Lemon Cream Whoopie Pies with Bramble Preserve {#bakingwithmackays}

One day I was hanging out on Twitter, what I tend to do in my free time… That is time that isn't taking care of a family, baking, blogging, reading, playing Animal Crossing you know life stuff. Anyway I saw a tweet from Mackays looking for people to bake with their preserves, marmalade, and curds.

Now I use Mackays Scottish Strawberry Preserve on a daily basis sometimes on toast, scones, crumpets and so on, but always for Mini Baker’s jam sandwich in her lunch box. So, I jumped at the chance to work with them!

They basically asked me what I was interested in and I asked for the lemon curd, seedless bramble preserve, spiced ginger preserve and strawberry preserve with champagne. The first two are what I am working with today. Lemon and bramble go well together, so does lemon and ginger actually… 

I know whoopie pies have gone a bit out of style in the baking world, but they make a great base for a variety of flavors!

These were the perfect amount of sweet and tart. I complained last night on twitter because I don't own a proper zester for the lemon zest. I think they are a bit spendy for what they are. Yet, if I keep on making lemon or citrus flavored treats then I might have to invest in one. Do you own one? If the answer is yes could you live without it? 

Lemon Cream Whoopie Pies

300g plain flour

1 tsp baking powder

¼ tsp bicarb of soda

¼ tsp salt

125g unsalted butter, softened

200g golden caster sugar

1 large egg

1 tsp vanilla paste

100 whole milk

50ml lemon juice

zest of 2 lemons

Preheat the oven to 180C/gas4. Line your baking sheet(s). First sift together the flour, baking powder, bicarb, and salt. Cream the butter and sugar together until light and fluffy. You can’t over beat so if it doesn't look fluffy enough keep beating. Add the egg and mix well. While the butter and sugar are being beaten, in a separate bowl mix the vanilla, milk, and lemon juice together. Combine with the butter mixture. Gradually add the flour mixture until just combined. Fold in lemon zest. Chill in the fridge for 30 minutes minimum.

Drop even as possible scoops of batter unto your line baking sheet(s) not too close together. Bake in the middle of the oven for 10-12 minutes or 8-10 minutes depending on the size of your “pies”. They should have a slight impression when touched with a finger. Leave to cool completely.

Lemon Curd Cream

100g of whipped cream (100-150ml)

100g Mackays Lemon Curd

Mackays Seedless Bramble Preserve or Spiced Ginger Preserve (optional)

All you do is fold the whipped cream and lemon curd together. Chill for about 15 minutes before use. Spread a layer of Seedless Bramble Preserve on one side and the lemon curd cream on the other and smoosh together before serving. Or sandwich the whoopie pies with the lemon curd cream and place a small dollop of the bramble preserve on top!

notes: Follow me on Twitter!; I’m currently reading Gone Girl by Gillian Flynn; Mackays official website; Mackays can be found in most large supermarkets and online - get #bakingwithmackays; recipe is adapted from The Whoopie Pie Book by Claire Ptak of Violet; 

Raspberry Ripple Ice Cream

I recently purchased a copy of David Lebovitz’s The Perfect Scoop and I am glad I finally did. It should actually come standard with every ice cream maker sold.

I have a couple of other ice cream recipe books, but they were either full of flavors I would only try if I was at an ice cream parlor or so basic it left me feeling uninspired. The Perfect Scoop is neither of these! It also has recipes for different types of frozen treats!

There are so many amazing recipes I can’t wait to try; next on my list is the peanut butter ice cream. I love peanut butter ice cream and it doesn't really exist here in the UK. Ben and Jerry’s have just come out with a new core ice cream that has peanut butter ice cream, but it’s not enough and the jam core made me gag.

My husband requested Raspberry Ripple Ice Cream so that is the first recipe I tried. As this recipe has already been plastered all over the web on various blogs I won’t be sharing it with you today. Also if you want a taster of more recipes from his book check out his official site!

The Raspberry Ripple Ice Cream turned out pretty amazing. It’s a custard base ice cream so there is some waiting and planning time. I make my custard the night before and let it chill in the fridge over night. Then I churn it in the morning and freeze it in time for dessert that evening. But that’s just me.

As it’s a custard base, like I just mentioned, it’s very rich and one perfect scoop is plenty to satisfy any ice cream craving. We recently had perfect ice cream weather, but England never stays sunny and warm for long.

