way through the cooking time). You do as you will.</li>
</ul>
<div>
Makes a 2lb loaf cake</div>
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You will need</div>
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<br /></div>
<div style="text-align: center;">
1 x 2lb loaf tin, greased and lined</div>
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<br /></div>
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<u>For the cake</u></div>
<div style="text-align: center;">
190g caster sugar</div>
<div style="text-align: center;">
60g soft brown sugar</div>
<div style="text-align: center;">
225g butter, at room temperature</div>
<div style="text-align: center;">
Zest 3 lemons</div>
<div style="text-align: center;">
3 tbsp lemon juice</div>
<div style="text-align: center;">
5 tbsp sour cream</div>
<div style="text-align: center;">
5 eggs</div>
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225g plain flour</div>
<div style="text-align: center;">
1/2 tsp baking powder</div>
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3 tbsp poppy seeds</div>
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Pinch salt</div>
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<u>For the syrup</u></div>
<div style="text-align: center;">
2 tbsp caster sugar</div>
<div style="text-align: center;">
2 tbsp lemon juice</div>
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<u>For the glaze</u></div>
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50g icing sugar</div>
<div style="text-align: center;">
lemon juice</div>
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<ul>
<li>Preheat the oven to 160c.</li>
<li>Beat the 2 types of sugar and the butter together until light and fluffy.</li>
<li>Beat in the zest, juice and sour cream, followed by the eggs, one at a time.</li>
<li>Gently fold in the flour, baking powder, poppy seeds and salt until everything is well combined.</li>
<li>Pour the mixture into your prepared loaf tin and bake for 45 minutes...I wouldn't expect it to be ready at this point but you want to check if the top is browning too quickly and you need to cover it with foil. </li>
<li>Name for a further 15 minute or until firm and a skewer comes out clean.</li>
<li>Leave the cake to cool for a while in the tin while you get on with the syrup.</li>
<li>Pop the sugar and lemon juice in a small saucepan and heat until the sugar is dissolved.</li>
<li>Prick the cake all over with a skewer or cocktail stick and then spoon over the syrup so it soaks into all the holes.</li>
<li>Remove the cake from the tin to cool completely.</li>
<li>When it's cooled, make the glaze by mixing just enough lemon juice to make a smooth paste with a dropping consistency.</li>
<li>Spoon over the cake and let it dribble down the sides...mmmm.</li>
</ul>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0tag:blogger.com,1999:blog-4669862177401504553.post-2555916776785106992013-09-25T16:53:00.000+01:002013-09-25T16:53:08.775+01:00Peanut Butter Cup Pancakes.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7Cq29V-jfl-BZS6eaNeTCl2lRMTFDj135xQXX_kKVSPwhd3FH1_BlGYMWY5mw7MbrV3ixmPao1DriwSDJHZhyjiSwnd9s9GdybVS7STshpeC8Gu7d8A85rCut-k1GCajW-w_wVKm9j0p/s1600/DSC_0136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7Cq29V-jfl-BZS6eaNeTCl2lRMTFDj135xQXX_kKVSPwhd3FH1_BlGYMWY5mw7MbrV3ixmPao1DriwSDJHZhyjiSwnd9s9GdybVS7STshpeC8Gu7d8A85rCut-k1GCajW-w_wVKm9j0p/s400/DSC_0136.JPG" width="265" /></a></div>
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PEANUT BUTTER CUP PANCAKES. Mmmmmhummmm. That's right. And not Reese's Cups IN pancakes...actual peanut butter cup pancakes. Like...a layer of chocolate pancake and a layer of peanut butter pancake IN ONE PANCAKE. I'm quite excited about this discovery...can you tell?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1lNGBSCQFUKJzSVvdN1EA_Ut5Imu0crBoAnGKqPN-4zq8FG_K9lEmngtFJx0RyQ37MtVmXdr2b6eIaP7ofBZWW8zApRdmkMA6cewUAQ_MQ11OEVYB9S1O5bKvIo0YdqrmZw292Ah2W9e/s1600/DSC_0138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1lNGBSCQFUKJzSVvdN1EA_Ut5Imu0crBoAnGKqPN-4zq8FG_K9lEmngtFJx0RyQ37MtVmXdr2b6eIaP7ofBZWW8zApRdmkMA6cewUAQ_MQ11OEVYB9S1O5bKvIo0YdqrmZw292Ah2W9e/s400/DSC_0138.JPG" width="400" /></a></div>
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I can't really claim it as my very own discovery...like Christopher Columbus, someone had been there before me. But also like Christopher Columbus, I'm going to pretend like I've discovered the best thing ever and I should get allll the credit. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Pd_ssMl0i0PPIRvEXjDvTJYPX_6EGhUmlHGXfMvFuiNEE_Uvg_nmk3RhaOA5F3cte4FzgMsEvv8cce_W8O7p8d9XjZyxO8hXpTzJvy2XLeYY3Vc8PSThHlvJe5Th_PgkJPxp6yUOYG34/s1600/DSC_0145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Pd_ssMl0i0PPIRvEXjDvTJYPX_6EGhUmlHGXfMvFuiNEE_Uvg_nmk3RhaOA5F3cte4FzgMsEvv8cce_W8O7p8d9XjZyxO8hXpTzJvy2XLeYY3Vc8PSThHlvJe5Th_PgkJPxp6yUOYG34/s400/DSC_0145.JPG" width="265" /></a></div>
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I think these would make really great dessert pancakes with ice cream and chocolate sauce...otherwise make sure you've got a realllllly busy day of running around ahead of you so as to feel justified in sprinkling chopped up actual Reese's Cups on the pancakes.....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6qWg8Qp0ZYqsEMDADBhQgN1HIHXmDYJrYVrC0yAB2ZNfle97xpiEVX20HmxxfWwXc1Tr26YTkt-H6rIPB-yy8hBfdy5mn4J1nviMkE_4CxTNn7qsWdUbWfXSRVpKxfn3m6Xs1Tz_bxG63/s1600/DSC_0152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6qWg8Qp0ZYqsEMDADBhQgN1HIHXmDYJrYVrC0yAB2ZNfle97xpiEVX20HmxxfWwXc1Tr26YTkt-H6rIPB-yy8hBfdy5mn4J1nviMkE_4CxTNn7qsWdUbWfXSRVpKxfn3m6Xs1Tz_bxG63/s400/DSC_0152.JPG" width="400" /></a></div>
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Or maybe you had a really busy day yesterday and you need a reward today, or perhaps you've got a hardcore day tomorrow and you need sustenance in preparation, or maybe it's your birthday, or your friends birthday....whatever, just make sure you make these, chuck chocolate at them and have a bloomin' good time. With Love and Cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpUlztdHsLUxD_ng73xcDZlAek9uyUUR7vxC4GXf0B8fk-GaACX8PU1-hnlVgCVPhYNzYIhAX66mwZhL_YM42uIMly5YXGPmPKFxWvTg8xAnz135l3dXyCW86_jBpBYBjYalvdqQs1pya/s1600/DSC_0157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpUlztdHsLUxD_ng73xcDZlAek9uyUUR7vxC4GXf0B8fk-GaACX8PU1-hnlVgCVPhYNzYIhAX66mwZhL_YM42uIMly5YXGPmPKFxWvTg8xAnz135l3dXyCW86_jBpBYBjYalvdqQs1pya/s400/DSC_0157.JPG" width="265" /></a></div>
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<b><u>Peanut Butter Pancakes</u></b></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A few notes:</span></div>
<div style="background-color: white;">
<ul>
<li><span style="color: #d65e9d; font-family: Georgia, Times New Roman, serif;"><span style="font-size: 15px; line-height: 20px;">This is just <a href="http://withloveandcake.blogspot.co.uk/2011/08/peanut-butter-pancake-nirvana.html">my recipe for peanut butter pancakes</a> split in half and cocoa added to one half. You could add cocoa to the whole thing and just have chocolate peanut butter pancakes without the layering and save a bowl.</span></span></li>
<li><span style="color: #d65e9d; font-family: Georgia, Times New Roman, serif;"><span style="font-size: 15px; line-height: 20px;">I served mine with butter and the chopped Reese's Cups but I can imagine they would be scrumptious with <a href="http://withloveandcake.blogspot.co.uk/2013/03/nutella.html">Nutella </a>or even chocolate sauce and ice cream.</span></span></li>
</ul>
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<div style="background-color: white; color: #d65e9d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="background-color: white; color: #d65e9d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Makes about 10, depending on how big you want them</span></div>
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<div class="MsoNormal">
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You will need</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A non-stick frying pan</span></div>
</div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div class="MsoNormal">
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">250g self-raising Flour</span></div>
</div>
<div class="MsoNormal">
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp sugar</span></div>
</div>
<div class="MsoNormal">
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp baking powder</span></div>
</div>
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup milk</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 egg</span></div>
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 heaped tbsp peanut butter</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp cocoa</span></div>
</div>
<div class="MsoNormal">
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Get your pan on a medium heat.</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pop the flour, sugar and baking powder into a bowl and give everything a stir.</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now whisk in the milk and egg, followed by the p. butter. You'll have quite a thick, stiff batter.</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Now add half the batter to another bowl and stir the cocoa into one of the halves...adding a little milk if it gets too stiff to manage.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you want a little help with non-stickness, grease your pan with a bit of butter.</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now spoon heaped tablespoons of the chocolate batter into the pan and on top of each add about the same amount of peanut butter batter.</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cook for a few minutes and when bubbles start to show on the up-facing surface, give the pancake a flip and cook for another few mins.</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Keep in a warm oven while you get on with the rest.</span></li>
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<span id="goog_1298200855"></span><span id="goog_1298200856"></span><br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0tag:blogger.com,1999:blog-4669862177401504553.post-54161796199210333802013-09-22T16:43:00.000+01:002013-09-22T16:43:48.919+01:00Coconut Oil Chocolate Chip Cookies.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8TUS-fjFIcPH-fbkTIRUh66ziICOZZ-mgQYfrchB1mEJBaUq_Zz7cqR9m6hWL7hA8VKPeNx6dlxgvSq2jYUZOqe8XfsgEbdlnNxRv9SjQbN62vcWNLGuuBEmW3A53_f3INj-Naebq0No/s1600/DSC_0172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8TUS-fjFIcPH-fbkTIRUh66ziICOZZ-mgQYfrchB1mEJBaUq_Zz7cqR9m6hWL7hA8VKPeNx6dlxgvSq2jYUZOqe8XfsgEbdlnNxRv9SjQbN62vcWNLGuuBEmW3A53_f3INj-Naebq0No/s400/DSC_0172.JPG" width="400" /></a></div>
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I'm having one of those annoying days today where I feel tired and grumpy for absolutely no reason whatsoever...I slept good and I just did a clever internet thing where I downloaded an update for my digital radio which I've been meaning to do for aaaaaaages....you see, life is good, but all I really want to do is sit in a ball and watch Gilmore Girls all day long with a hot water bottle on my knee (though I won't lie I am doing the hot water bottle thing right now anyway).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvSk0KYkclyv3WGgnpWi1Omvu-UwnBRGv2gBtwT9i0DLjAz5czhnLSzWMMGOoiRsVZs6lyPztF6JDXjcaD3RgaVKyt391O2OwlptMWlTZSfBm4B2Q-8RCiPF4ELYSF5Cy-gzy0_SyWnqL/s1600/DSC_0171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvSk0KYkclyv3WGgnpWi1Omvu-UwnBRGv2gBtwT9i0DLjAz5czhnLSzWMMGOoiRsVZs6lyPztF6JDXjcaD3RgaVKyt391O2OwlptMWlTZSfBm4B2Q-8RCiPF4ELYSF5Cy-gzy0_SyWnqL/s400/DSC_0171.JPG" width="265" /></a></div>
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It's probs because of the poopey weather we've had this week which has got in the way of my total denial that summer is over. HOWEVER, I've just realised that I've already waffled on about the weather for multiple posts already and it's still only September so I really should just shut up and accept that I live in Scotland or move to somewhere in the Indian Ocean.....I'll decide later.<br />
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In the mean time I think the answer is cookies. Chocolate chip cookies of course because what else is more cheering? And please don't get me wrong with the whole coconut oil thing...I am nooooooot putting it in biscuits because I've decided it's time to join a commune and grow my own hemp...I'm using it because I bought a big jar of it a while ago to play with and I've mostly been slathering it on my poorly feet when they're angry at me for making them run too far....turns out that doesn't actually use a huge amount, so I thought I'd give it a go in the kitchen. Using it as a butter substitute, as in spreading on toast, doesn't seem right because I LOVE BUTTER and why would you want to meddle with the alchemy of melty butter on toast, but I did fancy having a go at adding the subtle coconutty scent to a spot of baking.<br />
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Turns out it's not so subtle and those who are lucky enough to get offered one of these delights will know your ploy before they've even tasted it...but I like it...and if it helps you to go down the hemp route you can definitely convince yourself that you're saving our health by eating the cookies. So if you've got the blues, weather induced or not, make these...or move to Mauritius. With Love and Cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZep4HsNgv60EkHd_Jiq5nNXQIo4ZAfC3Cho3V8a4h83YgGLi_09rzdqWzlSOWp0zT2TOMGt2B7JAxfZxb4MZ2wXIj21SBuhNQYJUfUvm-8nISd7mpRAQQA5cTUGbGFH6hEjV9pMiVk6l4/s1600/DSC_0185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZep4HsNgv60EkHd_Jiq5nNXQIo4ZAfC3Cho3V8a4h83YgGLi_09rzdqWzlSOWp0zT2TOMGt2B7JAxfZxb4MZ2wXIj21SBuhNQYJUfUvm-8nISd7mpRAQQA5cTUGbGFH6hEjV9pMiVk6l4/s400/DSC_0185.JPG" width="265" /></a></div>
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<b><u>Coconut Oil Chocolate Chip Cookies.</u></b></div>
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<span style="font-size: xx-small;">adapted from lots o' different recipes for the internets</span></div>
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A few notes:</div>
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<ul>
<li>If you don't have any coconut oil and don't fancy purchasing then just replace it with butter or hop over to this recipe which are the best chocolate chip recipes evs.</li>
<li>You could also twiddle and fiddle with the chocolate here...I use chopped chocolate rather than chocolate chips because it's better chocolate but you use what ever you fancy...white chocolate would be fabby I'm sure.</li>
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Makes about 15</div>
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You will need</div>
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2 x baking sheets, greased</div>
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150g coconut oil</div>
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190g soft brown sugar</div>
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90g caster sugar</div>
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2 eggs</div>
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1 tsp vanilla</div>
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295g plain flour</div>
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pinch salt</div>
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200g dark chocolate, roughly chopped</div>
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<ul>
<li>Preheat the oven to 180˚c.</li>
<li>Beat the coconut oil and two types of sugar until fluffy.</li>
<li>Beat in the eggs one at a time followed by the vanilla.</li>
<li>Fold in the flour, salt and chocolate so you have a stiff dough.</li>
<li>Dollop tablespoonfuls of dough onto your baking sheet, leaving a good couple of centimetres between each one for the cookies to expand.</li>
<li>Bake for 15-20 minutes, until bronze around the edges but still soft in the centre; don't worry about them being underdone, it'll mean they're nice and soft.</li>
