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.

Brazil Nut Chocolate Cookies

I like chocolate covered Brazil nuts. It was only natural that I should then make chocolate cookies and put Brazil nuts in said chocolate cookies.

I know I am not the first person to think of putting Brazil nuts in chocolate cookies. However it was the first time I put this combination together and it was delicious!

There seems to be a lot of stresses on being the first to do something. It starts at such a young age. Not that long ago I had my youngest throw a tantrum because her sister went down the stairs first.

This was first thing in the morning and I was standing in the bedroom door half awake trying to reason with her that it doesn't matter who is first because the end result will be the same. They will both be down the stairs.

Whatever logic I was trying to instil in her that morning wasn't working. My patience having reached its limit, I yelled to her sister get up here and walk down with her. The reasoning being that that way they would both be “first.”

It’s kinda like that with these cookies. Someone else may have made chocolate cookies with Brazil nuts before me AKA going down the stairs first. However once the cookies were baked the end result was the same we had cookies! AKA we all ended up at the bottom of the stairs.

So that we are all at the bottom of the stairs here’s how I made these cookies…

Brazil Nut Chocolate Cookies 

200g dark chocolate

100g butter, room temperature

100g caster sugar

150g light brown sugar

2 large eggs

130g plain flour

50g cocoa powder

1 tsp bicarbonate of soda

¼ tsp salt

100g dark chocolate chunks

150g brazil nuts, chopped

Heat the oven to 160C fan/180C/gas mark 4 and line 2 baking trays with greaseproof paper. Melt the chocolate in a heatproof bowl over a simmering pot of water. Leave to cool.
Beat the butter and sugars together until light and fluffy. Add the eggs one at a time and beat until just combined. Sift the flour, cocoa powder, bicarb, and salt together before adding half to the butter mixture. Once it’s incorporated add the rest of the flour mixture. Once it’s all combined mix in the melted chocolate, before folding in the chocolate chunks and brazil nuts.

Using an ice cream scoop scoop out the batter and place them on the baking sheets. Bake for 15 minutes or until the edges get a little crispy. Allow to cool for at least 5 minutes before cooling completely on a wire rack. Enjoy!

notes: Today is the first of a new year for all of us! I still like to go on social media at midnight to tell my friends in America that the New Year has arrived. It’s my way of bragging that I am in the New Year first! This recipe is adapted from The Boy Who Bakes by Edd Kimber. AKA or also-known-as.

Chocolate Bailey's Nanaimo Bars

You know how one day you’re just living life and then something happens that changes your life forever? And it makes you wonder how you ever lived before?

That’s exactly how I felt after I tried my first Naniamo bar. How did I live before these bars came into my life? They are the best no-bake bars I have ever had.

If you don’t know what a Naniamo Bar is, it’s a bar that has a nutty, coconut, biscuit base topped with a creamy custard like filling and a layer of chocolate. They are named after a town in Canada. There is some debate about where they originated, but does it really matter after the first bite. All that matters is where and when you will get more!

When I went in search for a recipe most of the ones I found were in American cup measurements. It’s not a problem, but since I've been baking in the UK for some long I have just gotten used to using scales. For these no-bake bars cups just make sense as there is a lot of throw this or that together! 

OXO now have a 7 Piece Measuring Cup set available which is exciting to me because it includes a 1 and a ½ cup as well as a ¾ cup! They also have a matching 7 Piece Measuring Spoon set of measuring spoons. If you would like a chance to win a set of each including a Baking Spatula and a magic Baker’s Dusting Wand please follow the instructions in the widget below!

The best part of these bars is that the creamy custard middle can be adjusted in many ways. In this one I have added some Chocolate Baileys! They are one of the most addicting things I have ever made and here’s how I made them... 

Chocolate Bailey’s Nanaimo Bars

the base:

½ cup (114g) butter

¼ cup sugar

5 tablespoons cocoa powder

1 large egg, beaten

1 ½ cups rich tea biscuits, crushed

½ cup chopped mixed nuts

1 cup sweet and tender shredded coconut

Line an 8x8inch square pan with greaseproof paper. Make sure there is some over hang for easy removal. Melt the butter, sugar, and cocoa powder in a saucepan. Then add in the beaten egg and whisk quickly until it’s a thick glossy chocolate. Remove from the heat before adding in the crushed tea biscuits, chopped nuts, and coconut. Fold until combined and then press down into the prepared pan. Place in the fridge for at least 30 minutes. About 15 minutes in start the middle layer.

middle layer:

½ cup (114g) butter, softened

2 tablespoons & 2 tsp Chocolate Bailey’s

2 tablespoons custard powder

2 cups icing sugar

Beat the butter for a few minutes in a freestanding mixer until soft. Then add the Chocolate Bailey’s, custard powder, and icing sugar and beat until lighter in color and fluffy. It can take around 5 minutes. Then spread over the base layer, try to get it as flat as possible. Then chill while you make the top layer.

top layer:

114g dark chocolate

1 ½ tablespoons butter

Melt the chocolate and butter together in a heatproof bowl over a simmering pot of water. Once it’s completely melted very gently spread it over the middle layer. Place in the fridge for about an hour before cutting into squares.

