Cakes

Cinnamon apple oatmeal bread

Carrot cake with sweet potato

Honey orange mango bread

Greek Yoghurt Chocolate Cake

Chocolate Cherry Cake

Dense Chocolate Loaf Cake (my best so far)

Cassava Pone

Pies/Bakes

Chilled Dark Chocolate Pie

Apple and Rhubarb Crumble

Apple and Cherry Crumble

Rhubarb and Apple Pie

Pouding Chomeur

Gooey Citrus Pudding

Cookies

Chewy Chocolate Coconut Cookies

Oatmeal Coconut Chocolate Chip Cookies

Wholewheat Oatmeal Chocolate Chip Cookies

Lemon Cookies (optional with blueberries)

Almond butter snickerdoodle

Cinnamon spice bun cookies

Salted Dark Chocolate Cookies

Shortbread cookies

Oatmeal spiced cakey cookies

Lemon Snowball Cookies

Spicy shortbread

Best Chocolate Chip Cookie Recipe

Half-way meringue cookies

Lemon Polenta Cookies

Strawberry Cookies

Magic Middles

Cakies

Oil-based brownies

Brown butter blondies

Coconut macaroon cakes

Lemon sponge cups

Limoncello Biscotti

Chocolate Courgette Brownies

Salted fudge brownies

Orange Almond Tray-bake

Speculaas Brownies with Almond Layer

Marzipan Slice

Lemon and Pine Nut Biscotti

Maple Walnut Biscotti

Desserts

Best Molten Chocolate Cakes

Baked apples

Most chocolate pudding

Chocolate fudge pudding cake

Brandied Cherry Clafoutis

Coconut Pavlova with Pudding and Caramel Sauce

Apple pudding cake

Sweet Potato Flan

Ice Cream

Ice cream base (vanilla)

Almond and Honey Tofu Ice Cream

Rhubarb Ice Cream

Sauces, Mixes etc.

Speculaas mix

Other

Chocolate Macaroons

Coconut Lime Frosted Cups

Key lime bars

Baileys Fudge Squares

Healthy Lemon Squares

Cocoa Date Oat Truffles

Eggless Coconut Macaroons

Good Coconut Macaroons

Coconut macaroon truffles

Chocolate Rugelach (rolls)

New

Apple Blondie Snack Cake

Christmas Fruitcake

Chocolate Biscotti

Red Velvet Cake

Ginger-Lemon Sandwich Cookies

Carrot Cake Bites

Cakes

Cinnamon apple oatmeal bread

Ingredients

Streusel

• 48g wholewheat flour
• 45g brown sugar
• 20g soft butter
• 13g oats
• 45g apple sauce
• 2 tsp cinnamon

Bread

• 130g wholewheat flour
• 20g oat flour (blended oats)
• 1.5 tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 1 tbsp cinnamon
• ½ tsp nutmeg
• 100g oats
• ½ tsp xanthan powder
• 2 eggs
• 160g honey
• ¼ cup apple sauce
• 2 tsp vanilla
• 60ml milk
• 260g apples, chopped

Process

1. Mix the streusel ingredients together, set aside
2. Mix all the dry ingredients together.
3. Mix all the wet ingredients together (not the apples).
4. Add the dry to the wet and stir until just combined.
5. Fold in the apples
6. Put the mixture into the square tin, cover with the streusel.
7. Bake for 30-35 minutes at 160C.