<li>Leave the cookies to firm up on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. </li>
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...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0tag:blogger.com,1999:blog-4669862177401504553.post-54520494552539625452013-09-19T15:15:00.000+01:002013-09-19T15:15:26.020+01:00Caramel Apple Cake.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR3YHMdTx7LXcPSpF1vh_QNhm3zHM2WbAQZpj8gM8qL4ePdXIwlo10AKaZJUcABsq_trb90JGCz-VRJIo1otzeYPlpu5JkKikP4fuUeldAEwUXtq-vMiR4TsjBCDYk1aVl0gb0MM9YEbGO/s1600/DSC_0139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR3YHMdTx7LXcPSpF1vh_QNhm3zHM2WbAQZpj8gM8qL4ePdXIwlo10AKaZJUcABsq_trb90JGCz-VRJIo1otzeYPlpu5JkKikP4fuUeldAEwUXtq-vMiR4TsjBCDYk1aVl0gb0MM9YEbGO/s400/DSC_0139.JPG" width="265" /></a></div>
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Uh oh...here come the apples. It's all over. I love apples, I do, but what I don't love is how they signal that it's all down hill from here....no more strawbs, no more watermelon, raspberries are just a figment of the imagination....until it's time for rhubarb kicks in in spring....and I don't even like rhubarb.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwgT1iJwCPw6IZsnpYqyobNYzCEwIVJWkgph2GYYELIj_r9pQ2uVDwlN83PJbsf0TlB5AU6fl77T7e55eI5umEEIelYWgNKBtoQsw1Z2kxLihDT8_pA6lBOHtNyoymOY8WWGP6lGjMFjg/s1600/DSC_0148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwgT1iJwCPw6IZsnpYqyobNYzCEwIVJWkgph2GYYELIj_r9pQ2uVDwlN83PJbsf0TlB5AU6fl77T7e55eI5umEEIelYWgNKBtoQsw1Z2kxLihDT8_pA6lBOHtNyoymOY8WWGP6lGjMFjg/s400/DSC_0148.JPG" width="265" /></a></div>
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Yes, of course, there's pears too, which are yummers, and all the sticky dried fruits of the festive season, but I proper LOVE fruit, and having no choice for half the year is not my fav.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38f7cZYQeMhLhQ2R8d8E2EqV8lh52LP3xltvduj7F2987ULt_e_vDH1IfmHVWzJbXblPxHmNs8Jqg0o_-aFS8amaqfI3TyV1a0h_CHtinTo7cQsOWikXoEgiOTbFNHK7WsMMDCpRsvr2J/s1600/DSC_0178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38f7cZYQeMhLhQ2R8d8E2EqV8lh52LP3xltvduj7F2987ULt_e_vDH1IfmHVWzJbXblPxHmNs8Jqg0o_-aFS8amaqfI3TyV1a0h_CHtinTo7cQsOWikXoEgiOTbFNHK7WsMMDCpRsvr2J/s400/DSC_0178.JPG" width="265" /></a></div>
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The cheer up answer? Caaaake...OBVS. I'll just have to spend the dark months concocting all sorts of non-boring apple delights to keep the fruit excitement....seems like a plan. And here seems like a good place to start...and it's not just cake, ohnono...here we have appley sponge, plus buttery apples, plus creamy yoghurt PLUSPLUPLUS the most velvety caramel there ever was. Perhaps we'll make it through the apple season after all. With Love and Cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRdqNtOWAR0IS4X1mbO6GXp4ZT6jRTI_Wh5wvtP0NjpxSYCiuI3GQa0mEYJNFj5joTGhAz8Y43_2RXAakwkTWciredLHy-MPbKmp8SCI1UwADj9j0EuDQ55ke1OdebQ71Y4Lql7GAYhv5a/s1600/DSC_0168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRdqNtOWAR0IS4X1mbO6GXp4ZT6jRTI_Wh5wvtP0NjpxSYCiuI3GQa0mEYJNFj5joTGhAz8Y43_2RXAakwkTWciredLHy-MPbKmp8SCI1UwADj9j0EuDQ55ke1OdebQ71Y4Lql7GAYhv5a/s400/DSC_0168.JPG" width="400" /></a></div>
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<b><u>Caramel Apple Cake.</u></b></div>
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<span style="font-size: xx-small;">Adapted from a <a href="http://www.deliciousmagazine.co.uk/">delicious. magazine</a> recipe</span></div>
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A few notes:</div>
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<ul>
<li>This recipe is for a THREE LAYERED CAKE. I stole away one of the layers to take to a friend and kept the too other layers to show all you lovely peeps (thought she wouldn't appreciate a slice already hacked out of the cake I was to hand over), but I will keep the recipe written as for 3 layers because that's how I made it and you don't want to be faffing around dividing eggs and such malarky. </li>
<li>Here's how the cake is layered (I sometimes find it easier to comprehend a recipe when you know basically what your making....)</li>
</ul>
<div style="text-align: center;">
caramel</div>
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sponge</div>
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caramel</div>
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apples</div>
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yoghurt</div>
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sponge</div>
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caramel</div>
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apples</div>
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yoghurt</div>
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sponge</div>
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You will need</div>
<div style="text-align: center;">
<br /></div>
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3 x 20cm loose based cake tins, greased and bottoms lined</div>
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<u>For the sponges</u></div>
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4 eating apples (I used cox), peeled, cored and chopped roughly</div>
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390g caster sugar</div>
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375g butter, at room temp</div>
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5 eggs</div>
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385g self raising flour</div>
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1 tsp baking powder</div>
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pinch salt</div>
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<u>For the filling</u></div>
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4 eating apples (again, I used cox), peeled, cored and sliced</div>
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50g caster sugar</div>
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70g butter</div>
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350ml thick yoghurt</div>
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<u>For the caramel</u></div>
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75g butter </div>
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50g soft light brown sugar </div>
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50g caster sugar</div>
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50g golden syrup</div>
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20g icing sugar</div>
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220ml double cream</div>
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big pinch salt</div>
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<div style="text-align: left;">
<ul>
<li>First we'll make the sponges, and to start off we make a purée out of the apples. Pop the chopped apples in a small saucepan with 50g of the caster sugar and 100ml of water.</li>
<li>Heat over a high heat until they've broken down to a fairly smooth purée, hopefully this'll take about 15 minutes.</li>
<li>Remove the apples from the pan and leave to cool completely.</li>
<li>Preheat the oven to 170˚c.</li>
<li>In a mixing bowl, beat the butter and sugar with an electric hand whisk until pale and creamy.</li>
<li>Beat in the eggs one at a time followed by the cooked apple.</li>
<li>Sift over the flour, baking powder and salt then fold in gently.</li>
<li>Divide the mixture evenly between your cake tins and bake for 30 minutes or until they are bronzed and firm in the centre.</li>
<li>Leave to cool in the tins until cool enough to handle, then turn them out and leave to cool completely...and I mean completely.</li>
<li>Now we make the filling. Heat a frying pan over a medium heat and throw in the apples, sugar and butter.</li>
<li>Cook, stirring regularly, for around 15 minutes, or until the apples are soft and shiny and just starting to properly caramelise around the edges.</li>
<li>When they're done, remove the apples from the pan with a slotted spoon and set aside to cool.</li>
<li>Now we make the caramel. Put all the ingredients in a saucepan and heat gently to melt the butter and dissolve the sugar. </li>
<li>Bring to a simmer and let lightly bubble away for 7-8 minutes so it turn a proper toffee colour.</li>
<li>Pour the caramel into a bowl to allow to cool.</li>
<li>When everything is at room temperature, it's assembly time. Place one sponge layer on your serving dish and top with half of the yoghurt, then half of the apples, then drizzle over a tablespoon or so of caramel.</li>
<li>Set the next sponge layer on top and top that with the rest of the yoghurt, apples and another drizzle of caramel.</li>
<li>Finally add the last sponge layer and pour over the rest of the caramel, allowing to to dribble down the sides. </li>
<li>Oh My....</li>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0tag:blogger.com,1999:blog-4669862177401504553.post-73791994473842261472013-09-11T17:42:00.003+01:002013-09-11T17:42:46.554+01:00Blackcurrant and Thyme Thumbprint Cookies.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTBTvrhupthEHgTBmIOUOqh99giRo6Z70XRr9H7wpKy-4fpiePKxbMhIzRpIA-vw7J2Ovyr4cgEIG1iysscjLynatXelI9Nio18rt2LrHqmfBp_04JUmu5qES_CqlZt2GZ_3wNvoeCviK/s1600/DSC_0182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTBTvrhupthEHgTBmIOUOqh99giRo6Z70XRr9H7wpKy-4fpiePKxbMhIzRpIA-vw7J2Ovyr4cgEIG1iysscjLynatXelI9Nio18rt2LrHqmfBp_04JUmu5qES_CqlZt2GZ_3wNvoeCviK/s400/DSC_0182.JPG" width="265" /></a></div>
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Did I tell you that this summer has been the summer that I've got excited about gardening? Last year I had a dabble and produced the odd strawberry and a haul of tomatoes that didn't ripen....but this year, THIS year, I've sewn the seeds, filled watering can after watering can, bought one of those plastic mini greenhouse thingies and have even got Gardeners' World set on series record. I love Monty.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGkjYY-nRZnB49y0YarNXD08uSdKMzUIQDUSj-FztGGoV50u1F6b8RJZb-7NPZSPaTeteCHjx42A7PdpnR1KgEYy_oqMCLl1iJo9y_zPafvN4BlAGwdi1gmqu6Ya_6ca82xccW0Hz9fph/s1600/DSC_0188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUGkjYY-nRZnB49y0YarNXD08uSdKMzUIQDUSj-FztGGoV50u1F6b8RJZb-7NPZSPaTeteCHjx42A7PdpnR1KgEYy_oqMCLl1iJo9y_zPafvN4BlAGwdi1gmqu6Ya_6ca82xccW0Hz9fph/s400/DSC_0188.JPG" width="265" /></a></div>
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<span style="text-align: left;">Little sister thinks it's hilarious and has spent most of the summer sarcastically asking how my hanging basket is doing while sniggering down the phone. THANKS for the support.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2DmdGR0kypP21LdGZV3SoyFj20P82of7OoL6Jv8LzCQUDcBYzSeyevNZVrwFrBhZZ-4e7AtJnSx1QNkCUV1Z91ZM6KCAEpqKYIDR5mepSCcKvR1M_rZNX9NOGgV8z-BqngWkCqi29n3J/s1600/DSC_0192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2DmdGR0kypP21LdGZV3SoyFj20P82of7OoL6Jv8LzCQUDcBYzSeyevNZVrwFrBhZZ-4e7AtJnSx1QNkCUV1Z91ZM6KCAEpqKYIDR5mepSCcKvR1M_rZNX9NOGgV8z-BqngWkCqi29n3J/s400/DSC_0192.JPG" width="400" /></a></div>
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It's a bit of a weird and scary hobby for me though, because it's not like cooking and baking which I've done forever and know a whole heap about and understand enough to know when recipes need to be followed exactly and when I can tweak and twiddle and know that as long as I follow the fundamental rules all will work out in the end. This is all new and scary and even when I think I'm following all the rules I find out more rules that I didn't know about or I do do all the things I'm supposed to and things still go wrong and my squash gets mildew. Nightmare.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3yCjEgMs-KdULtGscM8vL_Hy_QjSlx3AJKedDQn557OBAFEgfQY72Ygg506Tfw1VfH4jVHHJGa8BhkVAWaX5JuKYhsTk65vbEq4LXLEMjsYmHWG-THkg6zTFA4Xpyd37INnc3u8r_RY5/s1600/DSC_0200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3yCjEgMs-KdULtGscM8vL_Hy_QjSlx3AJKedDQn557OBAFEgfQY72Ygg506Tfw1VfH4jVHHJGa8BhkVAWaX5JuKYhsTk65vbEq4LXLEMjsYmHWG-THkg6zTFA4Xpyd37INnc3u8r_RY5/s400/DSC_0200.JPG" width="400" /></a></div>
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I guess it's all good and about learning and exploring like I must have done in the kitchen in the beginning...it just takes a while longer in the garden because you've got to wait around for seasons and such like. Anyway, one of the things I learnt from a recent Gardeners' World (I feel like I should take notes there's so much information...is that what watching cooking shows feels like to new cooks?) was that I should cut back my thyme so it makes new, non-woody growth which is preferable for cooking....and like a good little new gardener I did what I was told. This meant I had heaps of the stuff to use up though...hence these little beauties. Don't feel like you have to grown your own though, that magical supermarket place has done all the work for you. Enjoy. With Love and Cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqH0Ig64rvO-3A9KcDnJ9gxj4QbyY1OnhwS1nEayqtPSzIvmk8noDRoD9NkmwJ4DspBGKvWsHD-TqyUKdV4k4FGxkFWDPLHovzDOnY2Kv8jzEJvlIvL06gnNFdzp7AuRvOHi3n7Cf8aAet/s1600/DSC_0203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqH0Ig64rvO-3A9KcDnJ9gxj4QbyY1OnhwS1nEayqtPSzIvmk8noDRoD9NkmwJ4DspBGKvWsHD-TqyUKdV4k4FGxkFWDPLHovzDOnY2Kv8jzEJvlIvL06gnNFdzp7AuRvOHi3n7Cf8aAet/s400/DSC_0203.JPG" width="265" /></a></div>
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<b><u>Thyme and Blackcurrant Thumbprint Biscuits.</u></b></div>
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<span style="font-size: xx-small;">adapted from a recipe by <a href="http://www.mydarlinglemonthyme.com/2013/06/thyme-black-cherry-jam-drop-cookies.html">My Darking Lemon Thyme</a></span></div>
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A few note:</div>
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<ul>
<li>The thyme I used was freshly dried...as in, I left the bunch I cut from my garden hang around on a plate for a week or so...you could happily use fresh from a packet or pot from a supermarket or your garden...just don't use the jarred dried stuff.</li>
<li>You could actually not even use thyme at all, or maybe you'd like to experiment and mix it up with rosemary and marmalade or whatever other combination floats your boat.</li>
<li>These whizzed up in my food processor in no time, but feel free to cream the butter and sugar by hand or with an electric whisk and stir the rest in with a spoon.</li>
</ul>
<div>
Makes 10-12</div>
<div style="text-align: center;">
You will need</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 x baking sheet, greased</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
125g butter, at room temperature</div>
<div style="text-align: center;">
50g caster sugar</div>
<div style="text-align: center;">
2 tsp thyme leaves</div>
<div style="text-align: center;">
1 tsp vanilla extract</div>
<div style="text-align: center;">
105g plain flour</div>
<div style="text-align: center;">
50g cornflour</div>
<div style="text-align: center;">
1/2 tsp baking powder</div>
<div style="text-align: center;">
35g ground almonds</div>
<div style="text-align: center;">
about 2 tbsp blackcurrant jam</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<ul>
<li>Preheat the oven to 180˚c.</li>
<li>Cream together the butter, caster sugar, thyme and vanilla until smooth and creamy.</li>
<li>Add the flour, cornflour, baking powder and ground almonds and bring together to a crumbly dough.</li>
<li>Pull off about 1/2 tablespoonfulls of dough at a time and shape into balls.</li>
<li>Press lightly onto your prepared baking sheet.</li>
<li>Flour your thumb and press into the middle of each biscuit, leaving a slight impression.</li>
<li>Fill each little hole with a teaspoon or so of jam.</li>
<li>Bake for 15-20 minutes until just starting to darken around the edges.</li>
<li>Leave to firm up on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.</li>
</ul>
