Peanut Butter Oatmeal Bars - healthy vs unhealthy {recipe}

Baking was really popular for a while, with shows like the Great British Bake Off fuelling it's popularity. It's still popular, but not like it was because "clean eating" became the fad. It's the stupidest thing to call food "clean" because that is suggesting that other food is "dirty."

That might be okay when we describe going out for a dirty burger after a night out or a long day that calls for a food that literally could be dirty. I mean a burger topped with all the good stuff never all stays in the bun. 

But it's not okay to label every day food as clean/dirty, good/bad, guilt-free/guilty, healthy/unhealthy and so on. You may be surprised that I think it's a bad idea to label food as healthy or unhealthy, but it's all the same in your head if you are one of those people who punishes yourself for eating "bad" food. 

A lot of people, of various sizes, have unhealthy relationships with food. Because we are fed so much crap online across all media sources telling us in one article of a new miracle food that cures all and in the next telling us that same food is the cause of all that is wrong with the world. It's really hard to keep up. 

But the thing is we don't need to keep up. Because everyone is different our diets all vary. When it comes to baked goods like cake, cookies, brownies etc... they aren't unhealthy, they aren't bad, and they are certainly not dirty. 

They are exactly what they say they are and even more basic they are food. Plain and simple. 

I was cleaning out my cupboard and came across of a soon to expire bag of rolled oats and I scoured my cookbook collection for a recipe that I could use them up in and came across this one in Sally's Baking Addiction by Sally McKenney. It was adapted to suit what I had in my cupboards.

The reason I had a long rant about labelling food is because this one is inadvertently labelled as a nutrition bar. It could be compared I suppose, but why can't it just be what it is. Tasty. 

It's full of peanut butter and whatever you want to add: chocolate chips, raisins, dried apple, etc... 

Peanut Butter Oatmeal Bars

100g light brown sugar

265g smooth peanut butter

1 tsp vanilla paste

120g whole wheat flour

80g rolled oats

1/4 tsp salt

1 tsp bicarbonate of soda

120ml milk

120-200g of chocolate chips, raisins or other dried fruit 

drizzle (optional) - 50g chocolate chips and 20g smooth peanut butter

Heat the oven to 170/180C (depending on your oven) or 350F - line an 8x8 square baking tin with grease proof paper so that some of it hangs over (easier to get out.) 

Beat the brown sugar and peanut butter together for about a minute until it's smooth, add the vanilla and mix until just combined. Scrape down the sides and add the flour, oats, salt, and bicarb of soda give it a quick mix until it all comes together. Add the milk in a steady stream while beating on low, once it resembles a cookie dough fold in your choice of additions. (I used Whitworth's Mix n' Bake Choc Salted Caramel: dried apple, chocolate coated salted caramel, and sultanas. I bought it on sale for 93p.)

Dump it into the prepared tin and press down until even and then bake in the preheated oven for 15-20 minutes depending again on your oven. When done it should be golden on top. Leave to cool in the tin before using the over hanging baking paper to remove. 

If making the drizzle on a low heat melt the chocolate and peanut butter together and put into a sandwich bag and cut the corner and drizzle across the slab in any way you want. Leave to set before cutting into squares. I cut mine to get 16, but you could cut them bigger to get 9 it's your life you decide! 

*Recipe adapted from Sally's Baking Addiction by Sally McKenney - my review of the book can be found here. There is this guy on instagram that I started following @unfattening who is just amazing at debunking all food related crap as I say and bollocks as he says. 

Cherry Crumble Cheesecake Bars {Curse Worker Trilogy: White Cat, Red Glove, and Black Heart by Holly Black}

"You're Only a Finger Tip Away from Another World." ~ The Curse Workers

My friend Missie and I have known each other some time and we've always liked the same things. We've always enjoyed the same TV shows, movies, and of course books. So, I was thrilled when she contacted me and asked me to be a part of her Bookies to Foodies week a couple years ago. I loved this recipe and I have been wanting to share it here with you now! 

I recently finished reading Holly Black’s Curse Worker Trilogy, having read White Cat a few years ago it was about time I read Red Glove and Black Heart. My only disappointment was not reading them sooner!