Breakdown

• 2.4 calories per gram
• Ingredient cost: £3.50

Carrot cake with sweet potato

Adapted from:

Ingredients

• 290g wholemeal flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tbsp mixed spice
• 50g dark brown sugar
• 5g stevia
• ½ tsp nutmeg
• ½ tsp cinnamon
• 150g grated carrot
• 150g grated sweet potato
• 210g sultanas (or currants)
• 40g chopped walnuts
• zest of 1 orange
• 2 eggs
• 85g honey
• juice of 2 oranges
• 2 tbsp full fat greek yoghurt
• 175g applesauce

Process

1. Mix the dry ingredients together (down to the cinnamon)
2. Mix in the vegetables/fruits (down to the walnuts)
3. Mix together the wet ingredients (reserving juice from 1 orange), then add them to the dry.
4. Put into the large cake tin
5. Bake for 40 minutes at 160C
6. Poke lots of holes and pour over the remaining orange juice. Leave in the tin to cool

Breakdown

• 3648 calories total
• Cost of ingredients: £4.70

Thoughts

• Quite moist, could do with being slightly less so?

Honey orange mango bread

Adapted from:

Ingredients

• 225g plain white flour
• 140g spelt flour
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp ginger
• zest of 1 orange
• approx 280g chopped mango
• 3 eggs
• ½ tsp salt
• 255g honey
• 140g greek yoghurt
• juice of 1 orange
• 35g butter
• ½ tsp almond extract
• ½ tsp vanilla extract
• 20g sliced almonds
• 1 tbsp dark brown sugar

Process

1. Preheat oven to 170C
2. Place all the dries (down to ginger) into a large mixing bowl, mix until well blended.
3. Add the mango, toss to coat them with the dry stuff.
4. Place the eggs and salt in a bowl, beat until uniform in colour.
5. Add the rest of the ingredients (down to the vanilla extract) and beat until well blended.
6. Make a well in the dry ingredients, pour in the wet ingredients and mix until just combined - do not overmix.
7. Put into the large loaf pan.
8. Sprinkle the top with the almonds and dark brown sugar.
9. Bake for 80 minutes.

Thoughts

• Was far too moist, and because I didn’t let it stay in the oven untouched for long enough it sunk in the middle and didn’t cook properly.
• Maybe try switching out some of the yoghurt and honey for more normal ingredients.

Breakdown

Greek Yoghurt Chocolate Cake

Ingredients

• 115g butter
• 1 egg
• 160g sugar
• 40g cocoa
• 1 tsp vanilla
• 125ml greek yoghurt
• 1.5 tsp baking soda
• 150g plain flour
• ¼ tsp salt
• 125ml boiling water

Process

1. Cream the butter and sugar.
2. Beat in the egg.
3. Beat in the cocoa and vanilla
4. Stir together the yoghurt and baking soda, then add to the creamed mix.
5. Mix in the flour and salt.
6. Add the water.
7. Bake at 160C for approx 1 hour (test clean skewer)

Thoughts

• Very nice. Erin suggested adding a little bit of coffee for richness next time.

Chocolate Cherry Cake

Ingredients

• 180g flour
• ¼ tsp baking powder
• ¼ tsp salt
• ½ tsp instant coffee
• 30g cocoa
• 110g butter
• 30g apple sauce
• 180g sugar
• 2 eggs
• 125ml milk
• 80g chocolate, chopped
• 100g cherries, diced.

Process

1. Whisk together the first 5 ingredients, down to cocoa.
2. Beat together the butter, apple sauce, sugar, until light and fluffy.
3. Beat in the eggs.
4. Add half the dry ingredients and beat until just combined. Add half the milk, then the remainder of the dry, then the rest of the milk.
5. Gently fold in the chocolate and cherries.
6. Pour batter into loaf tin and smooth out top.
7. Bake for 70 mins at 160C (may take longer or shorter, so until tester is clean).

Thoughts

• Nice. More cherries!

