Honey & Walnut Cake {recipe} *inspired by Heart of Thorns by Bree Barton

When I attended food blogger connect a couple years ago one of the speakers talked to us about why we blogged. We were all food bloggers of a sort so besides the obvious of our shared love for food we all had different reasons.

One of my reasons I had said at the time was because I felt like it gave me a place to say what I wanted to say. However, it's never been a place where I shared anything but my love for baking and cookbooks and books. I don't talk about my personal life very much. 

My blog life slowed down as my actual life sped up. 

Blogging and baking were my escape and my way to stay creative in the hum drum of daily life. Then life threw me a few curve balls and even though things have quietened down I have struggled getting back into my blogging/baking life. 

It feels like it was a part of me that I've grown out of or that was left behind. I have tried to get back into it on different occasions, but it hasn't seemed to work very well. On top of that so much has changed. It's not just about being a blogger, it's about being a social media guru. 

Even my baking seems to be resisting me. I have attempted another bundt cake after my last disastrous attempt and once again it didn't want to come out of the pan properly. 

I can take pictures show only the good parts. But that isn't life. I used to have proper tantrums and moods about baked goods that didn't turn out how I intended. Now I think "it tastes good and who am I trying to impress?"

Me and my little family were able to enjoy a slice of cake as an afternoon treat this past weekend and that is why I bake. The cake was soft and springy and had the perfect blend of spices that goes well with a cup of coffee. 

Blogging may be on the way out as YouTube and Instagram take over the internet, but I am going to keep my little corner of the internet up because who knows what the future holds. 

Honey & Walnut Cake

125g unsalted butter, softened
140g demerara sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
90g honey (different varieties will give a different flavor)
45g walnuts, chopped
220g self rising flour, sifted
1 tsp ground nutmeg
1 tsp ground cinnamon
1/4 tsp all spice
125ml milk

If using a bundt pan make sure you grease and flour it properly, you can use a tray bake pan or I would use a regular 8 inch square pan just be aware that baking times will be different for different pans, if using a square tins line it with baking paper and lightly grease the baking paper before starting.

Heat the oven to 180C. Beat the butter and sugar together until light and creamy. Add the eggs a little at a time and beat until just combined in-between each addition. Mix in the vanilla and honey. Fold in the walnuts before folding in a third of the flour. (I weigh out my flour and then sift it directly into the mixing bowl.) Then mix in half of the milk. Then another half of whats left of the flour, then the rest of the milk and the last of the flour. Stir until just combined. Pour into your prepared tin and bake for 30-35 minutes.

Again this will vary depending on your baking pan and oven. So, after 30 minutes I would check it using the skewer test and if it's starting to brown to quickly I always place a piece of tin foil/aluminium foil over the top to stop it from browning too much.

Leave to cool in the tin for a minimum of 10 minutes before turning out to cool completely. If it's in a bundt it's pretty enough without frosting or icing, but if using a square tin I would dust icing sugar over it or use a simple icing of 500g icing sugar and a couple tablespoons of water/milk and honey.

Serve with caramel sauce, raspberry sauce, or ice cream!

It seems like there is only room for hobby at time and at the beginning of the year I set myself a reading challenge on goodreads and have already passed it and had to reset it. So, books have taken over my free time and sometimes they mention food, more specific cake! I keep note and if I get a baking bug and depending on what's in my cupboards I used that inspiration. This cake was inspired by mention of a honey cake with a caramel or raspberry sauce in Heart of Thorns by Bree Barton that was featured in July's Fairyloot box.

Heart of Thorns by Bree Barton synopsis - In the ancient river kingdom, where touch is a battlefield and bodies the instruments of war, Mia Rose has pledged her life to hunting Gwyrach: women who can manipulate flesh, bones, breath, and blood. The same women who killed her mother without a single scratch.But when Mia's father announces an alliance with the royal family, she is forced to trade in her knives and trousers for a sumptuous silk gown. Determined to forge her own path forward, Mia plots a daring escape, but could never predict the greatest betrayal of all: her own body. Mia possesses the very magic she has sworn to destroy.Now, as she untangles the secrets of her past, Mia must learn to trust her heart…even if it kills her.

Fruit & Yogurt Parfaits

For me breakfast is a thing for the weekends. It’s hard to wake up and want food right away or I should say it’s hard to wake up and want to cook right away. If I had a personal chef and breakfast was waiting for me as I got out of bed then it’s be a different story. But that’s not the story and breakfast is on me.

If there is an easy way for breakfast I will take it. When I was a teenager and started driving my sister and I to school, every once in a while we’d sneak through the McDonald’s drive through for a breakfast burrito (different then the ones here in the UK) and a fruit parfait. Maybe not the best of combinations, but hey I was a teenager and food didn’t seem to “stick” like it does now.