The Curse Worker Trilogy is about a young man named Cassel Sharpe. By-the-way I love Cassel!! He’s really an anti-hero, which is why I love him so much. He’s not the typical “good guy” even though he does try.

See he comes from a family of curse workers. People who can manipulate people’s emotions, change/steal memories, break people’s bones by just touching them and so on. There is a wide range of talent - some only being able to work little charms so to speak and those who have a talent that only comes along once in a generation like transformation. There are also those who do not have any talent at all. Cassel is one of those people. In a powerful family such as his he really is an odd one out.

With his mom in jail, his dad gone, and his brothers working for a big crime lord it only made sense for him to go away to a private school. It was the school food and more specifically school desserts that inspired these Cherry Crumble Cheesecake Bars!

In the Red Glove Cassel eats Cherry Crumble for dessert while dining in the school cafeteria. When I was at school and the rare occasions that I had a school dinner, I favored a packed lunch, I remember having dessert bars. So, a combination of the book and my experience so here is how I made them:

Cherry Crumble Cheesecake Bars

300g (2 cups) plain flour

100g (1/2 cup) light brown sugar

228g (2 sticks) butter, softened

360g (12-ounces) packages cream cheese

120g (1/2 cup) sugar

2 large eggs

1 teaspoon vanilla extract

1 425g can of black cherries, pitted – 213g/7oz of fresh cherries, chopped

crumble topping (recipe follows) 

Heat the oven to 180C/350F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 9x9in square pan or a 13x 9in baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese and the sugar until combined. Then add the eggs 1 at a time and vanilla. Stir to combine. Pour over warm crust. Evenly spread out the chopped cherries before sprinkling the crumble mixture over the top. Bake for 40 minutes or 30 minutes if using a bigger pan. Leave to cool in the fridge and serve it up!

Crumble Topping:

200g (1 cup) brown sugar

150g (1 cup) flour

60g (1/2 cup) rolled or quick cooking oats

114g (1 stick) butter, softened

In a small bowl, combine all ingredients. Yield: approximately 3 cups

If you use a can of cherries don’t waste the juice reduce it in a saucepan with a tablespoon of sugar, a tablespoon of cornflour/cornstarch, and a tsp of vanilla extract until thick and jelly like. Use it as a dip or drizzle on top!

I cannot recommend these Cherry Crumble Cheesecake Bars enough! The same goes for this series! I loved reading about Cassel and I wish I could read more about him! Thinking a re-read is in store sooner then later!

Blackberry Crumble Custard Tarts

If you have read my previous post you will already know this, but if you have come here from another source then you should know that these tarts were inspired by a fictional King Edward VI from a booked titled Lady Jane: the not entirely true story. If you'd like to know a bit more about the story and my thoughts on the book click on the title above.

This post is to talk about these Blackberry Crumble Custard Tarts...... which were super amazing! In the book the King loves his blackberries especially as pie. The thing is I am not a huge fan of fruit pie because cooked mushy fruit just doesn't appeal to me.

Brainstorming, isn't something you just learn at school, an idea other then pie was fairly simple. It went like this: use fresh blackberries, fresh berries taste great in tarts, tarts are similar to pie, custard goes well in tarts and done.

So, no these aren't exactly blackberry pie, but as the real fictional king loved blackberries in or out of pie I am positive he would have approved of these.

Blackberry Crumble Custard Tarts

Shortcrust Pastry with orange zest

250g plain flour
100g icing sugar
pinch of salt
150g unsalted butter, cold grated or cubed
2 egg yolks
1 egg
zest of 1 orange

Sift the flour and icing sugar together in a large mixing bowl, add the pinch of salt and the cold grated butter. Rub gently between your finger tips until it resembles bread crumbs - try to handle it as little as possible. *I sometimes run my hands under cold water and pat dry before this last step as my hands are generally warm.
Gently whisk the egg yolks and yolk together, make a well in the bread crumbs and add the eggs as well as the orange zest. Using a spatula bring the dough together. It will be a bit crumbly, pour onto a sheet of clingfilm and gently pat down into a square and wrap in the clingfilm. Keep it in the fridge for a minimum of an hour, but is best if kept overnight.

