Pumpkin Pie Swirls - cookie or pastry?

In one of my previous posts I had made a delicious pumpkin spice cake - the recipe only calls for half a can of pureed pumpkin, so not wanting to be wasteful I thought I'd use it in these delicious cookie-pastry-cross swirls/pinwheels.

Sounds a little confusing, but it's not really they are cookie like, but the dough is more pastry like. Whatever you want to call them they are sooooooo good!

It's the time of year for pumpkin. I used to think that pumpkin pie was only for Thanksgiving, but in reality pumpkins are totally a Halloween thing. So, pumpkin pie and cake and lattes are comfortable in October and November. Neither month owns the pumpkin. It even flows over into December.

Perhaps I should stop sharing my random thoughts and get to the recipe! The dough or batter or whatever you want to call it needs to spend some time in the fridge so be sure to read the recipe through and note the times!

Pumpkin Pie Swirls

270g plain flour
1/4 tsp salt
225g unsalted butter
225g cream cheese
225g pumpkin puree
1 tbsp cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
115g light brown sugar

Mix the flour and salt together in a bowl and set aside. Beat the butter and cream cheese until creamy and there are no lumps. If using a free-standing mixer or hand mixer slow it down and add the flour and salt mixture little by little. Continue to mix until completely smooth. It is a sticky dough. Lay out a piece of cling film and lightly dust with flour, also lightly dust your hands and form the dough into a ball and place on the cling film tightly wrapping it up and chilling in the fridge over night.

The next day.....

Before taking the dough out of the fridge mix the pumpkin puree with all the spices and sugar.
Lay out a piece of grease proof baking paper and as the dough will still be a little sticky sprinkle a little bit of flour over the top and bottom to avoid stick-age. Then roll it all out into an oblong shape. Spread about half of the pumpkin puree mixture over the top and leave about a half an inch border. Add more filling if you need it, if you don't then don't!
Starting with the longest side towards you and using the baking paper for support start to tightly roll up the dough. Some of the filling will squish out and that's okay. Once rolled pinch the edges to avoid too much of the filling squishing out and wrap in the baking paper and then cover tightly with cling film. Place in the fridge for a minimum of

2 hours later.....

Heat the oven to 200C/400F and line your baking sheets with grease proof paper. Take the roll out of the fridge and cut into 1/4 inch thick slices. Place on the prepared baking sheets with space between the pinwheels and bake for 12-14 minutes. They should be a light golden brown in color. While the swirls are cooling make the frosting.

frosting:
40g unsalted butter
250g icing sugar
1 tsp vanilla extract
1-3 tbsp boiling water

Beat the butter, icing sugar, and vanilla together until smooth. I tend to add my icing sugar a little at a time to avoid it exploding everywhere, but to each their own. Add a tablespoon of hot water one at a time until it reaches your desired consistency. tip - to make these even more pumpkin pie like add about a tsp of cinnamon to the frosting and beat well! 

Once the swirls are cooled spread the frosting on top of each one with a spoon! Then enjoy!

These are one of those treats that ticks all the boxes - they are easy, although they take a bit of time. Also they taste good and best of all they are full of all the spices I associate with comfort and winter!

Are you feeling the pumpkin love? Check out some of my other pumpkin bakes: Spiced Pumpkin Cake; Pumpkin Cupcakes; Pumpkin Spice M&M Cookies; Pumpkin Pie; Pumpkin Pasties (another great recipe for half a can of pumpkin puree); Pumpkin Apple Streusel Muffins; Pumpkin Spice Latte Meringues; Pumpkin Cake.

*recipe is adapted from a recipe in Sugar Sugar: every recipe has a story by Kimberly Reiner and Jenna Sanz-Agero

Your 5 Must Haves this Season with The Oracle {Reading, Berkshire}

I read somewhere that we only wear 20% of our wardrobes and it got me to thinking about what I wear out of my wardrobe and I would have to say that it's a probably fairly accurate percentage. I wear the same two or three pairs of jeans and the same handful of t-shirts and/or sweat shirts that depends on the season. The rest sits there and I keep saying yeah I'll wear that one day.