</div>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0tag:blogger.com,1999:blog-4669862177401504553.post-86263683381959166592013-09-08T17:14:00.001+01:002013-09-08T17:14:44.924+01:00Hearty Tart.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-y9LcKTvGDPKtVKsdr5y1PDj3O9xT2ISsf4p9lAmtxXB9-xwe3PTiVH8uU9cbUzgSCFgLAj-kP7m47rvvuFyOlU78Q3ckZ4_TrxuHvTOD86TXY0rTbwygK5sHypy8b4CD8rNzITi_RhrG/s1600/DSC_0137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-y9LcKTvGDPKtVKsdr5y1PDj3O9xT2ISsf4p9lAmtxXB9-xwe3PTiVH8uU9cbUzgSCFgLAj-kP7m47rvvuFyOlU78Q3ckZ4_TrxuHvTOD86TXY0rTbwygK5sHypy8b4CD8rNzITi_RhrG/s400/DSC_0137.JPG" width="400" /></a></div>
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This isn't officially called Hearty Tart...it's just the title of the article that I got the recipe from and I've been calling it that in my head ever since I've been meaning to make it. Apparently it's really called 'North Country Tart' which is a ruuuuubbish name is you ask me...it sounds a bit north-racist and I'm pretty sure the people who invented the Bakewell would contest the fact that this is the one and only north country tart. So yes, I renamed it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQch05BuSJH4Cdyy99t4CweFHuoy6bL0-K6myVprjkekGkggkkmSpSbGh1fjfW-rwxCK_lAfSclnnVwzvzDkLr1zNtJ43poznyg4ZY7ycaJ1kCeqXYpC_-19h8pxXZo-IOJKyASfPhl77y/s1600/DSC_0141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQch05BuSJH4Cdyy99t4CweFHuoy6bL0-K6myVprjkekGkggkkmSpSbGh1fjfW-rwxCK_lAfSclnnVwzvzDkLr1zNtJ43poznyg4ZY7ycaJ1kCeqXYpC_-19h8pxXZo-IOJKyASfPhl77y/s400/DSC_0141.JPG" width="265" /></a></div>
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Not that it's actually very hearty...I think of 'hearty' as meaning a bit stodge and stick to your ribs, which while great in its place, is not the right description here...this tart is actually a tad more elegant than that thank you very much. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWToBc2v2k3NVLYZiCUPSyWmcsHlBZbAmyUtzVkgnqx3kjZdmJ7slYBVEM_BlJi5eulD4_puLA25pqT2qJTItW87Wpf3UObDaaoKNLbpa25xolmpcW5sozT1JhIim-tYayj8j8l5U2cVo0/s1600/DSC_0148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWToBc2v2k3NVLYZiCUPSyWmcsHlBZbAmyUtzVkgnqx3kjZdmJ7slYBVEM_BlJi5eulD4_puLA25pqT2qJTItW87Wpf3UObDaaoKNLbpa25xolmpcW5sozT1JhIim-tYayj8j8l5U2cVo0/s400/DSC_0148.JPG" width="400" /></a></div>
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But not too elegant don't worry, I mean, there's jam and coconut for goodness sake...very much a kids party kind of vibe...in the <i>best </i>of way of course.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR55PZrJ9Rnw3uB1oAjVXsklz6TrqFfhTgZdH8csKU5WLS1_pzZC1udE5peINJXMKuPiABxjcsxlYwwVIq7UFylxp2ONDf0gGvRMpU-misnirh1mctHD6xQYRuhtD7XFEo3mOn-g01ojGu/s1600/DSC_0152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR55PZrJ9Rnw3uB1oAjVXsklz6TrqFfhTgZdH8csKU5WLS1_pzZC1udE5peINJXMKuPiABxjcsxlYwwVIq7UFylxp2ONDf0gGvRMpU-misnirh1mctHD6xQYRuhtD7XFEo3mOn-g01ojGu/s400/DSC_0152.JPG" width="265" /></a></div>
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Also....it's actually a bit of a doddle to put together; as long as you've got your pastry situation down then you're covered, there's not even any blind baking. Plus, I don't think you even have to be a tart to make it. With Love and Cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSf4QjARSXDuR3lsb1nsxcwYbV4weRTtGtkbcAM09l2txHoCk3LXNHtnY0tU6djHh6TNZ_hhL2rYZI3NIO_oUPQUP8fbAXKk1sAbMjHINYx8N303Fo0QNi6BE-UX3YUsxhyO0OroPcHwKw/s1600/DSC_0155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSf4QjARSXDuR3lsb1nsxcwYbV4weRTtGtkbcAM09l2txHoCk3LXNHtnY0tU6djHh6TNZ_hhL2rYZI3NIO_oUPQUP8fbAXKk1sAbMjHINYx8N303Fo0QNi6BE-UX3YUsxhyO0OroPcHwKw/s400/DSC_0155.JPG" width="400" /></a></div>
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<b><u>Hearty Tart.</u></b></div>
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<span style="font-size: xx-small;">recipe adapted from<a href="http://www.deliciousmagazine.co.uk/"> delicious. magazine</a></span></div>
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A few notes:</div>
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<ul>
<li>Apparently the original type of jam used here is raspberry, but I like strawberry better so that's what I used, like the rebel that I am....not...but you use whatever you fancy...I think blueberry might be really yummers with the coconut.</li>
<li>Having coconut in the pastry is extra lovely if you're a fan, but if you have a tried and tested pastry recipe that you love do feel free to use that instead.</li>
<li>Yep...pastry = food processor but, as ever, you can definitely make it by hand if that's what works for you. Just rub in the butter with your finger tips and bring the dough together by hand.</li>
</ul>
<div>
Serves 8</div>
<div style="text-align: center;">
You will need</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 x 20cm tart tin, greased</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<u>For the pastry</u></div>
<div style="text-align: center;">
150g plain flour</div>
<div style="text-align: center;">
75g butter</div>
<div style="text-align: center;">
30g desiccated coconut</div>
<div style="text-align: center;">
1 1/2 tbsp icing sugar</div>
<div style="text-align: center;">
1 egg yolk (save the white for the filling)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<u>For the filling</u></div>
<div style="text-align: center;">
100g butter </div>
<div style="text-align: center;">
50g caster sugar</div>
<div style="text-align: center;">
50g golden syrup</div>
<div style="text-align: center;">
175g desiccated coconut</div>
<div style="text-align: center;">
25g ground almonds</div>
<div style="text-align: center;">
1 egg</div>
<div style="text-align: center;">
about 1/2 jar strawberry jam</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<ul>
<li>First things first let's make the pastry. Chuck the flour and butter into your food processor and whixx to the texture of breadcrumbs. </li>
<li>Add the coconut and icing sugar and pulse to combine.</li>
<li>Whisk the egg yolk with 2 tbsp of water and add about half the mixture to the food processor. Pulse and add enough of the rest of the yolk to allow the mixture to start to clump together into a smooth dough.</li>
<li>Form the dough into a disc, wrap in clingfilm and chill in the fridge for about half an hour.</li>
<li>Roll the pastry out to a size big enough to line your tart tin with a fairly big overhang.</li>
<li>Line the tart tin, leaving the overhang as it is, and prick the base all over with a fork. Set the tart tin on a baking sheet and pop in the fridge while you get on with the filling.</li>
<li>Preheat the oven to 180˚c.</li>
<li>Put the butter, caster sugar and golden syrup in a saucepan and heat gently so the butter melts and sugar dissolves.</li>
<li>Stir in the coconut, egg, left over egg white and set aside to cool.</li>
<li>Spread the jam over the bottom of the pastry case and top that with the coconut filling.</li>
<li>Bake for 30-40 minutes until the top is bronze and firm.</li>
<li>Leave until cool enough to handle before trimming the excess pastry off and turning out of the tin.</li>
</ul>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0tag:blogger.com,1999:blog-4669862177401504553.post-69235252626101554512013-09-04T14:34:00.002+01:002013-09-04T14:34:41.167+01:00Coconut Shortbread.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJl_RpnRxCUCmO-4Ew0-fdok0lyP4-qWWBBnDH4Mo_zAPtDuNNcaT5vdy5MnhTPnRXawmbVxK2dMBD4CoDOCk3Fxf0Rq3c1pKd9zdrPRVfpvmA0XstRZQf9yiNXOTWJfHup5NyPluvzY38/s1600/DSC_0137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJl_RpnRxCUCmO-4Ew0-fdok0lyP4-qWWBBnDH4Mo_zAPtDuNNcaT5vdy5MnhTPnRXawmbVxK2dMBD4CoDOCk3Fxf0Rq3c1pKd9zdrPRVfpvmA0XstRZQf9yiNXOTWJfHup5NyPluvzY38/s400/DSC_0137.JPG" width="265" /></a></div>
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I'm having a bit of a coconut thing. Forgive me, I know it's not everyone's cup of tea, in fact I think of it as something that is quite divisive, but I love it's chalky texture and mellow taste and I think it's the time of year that is meaning it's making more of a appearance in my kitchen than is regular.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU2qMYAS18a1olOtgNeMno5gLIV_2qa4WhwGXxKWJTtqNnUSrMwuht0N2BKWPfB9G3P8gSX690yvMlChsrqulftVbW1Oi6rkZOpLsgCUYP-YnPBLDNFnfCtKmbLu_OEOvzEYApYDq23bZ/s1600/DSC_0139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU2qMYAS18a1olOtgNeMno5gLIV_2qa4WhwGXxKWJTtqNnUSrMwuht0N2BKWPfB9G3P8gSX690yvMlChsrqulftVbW1Oi6rkZOpLsgCUYP-YnPBLDNFnfCtKmbLu_OEOvzEYApYDq23bZ/s400/DSC_0139.JPG" width="400" /></a></div>
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You see, it's dark by 9 o clock now, and it's time to plant bulbs and people start actually knowing how far away (or not) Christmas is. And while it a most beautiful day up here on the east coast of Scotland and I am in fact sitting under a layer of factor 15, I just know what is round the corner and how much I don't want it to be.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1t-5zilwP3fVQKBaY7iDWFpgV7oOCq97oA4n0ohaduf3sgQqMcjCTK45e16CGQp_9fok6OVxbS8cWstJyX_e3FA5XbKntaQ3IAT8Q1_hLDltkQB2pKKrNpt2xG5K-iXezWthN0JaE8y7k/s1600/DSC_0147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1t-5zilwP3fVQKBaY7iDWFpgV7oOCq97oA4n0ohaduf3sgQqMcjCTK45e16CGQp_9fok6OVxbS8cWstJyX_e3FA5XbKntaQ3IAT8Q1_hLDltkQB2pKKrNpt2xG5K-iXezWthN0JaE8y7k/s400/DSC_0147.JPG" width="265" /></a></div>
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I therefore must be subconsciously filling my kitchen with summer for as long as possible before it gets to be allllllll about apples and cinnamon and not much else. And there is not much that feels more summery and holidayish than roasty toasty coconut...to me anyway. I mean...hellooooo palm trees.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFH-GATKV6bxC3iFWkkYmaqqM_PO07hEOpcgnRAtKmLTqDjm4a3_3Yoxp-iz9QBgsnCs-3e9CzTiOYC5p3k7oHH8RrFLqioBShLol2fhv5X_F9m6Pqj3dwUF-jQlVRoDuP78pafKsHnVt2/s1600/DSC_0144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFH-GATKV6bxC3iFWkkYmaqqM_PO07hEOpcgnRAtKmLTqDjm4a3_3Yoxp-iz9QBgsnCs-3e9CzTiOYC5p3k7oHH8RrFLqioBShLol2fhv5X_F9m6Pqj3dwUF-jQlVRoDuP78pafKsHnVt2/s400/DSC_0144.JPG" width="265" /></a></div>
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So I'm sorry if it's not one of your faves...but if someone offers you one of these don't immediately turn it down, because the taste is not too in your face coconutty and the texture is really lovely and crisp. Aaaaand I promise that for the time being I only have one more coconut recipe left for you for now...you didn't think I was finished yet did you...but after that I'm done I promise....besides, I've run out of the good stuff. With Love and Cake. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZVT2EHrWK7ZFK3Lhcgq5Rl9UzCCUKNi46jJWscXLrhR8XFLcIkWHKIv8S8ow9v3Za8PyaSlNVhYkYy4gNtOj2211K8VQMbMmQq93QeKlgO0VSaiIKmhW3EUz5T0s_cA0tIxJJuEApz2Ru/s1600/DSC_0154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZVT2EHrWK7ZFK3Lhcgq5Rl9UzCCUKNi46jJWscXLrhR8XFLcIkWHKIv8S8ow9v3Za8PyaSlNVhYkYy4gNtOj2211K8VQMbMmQq93QeKlgO0VSaiIKmhW3EUz5T0s_cA0tIxJJuEApz2Ru/s400/DSC_0154.JPG" width="265" /></a></div>
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<b><u>Coconut Shortbread.</u></b></div>
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<span style="font-size: xx-small;">adapted from the very pretty <a href="http://skrebtsova.blogspot.co.uk/">Eat Me!</a></span></div>
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A few notes:</div>
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<ul>
<li>I think these are best cooked until actually turning quite golden around the edges rather that keeping them snow white as you would traditional shortbread...it makes them extra crispy and they look more rustic and homey that way.</li>
<li>As usual, I did the food processor thing...and as usual if you can't or don't fancy dragging it out the cupboard, beat the butter and sugar with an electric hand whisk or wooden spoon. Then stir in the rest of the ingredients with a metal spoon before bringing it together gently with your hands.</li>
<li>Even with using 2 baking sheets I'm pretty sure you'll still have to bake in several batches...just a heads up.</li>
</ul>
<div>
Makes about 25 big biscuits</div>
<div style="text-align: center;">
You will need</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 x baking sheets, greased</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
325g cold butter</div>
<div style="text-align: center;">
pinch salt</div>
<div style="text-align: center;">
150g icing sugar</div>
<div style="text-align: center;">
75g ground almonds</div>
<div style="text-align: center;">
75g desiccated coconut</div>
<div style="text-align: center;">
325g flour</div>
<div style="text-align: center;">
4-6 tbsp water</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<ul>
<li>Preheat the oven to 160˚c.</li>
<li>Add the butter, salt and icing sugar to the bowl of your food processor and whizz to combine.</li>
<li>Pulse in the almonds, coconut and flour followed by the water, 1 tbsp at a time until the mix starts to clump together and form a dough.</li>
<li>Tip out onto a large square of clingfilm and form into a disc. Wrap in the clingfilm and chill in the fridge for about 30 minutes.</li>
<li>Roll out the dough to about the thickness of a pound coin and cut out biscuits with whatever shape you fancy really...just make sure it's about 15 cm across.</li>
<li>Transfer the shapes to your baking sheets, gather up the rest of the dough and repeat the rolling and the cutting until it's all used up.</li>
<li>Bake for about 15 minutes, checking and rotating around the oven at the halfway point.</li>
<li>When they're going golden around the edges remove from the oven and leave to firm up for 10 minutes or so before transferring to a wire rack to cool completely.</li>
</ul>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0tag:blogger.com,1999:blog-4669862177401504553.post-30367783291578106792013-09-01T20:10:00.000+01:002013-09-01T20:10:47.649+01:00Chocolate Beetroot Cake.<div class="separator" style="clear: both; text-align: center;">
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Did you know beetroot is practically magic. There are trillions of studies all about it, saying how it makes you stronger and speedier and how it makes hard things like running up hills feel less hard. <a href="http://www.runnersworld.co.uk/search/articles/beetroot">Runner's World</a> are allllways going on about it.</div>
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I think if you're, like, a proper mentalist fitty, you're supposed to do shots of the juice at exactly 18 minutes 37 seconds before you run or something...but I think that's only because most people haven't heard that it goes bloomin' great in chocolate cake. </div>
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And that's not in a 'let's take all the goodness out of this cake because I couldn't possibly let gluten/dairy/anything actually tasty past my lips'...no, it is just a really brilliant addition in that it adds unbeatable moistness and something a bit earthy in flavour. Fear not, there is still pleeeenty of butter and sugar and good stuff to keep you going.</div>
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So I hope for your sake that you have a Nana and Grandad that grown squillions of fruit and veggies and ring you especially to check what you might want and that you have parents that drive 500 miles to see you and deliver the goods...you could always go to a supermarket I suppose but that just doesn't seem like it would be as much fun. With Love and Cake.</div>
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<b><u>Chocolate Beetroot Cake.</u></b></div>
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<span style="font-size: xx-small;">A Nigel Slater recipe</span></div>
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A few notes:</div>
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<li>To cook beetroot, just chuck it in a pan of cold water, bring it to the boil and boil away until tender when you insert a knife...timings are a bit useless because beetroot vary so much in size, especially if you're using home grown stuff, but check first after 20 minutes and then every 10 minutes after that. Once cooled enough to handle the skin will rub off easily with gloved hands or a knife. </li>