It was or is literally a layer of yogurt, strawberries and blueberries, topped with more yogurt and granola. Easy peasy lemon squeezy.

Since they don’t sell them here in the UK I thought I’d make it myself. Also, it is Breakfast Week! A campaign dedicated to educating the nation and celebrating breakfast, it is the most important meal of the day! Too many people skip breakfast, myself included some days....

I really hate busy as an excuse, everyone is busy, it’s what you choose to make priority and breakfast should be a priority. How would anything get done if you didn’t have the energy to do it? I am trying to make breakfast a priority and these parfaits make a good start!

They make a great breakfast because fruit and yogurt are, depending on the choice of yogurt, good for you. Plus they can be made the night before and can keep in the fridge for 1-2 nights if properly covered and ingredients were well in date when made.

Fruit & Yogurt Parfait

makes 2 (easily doubled)

8 tablespoons of yogurt, your choice (I used Arla Skyr Icelandic Style Yogurt, Honey)
3-5 strawberries, quartered
2 handfuls or 150g blueberries
baked muesli (recipe follows)

Layer two tablespoons of yogurt in each glass/container. Then add the layer of fruit and top with two more tablespoons of yogurt and the granola! or muesli. Enjoy or wrap tightly with clingfilm and save until the following day.

baked muesli

45g muesli of your choice
20g butter, melted
1 tablespoon of honey

Heat oven to 180C. Mix the muesli and melted butter, honey together. Spread on a prepared baking sheet and bake for 10-15 minutes, stirring once or twice. Leave to cool completely before breaking up and dividing between each parfait.

notes: Shake Up Your Wake Up - all about how you can get involved with Breakfast Week! I was not asked to mention or promote this campagain, I just agree and like it! I entered this into Brilliant Breakfast linky! Aria Skyr Icelandic Style Yogurt is in no way associated with this blog post or my blog, I mention it because it is what I used. I chose it because it is low in fat and sugar, but high in protein, which can help keep hunger pains at bay. Please see my contact/policy page above for more information!

Energy Bites {Jamie Oliver}

It’s that lovely time of year when the leaves start to change color and the skies are clear but you can’t leave home without a coat and everyone is cuddled up with blankets and a hot cuppa (a word I only started using recently). All this loveliness comes at a cost, because with the changing weather we get the dreaded, the most avoided and annoying thing ever!

The common cold.

Last Monday I went to work and it seemed like everyone had one. Tuesday my day off, I felt my throat start to tingle and itch and by Wednesday I knew I was starting to get a cold. So, I sent the hubby to the store for pineapple, oranges, and lemon so I could make the ultimate cold buster juice. Curtesy of The Juice Master himself Jason Vale. The other ingredient for this Buster Juice, as I call it, is Manuka honey.

I already had Manuka honey in my cupboard patiently waiting for me to make these Energy Bites originally called “My Tasty Energy Balls: Apricot, Ginger, & Cashew.” That title and this recipe comes from Jamie Oliver’s latest book Everyday Super Food. Having watched (most) of his shows and following his popular Food Tube YouTube channel I think he probably got a laugh out of calling them “My Tasty Energy Balls.” The 8 year-old in me laughed.

There isn’t a better time then when you have a cold to give yourself as much energy as possible. With the juice and these bites I think I’ve escaped the worst of the cold. I was still sneezy, had itchy ears, and sounded a bit rough, but I could still breath and didn’t have the pressure headaches. So, I would never say that these things cure the common cold, but they have helped me endure it a bit better!

Energy Bites

100g unsalted cashew nuts
20g sesame seeds
80g dried apricots
20g puffed brown rice
thumb size piece of ginger, about 4cm
1/2 teaspoon mixed spice
2 tablespoons manuka honey

Blitz 40g of the cashews into a powder - set aside to cover the bites later. Place 60g of the cashew nuts along with the sesame seeds, apricots, and puffed rice into a food processor and blitz until it’s all chopped up. Then finely grate the ginger into the food processor bowl and add the mixed spice, give it a pulse or three before adding the honey. Mix it for a couple of minutes, scraping down the sides if and when needed. Once it’s ready roll into about 24 bites and coat in the cashew powder and store in an airtight container.

tip: You can toast the cashews and sesame seeds in a dry pan on a medium heat for added flavor as suggested by Jamie, but I didn’t. Also wet your hands before rolling the mixture into balls to avoid it being too sticky.

notes: Recipe adapted from Everyday Super Food Jamie Oliver. My husband bought me a copy because he knows I like Jamie Oliver and thought I’d enjoy this book as well. We are terrible gift givers on special occasion’s, but it’s because we do things like buy each other stuff when we see it and just give it to each other instead of saving it.