Therefore it's very important to take the time to pick out those items that one can and will wear over and over again. This is the idea behind The Oracle's "Your 5" campaign. I was invited along as a blogger guest to check out what it was all about. 

One of the professional stylist's took me through the must have coats, knitwear, trousers, boots, and skirts before having a quick makeover with MAC makeup.

At each station we discussed the different looks and colours of the season and I couldn't resist the military style coats especially the black one pictured above in my 5 must haves! Knitwear is always a must when the weather starts to change! Sweaters are my favorite because they can be dressed up  and down depending on where you are going.

One can never go wrong with a great pair of black wide legged trousers. It's a must for any and every occasion. Because it's such an important piece of clothing it's in my general opinion to pay a bit more for them. I have bought many of cheap pairs that only ever made it through a few wears.

Boots. I personally have been in search for a pair of boots for ages and I found a pair from New Look that I just had to have! As seen in the picture below. The heal is a bit taller then I'm used too so I will have to practice walking in them.... but I am in love with them!

Last must have item was a skirt, but I am not a big skirt person. I did fall in love with this long black leather skirt and I have been thinking about it since yesterday. It might be that item I go back to buy sooner then later! I will keep you posted!

And before I left I had a quick stop at the make-up counter and had a mini-makeover! She asked what colour I wanted to go with for my lips and I said lets go crazy! Crazy for me anyway! Lately all over histogram I have been seeing people with purple lips so that's what we went for! It was MAC Instigator! I had compliments on it all night!

Today is the last day they will be in The Oracle so if you have moment go see them! Everyone was super nice and informative!!

notes: I was invited along to the event and was compensated for my time. I was not asked to give a positive review. Please see my contact/policy page for more information. 

Lush Christmas 2015 {event & product review}

When I first started blogging I imagined my blog as a magazine. One where you’d find some of this and that but it always coming back to food.

In the early days I would talk about cupcake related clothes, cards, and jewellery. There were also posts from my sister, who used to be a shregular contributor, every weekend. I used to even post every dessert and/or sweet treat I had when I went out. 



All that changed when I discovered Twitter and Instagram. Now all that sort of stuff appears on those social media outlets without me having to write a post about it. It’s about priorities, like everything in life.


The reason this is all being brought up is because I am going to go back for a moment and share with you my fun night at Lush in Reading.

They had a local bloggers event the other night and allowed us to check out all the new products. There are so many I couldn’t even begin to go through them all, but I will share with you what I bought and some of the things I couldn't stop smelling.

Before I get into fun bath stuff I have to just mention that it's funny how most of these scents are in fact food smells. Or more specific seasonings and herbs that make food smell and taste good. However, I don't recommend eating anything unless of course it says it's edible. Lush stuff is all natural and stuff.

Oh and one more thing! There is no bag charge at Lush because their bags are already recycled and can be recycled again! Bonus!

If you like my photo video please give it a like on YouTube, I don't upload or use You Tube much, but if you like it I will try to do more! Possibly even getting brave enough to do a vlog! But any feed back is welcome!

I couldn't resist a chunk of the Reindeer Rock soap, it's an anti-flammatory soap and smells of lingonberries and sweetness. It's sitting in the bathroom and you can smell it as you walk it! Love it! the Yog Nog was a close second along with Father Time all three were amazing, but the hieroglyphics  on the Reindeer Rock sold me.

I also bought the Soft Coeur massage bar and Fairy Dust to go with it. The massage bar has a cocoa scent and makes your skins feel amazing. The dusting powder is to matte it out a little and together makes you smell amazing!! The massage bar is more of a rich smooth smell and the Fairy Dust is sweet.

I also picked up Santa's Lip Scrub which is exactly that a lip scrub to help keep your lips silky smooth this winter! It's very cherry like. I love the lip scrubs all year round so super excited to see a Christmasy one!

