Off on Hols

So, after my mum being in and out of hospital, me having my transplant, my grandpa passing away, my sister having pelvic girdle issues through her pregnancy, her eldest daughter being rushed into hospital with gastroenteritis and her 3 week old son being diagnosed and hospitalised with a heart condition, I am finally getting a break away from it all....lol

Hubby and I are off to Dorset for rest, relaxation and a bit of a foodie tour. On top of planned visits to Wild Garlic, River Cottage Canteen and Mark Hix's place, we are going to a couple of microbreweries, an elk & moose farm, various cheese producers and a couple of recommended pubs and tearooms (any other suggestions welcomed).

I also promise to update with a couple of recipes and lots of pictures of wonderful Dorset food.

So Happy Easter to you all and will blog soon

xxx

Back in the land of the living

Sorry, sorry, sorry for not being around and updating you with the lovely recipes i've made recently.

Unfortunately last Thursday, my 3 week old nephew was rushed to a London hospital due to a heart defect. It was very touch and go for a while but, being the little fighter he is, he is well on the road to recovery.

During all of this, i've been babysitting my 2 year old niece (so that my sister and her husband could be with nephew), been to a friends wedding and baked for my mums 60th birthday (although we reduced the party to just a small group of immediate friends because of my nephews situation).

All in all it has been utter chaos. I will however, put some lovely new recipes on the blog soon. I would also like to thank you guys for all of the lovely follow tweets on twitter x .

Thanks again for your patients, hope you're all ready to get your baking aprons on......

.....lets bake x

To Die For Brownies

As promised (although a little late) I made brownies using one of the many brownie recipes in Alice Medrich's Chewy, Gooey....cookbook. Out of the many different recipes and cooking styles she writes about the New Bittersweet Brownies where the ones I decided to make.

I should also just point out that as this is an American book, all the measurements are in cups and tablespoons although there are a few conversions to imperial measures.

The verdict can be summed up in 3 letters OMG!!!!

I did have a lovely big plate of brownies but, by the time i'd got my camera and come back to the table, this was all that was left (9 have gone MIA...lol)

New Bittersweet Brownies

8 oz Bittersweet (70%) Chocolate - broken into small pieces

6 Tbsp (3oz) Unsalted Butter - small cubes

3 Eggs

1 Cup (7oz) Caster Sugar

1/4 tsp Salt

1 tsp Vanilla Extract

1/2 cup + 1 Tbsp Plain Flour

• Line an 8 inch square baking tin with foil ensuring all 4 sides are covered.
• Pre heat the oven to Gas 4/180 C/350 F and put the shelf in the lower third of the oven.
• Put the chocolate and butter in a glass bowl and melt either in a microwave or over a pan of simmering water.
• Stir the chocolate until smooth and combined with the butter then set aside.
• In a medium bowl, beat (with a kitchenaid or electric whisk) the eggs, sugar, salt and vanilla until the mixture is thick and pale.
• With the beaters still beating on slow, pour in the warm chocolate until well mixed.
• Carefully fold in the flour and then pour the mixture into the prepared pan.
• Bake for 25-30 minutes until a skewer comes out with a few crumbs but no gooey batter.
• Allow to cool in the pan.
• Using the foil, lift out onto a cutting board and cut into squares.
• Will keep in an airtight contained for up to 3 days.

Book Review - Chewy, Gooey...

Crispy, Crunchy by Alice Medrich.

(Sorry the picture isn't great)

Just bought this amazing book full of recipes from bread to buns, tarts to cakes with each recipe sounding more yummy than the previous.

The pictures, although not available for every recipe, look inviting and nearly all recipes feature "upgrades" of different flavour combinations.

There is a great section at the back of the book that looks at how to make component parts to a dish like chocolate ganache and buttercream and a section on measurement conversions to help convert the american/imperial weights into metric.

Tomorrow i've managed to secure a baking day to myself (no babysitting duties) and i'm going to attempt a couple of the recipes including the Sticky Pecan Bites and Gooey Turtle Bars (no turtles will be harmed in the making of these bars ;-) ) and i'll post my results tomorrow.

