Chocolate = Happy & Coffee = Relief {a book review and mocha choca madeleines}

I cannot express enough how refreshing John Whaite's debut cookbook is! The book is full of original flavors and ideas. After a read through it’s apparent that the book is very aptly named, John Whaite Bakes: Recipes for Every Day and Every Mood, as there are plenty of recipes to either lift one out of a bad mood or relax after a hard day and so on…

My favorite time to bake is when the girls are in bed and the house is quiet. I do love baking with them too, but there is something about having the kitchen to myself and loosing myself to the process of baking. It’s during that time I know I will be reaching for this book for inspiration.

Just by the titles of the chapters you know this book is going to be full of emotionally charged bakes. Chapters include an Introduction; Baker’s Notes; All-Important Armoury; Simple Essentials; Seeking Sweet Solace; Calming a Bag of Nerves; The Mood for Food and Love; Edible Nirvana; Memoirs of a Baker; Simple Speedy Solutions; Deepest Darkest Desires; The Artist Within; and Happy Hour

So, the only question is where to start? Here is a list of recipes I can’t wait to try out. They are mostly sweet, but there are a nice amount of savory recipes too that aren't listed here.

Overnight Rustic Loaf

Midnight Blues Tart (picture above)

Plait of Worries Loaf

Apricot and White Chocolate Flapjacks

Coconut and Lemon Bakewell

Italian Feeding Frenzy Focaccia

Eastern Sweet Spring Rolls

Plum and Pinenut Loaf Cake

White Chocolate and Raspberry Melting Cake (picture)

Tropical Sponge Pudding

Lemon and Poppy Seed Scones

Strawberry and Custard Shortbreads

Bakewell Muffins

Sunflower Seed Soda Bread 

Mocha Choca Madeleines w/Chocolate Dipping Sauce (recipe below)

Individual Apple Strudels

Spiced Sticky Toffee Pudding

Cherry Brandy and Brazil Nut Brownies

& all 8 cocktails (think some of these will be tested in a few weeks on my birthday)

Madeleines have been showing up everywhere and have been on my list of stuff “I must bake one day” for ages. So, after purchasing another special tin, much to my husband’s dismay, I made John’s …

Mocha Choca Madeleines w/Chocolate Dipping Sauce

100g salted butter

2 large eggs

100g caster sugar

1 ½ tsp instant freeze-dried coffee or 1 ½ tsp coffee extract

85g plain flour

15g cocoa powder

Pre-heat the oven to 190C/Gas5 and prep your madeleine tin. Just like when making anything in a mould it needs to be greased, usually with butter or odorless oil, then lightly dust flour and tap out excess. Done.

Melt the butter either on the hob or in the microwave just be sure not to let it boil.

Whisk together the eggs, sugar, and coffee until light, fluffy, and tripled in size. This is very easily done in a freestanding mixer, but possible using a hand-held electric whisk. Will take about 15 minutes give or take a few.

Sift the flour and cocoa powder into the egg mixture and carefully pour in the butter. Gently and John means very gently fold in the additions until smooth and silky.

Using a teaspoon fill the madeleine tin, about 2 tsp per mould. Bake for 8-10 minutes or until the madeleines are slightly brown around the edges, John also says to turn them out of the tin as soon as they are baked or they will stick. It was my first ever time making them so I took his advice and they came out no problem!

To make the sauce whisk together 2 tbsp golden syrup, 2 tbsp cocoa powder, and 1 tbsp water.

Then dip and enjoy!!

These can be made in a shallow bun tin if you don’t want to buy yet another baking tin. I love to have any excuse to buy another tin, but that's just me! Just use about 2 ½ tsp of the mixture in each cavity and bake for a minute or two longer.

