Pumpkin Spice Latte Meringues

This time of year there is one flavor that is popular year after year and that is the Pumpkin Spice Latte. There is a genius working somewhere high up in Starbucks for sure. Last year I made Pumpkin Spice Meringues and this year I wanted to try making them a latte version.

So, I did.

These make slightly less meringues then the other recipe, but sometimes you need less to help with self control. Chewy in the middle with a hint of coffee and those amazing fall spices that make up pumpkin spice.

They would work great as cupcake toppings or made as a pavlova topped with cinnamon cream and caramel drizzle or crushed up on top of salted caramel ice cream! On top of the pumpkin pie for Thanksgiving, meringues are pretty versatile!

Funny thing is I will probably end up just eating these as is. I mean they are great combined with other stuff, but sometimes some things are just good on their own with no dressing up.

Pumpkin Spice Latte Meringues

4 large egg whites
1 tsp pumpkin spice
1 tsp instant espresso
1 tsp water
250g caster sugar

Heat the oven to 170C fan or 190C conventual oven. On one side of the grease proof paper, measured to your baking tray, draw 12 circles and flip it over. Pencil will come off on the meringue (I know from experience) so be sure to turn it over.
Then in a very clean mixing bowl, free standing or big bowl, beat the egg whites until soft peaks form. In a small bowl mix the pumpkin spice and espresso with the water and add to the egg whites  and beat again until smooth. Once smooth add the sugar one dessert spoon at a time until meringues are looking smooth and glossy.
Fill a piping bag and pipe the meringue into the circles you created earlier or spoon it! Place in the preheated oven and then turn the oven down to 150C fan or 170C conventual and bake for 40 minutes. When the time is up turn off the oven and leave the meringues in the cooling oven for an hour. Take out and eat right away! You have waited long enough!

Ignoring the fact that there is sugar in these they are basically egg whites and egg whites are pretty good for you. Want to know more about how eggs are good for you or you are just curious about eggs, like egg safety or how many calories are in an egg, then the British Lion Egg website has lots of information. They are the people who give eggs stamps of approval!

notes: in association with British Lion Eggs - vouchers were provided for eggs to use in my baking adventures! Watch out for the symbol! I'm sure you've seen it before, it's stamped right on the egg!

remember: Egg whites will not beat properly if there is even a tiny little bit of yolk in it, it’s best to crack your eggs into two separate bowls and add the egg whites to your mixing bowl one at a time. It only takes the fourth egg yolk to break and you’ll have to start again! Also saying that make sure the mixing bowl is super clean and dry!

I purchased Pumpkin Spice last year when I was visiting my parents, but if you want to make your own it’s easy using spices in your cupboard! How To Make Pumpkin Spice: Mix together 3 tablespoons ground cinnamon, 2 teaspoons ground ginge,  2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice, and 1 1/2 teaspoons ground cloves

Pumpkin Spice Meringues: 

Red Velvet Ancient Egyptian Mummy Cake {Halloween}

Halloween is almost upon us! Tis the season of ghosts and goblins and candy! This was the inspiration for this month’s Clandestine Cake Club. Having recently taken over the organisation of the Reading group I was happy that a few old faces showed up! Just because I love Halloween doesn't mean everyone else does so I made the theme Halloween/Bonfire Night/Autumn.

I stuck with Halloween, because as I mentioned I love it. A red velvet cake seemed approiate. The only question was how to decorate it? After the debate vampire or ghost I went with a mummy. Not a mother mummy, but an ancient Egyptian dead one.

Also the reason I went with a mummy as it was going to be super easy. I’ve said it before and I’ll say it again I’m no cake decorator so keeping it easy is how I roll. Took out my piping bag and had a look through my nozzles took the one that looked most flat like and used it to pipe bandages across the cake in all different directions.

Please don’t ask me which nozzle I used because I couldn’t tell you! I can tell you that I used a tried and tested over and over again red velvet cupcake recipe. Straight from the original the hummingbird bakery cookbook. It’s one of those books that’s super reliable and would recommend to anyone.

This cake is great for any Halloween celebration! Or a monster movie marathon!