Quick(ish) Custard

30g caster sugar
2 tbsp cornflour
3 egg yolks
260ml double cream
1/2 tsp vanilla extract

Using a glass or metal bowl whisk the sugar, cornflour, and egg yolks until lighter in color and you have incorporated a bit of air into them. Leave aside and heat the cream and vanilla together until it starts to produce little bubbles aka simmering. Gradually pour the now vanilla infused cream over the egg yolk mixture, whisking all the while.
Make a double boiler by placing your heatproof bowl over a pan of simmering water, stir the custard until thick and creamy. Can take about 7-10 minutes. To test it use a spatula or spoon by dipping it into the custard and when you pull it out it shouldn't drip off the spoon, run your finger through the middle and if the trail your finger makes stays it's done.
Take off the heat and continue whisking for a few minutes before leaving in the fridge to cool for a minimum of 4 hours.

To Assemble: 

225g blackberries
Oat Crumble (optional) recipe found here.
Egg wash: 1 small egg, lightly beaten

Pastry: Roll out the pastry on a lightly floured surface, to about 3mm or .3cm and cut into rounds to fit your muffin tin make sure to leave a little over the top for shrinkage. Press carefully into the muffin cavities, no need to grease. Place in the fridge for about 30 minutes.
Take them out of the fridge and line with grease proof baking paper and line with baking beads or your choice of weight some people use rice. Blind bake for 10-15 minutes or until it starts to brown. Remove the baking beads and brush a very light layer of the egg wash over each pastry case and bake for an extra 2 minutes or so. Leave to cool completely before adding a blackberry or two depending how big they are to each case. Cover with the custard and oat crumble if using. Enjoy!

I shared these with my work colleagues and they had a deep discussion about how one of them didn't like blackberries, but were loving them with the custard and oat topping. Then I was asked what it was that was giving it that extra something and I said it was probably the orange zest in the pastry. With that revaluation it was readily agreed upon that that was what was giving it that something special. They are funny, I do love working with fellow foodies!

*recipe adapted from Sweet Tooth by Lily Vanilli

Oat Crumble

This is a short and sweet post sharing how to make oat crumble for a number of different bakes and treats! I would use this on top of yogurt, ice cream, and custard as well as muffins! Will add a kick to any breakfast cereal and of course it's a different type of crumble for fruit crumbles. My girls were eating it as is!

Oat Crumble

110g salted butter, cold and cubed
110g oats
110g plain flour
110g dark muscovado sugar

Place all ingredients in a bowl and like if you were making a pastry rub between your fingers until it resembles bread crumbs. Spread over a prepared baking sheet (lined) and place in the freezer for at least 10 minutes before baking in a preheated oven at 180C for 10-15 minutes.
Let it cool before breaking up.

Then use as you want! Feel free to add other spices or ingredients like nuts. Also adjust the amounts to how much you want or need! Keeps for at least two weeks if stored in an airtight container.

Stay tuned for the recipe I used this Oat Crumble on!

Fairy Tale Baking by Ramla Khan (book review) & The Three Bears Caramel Porridge Flapjacks

As a self taught baker I have seen so many different baking books. It is how I taught myself to bake by reading book after book after book! I had two thoughts when I first glanced at this book, Fairy Tale Baking: first was “Bakes based on fairy tales, cool!” secondly I thought “I hope it’s not just cake decorating, I am not all that good with fondant.”

My first thought was correct and my second a fear that dissipated as soon as I started to read it. Not that we don’t see fondant in the book, it’s just not all fondant if you know what I mean.

Each fairy tale or classic tale picked by the author, Ramla Khan, has 4 different bakes or treats to accompany the chosen tale. Making it perfect for party planning. As she says in the introduction a few of the recipes could be adapted for other stories. All it takes is a bit of your creative thought!

The introduction gives the basic skills and techniques you will need for the recipes in the book and Ramla Khan gives us basic recipes for cake, cookies, and the different icings or frostings.  Each chapter is a tale and before we get to the tasty treats we get an expert or a shortened version of said fairy tale or classic story.