I was very pleased with these!! It was my first time every baking and trying madeleines! These ones were perfect: not too chocolaty, but a perfect amount to satisfy a craving. Also, I think the addition of coffee takes it up a notch. I made my own coffee extract ages ago, but I have seen it in online and in stores that sell baking stuff. Or use instant freeze-dried coffee like John says too! :0)

Ever since John was announced as the winner of last years Great British Bake Off; he seems to be everywhere! I stalk follow him on twitter and I can’t help wonder when he finds time to sleep? I also wonder what he’ll do next? If this book is anything to go on, we can only expect great things from him!

notes: book gifted by publishers

Cinnamon Breakfast Loaf!! and {book review}

After making the amazing Sticky Maple-Apple Traybake last weekend from the Great British Bake Off App (previous post), I didn’t miss a beat in saying yes to reviewing a copy of the book The Great British Bake Off: How to Turn Everyday Bakes into Showstoppers.

If you’re a fan of the show, like I am, then you will know that the third challenge of the weekend is called the ‘showstopper.’ A chance for the bakers to show off a bit and maybe save themselves like Ryan did last week with his Key Lime Pie. FYI: the recipe for that pie is included in this book along with other showstoppers from the contestants like Victoria’s Sixpence Cake (the cake with the blackbirds) and James’ Lychee & Raspberry Tart! Plus many more we have yet to see! Some of the recipes are labeled Showstopper Challenge: 1-Easy 2-Takes a Little Time 3-Needs a Little Skill; other recipes are labeled with Best of the Bake Off and Judge’s Technical Challenge. The Technical Challenges are the ones I’m always curious about! No need to worry though because all the directions are there!!

There are many other recipes with no label at all and one of those is the Cinnamon Breakfast Loaf. I couldn’t make up my mind on what to make so my husband picked it! Let’s just say I’m glad Paul Hollywood wasn’t judging me today!! You’ll see why!!

500g strong white bread flour

1 ½ tsp sea salt flakes, crushed

2 tbsp caster sugar

1 x 7g sachet fast-action dried yeast

125ml milk

125ml water

50g unsalted butter

1 large egg, at room temp

for the filling:

50g caster sugar

1 tsp plain flour

1 tbsp ground cinnamon

to finish:

milk, for brushing

small knob of butter

1x900g loaf tin, 26x12.5x7.5cm, greased; baking paper

I added the 125ml water to the list above because I forgot it. Before anyone says it - I did read the recipe thoroughly!! I knew there was something wrong, but I only figured it out when I wrote this post. I had even told myself not to forget the water. But before I start a recipe I get out everything I need according to the list. Then I am usually multi-tasking when I’m baking. Which I was - I was making lunch and attending to the demands of a 2 ½ year-old. I kept adding more milk like is says in step 2 and wondering why it wasn’t coming together right. Anyway….

1. Mix together the flour, salt, and sugar in a large mixing bowl or the bowl of a large freestanding electric mixer. Stir in the dried yeast.
2. Gently warm the milk with 125ml water until lukewarm and the butter has melted. Remove from the heat. Add the egg and beat with a fork until combined, then add to the flour mixture. Work the ingredients together (use the mixer on the lowest speed) to make a very soft but not sticky dough. If there are any dry crumbs at the base of the bowl, or the dough seems dry and hard to work, add more milk or water a tbsp at a time. I ended up adding a lot of extra milk because of my mistake. If the dough is too sticky add more flour a tbsp at a time.
3. Turn out the dough unto a lightly floured worktop and knead thoroughly for about 10 minutes by hand, or 5 minutes with the dough hook on low speed until dough is silky-smooth and pliable. Return to the bowl and cover with snap on lid or cling film and leave to rise in a warm but not hot place for about an hour until doubled in size. It was here I told myself if it doesn’t rise I would start again. But it rose so I went ahead with it.
4. Meanwhile, prepare your tin. Press a sheet of baking paper into the tin so it hangs over the edge a bit. It makes it easier to remove incase the filling leaks. In a small bowl combine the sugar, flour, and cinnamon and leave to the side.
5. Punch down the risen dough to deflate, then turn out unto a lightly floured worktop and knead for a few seconds. Pat out to a rough rectangle about 2cm thick. Cover lightly with a sheet of cling film and leave to relax for 5 minutes – it will make it easier to roll out.
6. Lightly flour the rolling pin and roll out the dough to a rectangle as wide as the length of your tin and 48cm long. Because of the nature of my dough I couldn’t get it to roll out and so it was not that long and it didn’t roll very well as you can see in the pictures. Brush the dough liberally with milk, then sprinkle over the sugar mixture in an even layer, leaving a 1cm border clear at one short end. Roll up the dough, neatly and tightly, from the other short end and pinch the seam together to seal it firmly.
7. Lift the rolled dough into the tine, gently tucking the ends under to make a neat shape. Slip the tin into a large plastic bag and slightly inflate it so the plastic doesn’t stick to the dough, then tie the ends. (I just used cling film). Leave to rise as before until just doubled in size (don’t let it become to big or it will lose it’s shape). Towards the end of the rising time preheat the oven to 180C/350F/gas4.
8. Uncover the dough and brush lightly with milk. Bake for about 35 minutes until a good golden brown and the turned-out loaf sounds hollow when it’s tapped on the underside. If it sounds like a dull ‘thud’ return it to the oven (set straight on the shelf) and bake for a further 5 minutes, then test again.
9. Transfer the turned out loaf to a wire rack and rub the butter over the top to give a glossy finish. Leave until completely cool before slicing. Eat within 5 days, or freeze.