Red Velvet Ancient Egyptian Mummy Cake

60g unsalted butter, at room temperature
150g caster sugar
1 egg
10g cocoa powder
1/2 tsp red food coloring gel
½ tsp vanilla extract
120ml buttermilk
150g plain flour
½ tsp salt
½ tsp bicarbonate of soda
1½ tsp cider vinegar

Heat the oven to 170°C before buttering a 7 inch round cake pan and leaving to the side. Beat the butter and sugar together until light and fluffy. Add the egg and beat until it’s fully mixed in. Add the cocoa powder, gel color, and vanilla extract and give it another good mix. First add half of the buttermilk, mix until just combined then add half the flour mixing, again until just combined. Repeat adding the remaining buttermilk, then mix. Add the last of the flour and mix. Add the salt, bicarb, and vinegar and beat until well mixed. Scrap down the sides of the bowl into the prepared cake pan and place in the preheated oven for 35-40 minutes. Cake sound spring back when gently pressed and skewer test should come out clean. Leave to cool for a few minutes before removing from the tin and leaving to cool completely before icing.

vanilla “bandage” frosting
250g icing sugar
80g unsalted butter, room temperature
1-2 tablespoons milk
½ teaspoon vanilla extract
2 googly eyes

Beat the icing sugar and butter together first before adding 1 tablespoon of milk and the vanilla extract. If it’s too thick then add the other tablespoon of milk, if it’s too soft add more icing sugar until you get the consistency you need to be able to pipe it. Fill the piping bag that has a flat like nozzle with the frosting and pipe a triangle in the middle of the cake wherever you want. Then continue to pipe “bandages” everywhere but inside the triangle. Add too googly eyes by adding a dot of frosting to the backs of each and stick on the cake left bare. Or you could pipe your eyes on. Whatever suits your skill level!

We had some other great cakes: 



Toffee Apple Cake

Chocolate Orange Spider Cake

Spiced Apple Cake

Gingerbread Grave Cake

We met up at the amazing Alto Lounge in Caversham, just outside Reading town centre. It has a homey atmosphere that was perfect for out gathering and the staff were super friendly!

Alto Lounge: 32 Church Street, Caversham, Reading RG4 8AU, England

Twix Brownies or Not Leftover Halloween Chocolate Bar Brownies

Last Friday I talked about my favorite five chocolaty things and the number one thing on that list is brownies. Then my most viewed post last week was 'How to use up leftover Halloween Candy.'

So, today I thought I would combine them.

I made leftover Halloween chocolate bar brownies.

Technically the chocolate bars I used weren't leftovers, because Halloween hasn't happened yet. They are Halloween candy though because it they were on offer for a pound so you know….

Anyhow, I do enjoy a Twix bar from time to time, so I layered my baking tin with Twix’s and poured brownie batter on top.

Now for these brownies I used a box brownie mix. If you are against the use of box mixes then any brownie recipe will do. I have plenty here on my blog!

Yes, I am self promoting. If I don’t do it, who will?

If you bought a lot of different chocolate bars to give out and you end up with loads left or if you take the children trick or treating and have an abundance of chocolate bars then use those.

A variety of different chocolate bars would make for very interesting brownies. I like the Twix for the cookie/biscuit base; it feels sturdier somehow.

I am probably just talking trash/rubbish, but it’s how I feel.

Twix Brownies aka Halloween Chocolate Brownies

1 package of brownie mix

            plus an egg, vegetable or sunflower oil, and water or whatever it says on the

            box.

20-23 Twix fun size bars

Line the base of an 8x8 inch pan with baking paper, then layer the Twix or leftover chocolate bars on the bottom. Heat the oven to the recommended temperature on the box or by whatever recipe that is being used. Make the brownies according the box instructions. Carefully pour the brownie mixture on top of the chocolate bars and gently smooth with a spatula. Bake according to the time on the box or by the recipe. I may not sound very helpful, but depending on what types of boxed brownies are used then the temperatures and times can vary!

Be sure to cool completely in the pan, especially depending on what type of chocolate bars used. Some of them could be very gooey and ooey as they are on the bottom. So, no matter how much a warm brownie from the oven is tempting, be sure to allow them to cool to avoid unwanted mess!

 notes: For these brownies I used Ghirardelli Triple Chocolate Brownie mix, which can be found at Costco. Costco do not approve of this post nor do Twix; not because they don’t like it, but because they don’t know about it. I just thought you might like to know where I get the best boxed brownies from and that Twix are great! For more information see my contact/policy page. 

How to use up Leftover Candy {Post Halloween Post}

This post is geared towards leftover Halloween candy, but could refer to any candy you have laying around!

I have seen a lot of brownies and cupcake recipes that show you how to use up leftover candy. Both are great bases to do so!