Then I picked up Fun! It's a Play-Doh like substances that can be used to play with, wash or shampoo with! They have fun Christmas themed ones like Snowman that comes with white, orange, and black.  There was also a Santa one too! But I went with the gold one that's limited edition and smells like their popular Honey I Washed the Kids soap (caramel and honey). I am debating on keeping it for myself or putting it in my girls Christmas Eve box.

Then last but not least a new cinnamon shampoo bar. I love their shampoo bars and it's been ages since I actually bought one! Haven't used it yet because I am a dirty bum. Not really, but really I only wash my hair every other day or so.

There were so many new bath bombs and I feel a little bad not going into them, but I just don't take baths. Our bath tub is not deep enough or comfortable enough for me to take a bath without feeling annoyed and frustrated. A few I couldn't stop smelling was Cinders which smelt like a hot fruit punch. I also couldn't stop picking up the Magic of Christmas which is a star shaped reusable Bubble Bar that smells of cloves and almond with a cinnamon stick it smells like Christmas should!

Lush makes a great Christmas present and they have lots of already boxed gift boxes. Some locations even do spa days, check out their website or catalog for more information. This is not a hint for my family and friends...but it might be!

Thank you to Lush Reading for inviting me along to your blogger event! You can find them in the Oracle: 90 The Oracle Shopping Centre, The Oracle Shopping Centre, City Centre, Reading RG1 2AG or Follow them on Instagram and Twitter for information about events and going ons at their store!

Like wise if you're interested in seeing products and foodie stuff that I no longer post on here check me out on Twitter, Instagram, and Facebook!

note: I was invited to the event, but I was not given anything in exchange for review or this post. Products mentioned are ones I bought for myself and I am sharing them with you because I like them.

Pumpkin Cake for pumpkin pie haters

When I was a child I hated Thanksgiving dinners, everything except the mash potatoes. Dry turkey with weird jelly sauce and cooked carrots, I abhorred cooked carrots! I could eat them raw, but never cooked.

Then there was the desserts pumpkin pie, pecan pie, and so on. I disliked those too. They were too weird and too nutty.

It’s amazing how our tastes change as we grow up. I can tolerate roasted carrots, if I have too. I have learned to enjoy homemade cranberry sauce, still do not like the caned or jarred stuff.

However I didn't have to wait until I was all “grown up” to fall in love with pumpkin pie. 

When I was about 10 we were at a family friend’s Thanksgiving feast and it was there that I was persuaded to try pumpkin pie again.

I am glad that I did because who knows how long it would have taken me to learn that I love pumpkin pie.

Now this post isn't for pumpkin pie, but for a delicious pumpkin cake for those at your Thanksgiving dinner who, like a younger me, hated pumpkin pie.

It has a nice spongy texture with a comforting spicy flavor. The whipped cream and caramel drizzle I added on top complemented nicely! 

Pumpkin Cake

425g pumpkin puree, canned or fresh

200g soft unsalted butter

300g light muscovado sugar

4 eggs

300g self-rising flour

2 tsp bicarbonate of soda

1 tsp ground cinnamon

½ tsp ground nutmeg

1 tsp ground ginger

1 tsp salt

150g currants

Heat the oven to 180C and line a 8x11 inch (20x28cm) tin with grease proof paper, allow a bit of an over hang so you can get the cake out of the tin.

Cream the butter and sugar together until lighter in color and a bit fluffy. Add the pumpkin puree and beat until combined. It doesn't look pretty; add the eggs one at a time. It still doesn't look pretty all curdled like, but keep beating. Mix the flour and spices together and sift into the weird curdled mixture. Beat until just combined. Then fold in the currants. Pour into the prepared tin and bake for 1 hour (60minutes) or until a skewer poked in the middle comes out clean. Leave to cool for at least 10 minutes before taking out of the tin and cutting into squares. Serve with whipped cream and a caramel drizzle! Tastes best when warm out of the oven!