 Even though I forgot a substantial amount of water and added in a lot of milk the loaf and it’s heavy (dense?) it still tastes okay. Maybe I’ll try frying it or make French toast with it? Or something? I love cinnamon so I will probably give this recipe another go sometime!! I’m just glad that my ‘bad’ baking day means I’m just short some flour and sugar and I’m not being kicked off a TV show!!

The book has many tips and tricks in making your baking stand out! I would recommend it to any level of baker because I believe we never stop learning!!

The Great British Bake Off: How to Turn Everyday Bakes intoShowstoppers by Linda Collister

In my last post I talked all about how awesome the Great British Bake Off App is. If you haven't already downloaded it I think you should. It's only 2.99 (available now from the iTunes Store)! You get recipes from this book and the other book Great British Bake Off: How to Bake. Which is a bargain!! Still not convinced check out this preview and other reviews to find out more about it! (link removed as it is no longer available (26/11/17)

It's also available in the USA!

Sticky Maple-Apple Traybake!! {review: The Great British Bake Off App}

It’s that time of year…The Great British Bake Off has started again! I know this Tuesday will be the fifth episode and that I haven’t said too much about it here on my blog, but I watch every week!!

I love watching the bakers show their skills and creativity when being presented with a challenge. I think to myself if they can do it, then surely I can as well, right? The show has inspired many to take up baking; with books and an iPhone app (out last month) home bakers have lots to choose from for inspiration!

Not owning any of the books that accompany the show, when I was given the opportunity to check out the app I jumped at it!

The app contains fifty amazing recipes selected from The Great British Bake Off: How to Bake and the new book for this year, How to Turn Everyday Bakes into Showstoppers. The recipes will look and feel familiar if you are an avid fan of the show like me.

It didn’t take me long to decide what to make first. As it’s officially fall now all I think about are apples! When I saw the Sticky Apple-Maple Traybake on this app I didn’t have to look any further.

The cake is super moist and full of flavor!! I am finding it really hard at the moment not to go and grab another slice!

The directions say 30-35 mins I only needed 25, so know your oven!

My littlest one saying she "want that" gotta love baby talk!

Big pieces of apple and walnut in a light moist cake!!

The best part of using this app was I didn’t have to touch the screen of my iPad with mucky fingers to get to the next screen! This part took me a minute to figure out… first you need to turn the iPhone, or in my case my iPad, horizontally! It was a light bulb moment for me! Then you touch the little hand picture (see picture above) and you just wave your hand above the screen and it scrolls through as you go!

