Not Everyone Likes Cake Shortbread

I have a friend who doesn't like cake. I’m cool with it, not everyone has to like cake.

I don’t judge.

However I wasn't going to let her birthday go without baking her something! That is something I am not cool with.

To make a long story short she said that she liked shortbread.

I have never made shortbread in my life. It’s just typical she’d ask for something I had never made before. That doesn't mean I was unwilling to try.

Shortbread always seems Scottish to me. That is if baked goods had nationalities. Which some of them do and is a whole other topic for another day.

Anywho, I thought I would slightly adapt Sue Lawrence’s, she’s Scottish, shortbread recipe from her Book of Baking, by adding chocolate chunks.

It turned out well! It had a nice buttery taste and melt-in-your-mouth texture. I managed to successfully make shortbread! I do think I like my shortbread slightly thicker so next I will be playing around with tin sizes!

My friend was very pleased and said it was really good! Which is what I like to hear! 

Chocolate Chip Shortbread

225g/8oz/2 ¼ sticks of slightly salted butter, softened

100g/ 3 ½ oz/ ½ cup golden caster sugar/superfine sugar, plus extra for dusting

225g/8oz/2 scant cups of plain/all-purpose flour

100g/ 3 ½ oz/ 1 scant cup cornflour/cornstarch  or farola or rice flour

100g/ ½ cup milk chocolate chunks

Preheat the oven to 150C/300F/gas2 Lightly grease a Swiss Roll Tin (23x33cm/9x13in).

Beat the butter and sugar together until pale and fluffy. Sift in the flour and corn flour mix until just combined. Then add the chocolate chips give it a fast mix to combine, but do not over mix!

Tip into the tin and press it down until it is level. Use a fork to prick holes just like when making pastry.

Bake for 45-50 minutes or until a pale golden brown.

Gently dust over some sugar before cutting into squares. Leave for 5-10 minutes in the pan before moving them to a wire rack to cool completely.

notes: FYI: Sue Lawrence is publishing a new baking book called Scottish Baking this summer! I will probably be buying that as I have a couple of her books that I really like. Sainsbury’s have recently republished her Book of Baking exclusive to Sainsbury’s. I am sharing this information because I thought it worth sharing not because I was told too or paid too. 

Happiness in the form of Udi's Gluten Free Food

Udi’s, a gluten-free brand launching here in the UK, has the simple goal of creating the best gluten-free foods on the planet!

From what I've tried I have to say I don’t doubt they will achieve that goal! Considering they have already conquered the USA. 

Their mission is to provide those who suffer with Coeliac diseases, gluten sensitivities, or those who just want to cut down on gluten in their diets for a healthier lifestyle tasty alternatives.

Alternatives that will bring smiles to their faces and happiness in their hearts.

There will be two kinds of reactions to that last sentence; those who understand completely and those who just don’t.

Good food of any kind warms the soul, am I right? And those who suffer from food sensitivities or allergies shouldn't have to miss out.

My friend’s boss is a Coeliac and he can’t have dairy. She asked me as a special surprise for his birthday to make him some cupcakes. I managed to whip some up and gave him “the best cupcakes he has ever had.” It also gave him something he usually had to miss out on, birthday (cup)cake!

What I did for my friend’s boss and what Udi’s is doing for others like him, who have problems with gluten, is the exact same thing. We're giving them a chance to enjoy food! The only difference is they are doing it on universal scale!

I was sent a hamper of the first products they are lunching here in the UK, they are already very successful across the pond in America. After trying out everything they sent I look forward to their success and range widening here in the UK.

My favorite was the Cinnamon Sugar Bagel Chips; they made a perfect morning snack. My two little ones ate up the Toaster Pastries, Chocolate Chip muffin, Toffee muffin, and bagels without noticing they were any different from their normal breakfast/snack foods. I tried all of them as well and was very pleased with them.