Silky’s Pop Cakes! Inspired by The Enchanted Wood by Enid Blyton

My favorite part about being a parent is sharing my love of books with my girls. Okay my favorite part is hearing two little voices tell me that they love me and then talk back to me all in the same sentence. That is my favorite part, but my second favorite part is sharing my love of books with them.

I am pretty lucky that they both enjoy a good story! Now that they are a bit older I made an executive decision to start reading them a chapter book before bed instead of children books. I don’t mind some of the children’s books like The Gruffalo, but some are tedious. When I say some I mean at least half of them. It’s great that they can read these books themselves now which means I don’t have too.

We started with The Enchanted Wood by Enid Blyton and we've been reading one or two chapters a night. We’re almost finished. I was just as excited as they were because I've never read it before either. So, far we've enjoyed the journey’s up the tree and meeting all sorts of crazy characters like Moonface, Silky, Mr. Whatshisname, and The Saucepan Man.

The tree not only has interesting characters living in the tree, but interesting treats. The one that intrigued us the most was Silky’s pop cakes that are small cakes that have a delicious honey filling.

So, one afternoon we made our own version of Pop Cakes, no way are they as good as Silky’s I’m sure, but they turned out pretty darn good!

We made honey cakes, filled them with a bit of honey and popping candy they were super tasty and made a perfect after school treat!

Pop Cakes!

110g unsalted butter

75g light brown sugar

2 tablespoons honey

2 eggs

150g self-rising flour

½ teaspoon ground cinnamon

½ teaspoon baking powder

1 teaspoon milk

12 tsp of vanilla flavored honey

12 tsp of popping candy (optional)

Heat the oven to 180C and line a muffin pan with fairy cake liners. Beat the butter before adding the sugar and honey beat until lighter in color. Add the eggs one at a time and mix until combined, beat slowly then fast it might look a little curdled but once you add the flour, which you should do now it will be fine. Add the flour, cinnamon, baking powder, and milk and mix until combined. Spoon one tablespoon into each fairy cake liner. Bake in the preheated oven for 18-20 minutes.

They should be a nice golden brown color. Once they have cooled gently take an apple corer and take out the middles, but save the cake part. Then whisk the honey and popping candy together before adding a tsp of the mixture into each hole in the cakes replace the cake that was taken out and press down.

Icing: Now I iced them with a little bit of icing sugar, milk, and honey. I didn't think to weigh it out I just eyeballed it as I didn't want a lot. It was probably about 100g of icing sugar 1-2 tsp of milk 1-2 tsp of the vanilla flavored honey. Then I took about a tablespoon and drizzled it on top of the cakes and sprinkled a pinch of popping candy on top of each one!

Have you read The Enchanted Wood? If you have, did you always wonder what Silky’s Pop Cakes with there gooey honey centers might taste like?

If you haven’t have you read anything else by Enid Blyton? What one of her novels/books was your favorite?

notes: This post is written in conjunction with my new project #storybookbakes, it is where I will be sharing recipes that were inspired by some of my favorite books!

The last book I was inspired by was Paddington and I made Huffkin’s!!

Golden Honey Madeleines (SO Range review & Treat Petite challenge entry)

A while ago I shared with you that Sainsbury’s had listed me in their list of favorite food bloggers. Well, they sent me a lovely hamper to try out some of the SO (Sainsbury’s Organic) Range.

The first thing that caught my eye was the honey. My little ones love a tsp of honey just to lick! That’s why I've been trying to incorporate it into my baking a bit more. This honey is a sweet and fruity one as it says on the front the jar. If you’re wondering why I mention it, it is because there are many different flavors of honey.

With the Great British Bake Off in full swing I've been turning to my baking books from past contestants and the one that I turn to the most is Jo Wheatley’s Home Baking.

These Honey Madeleines have been on my baking to do list for ages and now seemed like the perfect time to try them out. They are amazingly light and spongy with a great honey taste. Thanks to the SO Clear Honey, which we have used on toast and to sweeten our porridge in the morning. 

Golden Honey Madeleines

100g self-raising flour

1 tsp of baking powder

pinch of sea salt

2 large eggs

50g golden caster sugar

2 tbsp of honey + 2 tbsp for glazing

90g of unsalted butter, melted

edible gold sprinkle dust (I would say it’s optional, but then they wouldn’t be golden would they?)

Sift together the flour and baking powder add the salt and set aside. Whisk the eggs, sugar, and 2 tbsp of honey until pale and frothy in a separate bowl. Add the dry ingredients to the egg mixture until just combined. Fold in the melted butter, cover and chill for at least an hour.

Before baking preheat the oven to 200C. Lightly grease the madeleine pan for easy release.