<li>You could indeed use the ready cooked stuff that comes vacuum packed in its own juice...just please oh please make sure you don't get confused and buy the pickled stuff.</li>
<li>If you don't have a food processor, you could grate the cooked beetroot finely with just an ordinary cheese grater.</li>
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You will need</div>
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1 x 20cm loose bottomed cake tinned, greased and base lined</div>
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200g dark chocolate</div>
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4 tbsp hot espresso</div>
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200g butter</div>
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135g plain flour</div>
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1 heaped tsp baking powder</div>
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3 tbsp cocoa</div>
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5 eggs, separated</div>
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190g caster sugar</div>
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250g beetroot, cooked and peeled and blended to a paste in a food processor</div>
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<li>Preheat your oven to 180˚c.</li>
<li>Break the chocolate into a heatproof bowl and set over a pan of just-simmering water without letting the bowl and water touch.</li>
<li>Leave to melt slowly before stirring in the coffee and butter.</li>
<li>Remove from the heat and allow the butter to slowly melt, stirring occasionally.</li>
<li>Meanwhile, mix together the flour, baking powder and cocoa and set aside.</li>
<li>In a clean bowl whisk the egg whites until they form stiff peaks. </li>
<li>Fold the sugar into the egg whites and set them aside too.</li>
<li>Now beat the egg yolks in a fairly large bowl until frothy.</li>
<li>Stir the beetroot into the yolks, followed by the chocolate mixture.</li>
<li>Fold in the egg whites and finally sift over the flour mixture and fold that in too.</li>
<li>Pour the batter into your cake tin and bake for about 45 minutes, until the cake is firm and skewer comes out clean....I would have a check after 35 minutes.</li>
<li>Leave to cool in the tin before turning out and serving with whipped or pouring cream.</li>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0tag:blogger.com,1999:blog-4669862177401504553.post-49372415033400796652013-08-28T12:53:00.000+01:002013-08-28T12:53:22.765+01:00Honeycomb.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdzreDNzo-HJz670nSb29GGf9kuwdIYfuHd4aYgWUQByAtKvu9YShTITTIeOB7R-_39cfhiXni4ZO765WIUu6erxCqUJWFY0bqPrGNurWwYSUgr-qazgXgBkX7pDuQ6Qe3NJeO8DPEQjW/s1600/DSC_0056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdzreDNzo-HJz670nSb29GGf9kuwdIYfuHd4aYgWUQByAtKvu9YShTITTIeOB7R-_39cfhiXni4ZO765WIUu6erxCqUJWFY0bqPrGNurWwYSUgr-qazgXgBkX7pDuQ6Qe3NJeO8DPEQjW/s400/DSC_0056.JPG" width="265" /></a></div>
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Ok...before you think anything....don't. Because you're wrong. I'm not mental for saying that it's easy peasy to make what is essentially the inside of a Crunchy. I shouldn't be arrested for suggesting that you make this in an emergency, last minute, for an occasion that requires pud, or at least a sweet offering. And it is most definitely not silly to say that YOU could DO THIS.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTlPig2AQYENSJgRNoKTcIDTCgA_tB9vra3ZLzJUacBgP7BB7FVyiz2uzoineUy6RdLFWnPhNXp6C8cLVd2HKAzHCOBxStKGs5qhrj3GKCcT1FHCF3u-DdJWuGwXV2h4dWviAhzAD5oGkI/s1600/DSC_0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTlPig2AQYENSJgRNoKTcIDTCgA_tB9vra3ZLzJUacBgP7BB7FVyiz2uzoineUy6RdLFWnPhNXp6C8cLVd2HKAzHCOBxStKGs5qhrj3GKCcT1FHCF3u-DdJWuGwXV2h4dWviAhzAD5oGkI/s400/DSC_0064.JPG" width="265" /></a></div>
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While yes, it is true that some magic occurs, <i>what is with bicarb and all it's crazy uses, </i>it's not actually a requirement that you are a witch, all you do is throw the ingredients together and some spell/scientific reaction occurs all by itself. Mix, Pour, Done.</div>
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It's one of those genius things that makes everyone think YOU are the genius and slaved over a hot stove just for their benefit and they will therefore think you love them very much and are very generous and will love you back and maybe even buy you presents.</div>
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That's not to say that you DON'T love them millions for taking the easy way out, but you probably just have lots of washing to do or maybe you've used all your baking time watching re-runs of Gilmore Girls...I don't know, I'm only guessing...so when you're in a fix, don't fret, just chuck bicarb at stuff. With Love and Cake.</div>
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<u><b>Honeycomb.</b></u></div>
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<span style="font-size: xx-small;">Original recipe from <i>Nigella Express</i></span></div>
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A few notes:</div>
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<li>This is best eaten as soon as poss really, it fairly quickly goes a bit bendy and overly chewy. It's so speedy to knock together I would make it an hour or 2 before it's needed.</li>
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Makes enough for 6-8 to have a nibble</div>
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A large piece of foil, oiled, set over a heatproof surface</div>
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100g caster sugar</div>
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4 tbsp golden syrup</div>
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1 1/2 tsp bicarbonate of soda</div>
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<li>Mix together the sugar and syrup together in a small-medium saucepan.</li>
<li>Place the pan over a medium heat, don't stir beyond this point.</li>
<li>You want the mixture first to melt, then turn into a golden goo, then bubble fairly fiercely to the colour of maple syrup...hopefully taking around 3 minutes.</li>
<li>Take the pan off the heat and quickly whisk in the bicarb...it goes mighty poofy at this point, that's what we want.</li>
<li>Pour this immediately onto your oiled foil and leave it to cool and set.</li>
<li>When it's hard, bash or snap it into pieces.</li>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com1tag:blogger.com,1999:blog-4669862177401504553.post-81217362676616721412013-08-18T17:50:00.000+01:002013-08-18T17:50:21.189+01:00Coconut Macaroons.<div class="separator" style="clear: both; text-align: center;">
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We've <a href="http://withloveandcake.blogspot.co.uk/2012/04/macarooooons.html">gone over the macaron/macaroon divide before</a>...and here's some more confusion to throw on the fire. You see in Scotland a macaroon is more of a confection than a baked good...with a fondant centre (made of left over potato in times of yore) covered in chocolate and coconut (I knoooow but don't blame them, it's faaar to here, they didn't get the 'macaroon memo' in time).</div>
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THIS...is not that, but is perhaps, no definitely, my favourite incarnation of the M-word. A big puffy ball of damp coconut help together by magic and prayers....ok egg whites and rye flour, in this instance.</div>
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They're very old school English and would fit perfectly in an Enid Blyton tea time and while they look all pretty and delicate, they are actually fairly robust and therefore perfect picnic fayre.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm87ov13I4aTN5Ahqw_aeW6uZRh_ALBhpookQ-dkpYVmYu5gO_5rjMxgwYtCooELUlbN5aVJdXiGMJzM5YUWkU9-EMEg9rT3BrdPyeNd0BI6cUXyED-s_AyZavoAhpCD2dDJAJL0tJhEch/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm87ov13I4aTN5Ahqw_aeW6uZRh_ALBhpookQ-dkpYVmYu5gO_5rjMxgwYtCooELUlbN5aVJdXiGMJzM5YUWkU9-EMEg9rT3BrdPyeNd0BI6cUXyED-s_AyZavoAhpCD2dDJAJL0tJhEch/s400/DSC_0033.JPG" width="400" /></a></div>
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I used rye flour because I'm a <strike>health nut and want to make everything gluten free</strike> I'd run out of ground almonds and thought I'd give it a go...it works darn well, and makes me feel very 'health food shop'. So there you have it, a biscuit to make you feel like you're wearing a hessian shirt to an Edwardian tea party and tasting bloomin' lovely...what more could you ask for. With Love and Cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpP-vxq2RopXlQKtnaBSiwsi-T4GHlPtdhTz226k3oUDc9xx4o6SFr0CezKXdT3sgQk3cZOR_0h31-48ufx1LehQKeAvVUVdMuKfxGFxt1L8w4vI4wV4mG-BZrwsOrQLyQ7RLlT_-S8pVt/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpP-vxq2RopXlQKtnaBSiwsi-T4GHlPtdhTz226k3oUDc9xx4o6SFr0CezKXdT3sgQk3cZOR_0h31-48ufx1LehQKeAvVUVdMuKfxGFxt1L8w4vI4wV4mG-BZrwsOrQLyQ7RLlT_-S8pVt/s400/DSC_0039.JPG" width="400" /></a></div>
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<b><u>Rye and Coconut Macaroons.</u></b></div>
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<span style="font-size: xx-small;">Adapted from a Nigella recipe; from <i>How to Be A Domestic Goddess.</i></span></div>
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A few notes:</div>
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<ul>
<li>If you don't have rye flour and don't fancy investing, replace with the same amount of ground almonds.</li>
<li>If you happen to have it (and if you do, I LOVE you), replace the vanilla extract with coconut essence.</li>
<li>Nige was very specific about using shredded coconut here, which you'll often see in American recipes and is much damper that dessiccated, but I neeeever see it, and you can make your own by faffing about with soaking the dessiccated stuff but I just used it as is and relative to the ease the macaroons don't suffer I think.</li>
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Makes 8</div>
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You will need</div>
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<div style="text-align: center;">
1 x baking sheet, lined</div>
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2 egg whites</div>
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1/4 tsp cream of tartar</div>
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100g caster sugar</div>
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30g rye flour</div>
<div style="text-align: center;">
pinch salt</div>
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1 tsp vanilla extract</div>
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250g dessiccated coconut</div>
<div style="text-align: center;">
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<ul>
<li>Preheat that oven to 170°c.</li>
<li>Beat the egg whites until they start to froth before adding the cream of tartar and continuing to beat until the soft peak stage is reached.</li>
<li>Continue to beat as you add the sugar, teaspoonful by teaspoonful until all is added and the egg whites are stiff and shiny.</li>
<li>Now fold in the rest of the ingredients gently.</li>
<li>Using 2 spoons, divide the mixture into 8 and make round clementine shape balls on your baking sheet out of each 8th.</li>
<li>Bake for 15-20 minutes, until they have turned a few shades darker and begin to turn deep golden in parts.</li>
<li>Leave to cool and firm up on the baking sheet for half an hour or so before transferring to a wire rack to cool completely...if you can wait that long.</li>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0tag:blogger.com,1999:blog-4669862177401504553.post-86609439100236685172013-08-15T08:57:00.000+01:002013-08-15T08:57:41.713+01:00Mississippi Mud Pie.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSF9SO2SDCHVuVyD-WlCGCGAY9Slz2GUlH7u4iC-BeJeGuXZfD1bygEyDq6RF9ZqRL3FEwfy7LuoPud8FxCk6GP5ewEk4v0HoRtvpvxP-9WeNBF1T91qvfelFBVUzSOyo4Y2T2GUbAAIW/s1600/DSC_0106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSF9SO2SDCHVuVyD-WlCGCGAY9Slz2GUlH7u4iC-BeJeGuXZfD1bygEyDq6RF9ZqRL3FEwfy7LuoPud8FxCk6GP5ewEk4v0HoRtvpvxP-9WeNBF1T91qvfelFBVUzSOyo4Y2T2GUbAAIW/s400/DSC_0106.JPG" width="265" /></a></div>
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I can't really think of a Mississippi Mud Pie, let alone type about it, without thinking of Matilda and Miss Honey....m i s s i s s i p p i. And then there's Bruce Bogtrotter and his triumphant cake munching...but here's the thing, I don't think even Matilda could help Bruce get through this beast of a pie in one sitting.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfHBwPfwzIYHW1Zxyj87Eug2buSK3VdXCNz-7iYY9vVhmU9LdE07r89rO6jZ5VtNL63WLr7gK4fcStlVbkyX6XAfO5jCqSyXCe1LLpD2etB8b7wy4GR4YFT7HrNeQGlXtgIgpxkar-E0G/s1600/DSC_0119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMfHBwPfwzIYHW1Zxyj87Eug2buSK3VdXCNz-7iYY9vVhmU9LdE07r89rO6jZ5VtNL63WLr7gK4fcStlVbkyX6XAfO5jCqSyXCe1LLpD2etB8b7wy4GR4YFT7HrNeQGlXtgIgpxkar-E0G/s400/DSC_0119.JPG" width="400" /></a></div>
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And let's be clear of the context...if you've ever say to me 'mmm it's nice but, myyy, it's awfully rich'...we probs aren't be friends anymore...I most likely cut you out for good. Because come ON, what sort of dessert wimp are you...try harder. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQF8DaNcNZYnLqwEmQSxlYO4ZpOozHSTGO6FOeogagYZd6dsgHa7LObBaTPH-Rd16e7ZbWJHIaezvYgKievbGXR9rYy4zp5m-L074rKirxPXTzdeOqfZ7GjvTLD8hWaDsPHYOpZjZ17oh5/s1600/DSC_0111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQF8DaNcNZYnLqwEmQSxlYO4ZpOozHSTGO6FOeogagYZd6dsgHa7LObBaTPH-Rd16e7ZbWJHIaezvYgKievbGXR9rYy4zp5m-L074rKirxPXTzdeOqfZ7GjvTLD8hWaDsPHYOpZjZ17oh5/s400/DSC_0111.JPG" width="265" /></a></div>
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So now I've clarified my commitment to sugar endurance (if it weren't already clear), you will understand that when I say 'serve this is smaller portions than you naturally would' I really really mean it and am not just lacking dessert stamina. I'm not very good at following my own advice though, because this pie is heaven on a plate and I don't want LESS...so my tactics are run harder and eat tofu for tea.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc5GDvi-QKjZr9DLRoyUXZwjZ9OkMqYDPJYCDHXqe3Fw_-BS1P_0G8y-mVAL44_125_ZNnYyIhbWHGWQB_lnX0liv3GOm1Xb3zG6Hdw3eIXD5RNgbztmf852LseLfjXZK5JRui6vFYViKY/s1600/DSC_0131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc5GDvi-QKjZr9DLRoyUXZwjZ9OkMqYDPJYCDHXqe3Fw_-BS1P_0G8y-mVAL44_125_ZNnYyIhbWHGWQB_lnX0liv3GOm1Xb3zG6Hdw3eIXD5RNgbztmf852LseLfjXZK5JRui6vFYViKY/s400/DSC_0131.JPG" width="400" /></a></div>
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This pie heaven is dedicated to little sis, whose birthday it was over the weekend, and while I know she will never make it herself (hangs head) I hope the rest of you do, because, myy this is NICE and really RICH. Mmmm. With Love and Cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtEWpGNzq1sCfqZHzQYyOM0WNKC81ZiF01f3n79FC7wIt5gU44FojzPavkCptaOfbiPueXC0EKvOuSp73AiD20DeXEamO7LLbvBG4zvLGreO8lBEdE3UwzG9iVGIWfyrMGC1Ol83Oi7P8r/s1600/DSC_0148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtEWpGNzq1sCfqZHzQYyOM0WNKC81ZiF01f3n79FC7wIt5gU44FojzPavkCptaOfbiPueXC0EKvOuSp73AiD20DeXEamO7LLbvBG4zvLGreO8lBEdE3UwzG9iVGIWfyrMGC1Ol83Oi7P8r/s400/DSC_0148.JPG" width="265" /></a></div>
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<b><u>Mississippi Mud Pie.</u></b></div>
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<span style="font-size: xx-small;">recipe adapted from delicious. magazine</span></div>
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A few notes:</div>
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<ul>
<li>Alcohol wise, I used cherry brandy because it seemed best out of what I had...rum is traditional as far as I understand, but Bourbon seems like it would work well too.</li>