This was a bit hit with my husband who requested it and with everyone who walks through the house. The minute they step inside I bombard them with "I made ice cream you have to try it!" They really don't get a choice in the matter, but they really don't seem to mind. Especially after the first scoop. 

What ice cream flavor could you not live without?? 

notes: The Perfect Scoop by David Lebovitz; David Lebovitz website; if you are't convinced to buy the book google “Raspberry Ripple Ice Cream David Lebovitz” you’ll find the recipe (I know I'm being a bit rude instructing you to go else where, but hey it's not too much extra work if you're already wasting time online!) and I should note that I purchased my book from Amazon. It's where I buy most of my books that's why I link it not because I am getting anything in return for it. I will always state if I have been sent a book by the publishers. For more information on this see my tabs above. 

Forgotten Blackberry Pudding from The Hempstock Farm

Just last week Neil Gaiman's much anticipated The Ocean at The End of The Lane was released to the masses. With a title like that I wasn't sure what to expect. Except the unexpected which is what is expected when reading Neil Gaiman.

My first love is reading. Baking allows me to relax and escape the stresses of everyday life. Reading allows me to escape to other times and places.

When I first moved to the UK I'd go to Waterstone's on my lunch breaks and get 3 books for the price of 2. It’s how I discovered Neil Gaiman for the first time, I picked up Fragile Things as my third book and I've never looked back.

I want to tell you about The Ocean at The End of The Lane, but I am not really sure what to say or how to say it. It’s everything I wanted it to be and nothing I expected it to be.

However it was never my intention to review the book here, but to share with you a dessert inspired by the delicious sounding food from the Hempstock Farm. As this is a “forgotten” pudding it was fitting for our main character. Then on the day that changed everything he has homemade blackberry jam, so blackberries were a must. It was so easy to make and so absolutely delicious. I imagined I was using fresh eggs and cream from the Hempstock’s! 

Forgotten Blackberry Pudding

6 large egg whites

½ tsp salt

250g sugar

½ tsp cream of tartar

1 tsp vanilla paste or extract

250ml double cream

350g blackberries

250g blueberries

Preheat the oven to 220C/450F/gas7. Whisk the egg whites and salt in a mixer or with a hand mixer. You can whisk by hand, but it would take forever! Once peaks have formed gradually add the sugar. Once it’s all mixed in whisk in the cream of tartar and vanilla until stiff and glossy. Butter up a swiss roll tin or baking sheet (with sides) and then spread the mixture into the pan and even as best as possible. Put in the oven, close the door, turn off the oven, and forget about it until the morning. Do not open that oven door no matter what!!

to serve: If you can get it out of the pan in one piece awesome, I couldn't figure out a safe way to remove it. So, I just left it in the tin. Then I whipped up the double cream until it’s thickened, but still smooth. Spread over the cooked marshmallow meringue and spread over the berries!

It's amazing where inspiration comes from. What has inspired you lately?? 

notes: The Ocean at The End of The Lane by Neil Gaiman (Amazon UK & USA); Neil Gaiman; Our main character in Ocean’s is in love with books and for his 7^th birthday, the birthday where the story starts, he receives a whole set of The Chronicles of Narnia. I am currently giving away a whole set of The Chronicles of Narnia a couple posts below. If you love books and know a child who you’d love to share the stories of Narnia with you should enter for a chance to win!; Neil has a lamp post!!; Recipe is adapted from Nigella Express by Nigella Lawson it’s also found on her official site. 

Banana & Peanut Butter Chip & Marshmallow Muffins {Cupcake Book Club}

This month's Cupcake Book Club book is/was Leftovers by Stella Newman. The story is about a woman who takes a quiz in a fashion magazine that tells her she is a leftover. But is it so bad to be a leftover? I mean you might have been yesterdays dinner, but today you can be transformed into something new with a few minor changes.

Our main character, Susie, has a thing for pasta. Pasta is easy to add to any leftover to make it a new dish. I had thought about posting my homemade mac and cheese, but I forgot to take pictures.

Then just this weekend I had 3 black, not brown, black bananas. Our main character never throws anything away including black bananas. I thought I'd take a note out of her book and make banana muffins. Using my tried and tested banana muffin recipe (below) and adding in a 1/2 cup of peanut butter chips and 1/2 cup mini marshmallows.