From what i've read, this book was well worth the buy for all of the inspiration it has given me with different flavour and texture combinations. By tomorrow, the results will hopefully confirm this.

Happy reading

xx

Planning a 60th!!!

In a rare break from baking (and babysitting for my sister), I am planning a 60th birthday party for my mum next weekend.

In a break from the usual party fayre of sausage rolls, quiche and birthday cake, she has asked for the next level up in the baking steaks.

Have scoured lots of lovely bakers blogs for inspiration, I now have many ideas, correction, I have too many ideas and need to pare it back.

Do I go for a chocolate triple layer cake with raspberry buttercream or a coconut cream cake? A lemon and lime cake or a coffee and walnut cake? Decisions decisions and that's just the cake. Then i've got to look at sweet and savoury tarts, nibbles and breads. Aaarrrggghhhh!!!

Think i'm going to sit in a dark room for a while and hope the clarity angel gives me a nudge....well that of wait for some comments from you lovely readers with suggestions.

Hope you like the blog and the recipes i've been posting.

Vicky x

Toffee Apple and Hazelnut Cake

This lovely sticky toffee apple cake is delicious with cream, custard, ice-cream or just by itself. Whats stopping you? Get baking, you'll love it.

Toffee Apple and Hazelnut Cake

115g Butter (softened)

2 Eggs (lightly beaten)

175g Muscovado Sugar (light)

1 tsp Mixed Spice

1/2 tsp Bicarbonate Of Soda

1 tsp Baking Powder

2 Apples (eating - medium, peeled, cored and roughly grated)

85g Hazelnuts (lightly toasted and coarsely chopped)

Toffee Apple Topping

1 Apple (eating - peeled, cored and thinly sliced)

85g Muscovado Sugar (light)

55g Butter

• Preheat the oven to Gas 4/180 C/350 F
• Grease and line a brownie tin approx 34 x 20 cm
• Make the topping first by melting the butter and sugar in a saucepan over a gentle heat, stirring regularly.
• Pour the now "toffee" mixture into the base of the brownie pan and top with the sliced apples.
• For the cake, beat together the sugar and butter until pale and fluffy.
• Slowly add the eggs whilst still beating.
• Sift in the flour, mixed spice, baking powder and bicarbonate and fold in carefully.
• Add in the grated apple and chopped hazelnuts and stir.
• Spoon over the apples and toffee in the brownie pan and bake for 35-40 minutes.
• Leave to cool in the tin for 10-15 minutes before turning out and cutting into squares.

Walnut and Raisin Oaties

Inspired from a recipe in Good Food Magazine, these absolutely moreish oaties are delicious on their own or, for a naughty extra, drizzle some melted chocolate over them......delicious!

Walnut and Raisin Oaties

140g Rolled Oats

225g Plain Flour

140g Walnuts (chopped)

100g Raisins

50g Desiccated Coconut

140g Butter

225g Soft Brown Sugar

3 tbsp Maple Syrup

3 tbsp Golden Syrup

2 tbsp Boiling Water

1 tsp Bicarbonate Of Soda

• Preheat the oven to Gas 3/160 C/325 F
• Line 3-4 large baking trays with baking parchment or silicon paper.
• In a large bowl, combine the oats, flour, walnuts, coconut and raisins and put to one side.
• Put the butter, sugar and both syrups into a saucepan and melt over a gentle heat. Put to one side.
• Mix the bicarbonate with the boiling water, mix well, add to the butter mixture and stir in.
• Pour the butter mixture over the dry ingredients and mix well.
• With a tablespoon or ice-cream scoop, form balls of mixture and place on the lined trays, flattening each a little.
• Ensure lots of space around each oaty as they do spread (approx 6 per tray)
• Bake for 15-17 minutes.
• Allow to harden slightly on baking tray before transferring them to a cooling rack.
• Keep up to 1 week in airtight container or freeze for up to 3 months.
• OPTIONAL - If wanted, melt and drizzle each oaty with chocolate and allow to set before serving.