<li>If you want the mousse super firm, and therefore able to maintain it's shape better than mine has for serving fancyness, it might be worth putting the cake in the freezer for 15 minutes or so.</li>
<li>When I say espresso powder I mean espresso powder, which is not the same as instant coffee.</li>
</ul>
<div>
Serves plenty...at least 10</div>
<div style="text-align: center;">
You will need</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 x 23cm loose-based or springform cake tin, greased and based lined</div>
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<u>For the base</u></div>
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300g Oreos</div>
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75g butter, melted</div>
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<u>For the cake</u></div>
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200g dark chocolate</div>
<div style="text-align: center;">
1 tbsp espresso powder</div>
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50ml cherry brandy</div>
<div style="text-align: center;">
100g butter</div>
<div style="text-align: center;">
pinch salt</div>
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150g caster sugar</div>
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3 large eggs</div>
<div style="text-align: center;">
2 tsp vanilla extract</div>
<div style="text-align: center;">
50g golden syrup</div>
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30g plain flour</div>
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<u>For the mousse and top</u></div>
<div style="text-align: center;">
550ml double cream</div>
<div style="text-align: center;">
250g dark chocolate, plus extra to decorate</div>
<div style="text-align: center;">
4 eggs, separated</div>
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80g icing sugar</div>
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<div style="text-align: left;">
<ul>
<li>First we'll make the base. Whizz the Oreos to a powder in your food processor.</li>
<li>Add the melted butter and pulse together.</li>
<li>Tip into your cake tin and press down to a smooth compact layer.</li>
<li>Chill in the freezer while you get on.</li>
<li>Now we make the cake. Preheat the oven to 180°c.</li>
<li>Melt the chocolate, espresso powder, cherry brandy, butter and salt in a medium sized pan over a low heat.</li>
<li>When it's turned into a glossy chocolate sauce whisk in the sugar.</li>
<li>Remove from the heat and whisk in the eggs, one at a time, followed by the vanilla, golden syrup and flour.</li>
<li>Pour the batter into the cake tin over the Oreo base and bake for 30-35 minutes; until firm to the touch.</li>
<li>Leave to cool completely in the tin...this will take a good couple of hours.</li>
<li>When the cake's cool it's time to make the mousse topping. First put 250ml of the double cream and the chocolate in a heatproof bowl and set over a pan of barely simmering water to allow it to melt slowly.</li>
<li>When melted and glossy, whisk in the egg yolks one at a time.</li>
<li>In a clean bowl, whisk up the egg whites with 30g of the icing sugar until stiff peaks form.</li>
<li>Fold the whites into the chocolate mixture, a dollop at a time, until you have a billowy mousse.</li>
<li>Spoon the mixture over the cake and chill for a good couple of hours or overnight if you can.</li>
<li>When it's time to serve, whip up the double cream with the rest of the icing sugar and dollop over the cake.</li>
<li>Turn it out and serve in smaller portions than you would naturally...this is a beast that packs a rich punch.</li>
</ul>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0tag:blogger.com,1999:blog-4669862177401504553.post-58776710403247992932013-08-07T15:42:00.000+01:002013-08-07T17:50:40.381+01:00Chocolate Truffle and Strawberry Pie.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwl812GA-6jKhTPoSscnM6CmLl6gVyGA4Ab2j3ATBo7XGZ3InH-zBjFLOCOr7YfzmB8wv8suBl-sDo36cGmx2yD42oZ0oMqAHqkMQ13tw3JpxZ6rVehYw6XIsIEyzuFgoDWiFhcRFoh1D/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwl812GA-6jKhTPoSscnM6CmLl6gVyGA4Ab2j3ATBo7XGZ3InH-zBjFLOCOr7YfzmB8wv8suBl-sDo36cGmx2yD42oZ0oMqAHqkMQ13tw3JpxZ6rVehYw6XIsIEyzuFgoDWiFhcRFoh1D/s400/DSC_0004.JPG" width="265" /></a></div>
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I went Pick Your Own-ing last week. On maybe the rainiest day of July. It's a gooood job those strawbs grow undercover or I think you'd have to front crawl down the lanes of plants. My plan was jam, stash some in the freezer for smoothies, and this beast of a pie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMLBxoxre7gHJbtRQedobv20PxSuTYI3I0yiDtQEMU9SIPZHHI_kVu9HRZn-1nqSBTtW3GLJH74HPb6ozdRLgj_7hd9Ien4aqkr8ZYnk_XQRj3NVVUfkCgpSY-m8aGbDnPGd5kNLrkij5/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMLBxoxre7gHJbtRQedobv20PxSuTYI3I0yiDtQEMU9SIPZHHI_kVu9HRZn-1nqSBTtW3GLJH74HPb6ozdRLgj_7hd9Ien4aqkr8ZYnk_XQRj3NVVUfkCgpSY-m8aGbDnPGd5kNLrkij5/s400/DSC_0019.JPG" width="265" /></a></div>
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I'm always fairly conservative when I'm PYO-ing...I always think it seems like you've got SO MANY berries in your basket and that it might be really embarrassing when you get to the til and they're like 'that's £50bajillion pounds please' and then you take them home and they spontaneously combust into a pile of mould in under half an hour.</div>
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But then what always happens in real life is that they say 'that'll be 53 pence please' and I'm all 'uuuurrrm are your sure' and then I get home and think, yep, could easily have handled double the amount, dammit. MUST remember that for next year....</div>
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What I must also remember is that things that are best chilled before eating are also best chilled before photographing. You see I got ahead of myself and photied this luscious lady of a pie before she'd had her chill time and it means you don't get a good enough sense of the chocolate velvetyness that's shining beneath all that cream and fruit. You'll have to take my work for it though....my word is MAKE THIS PIE. With Love and Cake. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivrTfgUP_Eo7lw6yCLvhiOqvqeMMwSQhkrtk38MXrL7lr_6w1rfrhYlBsIQD951r3DGubvOr85cujdaLfD8I6OeS0BsqK6EJB9YWPG7jXB2UuSyNKDe6m9mNRSmwaSqYKNwRFL60vNqZcx/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivrTfgUP_Eo7lw6yCLvhiOqvqeMMwSQhkrtk38MXrL7lr_6w1rfrhYlBsIQD951r3DGubvOr85cujdaLfD8I6OeS0BsqK6EJB9YWPG7jXB2UuSyNKDe6m9mNRSmwaSqYKNwRFL60vNqZcx/s400/DSC_0042.JPG" width="265" /></a></div>
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<b><u>Chocolate Truffle and Strawberry Pie.</u></b></div>
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<span style="font-size: xx-small;">Adapted from a <a href="http://www.bakersroyale.com/pies-and-tarts/strawberry-truffle-pie/">Bakers Royale recipe</a></span></div>
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A few notes:</div>
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<ul>
<li>Eat ASAP...I mean, why wouldn't you.</li>
<li>You could just throw a lovely layer of fresh strawbs on top rather than cooking them up...I did both.</li>
</ul>
<div>
Serves 8</div>
<div style="text-align: center;">
You will need</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 x 18cm tart tin or pie dish</div>
<div style="text-align: center;">
<br /></div>
<br />
<div style="background-color: white; color: #d65e9d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px; text-align: center;">
<u>For the pastry</u></div>
<div style="text-align: center;">
<div style="background-color: white; color: #d65e9d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">
175g plain flour</div>
<div style="background-color: white; color: #d65e9d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">
25g cocoa powder</div>
<div style="background-color: white; color: #d65e9d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">
50g icing sugar</div>
<div style="background-color: white; color: #d65e9d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">
100g butter, cold from the fridge, cubed</div>
<div style="background-color: white; color: #d65e9d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">
1 egg yolk</div>
<div style="background-color: white; color: #d65e9d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">
2-3 tbsp cold water</div>
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<br /></div>
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<u>For the chocolate filling</u></div>
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170g dark chocolate</div>
<div style="background-color: white; color: #d65e9d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">
1 tbsp butter</div>
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225g cream cheese, at room temperature</div>
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30g icing sugar</div>
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<br /></div>
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<u>For the top</u></div>
<div style="background-color: white; color: #d65e9d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">
250ml double cream, lightly whipped</div>
<div style="background-color: white; color: #d65e9d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">
<div>
350g strawberries, halved or quartered</div>
<div>
75g icing sugar </div>
<div>
2 tsp cornflour </div>
<div>
<br /></div>
<div style="text-align: left;">
<ul style="list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">First we must make the pastry. Pulse together the flour, cocoa and sugar in a food processor (or sift into a bowl).</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Then add the butter and pulse until the mixture looks like fine breadcrumbs (or rub in with your finger tips).</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Add the yolk and 2tbsp of cold water and pulse until a soft dough forms, adding more water if necessary.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Remove the dough from the processor and gently form into a disc. Wrap in clingfilm and rest in the fridge for around 15 minutes.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Next, roll the pastry out to about the thickness of a pound coin on a floured surface. I used the cling film it was wrapped in to cover the pastry as I rolled, to stop the rolling pin sticking, which worked well.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Line your prepared tin with the pastry without trimming the edges, just let the excess overhang. Gently prick the base with a fork and chill in the fridge for 20 minutes.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Preheat the oven to 200°c.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Blind bake the pastry case by lining it with a scrunched up piece of baking paper and filling with baking beans, or uncooked rice or dried beans (save them to continue to use for the same purpose, just don't cook them to eat).</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Place the tart tin on a baking tray and bake for 20 minutes.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Remove the beans and paper and bake for a further 10 minutes.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Remove from the oven and leave to cool and crisp up while you get on with the filling.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Melt the chocolate and butter gently in a saucepan.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Stir in the cream cheese until well combined and then remove from the heat.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Beat in the icing sugar.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">To get the pastry prepared, gently slice off the excess before pouring in the chocolate filling.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Leave to cool while you get on with the strawbs.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Combine the strawberries with the icing sugar and let them stand for about half an hour.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Then drain the liquid off, saving the lovely ruby juice.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Pop the juice into a little saucepan and add the cornflour.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Heat the juice gently to a bubble so that it thickens and becomes syrupy, then remove from the heat and leave to cool completely.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Mix the cold syrup back into the strawberries.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Now you're ready for the final assembly...spread the whipped cream over the chocolate layer and tumble over the strawberries. </li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Chill in the fridge for at least half an hour before turning out of the tin and serving. </li>
</ul>
</div>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0tag:blogger.com,1999:blog-4669862177401504553.post-24127382753590110832013-08-04T12:25:00.000+01:002013-08-04T12:25:52.019+01:00Peanut Butter and Pretzel Squares.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtvEhw3lWzykceBbuqFy57iSa7aW0gJYd2NfUZ7UxaptaKFsp0U3PfWKkwW_UEOAz7O_M0SuPfltZ_Bhyphenhyphen4LRlT8z8s8o-0fbz5w4n_eU9yyA667IPoAYKOIPRpDfRam2xCLfURkfdl4YT/s1600/DSC_0053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtvEhw3lWzykceBbuqFy57iSa7aW0gJYd2NfUZ7UxaptaKFsp0U3PfWKkwW_UEOAz7O_M0SuPfltZ_Bhyphenhyphen4LRlT8z8s8o-0fbz5w4n_eU9yyA667IPoAYKOIPRpDfRam2xCLfURkfdl4YT/s400/DSC_0053.JPG" width="265" /></a></div>
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You know in my last post I was all 'really must remember to chill the things that need to firm up before photo-ing'? Well I was...and this time I did...look how nice and set they are...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0vd1mRFCx9ktzrQ3D-CM_-34X6rtGlK8tA-GIdrWVkzXsM6r5agLqQgyk7XkwMEp8ug5v2L0j6raa7bUscUAotINN8KjIKbrIZ1ozXxGTdwUPLSgtRkh-7tuWG-T9Xkn1PqLjpeZR0I3/s1600/DSC_0059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0vd1mRFCx9ktzrQ3D-CM_-34X6rtGlK8tA-GIdrWVkzXsM6r5agLqQgyk7XkwMEp8ug5v2L0j6raa7bUscUAotINN8KjIKbrIZ1ozXxGTdwUPLSgtRkh-7tuWG-T9Xkn1PqLjpeZR0I3/s400/DSC_0059.JPG" width="400" /></a></div>
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What I diiiiidn't do however was leave them to set before sampling them. You see I made them because I was all gross and headachey. Do you ever get it when your limbs feel all empty and heavy, like basically you're bod is an empty suit of armour. Well that...and these just seemed like THE thing for max calories and goodness to fill up all the gaps.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23RImdP01ridA07ZzbP66nZGd2ZvEfHp3jEjFy6t6SMyUvZg2S6CJKcNhmKCW4-xR4cJCloy3k0yDEX9-HN9bHTZmOlD5k8hkcn12oCzWDJ4msv-VZ7U2IKgwehyphenhyphenikHFsBcvSchsx5Mi8/s1600/DSC_0067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23RImdP01ridA07ZzbP66nZGd2ZvEfHp3jEjFy6t6SMyUvZg2S6CJKcNhmKCW4-xR4cJCloy3k0yDEX9-HN9bHTZmOlD5k8hkcn12oCzWDJ4msv-VZ7U2IKgwehyphenhyphenikHFsBcvSchsx5Mi8/s400/DSC_0067.JPG" width="400" /></a></div>
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My lack of a proper body when making these should show you how easypants they are...less easy though was to make them for an emergency and let them do the chilling thing....so yeaah, I ate some, all gooey, with a spoon and had to straighten out the edges when they were actually ready for their close up.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhN1pgoyXh1Sh2H8nv6IxF7qTUhKmLuIjHpcvzL6lan025yf3anwNTZdpSI0UUOu9hSOSDZi2znyo5NWyYl31YR8HervElpd5ApsNwXidh64wH1YRacF0y8q-cNl8kkYY72OhFTiIThQZ/s1600/DSC_0078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhN1pgoyXh1Sh2H8nv6IxF7qTUhKmLuIjHpcvzL6lan025yf3anwNTZdpSI0UUOu9hSOSDZi2znyo5NWyYl31YR8HervElpd5ApsNwXidh64wH1YRacF0y8q-cNl8kkYY72OhFTiIThQZ/s400/DSC_0078.JPG" width="400" /></a></div>