This app is great for all levels of bakers! Within the app you can take pictures and share on Facebook or Twitter. I am on both under United Cakedom! ;0) At 2.99 you can’t really go wrong with this app!!

links: 

The Great British Bake Off App

The Great British Bake Off website

The Boy Who Bakes by Edd Kimber {book review} #AugustBreak

Tonight there will be no messing around at bedtime! Mini-bakers will be tucked up into bed by 19:30 no matter what!! I have something very important to watch tonight! The Great British Bake Off Season3!! I’m super excited! I can’t wait to see what this season will bring and to meet the contestants!

I thought, in light of tonight’s entertainment, I would talk about Edd Kimber's book. Mainly because it was his website where I learnt about the GBBO to start with. Back when I was still trying to figure out what I wanted my blog to be, I was writing posts on everything and anything I found that had to do with baking. I wrote this post about The Boy Who Bakes after discovering his website! Edd's book is a great addition to my collection! It has everything you could want in a baking book. You have cakes, cookies, the most exciting is a few recipes for ice cream and much more!

Having only acquired the book a few months ago I have yet to bake from it. It's not because there isn't anything I want to try. Just I have a list a mile long of things I want to bake; it's all about getting around to it! Here is a short list (yup a short list as this book has plenty to offer) of what I want to make:

• Caramel and Cinnamon Cake
• Chai Tea & Milk Chocolate Cupcakes (love chai tea!)
• Fudge Brownies (brownie quest)
• Double Chocolate & Sour Cherry Cookies
• Passion fruit Sandwich Biscuits (love passion fruit)
• Blueberry Crumb Tart
• Chocolate, Pecan, & Salted Caramel Tart
• Pumpkin Pie Éclairs (will probably be making these for Thanksgiving in November!)
• Matcha Ice Cream
• Liquorice Ice Cream

I think this is a great first book, bu I can’t lie about being more excited about his second book Say it with Cake out this September!

We all know what I’m doing tonight, but what will you be doing tonight? :0) 

A Passion for Baking by Jo Wheatley (a book review)

Here’s the pic I tweeted Jo
upon the books arrival! 

Last fall I (along with 5 million other viewers) watched Jo Wheatley become the 2^nd winner of The Great British Bake Off! Less then a year later her book A Passion for Baking is out! (at a Sainsbury’s near you or now on Amazon.) Having just bought a few baking books for my birthday I was going to wait patiently until I could afford to splurge on more books. Except I didn’t have to wait that long!! I had entered as many times as I could to win a signed copy of the book on her blog. And guess what?!?! I won a copy!! Yay!! I was so super excited when it arrived late last week! 

The book was read from front to back over the weekend and I have to say I love it! It has a little bit of everything. I love the breakfast and brunch sections the most I think; Saturday morning I made the family her American style pancakes served with maple syrup, yum! 

Other sections include family baking, afternoon tea, celebration bakes, baking with children, breads, biscuits and cookies, pastry, and desserts. I am pretty sure that covers everything and anything you could want to bake! This will be a book I reach for time and time again: comfort bakes, show stoppers, and just because I can bakes. I had a hard time choosing where to start! So, I'm glad someone else did...

On Jo’s blog, Jo’s Blue Aga, she is running another competition to win a place in one of her Master Classes. All you have to do is bake the Chocolate Birthday Cake on page 124 of her book (that I was just telling you all about) and decorate it! Then post a picture of the cake and her book on Facebook. I thought I have the book why not give it a go. If anything I have something I made from her book to show you!!

Inspired by Jo’s Rocky Road Cupcakes in her book (page 144) I used the recipe for marshmallow butter cream to sandwich between the layers of the chocolate cake. I also took a star tip and piped around the outside of the cake with the butter cream. Then I took pink and white mini marshmallows and scattered them over the top with some pink and white sprinkles. Then I melted white chocolate and drizzled it over the top! Not too shabby if I say so myself!

This is a fun way to see how people decorate cakes just follow Jo on Facebook to see the other entries. You can always like United Cakedom on Facebook too while you're there! :0) One person commented that all the cakes looked the same and how that shows what a great recipe it is. I would have to agree if everyone gets the same results then it means it was clear, concise, and easy to follow recipe. Everything you want from a good bake book!