Check out this post to see how I used up the Ancient Grain Crisps. Which were both very good, if I do say so myself.

Look for them in a supermarket near you! Or you could always contact them on their website or any of their social media sites. I am sure they will be more then happy to help you locate their amazing products.

notes: I was sent a hamper to review, all opinions are my own, please see my contact/policy page above for more information. I am a complete sucker for good presentation and Udi’s has great presentation! Loved the box it was shipped in!

UPDATE FEBRUARY 2017 - Udi's no longer operate here in the UK! 

What does C stand for in a song sung by a monster? {Cherry & Chocolate Chip Oatmeal Cookies}

It’s tough getting people to be involved in things. Or it’s tough to get people excited about being involved in something.

I’m a part of the PTA and this last Friday we held a Quiz Night for the parents as a fund-raiser for some new out door equipment.

It was a great night out! The entertainment and food were provided, but we could bring our own snacks and drinks. 

I like having wine night with my girls and the occasional cocktail when I’m out, but overall I’m not much of a drinker. So, I brought milk and cookies to the Quiz Night!

As I’m still trying to use what I already have in my over flowing baking cupboard; I used up some dried cherries, left over chocolate chips, and rolled oats to make these cookies.

They were a hit, I passed them around so I could look at other peoples sheets on the celebrity before-they-were-famous picture round… we couldn’t get #10. No one else had it… boo.

We did come in 3^rd place! No real thanks to me I’m rubbish at British general knowledge.

I should just stick to baking cookies. These turned out great! They held up well when dunked in milk. The dried cherries and chocolate chips gave it a great sweet and sour twist! Enjoy!

Cherry & Chocolate Chip Oatmeal Cookies:

170g unsalted butter, softened

320g light brown sugar

1 egg, medium

4 tbsp (60ml) sunflower oil

250g plain flour

½ tsp bicarb of soda

150g rolled oats

75g dried cherries

180g dark chocolate chips

Preheat the oven to 180C/350F/gas4 and line two baking sheets with greaseproof paper. Beat the butter and sugar together until light and fluffy. Add the egg and oil, mix until combined before sifting in the flour and bicarb. Add the oats and mix well, then add the cherries and chocolate chips and fold them in until fully combined. Roll the cookies into balls and place unto the prepared baking sheets, gently press each ball with the palm of your hand to flatten slightly.

Bake for about 20 minutes, switching shelves and rotating half way through baking.

notes: P-parent T-teacher A-association; I love Bellini’s and Pina Colada’s yum! Recipe was adapted from Home Baking by Jo Wheatley

2 dozen Vegan Cupcakes & a dozen Gluten-Free!

School is almost out for summer! Finally. You know how when you’re young you can’t wait to finish school. Well, what no one tells you is that when you have kids and they are in school it’s like being in school again.

I get up early every morning for “the school run” and stress about everything I don’t have ready or forgot to do the night before. Then I do “the school run” again in the afternoon just to be overwhelmed by the homework and other stuff the school requires of me.

To say the least I am as much ready for summer vacation (summer holiday’s) as my daughter is! Every time something ends it’s a little bittersweet isn't it? I’m thrilled at how much my girls have grown and also a little sad as they will never again be how they are right now.

Baby Baker is going to nursery in the fall and last week was her last day at the toddler group I have taken her to for the past year. It was party day and her good friend is a vegetarian but his mom is vegan. So, to ensure that she could join in the party food I made vegan cupcakes from the infamous Ms. Cupcake’s book The Naughtiest Vegan Cakes in Town!

I was just going to make a batch of the Mint Chocolate Chip ones at my friend’s request. However, a few nights before party day at toddlers, my friend texts to say it’s her boss’s birthday and he can’t have dairy and is a celiac. I was like how convenient. So, I decided to make the Bakewell Tart Cupcakes as well and then divide them each so each party had a variety.