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They worked though and I'm back to being full on sparky-pants again...maybs I should let the British Medical Association in on the secret...they could give them out on prescription. With Love and Cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghj5eWMGTPor4AkhogVwh_1WniAdLNv2yHEq_CV4zdna-6xSty1-uUkxStI-hhGrRbbpiAnqRyUWDksw5hrLVIv0A9SjK3wusNqxLAUDeeufE_NnaAsRXjvitM1RYTs8m26N8jm6q6dTW5/s1600/DSC_0090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghj5eWMGTPor4AkhogVwh_1WniAdLNv2yHEq_CV4zdna-6xSty1-uUkxStI-hhGrRbbpiAnqRyUWDksw5hrLVIv0A9SjK3wusNqxLAUDeeufE_NnaAsRXjvitM1RYTs8m26N8jm6q6dTW5/s400/DSC_0090.JPG" width="265" /></a></div>
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<b><u>Salty Peanut Butter and Chocolate Bars.</u></b></div>
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<span style="font-size: xx-small;">Adapted from a <a href="http://cookiesandcups.com/sweet-and-salty-no-bake-peanut-butter-bars/#_a5y_p=755982">Cookies and Cups recipe</a></span></div>
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A few notes:</div>
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<ul>
<li>Without pretzels...these are basically <a href="http://withloveandcake.blogspot.co.uk/2012/02/peanut-butter-squares-treats-for.html">these, so check them out if you're not a pretzel person.</a></li>
<li>I think these would be a tad more annoying to make without a food processor but definitely not impossible...use an electric whisk or mixer or just a good old wooden spoon to do the beating.</li>
<li>You could make this in any receptacle really...I used a square tin, about 20 x 20 cm, but round would work too, then you could cut wedges rather than squares.</li>
</ul>
<div>
Serves 1 empty person plus a few others</div>
<div style="text-align: center;">
You will need</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
300g smooth peanut butter</div>
<div style="text-align: center;">
100g unsalted butter, at room temperature</div>
<div style="text-align: center;">
225g icing sugar</div>
<div style="text-align: center;">
50g pretzels, crushed up a bit, plus extra for the top</div>
<div style="text-align: center;">
100g dark chocolate, broken into pieces</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<ul>
<li style="text-align: left;">Line your receptacle (see notes) with foil.</li>
<li style="text-align: left;">Pop the peanut butter, minus 50g which you want to save for later, and butter in the food processor and whizz to combine.</li>
<li style="text-align: left;">Add the icing sugar and whizz to a sandy mixture.</li>
<li style="text-align: left;">The mixture into a big bowl and stir in the broken up pretzels.</li>
<li style="text-align: left;">Press into your foil lined tin.</li>
<li style="text-align: left;">Melt together the chocolate and remaining 50g of peanut butter, either in a saucepan over a low heat or in the microwave, until smooth and shiny.</li>
<li style="text-align: left;">Pour over the peanut butter layer and scatter over a few whole pretzels.</li>
<li style="text-align: left;">Chill until the chocolate is set before turning out and cutting as you fancy.</li>
</ul>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0tag:blogger.com,1999:blog-4669862177401504553.post-47737017311832992432013-07-31T14:11:00.001+01:002013-07-31T14:11:17.620+01:00Oat and Raisin Pancakes.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgfIN9ndAif6GU1rIwslc2rs534vYp5Y3QRQcAdnXRmsGx3nKwXnOnSS1rN9tdfqdQQH2ofhc9T1uDlXhowM1ruSv_TW1RRm8cdeHvpT-cWA2za1qu_8l_QJ1iiCMj09GA-wlCl6IAcMt/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXgfIN9ndAif6GU1rIwslc2rs534vYp5Y3QRQcAdnXRmsGx3nKwXnOnSS1rN9tdfqdQQH2ofhc9T1uDlXhowM1ruSv_TW1RRm8cdeHvpT-cWA2za1qu_8l_QJ1iiCMj09GA-wlCl6IAcMt/s400/DSC_0003.JPG" width="265" /></a></div>
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I haven't made pancakes for aaaaaaaaaaaggggges. Don't know why really, probably because I am a FOOL. What's been even longer though is the time I've been meaning to try an oat and raisin pancake recipe. It's been so long that I had the recipe bookmarked in a little folder named 'Recipes to try'...that's right, pre-Pinterest times...otherwise known as The Dark Ages. Or have I got that confused?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG457cBL0SmOXQLGUduIVzxYKiNeJe1AriWulmCGgmveuwcYOtkhViI28kL4MnEwfKX7CM6EMGrulYSHPUDSv-H7pw9mHYfpMykMarFecSnvTgZPBhuTceCcSRvcflAa9HrpfXojNUz8qm/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG457cBL0SmOXQLGUduIVzxYKiNeJe1AriWulmCGgmveuwcYOtkhViI28kL4MnEwfKX7CM6EMGrulYSHPUDSv-H7pw9mHYfpMykMarFecSnvTgZPBhuTceCcSRvcflAa9HrpfXojNUz8qm/s400/DSC_0006.JPG" width="265" /></a></div>
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I made these the other morning as a treat to myself after the Mr had FORCED me to go to the docs, which I hate above most things, because I'd run out of migraine pills....and he finds it quite unpleasant to come home to me in the fetal position in agony...gaaawd, such a mooooanerr.</div>
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Anyhoo, I went and turns out the Dr wasn't an ogre that day and it was fairly painless so I probably didn't even deserve pancakes...but we'll keep that quiet for now.</div>
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But deserving or not, these pancakes are special and are based on a the classic oat and raisin cookies. Helllooooo....cookie pancakes? Everyone deserves theeese. With Love and Cake.<br />
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<b><u>Oat and Raisin Pancakes.</u></b></div>
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<span style="font-size: xx-small;">Adapted from a <a href="http://joythebaker.com/2009/04/oatmeal-cookie-pancakes/"><i>Joy the Baker</i> recipe</a></span></div>
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A few notes:</div>
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<ul>
<li>I actually used sultanas instead of raisins...they're just juicier. Do as you will.</li>
<li>These spread out a fair amount in the pan, so use a bit less mixture than you think you want for each pancake.</li>
<li>These are not the most robust pancakes; when they're only cooked on one side and need flippin' they are a bit delicate...not in a disastrous way though, all you need to do it make sure you don't make them too much bigger than your flipping utensil and have a second spatula near by for extra help. When the second side starts to cook they're happy to be flung around as you wish.</li>
</ul>
<div>
Makes plenty, at least enough for 4 people</div>
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You will need</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 eggs</div>
<div style="text-align: center;">
250ml buttermilk</div>
<div style="text-align: center;">
55g butter, melted</div>
<div style="text-align: center;">
1 tbsp maple syrup</div>
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1 tsp vanilla extract</div>
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180g plain flour</div>
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50g oats</div>
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2 tbsp soft brown sugar</div>
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2 tsp baking powder</div>
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1 tsp bicarbonate soda</div>
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3/4 tsp cinnamon</div>
<div style="text-align: center;">
pinch freshly grated nutmeg</div>
<div style="text-align: center;">
pinch salt</div>
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50g raisins</div>
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<ul>
<li>Whisk together the eggs, buttermilk, melted butter, maple syrup and vanilla extract in a large mixing bowl.</li>
<li>Fold in the rest of the ingredients until everything is well combined.</li>
<li>Heat your best pancake pan (I like a large, shallow non-stick frying pan) over a medium to high heat.</li>
<li>Add a little oil to your pan if you need it (I don't because my pan is nice and non-stick) and fry tablespoonfuls of pancake mix until bubbles start to rise on the top.</li>
<li>Flip the pancakes gently (see notes), and cook for a further few minutes, until the second side is dark and firm.</li>
<li>Set aside while you cook the rest of the mix, keeping cooked pancakes in a warm oven until you're ready to serve...at which point add lots of syrup and raspberries. </li>
</ul>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com1tag:blogger.com,1999:blog-4669862177401504553.post-17346777559713377992013-07-24T15:54:00.000+01:002013-07-24T15:54:57.350+01:00Double Salted White Chocolate and Oat Cookies.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbR5SCSNtt4pHZpq0zzIHa7AbD1OEclBughdmm09z66Etys4GilrvtjJZvjvvszh9PXTAZrKXQ_UdROnzcishqW-lVdhXmFAj8cZYuZXxvakaRGB-nMzqMvnto0vEuboBktHHTJQrzyeT/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbR5SCSNtt4pHZpq0zzIHa7AbD1OEclBughdmm09z66Etys4GilrvtjJZvjvvszh9PXTAZrKXQ_UdROnzcishqW-lVdhXmFAj8cZYuZXxvakaRGB-nMzqMvnto0vEuboBktHHTJQrzyeT/s400/DSC_0007.JPG" width="400" /></a></div>
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You may not think it from just a glance, but these, I think, are mighty fancy cookies. Like Coco Chanel, they've taken off their extra accessories at the door to allow their understated chic-ness to do all the talking. That's right...I just compared Coco Chanel to cookies.</div>
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Think of the salt ('double' because there's table salt IN the cookies and sea salt ON them) as diamonds and the white chocolate as pearls tumbling down their back a la Coco. And all the rest is a little black dress. Nothing frilly...just taste.</div>
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They're the sort of biscuits, no sorry cookies...because they're big and bendy...that you could serve for a dessert with coffee. If you're a dinner party type that is. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU58o5mNT7UmcMq4S-czi__WYKv03JxPVfqJByE-jhbZLyPz8hJdQqx4wRtLjw4I2agXl7g9GdJDw1pXxmR8oX0CEpRjllutXQcgBOg4-z9WpW93WXSkJiUWowdjiyoHRbyeAs3EIJtQho/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU58o5mNT7UmcMq4S-czi__WYKv03JxPVfqJByE-jhbZLyPz8hJdQqx4wRtLjw4I2agXl7g9GdJDw1pXxmR8oX0CEpRjllutXQcgBOg4-z9WpW93WXSkJiUWowdjiyoHRbyeAs3EIJtQho/s400/DSC_0021.JPG" width="265" /></a></div>
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<span style="text-align: left;">Or if you're feeling less fancy you could do what I did last night and use them to make ice cream sandwiches...can't quite imagine a Parisian fashion Goddess doing as such but I live in Fife, it's not quite the same. With Love and Cake.</span></div>
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<b><u>Salted White Chocolate and Oat Cookies.</u></b></div>
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<span style="font-size: xx-small;">From a <a href="http://smittenkitchen.com/blog/2008/05/crispy-salted-oatmeal-white-chocolate-cookies/">smittenkitchen.com</a> recipe</span></div>
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A few notes:</div>
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<ul>
<li>You could very happily change the chocolate here...super dark would be fab.</li>
<li>This makes a fair amount of cookies, and they spread out a lot on baking, so you'll need lots of space on your baking sheet. I therefore find it easiest to bake in batches...but you could use multiple baking sheets and swap their positions in the oven around half way through baking.</li>
<li>Use the best white chocolate you can justify...<a href="http://www.greenandblacks.co.uk/">Green and Blacks is my fav</a>.</li>
</ul>
<div>
Makes 20-24</div>
<div style="text-align: center;">
You will need</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
a baking sheet, greased</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
200g butter, at room temperature</div>
<div style="text-align: center;">
200g caster sugar</div>
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<div style="text-align: center;">
1 egg</div>
<div style="text-align: center;">
1 tsp vanilla extract</div>
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<div style="text-align: center;">
130g plain flour</div>
<div style="text-align: center;">
3/4 tsp baking powder</div>
<div style="text-align: center;">
1/2 tsp bicarbonate of soda</div>
<div style="text-align: center;">
1/4 tsp table salt</div>
<div style="text-align: center;">
55g soft brown sugar</div>
<div style="text-align: center;">
210g oats</div>
<div style="text-align: center;">
180g best white chocolate, roughly chopped</div>
<div style="text-align: center;">
sea salt</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<ul>
<li>Preheat your oven to 180°c.</li>
<li>Cream together the butter and caster sugar until pale and fluffy.</li>
<li>Beat in the egg and vanilla extract.</li>
<li>Gently stir in the flour, baking powder, bicarbonate of soda, table salt and brown sugar until fairly well combined.</li>
<li>Tumble in the oats and and chocolate and stir in until evenly distributed....it will look like you're adding loads and that you'll never stir it all in, but keep going and you will.</li>
<li>Pull off pieces of dough, about 1 tablespoon at a time, and roll it into a ball in your palms.</li>
<li>Flatten a little as you place them on your baking sheet, leaving enough space for each one to at least double in size...for me this means baking in batches (see note).</li>
<li>Sprinkle each little patty with a good pinch of sea salt before baking for 13-16 minutes....look for them to reach a pale gold colour if you want them to remain a bit bendy when cooled. This will mean they are very soft straight out of the oven so leave them to firm up for a few minutes on the baking tray before carefully transferring to a wire rack to cool completely.</li>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0tag:blogger.com,1999:blog-4669862177401504553.post-17882600317490097072013-07-21T14:25:00.001+01:002013-07-21T14:25:06.828+01:00Hobnobs.<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: start;">HaHa...HobNOBS......ok moving on.</span></div>
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Hobnobs are undoubtedly the king of biscuits...you know, out of the ones you buy. Oh no wait, what about custard creams....oh I forgot fig rolls, <a href="http://withloveandcake.blogspot.co.uk/2013/07/digestives.html" target="_blank">and digestives are pretty unbeatable</a>. OkOk they are in the top ten of all the biscuits.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayVAgixQ9nPdI3btseN1ZmxUsr8leNiukTXyi5E7KRjru8CkspGyue1iYoBlNoNJIXGBD5At4f9vi3whSHpN6BnOxyoqp4rrVt4TG_36tIvR_H2ElR7hC3yR06we9gmCdCqApm-lMSDRb/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiayVAgixQ9nPdI3btseN1ZmxUsr8leNiukTXyi5E7KRjru8CkspGyue1iYoBlNoNJIXGBD5At4f9vi3whSHpN6BnOxyoqp4rrVt4TG_36tIvR_H2ElR7hC3yR06we9gmCdCqApm-lMSDRb/s400/DSC_0013.JPG" width="400" /></a></div>
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A tweety chat the other day prompted the same train of thought regarding Springsteen songs....you could neverEVER choose a fave, too many winners. Same with books, does anyone actually have a top book...or film?</div>
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But homemade, wWOWzers, definitely in the top 5 biscuits I've ever made...yes probably definitely. And they are not one of those pale imitation homemade things...when you're like 'mmm yes homemade, well done me, *whispering* but why don't they taste as good as the shop's ones?'. No these are winners, because they have the taste and crispness of proper Hobnobs but are bigger and sturdier and actually feel like food rather than sugary air that doesn't reach your tummy...which is how I always thing of shop bought biscuits. So go forth and bake...it's easier than shopping anyway. With Love and Cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTOaBHtSvd54F_sw8Mu6qBb5VWk1pz3MnueL0x9tGi3Jo9EL3n9x5KMHbul83F2jieyhDurt4B_DYusowXvtwTgA4wJ0XPPv5ixgmYzrBGeVRNPtEchhMx6jTGcC5HZx3bp4zs6SCSFk4/s1600/DSC_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTOaBHtSvd54F_sw8Mu6qBb5VWk1pz3MnueL0x9tGi3Jo9EL3n9x5KMHbul83F2jieyhDurt4B_DYusowXvtwTgA4wJ0XPPv5ixgmYzrBGeVRNPtEchhMx6jTGcC5HZx3bp4zs6SCSFk4/s400/DSC_0030.JPG" width="400" /></a></div>
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<b><u>Hobnobs.</u></b></div>
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A few notes:</div>