A piping bag works best, but if you like me don’t really want the fuss a dinner table spoon works fine. Using a tablespoon scoop out and fill each indention of the prepared madeleine pan about 2/3 full.

Bake for 5 minutes then reduce the oven temp to 190C and rotate the pan. Bake for a further 5 minutes until the centers rise and the edges are turning brown.

Once they are out of the oven glaze with the remaining 2 tbsp of honey. If they cool you will have to heat the honey slightly to make it glaze. Then sprinkle with gold sprinkle dust. Serve warm! Yum! And if you are like my girls you can have a little extra honey on the side to dip them in.

notes: Sainsbury’s Food Blogger List (no longer exists as of 31/1/2016); Jo WheatleyHome Baking review; #SOoraganic range has so much to offer I can’t wait to share what else I will make from my basket of goodies!; I am also entering these Honey Madeleines in Treat Petite a new blogging challenge hosted by two of my favorite food bloggers CakeyBoi and The Baking Explorer (this month's host). I hope to participate next month too! 

Cranachan Cupcakes!!

If you follow me on twitter or Facebook you will know why it's been so quiet on my blog lately, I am visiting my in-laws in Scotland. They live just outside of Inverness and the girls and I have been having a great time! Tomorrow we take the long journey home!

I have visited a few bakeries and have tried different food and I even managed to bake these cupcakes inspired by the traditional Scottish dessert Cranachan.

Unless you have been to Scotland or have a tie to it in other ways you may not know what Cranachan is. Today it is generally made with whipped cream, whiskey, honey (heather honey, preferably), and fresh raspberries, with toasted oatmeal soaked overnight in a little whiskey. Put together a bit like an ice cream sundae or Eton Mess.

I decided to make it into a cupcake by making honey oat cupcakes topped with a layer of raspberry jam, whipped cream, and fresh raspberries. If they weren't for my girls I would have added a little whiskey to the whipped cream. Or maybe even soaked the oats in a little whiskey before making them. These were inspired by Cranachan ice cream I tried at a sweet shop.

Cranachan Cupcakes:

100g porridge oats
100g self-rising flour
45g dark brown muscovado sugar
1 1/2 tsp baking powder
3/4 tsp salt
1 medium egg
160ml milk
80ml vegetable oil
60ml honey

If you aren't using cupcake/muffin liners: lightly grease the muffin tin with a little extra oil, dust with flour and tap 
out extra flour. Pre-heat oven to 200C.

Mix the dry ingredients (oats, flour, sugar, baking powder, and salt) in a large bowl. In a separate bowl gently whisk the wet ingredients (egg, milk, oil, and honey) together.

Make a well in the dry ingredients and add the wet mixture and gently fold together until just combined.

Spoon into prepared tin 3/4 full and bake for 15-20 minutes turning the tin around half way through.

to finish:

Mackays Raspberry Preserves
300ml whipped cream + 1tbsp of caster sugar
1-2 tbsp of whiskey (optional)
6-12 fresh raspberries
pink sparkly sprinkles (optional)

Whip the cream with caster sugar and whiskey (if using). Spread a layer of jam on each of the cupcakes and pipe the whipped cream on top. Just put in a plastic bag and snip a corner off. Top with 1-2 raspberries and sprinkles (if using). Done!

notes: These cupcakes are my entry for rangecookers.co.uk Cupcake Creative Competition. #bakingwithMackays; Mackays Raspberry preserve; Cranachan; visit Scotland

Sticky Sticky Buns!!

I have wanted to make these forever and I don’t know why I've waited so long! 

These are gooey, sticky, and extremely sugary! 

Check out my previous post, Joanne Chang’s book Flour, or this website to get the recipe for the basic brioche dough that you need to make these. 

What follows are the ingredients and instructions to create these Sticky Sticky Buns! 

Thank you Joanne for sharing these with the world! Enjoy!!

Sticky Sticky Buns:

Goo:

• 3/4 cup (1 1/2 sticks; 170 grams, 6 ounces) unsalted butter
• 1 1/2 cups (345 grams) firmly packed light brown sugar
• 1/3 cup (110 grams) honey
• 1/3 cup (80 grams) heavy cream
• 1/3 cup (80 grams) water
• 1/4 teaspoon kosher salt

• Basic Brioche Dough, recipe in previous post
• 1/4 cup (55 grams) light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1/8 teaspoon ground cinnamon
• 1 cup (100 grams) pecan halves, toasted and chopped

Directions:

First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)

Divide the dough in half. Use half for this recipe and reserve the other half for another use.

On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.

Goo, filling, ready for rolling, all rolled up

In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.

Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.)

cut and set in goo

Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours.
Position a rack in the center of the oven, and heat to 350 degrees F.

Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.

The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving. 

Yummy Yummy Sticky Sticky Buns!!