However I didn't fully understand that celiac meant no gluten. So, the night before I had 2 dozen cupcakes baked and ready to be frosted when we concluded my friend’s boss wouldn't be able to have the cupcakes, as I didn't use gluten-free flour.

I wasn't going to let that stop me. So, I made a 3^rd batch of cupcakes that were dairy (vegan) and gluten-free! And it all worked out in the end!

I received very positive reactions to these cupcakes! Here's what they had to say... 

“Possibly one of the nicest cupcakes I have ever had! And I've eaten a lot of cake! Thank you so much for sharing with me!” ~ Lauren {Mint Chocolate Chip Cupcake}

“Ummm, so good!” ~ Bex {Bakewell Tart Cupcake – took one home for her husband}

“Best cupcakes I have ever had!” ~ Rebecca {my vegan friend who took all the leftovers home!} Her husband said, “Mm, they’re pretty good actually” which according to her is high praise indeed! ;0)

“Best cupcake I have ever had! I wouldn't have know they were vegan.” ~ Molly’s Mum {Mint Chocolate Chip Cupcake}

“A huge huge thank you to @unitedcakedom fantastic gluten free cakes amazballs as my boss says. Star baker for def” ~ Louise via twitter {friend who requested gluten and dairy free cupcakes for her boss’s birthday}

Who knew vegan cupcakes would be so popular? Well, Ms Cupcake obviously did! I will definitely be making a trip there next time I am in London. The book isn't all cupcakes there are many other type of bakes that are all dairy free and she does tell you how to make them gluten free if need be!! 

notes: Ms Cupcake: The Naughtiest Vegan Cupcakes in Town byMelissa Morgan; visit Ms Cupcake in Brixton 

Banana & Peanut Butter Chip & Marshmallow Muffins {Cupcake Book Club}

This month's Cupcake Book Club book is/was Leftovers by Stella Newman. The story is about a woman who takes a quiz in a fashion magazine that tells her she is a leftover. But is it so bad to be a leftover? I mean you might have been yesterdays dinner, but today you can be transformed into something new with a few minor changes.

Our main character, Susie, has a thing for pasta. Pasta is easy to add to any leftover to make it a new dish. I had thought about posting my homemade mac and cheese, but I forgot to take pictures.

Then just this weekend I had 3 black, not brown, black bananas. Our main character never throws anything away including black bananas. I thought I'd take a note out of her book and make banana muffins. Using my tried and tested banana muffin recipe (below) and adding in a 1/2 cup of peanut butter chips and 1/2 cup mini marshmallows.

The Best Banana Muffins:

3-4 ripe bananas smashed
5 tbsp melted butter
1 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 1/2 cups flour

Preheat oven 350F/180C. Mix bananas and butter. Mix in sugar, egg and vanilla. Sprinkle in baking soda and salt and mix. Slowly add flour, blending after each addition. Place in muffin pan, lined or unlined. Bake 18-20 minutes. 
Add 1/2 cup of this or 1/2 cup of that. I added peanut butter chips and marshmallows this time! 

I enjoyed Leftovers and I would recommend it to any one who loves a good light novel. There is still time to read and make something to join in this month's book club if you were so inclined to do so!! 

notes: Cupcake Book Club hosted by Kelly from American Cupcake in London; Leftovers by Stella Newman

Turtle Cheesecake Tartlets {weekend baking with Janet}

I was going to a wine party and wanted something sweet and decadent to bring along. 

I had a hand-me-down book of appetizers from a friend and this recipe was in it. Lucky for you it's also found on the Pillsbury website, here! 

all you need: 

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

 ½ cup milk chocolate chips

4 oz cream cheese (from 8-oz package), softened

¼ cup packed brown sugar

2 tablespoons caramel topping

1 egg

½ teaspoon vegetable oil

2 tablespoons finely chopped pecans 

for the instructions follow the link above! 

It was perfect because is was a semi-homemade recipe which cuts down on prep time, making it easy to make sort of quickly...like whipping up for a wine party!