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<ul>
<li>You need to cook these a couple of minutes longer than feels right (to me anyway). You want them to go from pale gold to deep bronze for that crispyness to really set in.</li>
<li>When they first come out of the oven they will be all gooey and bendy, don't worry though, as long as you've got them deep bronze they will crisp up as they cool.</li>
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Makes 20-30, depending on how big you make them<br />
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You will need</div>
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a large baking sheet, greased</div>
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225g self raising flour</div>
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225g caster sugar</div>
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225g oats</div>
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225g butter</div>
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1 tbsp golden syrup</div>
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1 tbsp hot water</div>
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1/2 tsp bicarbonate of soda </div>
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<ul>
<li>Preheat the oven to 180°c.</li>
<li>In a large mixing bowl combine the flour, sugar and oats.</li>
<li>Melt together the butter and golden syrup in a medium saucepan over a low heat.</li>
<li>Stir in the hot water and bicarbonate of soda.</li>
<li>Pour the golden liquid over the dry ingredients and mix to thoroughly combine.</li>
<li>Pull off balls of dough, about walnut sized, and squash into discs onto your baking sheet leaving plenty of space between each biscuit, I'd say they about double in size. You will likely need to bake in batches unless your baking sheet is huuuuge.</li>
<li>Bake for 20 minutes or until they've gone from the pale gold they'll be after about 15 minutes baking to a deep bronze.</li>
<li>Leave to firm up on the baking sheet for a moment or two before transferring to a wire rack to cool completely.</li>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0tag:blogger.com,1999:blog-4669862177401504553.post-56853682712738289872013-07-17T10:34:00.003+01:002013-07-17T15:12:07.845+01:00Watermelon and Strawberry Ice Lollys.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZw4vTnhO_tPsvUKp3j9kgNIsLQ6T-axUVY2zu6fvLlo7mz94Xxjty71YuR16VObANdGAnbDndvCsEYzS4Ql_VCXBETHhLOHKXFmKheUTrZsXcKyXyCmmK9nl2HUwjITGQw9wCdG7ga8k/s1600/DSC_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZw4vTnhO_tPsvUKp3j9kgNIsLQ6T-axUVY2zu6fvLlo7mz94Xxjty71YuR16VObANdGAnbDndvCsEYzS4Ql_VCXBETHhLOHKXFmKheUTrZsXcKyXyCmmK9nl2HUwjITGQw9wCdG7ga8k/s400/DSC_0035.JPG" width="265" /></a></div>
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So this heatwave thing is getting serious then. For quite a number of weeks I kept coming across articles and blog posts entitled something on the lines of 'how to beat the heat'...you know, as a runner. I always skipped them "hahahaaa" I would sarcastically laugh in my head, "(un)fortunately for me it's not South California that I reside, it's Scotland for me, and I don't need no 'get up early to run before the heat sets in' advice thanks".</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDcX2w9hZS-GY9gXeuC6Axd2bFqHlLeK1H5Fqd2nVa7NhyRkO1vcw1B-XANF5aVbTm5LIaPAyCmR6GGEfYxzlfl4GS1ZYxs6YbEBObLwfaBy894wMwOKFM3efepqz7p1-AwAwL1O9PfYX/s1600/DSC_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDcX2w9hZS-GY9gXeuC6Axd2bFqHlLeK1H5Fqd2nVa7NhyRkO1vcw1B-XANF5aVbTm5LIaPAyCmR6GGEfYxzlfl4GS1ZYxs6YbEBObLwfaBy894wMwOKFM3efepqz7p1-AwAwL1O9PfYX/s400/DSC_0036.JPG" width="400" /></a></div>
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Turns out this is the best thing ever to be wrong at. Well, not best when you're running midday and it's a long one and you get kind of lost and you're not carrying any provisions and your mouth starts to gum up and <a href="http://en.wikipedia.org/wiki/Essex_(whaleship)" target="_blank">the story of the sinking of the Essex</a> comes into your head....waterwater everywhere but not a drop to drink (I know, drama queen much, but I was by the sea and such thoughts seemed appropriate at the time)....no, being correct and prepared would have been best then.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85CZW53kS2R1otOaAFuMlTOm8GWOZrr6y38xcyA-R-rAbFIDMa-mNZeXAQ-JQ_fYzoHnUCt0O4NW2h2C-LsQBZ872f2RTBr0QwUR__dy9rBEFywfnzPu5LZuBSrIC-Mvl6e7WJ_vJrctU/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85CZW53kS2R1otOaAFuMlTOm8GWOZrr6y38xcyA-R-rAbFIDMa-mNZeXAQ-JQ_fYzoHnUCt0O4NW2h2C-LsQBZ872f2RTBr0QwUR__dy9rBEFywfnzPu5LZuBSrIC-Mvl6e7WJ_vJrctU/s400/DSC_0039.JPG" width="265" /></a></div>
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But for the rest of the time, when you can wander in the evening sun and feel it on your back and run your hands through the grasses at the side of the path, or when you can still put washing out at 5pm, or when the most pressing question is which tan line to work on today...yeah being wrong is pretty darn grand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVhiufRRN-ipNVVW8gnfNPYGjyN3C971H_tGFFmyhsFGOYVMFKTB9Dtxrn7Ro_gUL4r9DayVKMO5F2wusMUuZoZUXjBlDXl6Hrjk1m-1bWii3cbA1LcsY_U3JC5QQ3bRVNtrbrFW_Y1pB/s1600/DSC_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVhiufRRN-ipNVVW8gnfNPYGjyN3C971H_tGFFmyhsFGOYVMFKTB9Dtxrn7Ro_gUL4r9DayVKMO5F2wusMUuZoZUXjBlDXl6Hrjk1m-1bWii3cbA1LcsY_U3JC5QQ3bRVNtrbrFW_Y1pB/s400/DSC_0060.JPG" width="265" /></a></div>
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Se here's a super swift, super healthy (no honestly, not even in a 'there's oats next to the kilo of sugar soooo, your doc would <i>probs </i>say it was fine' kind of way, this is full on good for you) treat to celebrate the whole being warm thing. Man I could have done with these on that run yesterday...does an Ice Lolly Belt exist? With Love and Cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32GgQhXc90YmJrb1sKy7vcasG-yGhYqBRRjWpG1wHRYo1RW2avkYmPH1nnodxuJ35pExEfaP-Bv5PvbdB7LMtQBjDE88FCB5oUnJ_DmGHHy_nTBj9Wa1S9AxTuovWYNCuH8Fm_OMoY35k/s1600/DSC_0056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32GgQhXc90YmJrb1sKy7vcasG-yGhYqBRRjWpG1wHRYo1RW2avkYmPH1nnodxuJ35pExEfaP-Bv5PvbdB7LMtQBjDE88FCB5oUnJ_DmGHHy_nTBj9Wa1S9AxTuovWYNCuH8Fm_OMoY35k/s400/DSC_0056.JPG" width="265" /></a></div>
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<b><u>Watermelon and Strawberry Ice Lolly.</u></b></div>
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A few notes:</div>
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<ul>
<li>This is not really a recipe as such...more of a to do list. Sizes of melons vary, as do lolly makers, so a tweak here and there may be in order...but it's sunny, no one wants strict right?</li>
<li>Don't worry about the melon seeds, they pretty much get whizzed up. Extra fibre.</li>
</ul>
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Makes 4 lollys</div>
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You will need</div>
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1 x lolly maker, <a href="http://www.amazon.co.uk/Accueil-Connexion-083-064-LicknSip/dp/B003CAWAVW/ref=sr_1_18?ie=UTF8&qid=1374053249&sr=8-18&keywords=lolly+makers" target="_blank">mine is just like this</a></div>
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about a quarter of a small watermelon, flesh removed from rind and cubed</div>
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5ish strawberries, hulled and quartered</div>
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<li>Whizz the watermelon in a blender, it shouldn't take 2 secs for it to turn into lovely pink juice.</li>
<li>Divide the juice between each section of your lolly maker, though don't fill them right to the top, you need space for the strawberries.</li>
<li>Speaking of which, poke a few pieces of strawb into each lolly.</li>
<li>Pop the tops on and freeze for a good few hours.</li>
<li>To remove, just dunk the lolly maker in a bowl of freshly boiled water. I found these way easier to get out <a href="http://withloveandcake.blogspot.co.uk/2013/06/chocolate-and-peanut-butter-lollys.html" target="_blank">than my last foray into lollys</a>, they popped out really easily.</li>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0tag:blogger.com,1999:blog-4669862177401504553.post-52887145324163506432013-07-14T13:37:00.001+01:002013-07-14T13:37:31.378+01:00Frozen Honey Cheesecake.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-k4Y1E0m6-FFjBKdcGuVUGshJoZ4klaN1Jg_uWaJls71XKgi9BSGfKi3gQyRx8AFYUMH6mlJiPoeaGv43xKUf35o5g71-dRcriP8OQOvHp7We-XdlCZLhRJd6Zn4dkz38ImnmqgRCg5id/s1600/DSC_0129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-k4Y1E0m6-FFjBKdcGuVUGshJoZ4klaN1Jg_uWaJls71XKgi9BSGfKi3gQyRx8AFYUMH6mlJiPoeaGv43xKUf35o5g71-dRcriP8OQOvHp7We-XdlCZLhRJd6Zn4dkz38ImnmqgRCg5id/s400/DSC_0129.JPG" width="265" /></a></div>
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This is possibly the easiest cheesecake ever. No foil, no bain maires, not even any baking, which means you don't really have to worry about having the exact sized cake tin or reaching the perfect ratio of set vs. wibbly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXgOp2g0imPACPaQDdsdyYlCscLkxyI7GzV4iHUmHCx_1ib_Uj7UDf6yRqv-yJF-pDXN8YvqTIJPOrVXs88Hqs-p401yHr4hSGPlKugELGvC8OtsU_-Im3bEygqnrqlzVvC_MQ_FtJhkM/s1600/DSC_0136.JPG" imageanchor="1"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXgOp2g0imPACPaQDdsdyYlCscLkxyI7GzV4iHUmHCx_1ib_Uj7UDf6yRqv-yJF-pDXN8YvqTIJPOrVXs88Hqs-p401yHr4hSGPlKugELGvC8OtsU_-Im3bEygqnrqlzVvC_MQ_FtJhkM/s400/DSC_0136.JPG" width="400" /></a></div>
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Plus...it's basically a combination of ice cream and cheesecake....and I'm preeeeetty sure that they are the top 2 non-chocolate based desserts ever and that that makes this one of THE top desserts. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-38QmMBg0kIOnFXISW8S3tQJzdr1ttIsmz9v9AdnGfE6sOL4ps_KxvKphf1YrDxvrY0bVi4GbsZMhuKYMt_y9SmYxK0sRN90a3PMN1JJY9sTyDPHt27rzGnj2MWSs5gGuBED1UTNrgLo-/s1600/DSC_0149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-38QmMBg0kIOnFXISW8S3tQJzdr1ttIsmz9v9AdnGfE6sOL4ps_KxvKphf1YrDxvrY0bVi4GbsZMhuKYMt_y9SmYxK0sRN90a3PMN1JJY9sTyDPHt27rzGnj2MWSs5gGuBED1UTNrgLo-/s400/DSC_0149.JPG" width="265" /></a></div>
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It's also a fabby-pants thing to make ahead, even a few day ahead, if you've got a little <span style="background-color: white; color: #222222; white-space: nowrap;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">soirée planned...</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBV5vvab-BVqVsXSgOZ5JyuSUBdYon7EEXYmACHc_ISpWajLbFDKWm84O9CIijEhNBYNvNUt3vzsDfFK6hIpA1jRfuArCB0L-qCgF-GMteCNzAsmNLLy_grL_glrLlM6bhTzYZr9PgUYj/s1600/DSC_0155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBV5vvab-BVqVsXSgOZ5JyuSUBdYon7EEXYmACHc_ISpWajLbFDKWm84O9CIijEhNBYNvNUt3vzsDfFK6hIpA1jRfuArCB0L-qCgF-GMteCNzAsmNLLy_grL_glrLlM6bhTzYZr9PgUYj/s400/DSC_0155.JPG" width="265" /></a></div>
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...or if, maybe, you're home alone for a while because you're Mr is far away doing important work things (read: boat bound, playing with seals and porpoises in the most beautiful weather of the year), making it less than ideal to have a whole fresh cheesecake to be get through alone.With Love and Cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkg6ynz070JtUIxxnWuaV_7GqaNFoHs9UANHzycfze3Qz3oQvLE3l1Pt3I3t8NkXToHuTyIqmFCRvIstTPdcvfAguE3hzlkNRNLh0GJPJcs8IPr5764WWUrlNcX5nDJm5-MRyZUOL85Zv/s1600/DSC_0167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkg6ynz070JtUIxxnWuaV_7GqaNFoHs9UANHzycfze3Qz3oQvLE3l1Pt3I3t8NkXToHuTyIqmFCRvIstTPdcvfAguE3hzlkNRNLh0GJPJcs8IPr5764WWUrlNcX5nDJm5-MRyZUOL85Zv/s400/DSC_0167.JPG" width="400" /></a></div>
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<b><u>Frozen Honey Cheesecake.</u></b></div>
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<span style="font-size: xx-small;">Recipe adapted from <i>The Essential Dessert Cookbook</i></span></div>
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A few notes:</div>
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<ul>
<li>Choose a honey that you like the taste of on its own; it can be a strong taste and really comes through despite how little you use and they vary greatly.</li>
<li>I think you get the best out of this beast if you slice and plate about half an hour before you serve, so it gets a little bit melted and soft. Put any that you're not going to eat back in the freezer for another day.</li>
<li><span style="background-color: white; color: #d65e9d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 20px;">The easiest and most hassle free way of making this will be with a food processor. If you are without one however, don't fret...to make the base just pop the biscuits in a plastic food bag and bashbashbash them with a rolling pin, then stir in the butter. The filling would just need an extended beating with a hand whisk.</span></li>
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Serves 8-10</div>
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You will need</div>
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1 x 23cm springform cake tin, greased, and base lined</div>
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<u>For the base</u></div>
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250g digestive biscuits, crushed</div>
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75g butter, melted</div>
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<u>For the filling</u></div>
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250g mascarpone, at room temp</div>
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250g cream cheese, at room temp</div>
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397g can condensed milk</div>
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60 ml honey</div>
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315ml double cream</div>
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<ul>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Process the base ingredients to a powder and press into the bottom of your cake tin using your fist or a spatula. Pop in the fridge.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Wash up your processor bowl and blade and process all your filling ingredients to a smooth, glossy mixture.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Pour the filling over the base.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Pop in the freezer for at least a couple of hours; until firm and properly frozen.</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;">Serve as detailed above in the 'notes'.</li>
</ul>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com1tag:blogger.com,1999:blog-4669862177401504553.post-1272877108360089332013-07-10T17:00:00.000+01:002013-07-10T17:00:00.451+01:00Strawberry Biscuits.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQyoqTAn3HjrV1SrIr-CkHfsjR1JGvEb3XDpuvgq7C4uAq3wjWTnHS4wStjCAieuDpmMI67qYxKNJpsYm6-QKw_2X0HLxyIu9GWKXqGL0SnwanGcZi1k6wxy0xBe4SfWdcSggCBs_J-QF/s1600/DSC_0092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQyoqTAn3HjrV1SrIr-CkHfsjR1JGvEb3XDpuvgq7C4uAq3wjWTnHS4wStjCAieuDpmMI67qYxKNJpsYm6-QKw_2X0HLxyIu9GWKXqGL0SnwanGcZi1k6wxy0xBe4SfWdcSggCBs_J-QF/s400/DSC_0092.JPG" width="400" /></a></div>
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I know, I know, I'm so very behind on the whole strawberries and cream thing. Mr Murray did that whole winning thing agggggessss ago. But for me that was kind of the point. You see what happened was...my tennis club (read: friends that live near by and collectively have nothing better to do that get together for chats and dress it up into clubs so we sound useful....book club, tennis club etcetc, there was no actual tennis achieved on our part) and I had planned a Pimms Party to accompany Sunday's Wimbledon finale (yes finalE).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtyDChsFdh2-WdD1MoeW9IzCKpqx22PhMx3jArZtAibEGxDVE6wvidsRfux1_ALrr5oy4pIgfVO0sD-scWTZ7C4omCLPncuMEpo-NnC7Nzg-uKnDGJU4374IqNFRIHwKlrhomWbaeG7DSt/s1600/DSC_0109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtyDChsFdh2-WdD1MoeW9IzCKpqx22PhMx3jArZtAibEGxDVE6wvidsRfux1_ALrr5oy4pIgfVO0sD-scWTZ7C4omCLPncuMEpo-NnC7Nzg-uKnDGJU4374IqNFRIHwKlrhomWbaeG7DSt/s400/DSC_0109.JPG" width="400" /></a></div>