Dense Chocolate Loaf Cake (my best so far)

Based on this:

Ingredients

• 230g unsalted butter
• 200g dark brown soft sugar
• 2 eggs
• 1 tsp vanilla essence
• 130g melted dark chocolate
• 120g plain white flour, sifted
• 1 tsp baking soda
• 30g cocoa
• 250ml water, boiling
• 30ml espresso

Process

1. Combine the baking soda, flour, cocoa.
2. Cream the butter and sugar.
3. Add the eggs and vanilla, beating in well.
4. Fold in the melted (and somewhat cooled) chocolate.
5. Slowly add the dry ingredients along with the boiling water and espresso until the batter is smooth and fairly liquid.
6. Pour into the loaf pan.
7. Bake for 30 mins at 190C.
8. Turn the oven down to 160C and bake for a further 15 minutes.
9. The cake will be quite moist at this point and the skewer won’t be clean. Also, it will probably sink! But don’t worry.

Thoughts

• Erin’s favourite of my chocolate cakes.

Cassava Pone

Ingredients

• 420g cassava (1 whole), peeled and grated
• 70g dessicated coconut
• 100g butternut squash, grated
• 90g dark brown soft sugar
• 180ml evaporated milk (300ml milk, simmered down)
• 80ml coconut milk
• ¾ tsp cinnamon
• ¼ tsp nutmeg
• ¾ tsp baking powder
• ¾ tsp vanilla
• ¼ tsp ginger
• 20g butter, melted
• 50g currants

Process

1. Combine everything in a bowl.
2. Pour into a round baking tin
3. Bake at 175C for 80 minutes.

Thoughts

• Possibly drop the squash entirely
• Slightly odd texture - wet inside.
• Not sure about this one!

Pies/Bakes

Chilled Dark Chocolate Pie

Ingredients

Base

• 80g almonds
• 80ml coconut oil
• 60ml maple syrup
• ⅓ tsp salt
• 60g oat flour (or blended oats)
• 110g rolled oats

Filling

• 400g good quality dark chocolate
• Solidified portion of a tin of full-fat coconut milk - should be in the fridge overnight or fridge for an hour.
• 45ml maple syrup
• ¼ tsp salt
• 1 ¼ tsp vanilla essence

Strawberry Compote

• 400g strawberries
• 30ml maple syrup
• 1 tsp corn flour
• 1 tsp vanilla extract

Process

Base

1. Blend the almonds well.
2. Add the remaining ingredients except the rolled oats, blend until a dough comes together.
3. Pulse in the rolled oats. The dough should now stick together if pressed.
4. Grease well the 9” pie dish.
5. Pour in the mixture, press it down and into the edges etc.
6. Bake at 175C for 18 minutes.

Filling

1. Combine the coconut fat and the chopped dark chocolate in a saucepan.
2. Heat over low-medium heat until most of the chocolate is melted.
3. Remove from heat, stir in the remaining ingredients.

Compote

1. Dice the strawberries.
2. Heat strawberries with the maple syrup and corn flour and stir.
3. Bring to a simmer, cook for 9-12 minutes until thickened and soft.
4. Remove from heat and stir in the vanilla.

Assembly

1. Pour the filling into the pie crust and smooth out.
2. Place in the freezer for 2 hours.
3. Allow to sit at room temperature for 15 minutes before cutting.
4. Drip some compote on top or on the side.

Thoughts

• Yum!
• Compote is optional and similar things would work just as well.

Apple and Rhubarb Crumble

Based of some of this (but others too):

Ingredients

Base

• 550g apple (5-6 apples)
• 960g rhubarb
• 200g golden caster sugar
• 90ml water
• 3 cinnamon sticks

Crumble

• 200g flour
• 150g butter
• 100g oats
• 180g demerara sugar

Process

1. Roast the base mix until tender, approx 20 minutes at 180C. Remove the cinnamon sticks.
2. Rub the butter into the flour until it’s a breadcrumb texture.
3. Add the oats and sugar, re-rub until lumpy.
4. Spread the crumble loosely over a baking sheet and bake at 200C for 15 minutes, turning occasionally.
5. Spread the fruit mix into the largest baking dish, cover with the crumble.
6. Bake 15-20 minutes at 180C to finish.

Thoughts

• Delicious. Can probably cut down the sugar in the base mix a little bit.