NOW CLOSED

How to enter: 

OXO GOOD GRIPS Giveaway

notes: in association with OXO please see contact/policy page for more information. I bought the Bailey’s they are in no way promoting this post. Recipe adapted from Cakespy Presents Sweet Treats for a Sugar-Filled Life by Jessie Oleson.

It’s not easy being green …

… unless you are a little pistachio cupcake full of nutty goodness then it’s slightly easier.

It's easier then being a blogger with writers block.

Recently when I sit down to write about what I just made or product I just tried I stare at the screen not sure where to start. 

I usually end up with something and I’m happy with everything I post otherwise I wouldn’t post it.

It’s just that it used to come a lot easier and it bothers me that I’m struggling.

At least it’s not a baking block!

That has been non-stop recently, maybe that’s where the stress is coming from. Trying to keep my site up with all the baking I’ve been doing? So, maybe I’m putting unnecessary pressure on myself.

Perhaps? But for now I'll get back to the real reason I’m writing a post! I made pistachio cupcakes! Whynut, a local company, sent me some of their delicious pistachios and pistachio paste to try out.

I used the pistachio nuts and paste in the cake and used the paste in the icing to give it its green color! Of course it’s not easy being green!

My girls were very skeptical of them because they were green. Once they tried them though they thought they were great!

I will have to wait until Thursday to find out how they got on at the toddler group bake sale!

The only thing I would do different is the icing. I don’t get on well with icing that is just icing sugar and water and in this case pistachio paste. I should learn to trust my instincts and made a buttercream, but I didn’t! So, anyhow here they are!

It’s Not Easy Being Green Pistachio Cupcakes:

50g/2oz pistachios

140g/5oz golden caster sugar

140g/oz5 butter, softened

2 medium eggs

140g/5oz self-rising flour

2 tbsp pistachio paste

3 tbsp milk

Preheat the oven to 160C/140Cfan/gas3 and line your muffin tin with liners. Place the pistachios with half of the sugar in a food processor and pulse until finely chopped.

In a bowl of a stand mixer (or a large bowl) place all the ingredients including the sugar and chopped pistachio mixture. Beat until smooth. Divide into cases about ¾ full.

Bake for 20-25 minutes. Use the skewer test to make sure they are completely baked. Cool in the tin until completely cool. Then make the …

icing:

250g/9oz icing sugar/ confectioners sugar, sifted

1-2 tbsp of pistachio paste

1-2 tbsp water

Sift the icing sugar into a bowl and add 1 tbsp of water to the icing sugar whisk into a paste, add the pistachio paste and whisk until smooth. I added a further tbsp of water and I think it was a bit runny, so just add it until you get a consistency you are happy with.

to finish:

Edible glitter or chopped pistachios.

I say to leave them in the tin, because the cakes were coming away from the cases. Which is bad for this type of icing. So, if you’ve taken them out to cool stick them back into the tin. If the cake(s) have peaked trim them up, if you want a flat surface. Then spoon the icing on top of each cake. Gently spread if needed, mine was too runny so it just spread on its own. Then using 1 pinch of edible glitter sprinkle all 12 cakes. I know some people have an issue with edible glitter, but I literally took a pinch in my fingers and sprinkled 12 cupcakes with it. If it’s an issue for you just leave them off and use chopped up pistachios! 

Leave to set then enjoy!

notes: Whynut: Premium Quality Nuts provided me with the pistachio’s and paste for this post, views and opinions are my own. Please see my contact/policy page for further information. They have hazelnut paste and spread available on their site too! All their pastes and spreads contain no additives, E numbers, or preservatives! Recipe is adapted from Bakes & Cakes magazine Summer 2013.

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!!

Forever Nigella #21 - Christmas Rocky Road!!

I do love Nigella and have seen the Forever Nigella banner before, but never really looked into it. When Laura, from the blog Laura Loves Cakes, said she was hosting this months Forever Nigella I knew I was going to tag along! That and I always reach for my Nigella books this time of year. Her recipes are indulgent and comforting exactly what you need in the winter!

I choose Christmas Rocky Road off of Nigella’s website and it says it can also be found in Nigella Christmas. I made a few changes to suit what was already in my cupboard - I used 200g for both dark and milk chocolate where the original recipe it’s split 250 dark/150 milk. Also my glace cherries were not red, just plain. I do realize that by using plain glace cherries it kind of misses the point. You would choose red ones because red is one of the colors associated with Christmas and they would stand out once the bars were all cut up! I also choose to opt out of edible glitter, even though I have some. It’s not my favorite thing, edible glitter. I don’t really have a reason - I just don’t like it. 