These were a big hit at the party and they were a perfect finger food size! ~Janet 

The Husband of a Home Baker {weekend baking with Janet}

Of all the reasons that I love baking, this reason surprised me as one of my favorites: my husband is a baking critic.

Not only does he keep it real while I'm baking; trying out all the goodies (and the not-so-goodies) but he can also spot a home baked item from first bite AND give a pretty accurate critique. For example he told me that he doesn't eat fondant and that he doesn't like to eat day old store bought cupcakes.

This amuses me because before I baked at home, he wouldn't have even known what fondant was!

He's brutally honest, which at first was a hard thing for me to take. Now I know he will not only be honest about the stuff that is not quite right, but also about the stuff that is. Then he showers me with praise, which is one of the unsurprising reasons I love to bake: the satisfaction of making something that is delicious!

I made these Whoopie Pies for my husbands pot luck at work - they are chocolate chip pies with Caramel Italian Meringue filling from Piece of Cake: Home Baking Made Simple by David Muniz and David Lesniak. They were a hit and really, really yummy! ~Janet 

 Whoopies - all boxed up and ready to go! :)

notes: Piece of Cake: Home Baking Made Simple by David Muniz and David Lesniak or Baked in America for the UK version

Chocolate Chip Cookie Cake!! {weekend baking with Janet}

When I saw everyone on Facebook making cakes I didn't want to be left out so I made The Chocolate Chip Cake from The United Cakes of America by Warren Brown. The cake is listed under the state Massachusetts; where the Nestlé Toll House Cookie was created!

Ruth Wakefield is the creator of the Nestlé Toll House Chocolate Chip cookie. The recipe is still printed on the back of the Toll House Morsels package today!Her and her husband owned The Toll House Inn, which was once located in Whitman, Massachusetts. It has sadly since burnt down, but there is a landmark. The land is now unfortunately home to a Wendy’s and a Walgreens.

The story goes that Ruth was trying to make chocolate cookies and thought the chips would melt in the batter and make the cookies chocolate. The story has been disputed saying that Ruth was an accomplished cook/chef and would have known that the chocolate wouldn't have melted. Either way she has become infamous with the discovery of America’s most iconic cookie: The Chocolate Chip!

The cake is surprisingly decadent and so amazing!! It tastes just like a chocolate chip cookie fresh from the oven. The Chocolate frosting in the middle is rich and so incredibly yummy!! I would highly recommend it!

So far, the two cakes I have made from this book has not disappointed! ~ Janet

Check out my Coca Cola Cake!

Information is a mix from the book and wikipedia. 

Recipe can be found in: The United Cakes of America by Warren Brown

Black Bottom Cupcakes from Hummingbird Bakery

So, this isn't going to be much of a post... I am becoming a bit slack on keeping track when I bake stuff! My friend Viv had her birthday on Friday (the day after Louise's... February is a busy birthday month!) For our coffee afternoon (morning was busy for all of us) I made her Black Bottom Cupcakes from the self titled Hummingbird Bakery Cookbook. I choose them as she asked for chocolate and because they have been on my list ever since I had one at their Soho branch nearly 1 1/2 years ago!

So, here is where I am failing. I took one ... yeah that's right ... one picture!! Here it is:

It's a great picture. lol.

I choose to leave the frosting off because I thought it might be too much. That and it had to travel from my house to another. I don't have a fancy cupcake carrier like I've seen in the stores/shops. So, they go in tins and sometimes the frosting goes everywhere!! All the ladies enjoyed them so I would say they were a hit!!

notes: My first visit to Hummingbird Bakery - recipe is from the hummingbird cookbook.

It’s the most wonderful time of the year!!