The Best Banana Muffins:

3-4 ripe bananas smashed
5 tbsp melted butter
1 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 1/2 cups flour

Preheat oven 350F/180C. Mix bananas and butter. Mix in sugar, egg and vanilla. Sprinkle in baking soda and salt and mix. Slowly add flour, blending after each addition. Place in muffin pan, lined or unlined. Bake 18-20 minutes. 
Add 1/2 cup of this or 1/2 cup of that. I added peanut butter chips and marshmallows this time! 

I enjoyed Leftovers and I would recommend it to any one who loves a good light novel. There is still time to read and make something to join in this month's book club if you were so inclined to do so!! 

notes: Cupcake Book Club hosted by Kelly from American Cupcake in London; Leftovers by Stella Newman

White "Witch" Ice Cream w/Enchanted Turkish Delight {The Chronicles of Narnia}

When I was a kid I was channel surfing and I came upon a cartoon about some kids trapped in a winter world and a really horrible witch was after them. I changed the channel it scared me, as most 1970’s cartoons did.

It was years later before I discovered that the cartoon I was watching was The Lion, the Witch, and the Wardrobe. Even more before I got around to reading the book. I have to confess I have yet to read the whole of The Chronicles of Narnia, but I am making my way through.

However when I was brainstorming a Narnia inspired food, in my case dessert, I knew I was going to stick with The Lion, The Witch, and the Wardrobe. Even more I knew I was going to base it on the horrible witch that freaked me out when I was a kid. I love a good villain.

As the White Witch holds Narnia in a state of winter without Christmas for 100 years I decided on ice cream. White “Witch” Chocolate Ice Cream with specks of rose flavored Enchanted Turkish Delight dotted through out.

It’s an interesting combination, just like I find the White Witch interesting. However it is good unlike the White Witch, unless you want to start the argument that she’s good at being bad? Probably shouldn’t go there… First you need to start with the Turkish Delight as it should set over night. If you have enough free time in one evening you could also make the custard for your ice cream and let them both set over night. Then all you have to do the next day is churn and mix in the Turkish Delight!

Enchanted Turkish Delight

There is more magic then science when making Turkish Delight, thermometers are no good, only a lot of time, love, and mixing! A lot of Turkish Delights have pistachios, hazelnuts, and pinenuts I have left them out as I am folding it into ice cream and I wanted it to be smooth and white! These will be softer then store bought Turkish Delight.

200g desiccated coconut

500g granulated sugar

125g cornflour

1 tsp rose water

600ml water

Line a 2lb loaf tin with parchment and scatter about 50g of the coconut at the bottom of the tin, set aside.

Have a bowl of cold water at the ready. Put the rest of the ingredients into a heavy bottom saucepan and dissolve the sugar and cornflour over a medium heat stirring continuously.

You will start to see small lumps form, at this point whisk it until it’s smooth and looks like glue. Switch back to a spatula, you will need a spatula to gently and continuously scrap the sides and bottoms of the pan. You have to keep it moving and it will take a while so get comfortable! In about 20 minutes after the lumps, it’ll start to hiss and bubble. This is only you’re half way mark. It needs to cook for another 20-30 minutes to get the correct texture.

Once you have passed the 20-30 minutes you can start testing. Place about a teaspoon of the goo, as I referred to it, into the cold water press gently together with your fingers if it crumbles apart it needs to cook a bit longer, if it gently gives and stays intake you’re good to go.

Take off the heat and dollop the goo into your prepared tin. Smooth it with the spatula as well as you can and sprinkle another 50g of coconut on top. Press it down with your hand to flatten.

Leave to cool overnight or about 8-12 hrs. It should be springy to the touch and no indentations left. Cut it up half into cubes and the other half into tiny pieces toss all of it in the rest of the coconut. Make sure to keep it in an open bowl, as it will sweat if kept in an airtight container. Eat within a week.

White “Witch” Chocolate Ice Cream

This ice cream has a custard base and like the Turkish Delight requires stirring, but not nearly as much. On it’s own it’s a gorgeous decadent ice cream, the Turkish Delight offers a reprieve of that richness. It’s a sweet surprise that the Turkish Delight gives the ice cream. I wasn’t sure how it would turn out and I’m happy I took the risk as it was delicious.

230g white chocolate, broken up

250ml whole milk

130g sugar

pinch of salt

5 large egg yolks

500ml double cream

Have everything ready: place the broken up white chocolate in a bowl with a sieve over the top, have your eggs separated, gently whisked and the double cream measured out.