Yet, my husband’s favorite thing I make is the easiest no bake thing in the world to make: Rocky Road! I mean really I make cakes and cookies and he asks for Rocky Road!

All Rocky Road is is melted down chocolate filled with various treats, like marshmallows, dried fruits, and nuts. Seriously it’s not difficult at all, but everyone loves it!

The girls did pretty well with Trick or Treating this year, plus the candy we didn't give out gave us a lot of “leftover” candy.

Even though I am a mom who enjoys the sweeter things in life, I am also a mean mom who allows only one piece of candy after lunch and/or dinner. Which also depends on their behavior.

Anyway it’s taking ages to get through their buckets, so I decided to help them along by stealing some of the chocolate bars to use in this Rocky Road.

Leftover Rocky Road

800g milk chocolate, melted

600g, give or take of leftover candy and other things in your cupboard

Such as: Maltesers, chocolate bars, Curly Wurlys, Oreos, cookies, marshmallows, cereal, dried fruit

Melt the chocolate in your preferred method. Let it cool slightly because if your leftover candy is mostly chocolate it will melt it right away and some of it you want to keep its shape.

Place all the leftover treats in a bowl and pour in the melted chocolate. Fold until everything is covered in chocolate.

Spoon/pour into a prepared tin, I used my silicone 9x9 square pan as it gives it a nice thickness and it’s super easy to get out, no greasing or lining!

Once it’s cool place in refrigerator. Once set take it out of fridge for a few minutes, before cutting. Enjoy! 

notes: Sainsbury’s milk chocolate bars were perfect for this as they come in 400g bars, this recipe can be adjusted to your taste! If you’re making it as a gift for someone you can adjust it to his or her favorite flavors! Try not to go out and buy stuff to make this, just use what you have in your cupboards! Also note that going to Sainsbury’s the day after Halloween will allow you to pick up candy at a very discounted price! Yum! 

Pumpkin Apple Streusel Muffins!!

Happy Halloween!!

I love Halloween! When I was little my mom always stayed behind and handed out candy while my dad used to take us around the neighborhood Trick or Treating. I have about 3 specific memories of Halloween in my youth.

First one was when we first moved to Indiana. I was 6 years old and I wanted to be a ladybug. So, my mom helped me cut a circle out of one of the moving boxes and we colored it red with black spots! I wore black leggings with a long sleeved turtleneck shirt and then we strapped the ladybug circle on my back with some string! I received so many compliments!

Then the year I told my mom and dad that I could go trick or treating by myself. I was probably about 11 and it was also probably the last year I went until…

I was about 15 and a friend and I decided that we wanted to go trick or treating. I used to baby-sit for this kid across the street so we “borrowed” him to go trick or treating! He was an only child and I think his parents were a little relieved that they didn't have to take him!

Now I get to make Halloween memories with my girls! I started this morning by making them Pumpkin Apple Streusel Muffins! I took the recipe off the label of Libby’s Pumpkin puree tin. As it’s American it’s in oz, but I will add the grams for all of you! Enjoy!!

Pumpkin Apple Streusel Muffins

11oz/311g plain flour

14oz/397g granulated sugar

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground cloves

1 tsp baking powder

½ tsp salt

2 medium eggs, lightly beaten

8oz/227g Libby’s Solid Pack Pumpkin

7 tbsp vegetable oil

2 peeled, finely chopped apples

Preheat oven to 180C/350F/gas4. Line a muffin tin and ½ of a second if you have two. In a large bowl combine all the dry ingredients. In another bowl mix together the eggs, pumpkin, and oil. Add liquid ingredients to dry ingredients. Stir until just moistened. Fold in apples. Then using an ice cream scoop fill each paper cup. Sprinkle the streusel topping over the batter (recipe below) Then bake for 40-45 minutes in the preheated oven.

Streusel topping:

2 tablespoons plain flour

2oz/50g caster sugar

½ tsp ground cinnamon

4 tsp/19g butter

Mix the flour, sugar, and cinnamon. Then between your fingers rub the butter into the dry ingredients until it resembles coarse breadcrumbs!

Hope everyone has a fun and safe Halloween!!

notes: Day 4 of Apple Week! US to UK LadyBug = LadyBird. Libby’s Solid Pack Pumpkin can be found at Waitrose and other novelty stores! 

Halloween Pumpkin & Ginger Cupcakes!!