The Fairy Tales you’ll see in this book are:

Sleeping Beauty
Cinderella
Goldilocks and the Three Bears
Jack and the Beanstalk
Hansel and Gretel
Little Red Riding Hood
Snow White
Princess and the Pea
Rapunzel
The Snow Queen
Peter Pan
Thumbelina
Alice in Wonderland
Beauty and the Beast
Aladdin

For example for Sleeping Beauty she gives us recipes for a Sleeping Beauty in a Bed Cake, Spindle Churros, Bramble Tartlets with chocolate thorns, and Meringue Kisses. That’s just a teaser of the creative and gorgeous looking recipes in this book. Each recipe is accompanied by pictures of the finished product and where needed some of the techniques.

I was quite taken with Goldilocks and the Three Bears. There is a Bear Cake, Caramel Porridge Flapjack (recipe below), Chocolate Chair Cupcakes, and a Gingerbread Bed.

The flapjack are technically a no-bake recipe that is super easy and produces a sugary treat that is just right. My only niggle was that the recipe called for a 6inch or 15cm square cake tin. It’s not a size I have ever used. An 8 inch square was way too big and my circle 7 inch was just not the right size, but my 2 lb loaf tin was just right for the job!

Caramel Porridge Flapjack

115g unsalted butter
125g dark brown/muscovado sugar
3 tablespoons golden syrup
300g rolled oats

Line your 15cm/6in square baking tin or like me your 2 lb loaf tin or two 1 lb loaf tins with grease proof paper. 
Melt the butter, sugar, and golden syrup until the sugar has dissolved, it should be smooth and shouldn’t feel grainy. I would watch it closely as sugar can easily burn if it gets too hot, keep it on a low heat. Pour in the oats and stir to coat. Pour into prepared tin and smooth it out with a spatula. Leave to cool in the fridge while you make the Caramel Chocolate topping.

Caramel Topping

400g tin of dulce de leche or ready made caramel
200g white chocolate, broken up
150g icing sugar, sifted


Mix the caramel and chocolate together in a medium sized sauce pan over a low heat and stir until smooth and combined. Add the sifted icing sugar, if it’s not sifted it may cause clumps. Be sure to stir it in well before pouring it on top of the oaty flapjack base. It should smooth out pretty much on it’s own, but use a spatula or icing palette knife to make the top nice and smooth. 
Keep in the refrigerator for a minimum of 2-3 hours or over night before slicing into squares.

As these are so rich you could cut them into three different sizes one that’s bigger for Papa Bears, one that’s just a bit on the smaller side for the Mama Bear who’s sweet tooth isn’t that sweet, and one size that is just right for Baby Bears!

notes: Fairy Tale Baking by Ramla Khan published by Apple Press, Quarto UK was released late October (SRP -£12.99) It was given to me to review, no other compensation was given please see my contact/policy page (tab above) for further information.

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

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

Memory Triggering Cherry Oatmeal Bars

My sister, Janet, and I always have conversations about memory. It seems to be that mine is a bit better then hers and we wonder why? What makes me remember things that she doesn't or things she does that she wouldn't have expected me too?

In my opinion it has a lot to do with triggers. The obvious trigger being someone bringing up a memory "hey remember...." and the second obvious would be photos. But there are a lot of triggers in our senses.

When my husband came to visit me in the early days he brought Davidoff Cool Water, his choice of scent at the time. Every time I catch a whiff of it now I am automatically overwhelmed with the memories of that time we spent together in the early days of our story. Music and even books trigger a similar reaction.

I was looking for a bar to take along on a picnic and for no particular reason I grabbed my Fat Witch Brownie book by Patricia Helding. After opening the book I was transported back to when it was one of five baking books and I had yet to start my blog and I was still just dipping into the whole baking thing. It's hard to put into words how I felt as it was a realization of how far I've come. How much I have learned. How big my book collection has grown ... scary. I bet my husband is glad it's not a shoe obsession,  though it hasn't been cheap, shoes are way more spendy!

Anyhow, Janet and I will probably never know why my memory seems to trigger easier? Maybe I just dwell on the past more then she does? Maybe it's because I spent most of my childhood observing more then participating? Either way now any time I make or even look at these Cherry Oatmeal Bars, I will be transported back to a sunny day spent with my youngest daughter and long for the days when she was still little.