I wrapped mine up in a festive holiday bag and gave it to our dentist office. :0) Might be a weird gift to people who make a living out of keeping teeth clean, but my eldest has a couple cavities (I know, I know!) and they have taken great care of her there. I just wanted them to know they are appreciated! That doesn't mean I didn't try the end pieces when cutting it up! It was gorgeous! I love the amaretti biscuits in there! Think I might need to make another batch sooner rather then later! And I'm not sure I will share!! Enjoy!! 

Christmas Rocky Road:

200g dark chocolate

200g milk chocolate

175g butter, soft

4 tbsp golden syrup

200g amaretti biscuits, smashed

200g brazil nuts, shelled and bashed

150g glace cherries, red

125g mini marshmallows, save the leftovers for hot chocolate

1 tbsp icing sugar

sprinkling of edible glitter, optional

1. Break up both the dark and milk chocolate, then with the butter and golden syrup, melt in a heavy-based pan over a gentle heat. Once melted take off the heat.
2. Add smashed amaretti biscuits, bashed brazil nuts, glace cherries (I used regular ones as that’s what was in my cupboard), and mini marshmallows to the melted chocolate and carefully coat.
3. Pour the mixture into any tray or tin you have - It all depends on how fat or thin you want them. I used my 9x9 silicone pan and Nigella uses a 236mm x 296mm foil tin. On another note if you don’t use silicone or a foil tray line your tin with clingfilm or foil for easy release - Smooth as best you can.
4. Refrigerate until firm, about 1 ½ to 2 hours.
5. Remove the block of Rocky Road from the tin and sprinkle with the icing sugar and edible glitter if using.
6. Cut into any size squares you want! Visit the link below to Nigella’s site for how to make about 24 even squares and for make-ahead tips! :0) 

I used a little more then 1 tbsp icing sugar....hahaha!

Thank you to Laura @lauralovescakes for hosting find her site here!

Thank you to Maison Cupcake founder of Forever Nigella blog hop!

Nigella’s official site 

Nigella Christmas: Amazon UK, other sources

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)

Gelato! #AugustBreak

vanilla

chocolate

pistachio 

Gelato from ASK in Reading, Berkshire. Join the August Break! 

Ooey Gooey Cinnamon Rolls!!

2 (1/4 ounce) packages active dry yeast

1 cup warm water

2/3 cup sugar

1 teaspoon sugar

2/3 cup butter

2 teaspoons salt

2 eggs, slightly beaten

7 cups flour

1 cup warm milk

Filling

1 cup melted butter

1 3/4 cups sugar

3 tablespoons ground cinnamon

1 1/2 cups chopped walnuts (optional)

1 1/2 cups raisins (optional)

Topping

1 cup butter or 1 cup margarine

1/2 cup brown sugar

1/2 cup Karo syrup

2 cups pecans, chopped (optional)

In a cup, combine yeast, warm water and 1 tsp sugar. Stir and set aside.

In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well.

Add yeast mixture.

Add half the flour and beat until smooth.

Stir in enough of the remaining flour until dough is stiff.

Turn out onto a well-floured board.

Knead for 10 minutes.

Place in a plastic bowl and cover.

Let dough rise in a warm place until double in bulk. This may take 1 1/2 hours.

Punch down dough and let it rest for 5 minutes.

Roll out on a floured surface into a 15x20 inch rectangle.

 To prepare filling----------.

Spread dough with half cup butter.

Mix together 1 1/2 cups sugar and cinnamon and sprinkle over buttered dough.

Sprinkle with walnuts and raisins.

Roll up and pinch edge together to seal.

Cut into 12 slices.

Coat bottom of a 13 by 9 inch baking pan and an 8 inch square pan with remaining 1/2 cup melted butter.

Sprinkle with remaining 1/4 cup sugar.

Place cinnamon roll slices close together in pans.

Let rise in a warm place until dough is doubled in bulk i.e. for about 45 minutes.

Topping----------.

In a saucepan, place all ingredients except for pecans.

Melt these ingredients on range top.

Mix in pecans and then pour over the top of rolls.

Preheat oven to 350°F.

Bake for 25 minutes or until done.

Cool.

This recipe come from food.com Recipe #9533 by Charishm Ramchandani

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!!

Pastry by Richard Bertinet {book review}

Part 3 of my early birthday present! It came a couple days ago, but I was so busy reading it I didn't have time to post! I would recommend anyone who has worries about pastry making to get this book.

Where I think anyone of any skill level would enjoy this beautiful book, there are easy to follow instructions (includes lots of photos) on how to make pastry bases.

Now I have to decide what to make first and get to the store!!

Maybe I'll have to remake my lemon curd and make some lemon curd tarts!!
I updated the tab titled 'My Bookshelf' made it more user friendly!