Usually I don’t pre-make holiday bakes. I know that’s what all the stores and multimedia things do, but I don’t. I like to bake and eat my holiday things on or closely around the holiday in question.

However I will make an exception for the Treat Petite baking challenge hosted by Cakey Boi and The Baking Explorer! When I saw that the theme was Halloween I was all over that! Halloween is my favorite holiday!!  Did you know it's less then a week away?? 

I wanted black and green swirled frosting but the black paste was very liquidy. It was no way a paste, even though it said paste on it. It turned out gray. However I didn't want too add too much more coloring. I was annoyed, but not annoyed enough to not use it. 

I let my girls do some decorating and they had a lot of fun! Plus it kept them busy. They turned out really good! I loved the extra spice the ginger preserve gave them! 

Happy Halloween!! (early) :0) 

Pumpkin & Ginger Cupcakes:

120g unsalted butter, room temperature

250g light muscovado sugar

1 tsp vanilla extract

2 eggs, lightly beaten

85g canned pumpkin puree

250g self-rising flour

½ tsp ground cinnamon

½ tsp ground ginger

110ml double cream

12 tsps of Mackays Spiced Ginger Preserve

Pre-heat the oven 180C/gas4 and line your cupcake tin with Halloween themed cases!

Beat the butter, sugar, and vanilla together until noticeably lighter. Little by very little add the beaten eggs until fully incorporated. Beat in the pumpkin mixture.

Mix the flour and spices together.

Mix in a third of the flour mixture, then half of the double cream. Repeat until everything is used up and it’s all incorporated.

Spoon in 1 heaped tablespoon (just a regular dessert spoon) into each of the cupcake cases. Then using a teaspoon make a dip in the batter before spooning in 1 level tsp of Mackays Spiced Ginger Preserve. Top with another tablespoon of the batter. You may need to push the batter down on the sides a bit to hold the preserve in.
I had some batter still left over so I made 6 fairy cakes and left out the ginger preserve. I figure most kids wouldn't like the ginger. So yeah.

Bake for 25 minutes. Remove from the oven and cool on a wire rack.

Cream cheese frosting:

75g unsalted butter, room temperature

100g full-fat cream cheese

240g icing sugar

black & green coloring paste

Halloween Sprinkles

Beat the butter and cream cheese together until smooth. Add the icing sugar a little at a time. Then split the icing in half, should be about 200g, add black paste to one and green to the other. Then put them in the same icing bag or Lakeland’s duo icing kit and pipe! Then add sprinkles.

notes: Treat Petite Baking Challenge! Mackays Spiced Ginger Preserve #bakingwithmackays  Lakeland’sDuo Icing Kit is currently on sale! I bought this product myself please see contact/policy for further information. Recipe was adapted from Love Bakery by Samantha Blears.

It was a dark and stormy night....

It's better late then never right? As I write this there is crazy rain outside. Some of the rain we got caught in as we left to go trick-or-treating! However, it slowed down enough for us to get a pretty good hoard of candy!

Before we went out we had party food and cakes at a friends. I of course provided the cakes! 

I made the Ultimate Vanilla Cupcakes from Pure Vanilla by Shauna Sever that I reviewed a few days ago! And died the frosting a green-yellow so we could make monsters! Here are the results: 

What do you think? I think the kids did a great job. As the girls get older I would love to do more scary stuff for Halloween! Like a haunted house or scary movie marathon. But until then I hope next year it won't be so wet! Hope everyone had a fun and safe night!!

Halloween Cookies or Biscuits!!

I found this fun Wilton cookie pan at Hobby Craft (there is a Christmas one too I might go back for!) I was a little skeptical how it was going to work. The cookies came out good, but it's no more or less tedious then rolling out a dough and using cookie cutters. To avoid the stress of deciding what cookie recipe to use I just used the one off the back of the packaging! (see picture above!) They turned out very moreish. (A British term to describe something you want more of!) We used chocolate Candy Melts to cover the tops of some and used icing tubes and candy balls to decorate!

HAPPY HALLOWEEN!!!!!

Stay tuned for Halloween Cookies/Biscuits I made with my kids and will be posting pictures soon. We're decorating them after dinner!! Hope everyone has a fun and safe night!!!

resource: picture found here.

Look what my Mom sent me!!

Candy Corn pot holder with matching towel!!

I love getting packages from my mom and dad in the mail! It's usually filled with stuff for my girls but there is usually a random something or another in it for me!!