Cherry Oatmeal Bars:
190g/12tbsp unsalted butter
1 1/2 tsp vanilla extract
1 1/2 cups of rolling oats
1 cup plain flour
1 cup packed dark brown sugar
1/2 tsp salt
1/4 tsp ground cinnamon
75g/about 1/2 cup of dried cherries
handful of chopped cashews (optional)

Grease a 9in baking pan with butter. Preheat the oven to 350C/180F. Melt the butter, brown it to have a nuttier taste, or not. Let it cool before adding in the vanilla.
Combine the oats, flour, sugar, salt, and cinnamon in a bowl. Make sure there are no lumps before pouring in he melted butter and vanilla mixture and mix well. Fold in the cherries and nuts if using.
Spread the mixture into the prepared pan, using your hands to flatten.
Bake for 30 minutes or until golden brown. Cool for an hour before enjoying!

I have a tendency to always over bake oatmeal aka granola bars. I don't know why I'm always worried about under baking them? When ever time I over bake? Anyway even though these were a bit on the brown side they were still tasty! Perfect treats for a picnic and I used the rest for my breakfast the next day, I just poured a little milk over them. Yum!

notes: Now that summer is approaching there will be a lot of picnics to be had so be prepared for a lot of bars and other easy transportable baked goods! - Fat Witch Brownies by Patricia Helding Amazon UK & USA;

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! 

Spiced Apple Custard Tarts {from Lily Vanilli's Sweet Tooth}

I'm so excited that when this post is finally up I will be on my way to London to visit Lily Vanilli's bakery in East London. I can not wait!! Had to cancel my plans as my littlest one has a sick bug. London isn't going anywhere....already thinking of a date to reschedule! So, being the impatient person that I am I had to bake something from her book before I went! This past week I baked these very yummy tarts from Lily Vanilli's Sweet Tooth in anticipation of my visit to London!

It wasn't hard to choose as these Spiced Apple Custard Tarts were on top of my list since I read the book a few weeks back. I am not going to share the recipe with you as I think this recipe alone is worth buying the book..... also because I am know to be a bit lazy. It's not a hard recipe but there is a lot of time managing and steps to get right. First you make the pastry and its best if sat overnight or no less then an hour. So, I made my pastry the night before. Then the custard needs to be cold so it has to set for at least 4 hrs. I split my custard the first time.... oops. Then you make the apple filling (not pictured as once I started eating them I wasn't gonna stop for a picture) which needs to cool. Then you need to make the oat crumble for the top and roll and rest and bake the pasty that was setting over night. So basically I couldn't be bothered to write all that out.

However I don't want all my rambling up there to put you off making them if you have a copy of the book or someone you know does. These were absolutely delicious!!! I took them to 2 different friends houses and had nothing but compliments all around! Mine didn't look as neat and tidy as the book picture, but when they taste good who cares if they don't look perfect?!?

Can't wait to share my experience at Lily's with all of you later this week!!

Buy here on Amazon or at The Book People 

Peanut Butter and Blueberry Snack Squares!!

We were going to a friends for a play date and felt I couldn't go empty handed. 

I pulled this recipe out of my box of recipes I've ripped out of a magazine. It was one of the small free ones from Sainsbury's. They were super easy to make and were super yummy! All the kids enjoyed them! Perfect for a snack as the title implies! 

If you don't have a baking tin to hand, use a similar size plastic container; or spoon into mini cupcake cases, put on a tray and set in the fridge! I used pink and white marshmallows so mine turned out a weird pinky color. 

50g smooth peanut butter

50g unsalted butter

200g marshmallows

60g porridge oats (I used rolled oats)

75g bag dried blueberries

30g dry roasted peanuts, roughly chopped

75g cornflakes

Line a 20cm square cake tin with clingfilm. Put the peanut butter, butter, and marshmallows in a large saucepan. Warm over a low heat, stirring until melted. Remove the pan from the heat.

Add the oats, dried blueberries, peanuts, and cornflakes to the melted butter mix in the pan, and mix well until combined.

Spoon the mixture into the lined tin, and press down to flatten. Chill in the fridge for 1 hour until set. Cut into squares and wrap in foil to transport. 