The cake is being taken to my husband’s office tomorrow morning so will update when the verdict comes back- but in the mean time go grab yourself a copy and get baking!! 

Paul Hollywood's Ultimate Carrot Cake!! Ulitmate Bake-Off!

Here’s the second cake for the Ultimate Bake-Off hosted by Delicious Magazine UK! Paul Hollywood’s Ultimate Carrot Cake, I didn’t think it would stand a chance against a chocolate cake, but I would have to say it is my favorite of the two.

I have never made a carrot cake before!! There is a first for everything!! I have had the Hummingbird Bakery carrot cake on my list for ages, but never got around to it. However this cake turned out amazing, I may never try a different recipe! It is moist and has just the right amount of spice. Delicious. Thank you Paul Hollywood!!

I don’t know what the vote will be at Mr. Knightly’s office but this is the winner for me! My Mini-Baker has just asked me for another slice. I am going to slip her one before it gets whisked off to the office! As I am typing this she has informed me that I should hide the cake from Daddy. I guess this is definitely one I will be making again! ;0)

Enjoy!!

 For the cake:

155g sunflower oil, plus extra for greasing.

230g self-rising flour

1 tsp baking powder

1 ½ tsp ground cinnamon

½ tsp mixed spice

½ tsp ground ginger

230g light brown muscovado sugar

Finely grated zest of 1 satsuma or mandarin, plus strips to decorate (I once again omitted this as my husband is allergic to citrus)

100g pecan halves

260g carrots, coarsely grated

3 medium eggs, beaten

Pre-heat the oven to 180C/160F/gas4

Grease your tin; Paul used an 18cm (7in) loose-bottomed round cake tin. I don’t happen to have that size, so I used my 23cm (9in) loose-bottomed round cake tin. I have 2 8in sandwich rounds (which I used for the Mary Berry Cake) but I wanted this as one cake. I did adjust my baking time.

Sift the flour, baking powder and spices into a large bowl

Add the sugar, zest (if using), pecans, and grated carrots

Stir until well combined

Stir in the beaten eggs and sunflower oil

Mix well!!

Pour into your prepared tin and bake for 1 hour. I baked mine for 40 minutes then covered with tin foil to keep the top from getting to brown and baked for another 10 minutes and it came out perfect. If you are using a bigger tin then recommended one of the things you need to be aware of is the top browning too much as there is more surface area. If you were to use 2 8in sandwich tins you’d want to bake for even less time as they wouldn’t be as thick/deep. If you know what I’m saying?!?

When a skewer comes out clean let it cool in the tin for 5 minutes then leave to cool completely on a cooling rack.

While the cake is baking you can get the icing done as it benefits from sitting in the fridge for a bit.

For the frosting:

50g butter, softened

200g full-fat cream cheese (1 tub)

150g icing sugar (confectioner’s sugar)

2 tsp orange juice (use the juice of your satsuma or mandarin, I didn’t obviously do this for my cake, but I added it in so you can choose, plus I’m sure it tastes delicious with the added orange flavour!)

Beat the butter in a large bowl until really soft (easy to do with a hand mixer!)

Add the cream cheese and beat until well mixed

Sift in the icing and add the orange juice if using

Then beat until smooth

Store covered in the fridge until needed.

Paul gives directions for piping I however didn’t follow the leader and I just spread my icing on.

Here are his tips with some of them in my words! ;0)

1. If you have a piping bag great! If you don’t, no worries just use a freezer bag with the corner snipped off.
2. He used a 0.5 nozzle to ice his cake, but size isn’t important – just a steady hand (it’s what all the girls say!)
3. Don’t overfill your chosen piping bag, keep enough of it empty so you can twist the top which will help to apply even pressure.
4. Guide the icing in tight lines unto the cake, using one hand to direct the nozzle and the other to squeeze the icing down the bag.
5. Carefully pipe lines across the cake, then give the cake a quarter turn and pipe more lines on top (same as before).
6. And last but not least if you’re unhappy with the way it looks just smooth it out!! See I was just too lazy to try it all!! But no worries if you mess up!!

