PicnicDoodle Salad {Cadbury Week}

Today is the first day of Cadbury Week here on United Cakedom! I thought I'd kick off the week with the perfect picnic dessert salad! We've definitely had the weather for it recently!

In the states there is a dessert salad called Snickerdoodle salad. It's Cool Whip, Snickers, and apples. I thought I'd Cabury it with Cadbury's Picnics instead of Snickers!

This simple dessert/treat is something I remember having since I was a kid. It's so super easy and so super delicious I am happy to finally be sharing it with you!!

It's a perfect combination of sweet & sour and crunchy & smooth! What more could you ask for??

Please feel free to use whatever candy bar you want! Sometimes I add a tsp or 2 of cinnamon to the whipped cream that's good too!

PicnicDoodle Salad

5 Cadbury Picnics, chopped
4 apples (Granny Smiths work well but any apple will do), chopped
500ml double cream
1 tbsp caster sugar

Chop up the Picnics and the apples. Rule of thumb: for every 1 apple you'll want 2 candy bars. Whip up cream with the sugar. Fold in Picnics and apples. Chill before packing in you're picnic basket! Enjoy!!

notes: Cadbury is not sponsoring this post. I just thought it'd be a bit of fun to showcase Cadbury chocolate bars in some of my favorite desserts! Cadbury Week will run from 15th (Janet's Birthday!) to the 19th! If you have felt inspired or are currently thinking up you're own Cadbury treat please email a picture, a quick description and a link if you're a blogger! I will do a round up post if I get any response!!

Clandestine Cake Club Round Up & Lemon Meringue Cake!

Last night Reading’s CCC had a summer meet up! Our original theme was “Showstoppers” but with the lovely heat wave we've been lucky to have, our group leader/organizer Louise, said to make something we felt comfortable to make in this heat. So, the theme was more summery. We had a lot of lemon! Lemon is just a great representation of summer; it’s refreshing and bright!

Here’s what we all brought:

Rose sponge with Strawberry & Elderflower compote

It was a good night! We ate cake and talked, what is better then that? It's always fun getting to know people! I've only been to one other meeting so I still feel a bit like a newbie. Can't wait until the next meet up!! 

I was originally going to do a belated 4^th of July cake. One where when you cut into it looked like the American Flag, but because of the weather and what not I really didn't fancy baking a half of dozen cake layers and hoping the buttercream stood up to the test. So, I went something that still looked great, but took a little less effort and didn't involve buttercream!

Lemon Meringue Cake:

225g butter, room temp

225g caster sugar

4 large eggs, lightly beaten

zest of 2 lemons, unwaxed

225g self-rising flour

pinch of salt

juice of 1 lemon

Preheat the oven to 160C/gas 3. Line and grease x2 - 8in/20cm round tins

Beat the butter a few minutes then add the sugar and beat until light and fluffy. With the lightly beaten eggs in a jug (easier to pour) gradually add the eggs beating well after each addition. With the last bit of beaten egg add the lemon zest. If it curdles a little don’t worry just add a spoonful of the flour before adding all of the flour to the mixture. Add the ground almonds and lemon juice. Divide between the two prepared tins. Bake for 25-30 minutes. To make sure the cakes are done, just do the skewer test! The skewer should come out clean! Let the cakes cool before carefully removing them from the tins. Cool completely on a wire rack.

Lemon Drizzle

Juice of 1 lemon

75g caster sugar

In a small saucepan heat the ingredients together until boiling, then reduce the heat and simmer until for a few minutes until the sugar is dissolved. Set aside until ready to use. This can be made while the cakes are baking.

Italian Meringue

4 egg whites

225g caster sugar

3 tbsp water    

Whisk the egg whites to soft peaks. [When whisking egg whites you always want to be sure that your bowl and whisk are clean and no signs of grease or the whites won’t fluff up. Also you have to be very careful not to break the yolk when separating your eggs as any yolk will stop the whites from fluffing.] Place the sugar and water in a medium saucepan over a med/high heat. Attach a candy thermometer to the side and don’t stir it no matter what. We want it to get to the soft ball stage, 118C it will take a few minutes. Immediately remove from the heat, while the eggs are being whisk, gently pour the sugar mixture down the side of the bowl. If you don’t have a stand mixer you’ll need an extra pair of hands. Continue to whisk until the meringue cools to room temp. should be about 6-7 minutes.