Then in a saucepan gently heat the milk, sugar, and salt. Once the sugar is dissolved and the milk mixture is warm slowly pour it onto the egg yolks, whisking constantly, then pour back into the saucepan.

Stir continuously over a medium heat with a spatula, if your spatula with stood the heat of the Turkish Delight it’ll be safe to use here, scrap the bottom and keep the mixture moving. It’s ready when the mixture coats the spatula.

Pour the custard over the white chocolate through the sieve. Stir until all the chocolate is melted and the mixture is smooth, then stir in the cream. In the ice bath that you had prepared stir the mixture until it’s completely cool. Chill in the refrigerator overnight or until thoroughly chilled. Then freeze in your ice cream machine according to the machines instructions.

To Finish: Fold the tiny bits of Turkish Delight into the ice cream before placing in the freezer. Freeze in the freezer and then serve it up whenever you’re feeling a bit witchy. 

If you like my ice cream find it on The Chronicles of Narnia Food & Feasts page and click like below my entry! If you see any other fun Narnia inspired treats you should like them too!! I hope I have inspired you to re-create this ice cream or create something of your own based on this beloved series! I can't wait to see what you come up with!

Giveaway CLOSED

Would you like to win a complete set of The Chronicles of Narnia?? Maybe for you? Or someone you'd like to share the magic of Narnia with? Whoever it's for there are 4 ways to enter! 

1. Leave a comment below telling me who your all time favorite villain is! 
2. For another entry "like" my Facebook page and leave a separate comment below saying you did so.
3. For a third entry "pin" it on Pinterest and leave a separate comment below saying you did so. 
4. For a final entry follow me on Twitter @unitedcakedom and leave a separate comment below saying you did  so. 

If the comments aren't separate they will be counted as one. UK Residents only. Winner will be chosen at random at the end of the Narnia Food & Feasts competition. To find out if you won you will have to come back to check and you will have 48 hours to email me with your details or another winner chosen by random will be chosen. Good Luck! 

notes: I’m and 80’s kid (if you didn't guess that from me just celebrating my 30^th birthday!); Turkish Delight is adapted from Sugar & Spice by Gaitri Pagrach-Chandra and the White Chocolate Ice Cream is from The Perfect Scoop by David Lebovitz; I have had a quick look and an easy way to re-create this ice cream is to buy white chocolate ice cream (Waitrose was the only place I saw online that sells it) and buy some Turkish Delight, chocolate covered would ruin the snowy white affect, but either would do. Dish up the ice cream and sprinkle Turkish Delight on top! Easy Peasy. 

Lime Shortcakes! {weekend baking}

My husband likes anything citrus. Especially limes, they are his absolute favorite! However he is not a huge fan of strawberries. (What is wrong with him?! ha!) So when I make strawberry shortcakes, I decided to make lime shortcakes for him. 

They are very sour but super yummy!

I made the Lime Shortcakes by using the same recipe I used for my Strawberry Shortcakes. If you want a shortcut, Bisquik has a recipe on the box for shortcakes that are easy to make.

I used the zest and juice of 4 limes. I took 3 more limes and with a paring knife, sliced the membrane out and arranged it on the bottom of the cake. (picture below)

Then, after I whipped my cream, omitting the vanilla, I slowly added about 1/4 cup of lime juice and a few pinches of zest.  You can make another shortcut by using Cool Whip and just add the lime juice to the thawed whip.

On top of my bed of limes, I put a dollop of lime whipped cream, put the top of the cake on, topped it with the cream and sprinkled lime zest.

It was a hit! ~ Janet

Homemade Strawberry Jam with Janet

One of the things I look forward to every June is going to Spencer Farm and pick strawberries. 

The kids love berry picking! Every year I have high hopes that we pick enough to make jam. 

But year after year the delicious berries are eaten up before I can I hide some away! 

Until this year! We picked 28lbs of strawberries! So, my oldest mini baker helped me make our very first batch of jam. It turned out beautifully!!

You can find the recipe I used at H Family Happenings, where I guest post, last Friday, my strawberry picking experience for her Flaunt my Friend Friday! 

It is very satisfying to eat the jam we made from the berries we picked. Next year maybe I can even grow my own....hmmmmmm....;0) ~ Janet 

almost empty jar

Update: June 2014

Homemade Strawberry Jam

I was lucky again this year to get enough strawberries to make the jam again! The jam, like the strawberries won't last that long, it's that good! ~ Janet