To finish dust with a little icing sugar and some grated satsuma/mandarin zest on top!

Mary Berry's Very Best Chocolate & Orange Cake!! Ultimate Bake-Off

I am making this cake because in the 100^th issue of Delicious Magazine UK (March) they are hosting the Ultimate Bake-Off.

The way it works is you make both cakes, one is the one I’m about to share with you, and the second is Carrot Cake by Paul Hollywood. Then you host a tasting session!

I am using my husband’s office co-workers as my tasters. Today they got this cake (minus a slice for me) and on Friday they are getting the carrot cake (to be posted Friday.) Then I ask them to vote for their favorite.

I have until the 1^st of April to get the votes in either on twitter or facebook for a chance to win 100 GBP of Marks and Spencer vouchers!! The March issue isn’t on sale anymore, but you can get them from me! If you do make them both or have please tell me you’re favorite in the poll on my side bar!! Or if there was one you’d think you’d like best tell me about it! Here’s Mary Berry’s very best chocolate and orange cake…

Very Best Chocolate & Orange Cake

for the sponge:

100g unsalted butter, softened, plus a little extra for greasting

50g cocoa powder

90ml boiling water (if you’re not using a kettle and you’re boiling it on the stove make sure you boil more water then needed as you’ll lose some to evaporation!)

3 large eggs

4 tbsp of milk

175g self-rising flour, sifted

1 rounded tsp baking powder, sifted in with the flour

300g golden caster sugar (superfine sugar)

finely grated zest of 1 orange (un-waxed, scrub well if using wax) I left the orange out all together as my husband is allergic to citrus. So, I didn’t really make a chocolate and orange cake, I made a chocolate cake!)

Pre-heat at 180C/160F/Gas 4

Grease 2x20cm (8in) round sandwich tins and line the bases with baking paper.

Measure out the cocoa and water into a large bowl to make a paste.

Add all the remaining ingredients and beat until combined. I accidentally left out the tsp of baking powder and it didn’t seem to matter with the self-rising flour. I probably would have gotten a bit more height, but taste was not affected.

If you make it with a food processor be careful not to over mix!

Divide the sponge mixture evenly between your tins.

Bake for 20-25 minutes or until the sponges are well risen and shrinking away from the sides of the tin.

Remove and turn out on a cooling rack to cool completely!!

Icing/Filling

150g dark chocolate (Cadbury’s Bournville is recommended!)

150ml double cream (heavy cream)

3 tbsp apricot jam

Break the chocolate into small pieces in a bowl with the cream and heat over a pan of simmering water for about 10 minutes until melted, stirring time to time. Don’t let the bowl touch the water.

Cool until a spreadable consistency. I put mine in the fridge for 10 minute intervals. The kitchen was too warm with the oven and what not to cool the mixture in a reasonable time!

To Finish:

Spread both sponges with the apricot jam.

Then spread one with half the icing and place the sponge on top and ice that one with the rest of the icing.

Cover the top with chocolate curls/shavings

For the chocolate curls/shavings:

Melt 75g dark chocolate (55-60% cocoa) in a heatproof bowl over simmering water as done with the Icing.
Pour the melted chocolate onto a large flat plate, baking sheet, or marble chopping board and leave to cool.

Once the chocolate has solidified, hold a sharp knife between your thumbs and forefingers at both ends, parallel to your shoulders, with the blade at a 45degree angle to the surface of the chocolate, then lightly draw the knife towards you in a single, smooth motion. As the blade scrapes up the chocolate it should form into pretty flaky swirls. However, I didn’t have a completely flat plate, a baking sheet clean enough, or a marble cutting board nor did I have a flat bladed knife. It didn’t work exactly as shown in the picture, but they turned out to be flaky shavings. At the end of the day it looked okay and it tasted like chocolate. It’s still a win!!