to finish:

4 tbsp Mackays Lemon Curd

Situate your cake wherever it’s going to stay and drizzle half of the lemon drizzle over the top. Leave it for a few minutes before spreading over the lemon curd. Place the other cake layer on top and drizzle over the rest of the lemon drizzle. I piped my meringue all over the top, but you could also use a spatula and create some interesting waves and such! Make it your own! Also it’s very handy to have a kitchen blowtorch! Torch it for a fancy finish!

notes: Find a Clandestine CakeClub near you! They are starting to spread all over the world so if there isn't one near you start your own!!; American Flag cakes (idea was suggested by Cupcake Kelly on Twitter); recipe adapted from John Whaite Bakes by John Whaite; #bakingwithmackays Mackays Lemon Curd

Is Happiness Obtainable? {Why I am a Happify Pioneer}

“Happiness depends upon ourselves.” – Aristotle

I never really thought of happiness as something that I could obtain. I always thought of it as something that just happens to us. Happiness is also something I thought I always had to have.

It’s impossible to be happy all the time, but it’s definitely not good to be sad, stressed, disappointed all the time either. Recently things have become more stressful then usual, just life stuff.

I didn't notice it as it slowly crept up on me. I couldn't switch off at night so I was constantly tired. Taking care of two very active little ones became even more of a challenge and I didn't always have the patience for them.

There were a few other signs spots, ulcers etc... All of these were signs of being stressed and being generally unhappy.

Happify contacted me at a time I desperately needed to step back and take a look at my life. I have been working on my track now for a several weeks. I don’t get on everyday, but as often as I can and every time I come away feeling a little better.

Baking and reading have always been escapes for me, but they don’t allow me to reflect and make changes in my life. Happify has made me think about things and recognize that I do have control of my happiness.

It hasn't necessarily made all the stressful stuff go away, but it’s allowed me to handle it better. It’s allowed me to see what I already have and should be enjoying. I have learned a few simple meditation techniques that has allowed to switch off at night. Which has allowed me to get a full nights sleep. Which isn't just better for me, but everyone around me.  

Want to learn more? Come find me on Happify!!

Dirt Cups

Last week was the Fourth of July and I usually celebrate it somehow. No matter how ironic it is that I am an American celebrating my independence from the very country I have resided in for the last 8 years.

So, I made Dirt Cups for my girls. Not really the red, white, and blue dessert that usually surfaces when the 4^th hits, but still just as tasty! I have a very belated patriotic cake to make for Clandestine Cake Club later this week.

Dirt Cups are basically Jello Pudding and Oreo cookies made to look like dirt and then you put gummy worms or insects etc… on the top. For some reason I remember making it Brownies? I was only a Brownie/Girl Scout for a short while. My troop was totally boring just doing a bunch of crafts… no camping or life skills like that. So, not what I had signed up for.

I made it as UK friendly as possible. The only thing I didn't substitute was the Jello Pudding, although the closest thing you could use would be Chocolate Angel Delight and skip the whipped cream.

Dirt Cups

2 cups cold milk

1 pkg of Chocolate Jello Pudding & Pie Filling

250ml of double cream

1 tbsp of caster sugar

345g Oreo cookies (or other chocolate cookies)

gummy worms (snakes or other insects)

cups or bowls

Make pudding according to instructions using the 2 cups of milk.

Whip up the cream and caster sugar until it’s smooth. Once the pudding has sat for 5 minutes fold in the whipped cream and half of the crushed cookies. 

Fill cups/bowls ¾ full and add divide the rest of the cookies on top of each cup.

This is a fun to make with and for kids! Enjoy!! 

notes: Jello Pudding can be found on various online sources and if you are lucky enough to live near a Tesco that has a world food section they now carry a couple shelves worth of American foodstuffs including corn syrups! :0) Can't wait to show you my CCC cake later this week!! Also next week is a themed week... I've made a lot of fun stuff to share with everyone! 

Bloglovin

I thought with all this hype about Google getting rid of there RSS blog follow reader thing (as you can tell I was completely unaware of such a thing) and all this talk of alternitve places to keep track of blogs I joined Blog Lovin'!

Follow my blog with Bloglovin

So, there is my link. I am also looking for other blogs to follow so if you are on Bloglovin' please leave me a comment and I will be sure to add you!! 

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.