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Turned out one half of tennis club (yes there are pretty much only 2 members, myself included...let me finish my STORY would you) had double booked, and you can't reschedule the Wimbledon final.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXnEH9FwKvbzT8d5C1veb314yyRZ04s8ra-lH5al6sh9a8ZDlnxMry1ysdv0ZO5UjV7dzAugc_9i4E8VEBHNcRWVt6PLLvCr6tcC3dysmAAMvPF3B-MZE8Mex3LUVLtRpFRqogprfWFWy/s1600/DSC_0120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXnEH9FwKvbzT8d5C1veb314yyRZ04s8ra-lH5al6sh9a8ZDlnxMry1ysdv0ZO5UjV7dzAugc_9i4E8VEBHNcRWVt6PLLvCr6tcC3dysmAAMvPF3B-MZE8Mex3LUVLtRpFRqogprfWFWy/s400/DSC_0120.JPG" width="400" /></a></div>
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<span style="text-align: left;">Turns out you can though, or at least you can reschedule a Pimms Party and, would you credit it, my TV does this new fangled thing where you can record things and watch them another day. So Sunday was spent, surrounded by strawberries, in complete radio silence. I was NOT going to find out the result if it meant digging a hole and sleeping in it for 24 hours.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3MZ6KDtAS-RUi7fkrPd1oPBIWzG_ks_7c2QZPtsRMrGd1O3PPuNkzOOSeXdj_4Kcxb6seQQ0VYyOxfBLJF-Qv1PnivB2dwiSOWegJsDTj1CKhWWKPtgKdK4TLmbkRJVfpwcgD-btBugf/s1600/DSC_0124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3MZ6KDtAS-RUi7fkrPd1oPBIWzG_ks_7c2QZPtsRMrGd1O3PPuNkzOOSeXdj_4Kcxb6seQQ0VYyOxfBLJF-Qv1PnivB2dwiSOWegJsDTj1CKhWWKPtgKdK4TLmbkRJVfpwcgD-btBugf/s400/DSC_0124.JPG" width="265" /></a></div>
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It was worth it for me, Pimms Party a day late was brill....but I'm sorry I didn't get this recipe to you in time for me to force you to have your own Pimms Party on Sunday. Ahhh well, I don't think a Wimby final is 100% necessary...you could probably have one next weekend without the police getting involved, the celebrations of the win will probably still be going. With Love and Cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivrrSw3xdxRDz9SyZsMOcKuGrAxj6vVhAC2bYLVpnNvGA-ojfY_EeHjOY8h0Mztx76mO-cbwHUbHcAsX925-7X93YdX4Lf0uRhevv8rnHAJdm9wtAsl_3qPnp_GI1I-n9vufBgmzJ8kH6/s1600/DSC_0126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivrrSw3xdxRDz9SyZsMOcKuGrAxj6vVhAC2bYLVpnNvGA-ojfY_EeHjOY8h0Mztx76mO-cbwHUbHcAsX925-7X93YdX4Lf0uRhevv8rnHAJdm9wtAsl_3qPnp_GI1I-n9vufBgmzJ8kH6/s400/DSC_0126.JPG" width="265" /></a></div>
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<b><u>Strawberry Biscuits.</u></b></div>
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<span style="font-size: xx-small;">adapted from a <a href="http://smittenkitchen.com/">smittenkitchen.com</a> recipe</span></div>
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A few notes:</div>
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<ul>
<li>These are biscuits in the American sense....us Brits would more readily call them scones. So do split and butter or clotted cream them if you fancy...though I would highly recommend keeping a vat of Eton Mess nearby so you can combine the two.</li>
<li>Treat these like you would scones in the making process too; as in, as little pressing and pushing and working as poss. I used my food processor, until the part where you add the strawberries, to help with this.</li>
</ul>
<div>
Makes 9</div>
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You will need</div>
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1 baking sheet, greased</div>
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280g plain flour</div>
<div style="text-align: center;">
1 tbsp baking powder</div>
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50g granulated sugar</div>
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pinch salt</div>
<div style="text-align: center;">
85g cold butter, cubed</div>
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about 130g ripe strawberries, large ones quartered, littler ones halved</div>
<div style="text-align: center;">
milk</div>
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<ul>
<li>Preheat your oven to 220°c.</li>
<li>Combine the flour, baking powder and salt, either in a bowl or by pulsing in your food processor.</li>
<li>Rub in the butter with your finger tips or by whizzing in the food processor, until it mostly looks like coarse breadcrumbs with a few pea sized bits of butter left floating around.</li>
<li>Sir in the strawberries...you don't want to use your food processor for this bit.</li>
<li>Then add milk, a tablespoon at a time, while gently bringing together to a soft dough. Stop at the point where everything has just come together, it's better that it's a bit straggly than you overwork it to a smooth shiny dough.</li>
<li>Transfer to a clean floured surface and gently shape into a square, about 2.5 cm in thickness...I think it's easiest and most gently just to use your hands here.</li>
<li>Cut into 9 squares, 2 cuts one way and two the other, and transfer each square to your baking sheet.</li>
<li>Bake for 15 minutes until golden and the strawberries have started to go leaky and sticky...mmmmm.</li>
</ul>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0tag:blogger.com,1999:blog-4669862177401504553.post-56158839325879747032013-07-07T19:40:00.000+01:002013-07-07T19:40:06.722+01:00Digestives.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklyMz_uFSdNEbE5I4HbYkJIM0opaSwfF80VX4If6oYuLvk_0D3ccfp_a0_IQJaIwfBVKDgG8TheH6JbVeOzRA8HW6Y9Y1_ouM1u-TuJ9FjHIEEw9cec-kUxW22c-tzw3YlRfnAEKMxmMa/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgklyMz_uFSdNEbE5I4HbYkJIM0opaSwfF80VX4If6oYuLvk_0D3ccfp_a0_IQJaIwfBVKDgG8TheH6JbVeOzRA8HW6Y9Y1_ouM1u-TuJ9FjHIEEw9cec-kUxW22c-tzw3YlRfnAEKMxmMa/s400/DSC_0018.JPG" width="400" /></a></div>
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These is really nothing special about these biscuits, but I don't mean that in a bad way. No, it's really the very point that they are nice and unassuming. They are a vehicle to a higher power....namely, in my case, that of my homemade <a href="http://withloveandcake.blogspot.co.uk/2013/03/nutella.html" target="_blank">Nutella</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpmN0ShQZi6DkCwKbkILOWYSn4WAIIG4R7I8LcZ66B5vDsQKs9UceiWVQDBLAW_v2PsKxntx9K_tNJF-DfEx3anpC5pAnPA8WOuhwgESGtuDEbZlYarWoPVqJZUi1seBXZTTq07Jmv1DkD/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpmN0ShQZi6DkCwKbkILOWYSn4WAIIG4R7I8LcZ66B5vDsQKs9UceiWVQDBLAW_v2PsKxntx9K_tNJF-DfEx3anpC5pAnPA8WOuhwgESGtuDEbZlYarWoPVqJZUi1seBXZTTq07Jmv1DkD/s400/DSC_0039.JPG" width="265" /></a></div>
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See, I know you CAN eat it just plain with a spoon, and I would NOT judge others for doing so. But I am a laaaaady, and like to pretend that I could probably be Queen one day if the chance arouse, and I think that my chances would be scuppered if such behaviour was revealed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHwG65TDC_hnT-WPfMdwQkTSjkOH2HrkDRL9TAtpCyPk8lgUqaGIQGP7tRRXJegYHc97SRA1TCE3QPgUK4uUH3wSmp5s_GKdYfOK0xS2L-IJExQVg6ZGu5vciBPxaVFh1eRTVPJS3cXzr/s1600/DSC_0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHwG65TDC_hnT-WPfMdwQkTSjkOH2HrkDRL9TAtpCyPk8lgUqaGIQGP7tRRXJegYHc97SRA1TCE3QPgUK4uUH3wSmp5s_GKdYfOK0xS2L-IJExQVg6ZGu5vciBPxaVFh1eRTVPJS3cXzr/s400/DSC_0064.JPG" width="265" /></a></div>
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So here is what I do....I bake biscuits....definitely Queenly behaviour, especially when they're digestives and all 'why would you ever make them when you can buy them for 17p' type biscuits, then I spread on <a href="http://withloveandcake.blogspot.co.uk/2013/03/nutella.html" target="_blank">Nutella </a>and shut all the doors and close all the curtains and scrape it off with my finger straight onto tongue. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlk87A5r5TgeVNvmb3Gu6pkVy1aRCR6lyT2HhMom1J3OvQOpMMleHk_edwrjr0VtFHFizxnKpW1vyWRi6wswtu7Mhm2avm33Vr6LKTT9lOCqBeCBMbjbFF5OnXe3bALAubARIH_VFleiwQ/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlk87A5r5TgeVNvmb3Gu6pkVy1aRCR6lyT2HhMom1J3OvQOpMMleHk_edwrjr0VtFHFizxnKpW1vyWRi6wswtu7Mhm2avm33Vr6LKTT9lOCqBeCBMbjbFF5OnXe3bALAubARIH_VFleiwQ/s400/DSC_0040.JPG" width="265" /></a></div>
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Yes I realise this is WORSE than eating it with a spoon but it is NOT as bad as burning hundreds of people at the stake a la past Queenly behaviour...and I would absolutely promise I would NEVER do that...so that's fair I think. With Love and Cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLDLNaLDMFE9LwZ9eIn_uYRVDC_YERkF6-WY5wwFyTwX3jn36rFNEBElWeVKSpZDSkhiucDgUQYUY5KS9vBeRwEOBKAWU7AQVlVlf_gWtAuyBy8-4Jkva77qJ1wWDktq6niE7wRWY5q1e/s1600/DSC_0067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLDLNaLDMFE9LwZ9eIn_uYRVDC_YERkF6-WY5wwFyTwX3jn36rFNEBElWeVKSpZDSkhiucDgUQYUY5KS9vBeRwEOBKAWU7AQVlVlf_gWtAuyBy8-4Jkva77qJ1wWDktq6niE7wRWY5q1e/s400/DSC_0067.JPG" width="265" /></a></div>
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<b><u>Digestives.</u></b></div>
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<span style="font-size: xx-small;">Recipe from Hamlyn All Colour Teatime Favourites</span></div>
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<span style="font-size: xx-small;"><br /></span></div>
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A few notes:</div>
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<ul>
<li>Like the lazy fiend that I am, I knocked these up in my food processor, but don't worry if you don't have one, just combine the dry ingredients, run in the butter with your fingertips, then add the milk and bring together by hand.</li>
<li>Once you've made the dough, it will happily sit in the fridge, uncooked, wrapped in clingfilm, for a few hours.</li>
<li>If you're not making these just for dipping in <a href="http://withloveandcake.blogspot.co.uk/2013/03/nutella.html" target="_blank">Nutella</a>, you could make them into chocolate digestives by melting about 150g of your fav chocolate and spreading over the biscuits.</li>
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Makes About 20</div>
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You will need</div>
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1 x baking sheet, greased</div>
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175g wholemeal flour</div>
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25g oatmeal</div>
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pinch salt</div>
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1 tsp baking powder</div>
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75g butter, at room temperature</div>
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40g soft brown sugar</div>
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2-3 tbsp milk</div>
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<ul>
<li>Preheat the oven to 190°c.</li>
<li>Pop the flour, oatmeal, salt and baking powder into your food processor and pulse to combine.</li>
<li>Add the butter and whizz until it looks like fine breadcrumbs.</li>
<li>Pulse in the sugar.</li>
<li>Add 2 tbsp milk and pulse so it starts to come together. Add the rest of the milk if you need to allow it to form a dough.</li>
<li>Tip the mixture out onto a floured surface and roll out so it's about 5mm thick.</li>
<li>Cut out rounds using a 6cm cutter or similar sized upturned glass.</li>
<li>Transfer onto your baking sheet, don't worry too much about gaps between them, they don't expend very much, and bake for 15-20 minutes, until deep gold.</li>
<li>Remove to a wire rack and cool.</li>
<li>Time for dunking.</li>
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<br />...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com2tag:blogger.com,1999:blog-4669862177401504553.post-78188580049321017712013-07-03T16:03:00.002+01:002013-07-03T16:03:30.303+01:00Pound Cake French Toast.<div class="separator" style="clear: both; text-align: center;">
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Soooooo French Toast....made.of.cake. I'm not really sure why, after eating this, one would ever think it a good idea to dip <i>bread</i> in egg and fry it in butter, when you can do the same WITH CAKE. This solves <a href="http://withloveandcake.blogspot.co.uk/2011/08/i-kind-of-have-lovehate-relationship.html" target="_blank">all my problems with French Toast;</a> when you chew past the buttery egg layer, you're not greeted with soggy toast which makes you think 'mmmm I think someone's got this wrong....didn't we invent toasters?' but 'Oh good heavens, it's all sweet and buttery, with added sweet and buttery...this is CRAZY GOOD'.</div>
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It also means that <a href="http://withloveandcake.blogspot.co.uk/2013/06/sour-cream-pound-cake.html" target="_blank">when you make a fairly giant sized cake</a> that is pretty much solely consumed by oneself, you feel less bad about it because French Toasting it turns it into a meal, an actual meal that you need, rather than an afternoon snack that you just plain because you're greedy.</div>
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Have you ever noticed how good I am at justifying the consumption of cake. I reckon that's a very particular skill....I should probably add it to my CV.</div>
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Justification #273: there is fruit, and it is very much fruit season in Fife and I can't get through it quick enough. There...turns out it's pretty much mandatory to make this....GO. With Love and Cake.</div>
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<b><u>Pound Cake French Toast with Raspberry Compote.</u></b></div>
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A few notes:</div>
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<li><a href="http://withloveandcake.blogspot.co.uk/2013/06/sour-cream-pound-cake.html" target="_blank">A pound cake </a>is the perfect sort of cake for soaking and frying, it's firm and sturdy so isn't going to disintegrate on you. I wouldn't suggest trying it with something delicate or crumbly.</li>
<li>You could quite happily sub frozen raspberries or in fact any berries you fancy.</li>
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Serves 2 greedies</div>
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You will need</div>
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<u>For the compote</u></div>
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100g raspberries</div>
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1 tbsp icing sugar</div>
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<u>For the French toast</u></div>
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1 egg</div>
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1 tsp vanilla extract</div>
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1/2 tbsp icing sugar</div>
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<a href="http://withloveandcake.blogspot.co.uk/2013/06/sour-cream-pound-cake.html" target="_blank">4 slices pound cake</a></div>
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<li>First make the compote by mixing the raspberries and icing sugar in a small saucepan and heating gently until the raspberries have broken up, bubbled a bit and you're left with a thick crimson sauce.</li>
<li>Whisk the egg, vanilla and icing sugar together in a shallow dish.</li>
<li>Soak the slices of cake in the egg mixture for a minute or so on each side.</li>
<li>Meanwhile heat a medium frying pan on a medium heat and add a big fat knob of butter to it.</li>
<li>Fry the cake a couple of minutes each side, until golden and crispy.</li>
<li>Serve topped with the compote and dusted with icing sugar.</li>
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...With Love and Cakehttp://www.blogger.com/profile/14024117388811798647noreply@blogger.com0