Perhaps I am a little bit of a Scrooge, but I find Christmas time to be madness. It takes a lot of work not to get sucked into “The Madness”! Every year numerous media outlets tell us what a perfect Christmas should be or look like. So, many people buy into this commercialism and I’m not exempt from it! I put up a tree, shop for presents, and cook/bake like a mad person (hence “the madness”)! The trick, in my opinion, to making this the most wonderful time of year is not getting sucked in too far and having a Christmas within your means.

Now that I am off my pedestal I can share with you what I baked this week! :0)

Banana Espresso Chocolate Chip Muffins

Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

Super moist and delicious. The Espresso isn't really noticeable, but it does add a different dimension then other banana muffins/loafs I've made!

Tiger Rolls

Bake! By Nick Malgieri

I've experimented a little bit with bread here and there, but this is the first time I’m really pleased with the outcome. Except for one little niggle the bread was a little pale, but they were perfectly done. Well, and the part that makes it a tiger roll probably could use a little work. So maybe not really pleased, but definitely a better result then some of my past experiences.

Apple Pie

sugar, sugar: every recipe has a story by Kimberly “Momma” Reiner & Jenna Sanz-Agero

Pies are new to me really. Making my first pumpkin pie at Thanksgiving and now my first apple!! I think the filling was a bit runny and the pie crust was a bit of a disaster, but both were faults of mine. I thought in all the madness that I would get my apple filling ready ahead of time. So, the apples sat in there sugar mixture and it was very liquidy. Then the crust I didn't want to add too much water and therefore added too little. The crust would not stay together! Wouldn't win a beauty contest, but it was yummy!

Macadamia and White Chocolate Chunk Cookies

Chewy Gooey Crispy Crunchy Melt-in-your-mouth cookies by Alice Medrich

I made these for my brother-in-law who happens to have his birthday on Christmas day. While he was here for Thanksgiving he mentioned that he liked the idea of macadamia nuts and white chocolate. There are tons of recipes floating a round, but I referred to my trusty cookie book by Alice Medich!! He was happy with them!

Hope everyone has had a great Christmas and an even better New Year!! 

Bring on 2013!!

Oatmeal Scotchies (butterscotch)

As I mentioned in my last post, winter is upon us. What that means for us residing in England is cold rain and gray cloudy skies. The only difference between winter and the other seasons is the “cold” part. Which doesn't improve it at all!!

Feeling the need to make the house warm and cozy I thought I’d make some cookies. I had some butterscotch Nestle Toll House morsels/chips hanging out in the cupboard. I thought, even though I know there are about a million dozen recipes online and in my books that could make good use out of these chips, that I’d just use the recipe on the back of the package.

Having Goggled “Oatmeal Scotchies” (after I made the cookies may I add) so many bloggers added clever things like coconut and stuff. Ah well, maybe next time. They were good just as is! Enjoy!

Oatmeal Scotchies

1 ¼ cups all purpose flour (plain flour)

1 tsp baking soda (baking powder)

½ tsp salt

½ tsp ground cinnamon

1 cup (2 sticks (228/230g) unsalted butter or margarine, softened

¾ cup granulated sugar

¾ cup packed brown sugar

2 large eggs

1 tsp vanilla extract

3 cups quick or old-fashioned oats (rolled oats)

1 2/3 cups (11oz. pkg) Nestle Toll House Butterscotch flavored morsels

Pre-heat oven to 375F/190C

Combine flour, baking soda, salt, and cinnamon in a small bowl. Beat butter, both sugars, eggs, and vanilla in a large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoons onto ungreased baking sheets.

Bake for about 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies. Cool on baking sheets for 1-2 minutes before removing to a wire rack to cool completely.

I wasn't lying above where I said they were good. Because they are good, but…

…I don’t know if it’s just me or not, but they are not as addictive as a good ol chocolate chip cookie. I think it was because the morsels/chips are butterscotch flavored, not actual butterscotch. In the UK there are so many rules about additives in food I think that after 7 ½ years I can really tell the difference.