Apple Pie Cheesecake Bars!!

… or more specifically - Caramel Apple Cheesecake Bars with Streusel Topping

Last week was the Fourth of July (did you see the fun star shaped sugar cookies my sister made?)  and I had planned on having a BBQ this past Saturday (was cancelled due to un-predictable weather) to celebrate.

I wanted to make an “American” dessert. My first thoughts went straight to s’mores. More specifically s’more bars; however graham flour (not gram flour, I made that mistake) isn’t readily available to make my own graham crackers. Nor are store bought graham crackers. I do have a local sweet shop that carries American products, but I didn’t have time to check out if she had any in stock. Yes, I could have used digestive biscuits, but it’s not what I wanted.

So, then my thoughts strayed to apple pie. Too messy was my first thought. Then I remember reading about a cherry pie bar; which lead to an online search of apple pie bars and this is the one I choose.

This recipe comes from foodnetwork.com a recipe by Paula Dean. No surprise then that these are absolutely delicious. I had to try them before family came over (even though cancelled we still had family and my fellow American friend round.) Everyone said about how tasty it was and how they either wanted to make it themselves or pass it along to someone who loves apples. I promise you will not be disappointed with these bars! They are so addicting, I might have to make them again real soon! ;0)

I did convert ounces to grams where needed, but you will need cups to measure out flour etc… as it is an American recipe!!

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened (about 230g)
• 2 (8-ounce) packages cream cheese, softened (about 450g)
• 1/2 cup sugar, plus 2 tablespoons, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Streusel topping, recipe follows
• 1/2 cup caramel topping: I bought mine, but there are tons of recipes to make your own!!

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan (I used my 9x9in silicone square pan) lined with heavy-duty aluminium foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Because I used a smaller pan (9x9in square) I baked mine for an extra 10 minutes as the cheesecake part was a lot thicker and wanted to insure it was cooked all the way through. Drizzle with caramel topping.

 Streusel Topping:

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats (I used rolled oats)
• 1/2 cup (1 stick) butter, softened (120g)

In a small bowl, combine all ingredients. Yield: approximately 3 cups

  

Note: when I say about so many grams it’s because I tend to round up. 160z is 448g so I used 450g. For the butter one stick is 114g so two sticks is 228g, but I usually weigh out 230g. You can be exact if you like, but I found it didn’t make a big difference. Some books even state that a stick of butter is 120g, but I like erring on the side of less is more. 

Salted Caramel Flapjacks

I have been a fan of flapjacks since I moved to the UK. I used to get a chocolate one from M&S on my lunch breaks, at least once a week if not more, when I worked in town.

It never occurred to me back then to make my own.

Which is odd, but even odder that it hadn't occurred until now!! I ripped this recipe out of the Daily Mail’s You Magazine back in April 2011! Kinda regret I didn't make them back then!! 

These are good and simple to make. Moreish as some would say! Perfect for a picnic! Enjoy!!

Salted Caramel Flapjacks

240g salted butter, diced

180g light muscovado sugar

225g Nestle’ Caramel or other dulce de leche

small pinch of salt

350g refined (not wholegrain) rolled oats

50g dark chocolate (about 50% cocoa), broken into pieces

Preheat oven 180C/160Cfan/gas4. Gently melt the butter with the sugar and caramel in a pan over a medium heat; add a small pinch of salt and whisk until smooth and amalgamated. Stir in the oats; tip the mixture into a 23cm/9in square tin, pressing it down using a spatula or back of a metal spoon. Bake for 20 minutes until very lightly colored. Remove and leave to cool for about 30 minutes. 

To finish, gently melt the broken chocolate pieces either by setting a bowl over a pan of simmering water or in the microwave. Make sure if you’re melting it in the microwave to do it in 10-20 second increments. Drizzle the melted chocolate over the flapjack. Set aside for several hours for the chocolate to set, then cut into 25 squares. Pop into paper cases to serve if you wish. 

note: Sometimes it’s wise to listen to the directions…other times its best to do your own thing. This is not one of those times. Where it says 50g of chocolate it means it. I thought 80g would be better then 50g. Sometimes less is more! ;0)