You could add some cinnamon to the whipped cream or instead serve with a scoop of cinnamon ice cream or vanilla if you prefer or even caramel ice cream.... I am getting a bit carried away. I will stop now. Enjoy!

notes: recipe was adapted from Rachel Allen’s book Cake, if your pumpkin pie haters hate pumpkin pie because of the spices then chances are they will hate this cake too, but if it's because of the texture then it's a safe bet they'll love it! For homemade cranberry sauce check out my previous post here! 

Cranberries! Cranberries! Cranberries! {sauce, butter, sugared}

The only time I have used cranberries in my baking was for granola bars and I think once in cookies. They aren't a berry I tend to think of very much. I thought now, with Thanksgiving and then Christmas around the corner, it would be as good as time as any to change that.

Here are 3 ways I used fresh cranberries in preparation for my holiday dinners! 

Thanksgiving isn't Thanksgiving without a side of cranberry sauce. When I was young, the very look of the stuff put me off even wanting to try it. It was a weird red jelly like subsistence that came from a can. And even weirder people ate it with turkey. My younger self thought that very odd. Since I have started cooking my own Thanksgiving dinners I have understood better what the side dish could really add to a turkey dinner! Or to a turkey sandwich... umnum! 

I thought this Thanksgiving I would try making my own cranberry sauce from scratch. It is a very simple process and the cranberries themselves contain enough pectin to thicken without having to add any gelatin.

Cranberry Sauce

454g fresh cranberries

400g sugar

450ml water

Wash and rinse the cranberries removing any smooshie cranberries or stems.

Weigh out the sugar and add the water into a medium saucepan and heat on a low/medium heat. Stir occasionally until the sugar dissolves.

Add the cranberries. Turn up the heat slightly and watch as the cranberries start to burst! Once they are all burst and the sauce is slightly thickened, then take off the heat and chill for at least 3 hours. I jarred the sauce in 4 old jam jars. It makes quite a bit, but all the more to share with friends and family! Or just half the recipe!

Instead of offering a side of cranberry sauce with your Thanksgiving or Christmas dinner why not offer a slice of cranberry butter! It works great on any dinner roll or spread on turkey! Or even better for those leftover turkey sandwiches! 

This cranberry butter makes a great gift too! If you don’t think you will need as much as this recipe please feel free to half it. It will keep in the fridge for a week and frozen for about 6 months as long as it’s properly wrapped and stored.

Cranberry Butter

250g unsalted butter

150g cranberry sauce

Beat the butter and cranberry sauce together for a few minutes until fully combined. It may look like it won’t come together, but keep beating it, it will come together!

Another way to use fresh cranberries is to make them all sugary! It works as a great way to top pies and cakes and other baked treats!! This is a little sticky and I used light corn syrup, which isn’t readily available in the UK. If you have a big Tescos near you that has a world food section, they sell it there. It’s where I found mine. You could try using golden syrup, but it has a yellowy tint, so not 100% sure how it would work?

Sugared Cranberries

cranberries

light corn syrup

sugar, granulated

The amount of each depends on how many you need or want for the baked treat you are making.

Lightly brush with a pastry brush a cranberry with the corn syrup and then immediately roll in the sugar. Set aside or unto your baked good!

Up next week Creamy Cranberry Pie! 

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

Snowflake Cupcakes!!

My sister Janet or Indiana Baker made these fun snowflake cupcakes for her kids school! How cute are they??



Yum! Very well decorated!!



The lot of them!
(that's a very British way of saying a bunch of cupcakes)

All ready to be sold!!

36 mini vanilla cupcakes
I added blue food coloring to vanilla frosting with a toothpick.  I made a crisscross pattern in the frosting with a butter knife, being careful not to blend. I used a Wilton's tip, #18 to frost cakes. I tried this in effort to not have to put blue and whit frosting side by side in my piping bag.

Then I sprinkled the cakes with blue and iridescent  sprinkles. I put two or three edible snowflakes on each cake. I found the snowflakes at Jo-Ann's.  They also had edible trees...so much fun!!!

These cupcakes were a big hit at our elementary school's Bake Sale! ~Indiana Baker aka Janet