Thanksgiving is tomorrow. I will be celebrating on Saturday with my little family and in-laws. I can’t wait to share with you what I make! I am not one of those bloggers who bakes/cooks a head of time to have posts up before the actual holiday or event. I do apologize for this if you find that annoying. ;0)

Last year I made Spiced Pumpkin Cheesecake for dessert! It was good. This year I am going for a traditional pumpkin pie! Hope all my American friends, family, and followers have a great day of food, family, friends, and laughter! 

Boulder Bundt Cake {Baked in America/Outsider Tart} #AugustBreak

Last August (August Break 2011) I bought a copy of Baked in America by the Davids [Outsider Tart]. This August I am showing you the Boulder Bundt Cake (pg 144) from said book.
If you are a coffee/toffee lover this is the cake for you! It's amazing. My bundt/tube pan wasn't big enough and it was overflowing and a tiny part of it at the top was under done, but it is amazing.
I love coffee flavored stuff and this has hit the spot! If you have the book then by default you own the recipe and if you have trouble finding coffee extract as I did, no worries, just make it yourself!!
I am sorry that I am not sharing the recipe with you, but I have already shared a few recipes from this book. I have my own rules of sharing recipes from books. I  really love this book, it's one of the few I have baked a lot from. It's an all around good book has a little bit of everything you would ever need!

For those of you in America you have your very own version coming out soon! You get a cool cover...the UK cover isn't as exciting and the cake on the cover isn't even in the book! A gripe of many Amazon reviewers! lol. It's also has a different title- Piece of Cake: Home Baking Made Simple. I think this cover is way better!! I thought it was a brand new book and almost pre-ordered it! I would buy it just for the cover; yes, I judge books by their covers. I try not too, but I love art and book covers are a form of art. :0)

Peanut Butter Brownies!!

These are a direct result of missing one ingredient. The original recipe called for white chocolate chips instead of peanut butter chips and pecans instead of peanuts. The only thing I was missing was the white chocolate, but I had peanut butter chips on hand so that is what I used!!

I love how they are not overly sweet and the peanut butter flavor isn’t completely over whelming. I do love my peanut butter so I thought I’d never hear myself say that!

This recipe has so many different ways it could be played with. Using dark or milk chocolate for the base sprinkled with white or milk chocolate or peanut butter chips. That’s what I love about simple recipes such as these! Enjoy!

how to make peanut butter brownies: 

10 tbsp (1 stick/114g) unsalted butter

8 oz (225g) peanut butter chips, I used Reese’s

2 large eggs, lightly beaten

½ cup sugar

1 cup plain flour

½ tsp vanilla extract

½ tsp salt

½ cup chopped dry roasted peanuts

6 oz (175g) semisweet chocolate chips (or chopped up bar)

1. Preheat the oven 350F/180C. Use a bit of the butter to grease your 8 inch square pan or brownie pan.
2. Melt the peanut butter chips and butter together.
3. In a medium bowl whisk the eggs and sugar. Add the flour, vanilla, and salt and mix well. Fold in the peanuts and melted peanut butter/butter mixture.
4. Spread the mixture in the buttered pan and sprinkle the chocolate chips over the top. Bake until firm, for about 25 minutes. I think mine were a little over baked so I would start checking them at 20 minutes. Remove and cool before cutting into squares!

 I am including them as part of my brownie quest although they don’t really fit into my rules of a ‘proper’ brownie. Which is a chocolate base! I would say they get a 3 out of 5 because of the not representing a brownie properly. ;0) But I do give them a 4 out of 5 on taste; 3 out of 5 on messy-ness; and a 3 out of 5 on texture. Which I think is my fault as I think I may have over baked them a tad see my note in the instructions!

*Adapted from Jessica Lagasse’s black-and-white brownies, Emeril’s New New Orleans Cook book by Emeril Lagasse (1993) To Make change the peanut butter chips to white chocolate and the peanuts to pecans.