Apple and Cherry Crumble

Based of some of this (but others too):

Ingredients

Base

• 560g apple (5-6 apples)
• 900g cherries
• 80g golden caster sugar
• 90ml water
• 2 tsp lemon juice
• 2 tsp cinnamon
• 20g cornflour

Crumble

• 160g flour
• 120g butter
• 80g oats
• 120g demerara sugar

Process

1. Boil the cherries and caster sugar with the water. Simmer for about 15 minutes. Mix the cornflour with a small amount of the now-syrupy mixture and then mix it back into the pot. Remove from heat.
2. Roast the apples with the cinnamon until tender, approx 20 minutes at 180C.
3. Rub the butter into the flour until it’s a breadcrumb texture.
4. Add the oats and sugar, re-rub until lumpy.
5. Spread the crumble loosely over a baking sheet and bake at 200C for 15 minutes, turning occasionally.
6. Spread the fruit mix into the largest baking dish, cover with the crumble.
7. Bake 15-20 minutes at 180C to finish.

Thoughts

• Delicious.

Rhubarb and Apple Pie

Based somewhat on this:

Ingredients

Pastry (enough for ~three pies!)

• 480g plain white flour
• 1 tsp salt
• 360g unsalted butter
• 120ml water
• 1.5tsp white vinegar
• egg white (for the egg wash)

Filling (enough for two pies)

• 1 kg rhubarb
• 4 apples (~640g)
• 75g granulated sugar
• juice of one lemon
• 30g unsalted butter
• 2 vanilla beans (seeds + pods)
• 30g cornflour

Process

Pastry

1. Combine the flour and salt.
2. Using fingers, cut in half the butter until it’s in pea-size clumps.
3. Cut in the rest of the butter in the same way.
4. Add the vinegar.
5. Make a well in the middle, then gradually add the water until it’s all just combined.
6. Form the dough into discs, wrap in clingfilm, chill.

Filling

1. Roast the chopped apples with some cinnamon for 15-20 mins at 150C.
2. Simmer the rhubarb, sugar, lemon juice, butter and vanilla for 7-10 minutes.
3. Allow to cool, remove the vanilla pods.
4. Add the apples and cornflour, stir well.

Assembly

1. Roll out enough pastry for the base, should be quite thin.
2. Shape into the pie dish, pierce the base a few times.
3. Cover with baking paper and weigh down with beans.
4. Bake for 15 minutes at 220C.
5. Remove from oven, apply egg wash, put back in oven for 1 minute and then remove. Allow to cool.
6. When cool, fill the dish with the filling.
7. Top with more pastry, pierce it.
8. Bake at 200C for 15-20 minutes until the top is lightly browned.

Thoughts

• Delicious.

Pouding Chomeur

Ingredients

Cake

• 180g plain white flour
• ¼ tsp baking powder
• 60g butter
• 180g granulated sugar
• 1 egg
• 250ml skimmed milk

Topping sauce

• 200ml maple syrup
• 160g light brown soft sugar
• 50g butter
• 220ml water.

Process

Cake

1. Sift together the flour and baking powder.
2. Cream together the butter and sugar.
3. Alternately mix in the flour and milk until each is incorporated.
4. Pour into the small pyrex dish.

Sauce

1. Combine all the sauce ingredients in a pan.
2. Boil for a few minutes.
3. Pour over the cake.

Combined

1. Bake for 45 minutes at 160C
2. Allow to sit for at least 15 minutes.

Breakdown

• Makes at least 10 portions.

Thoughts

• Delicious!

Rating

• Yes yes yes.

Gooey Citrus Pudding

Ingredients

• 60g butter
• 225g sugar
• 2 tbsp lemon zest (zest of 4 lemons)
• 3 eggs, separated
• 70g plain white flour
• 250ml half-and-half (desired 12% fat)
  • 175ml asda semi-skimmed milk
  • 75ml elmlea heavy cream
• 90ml lemon juice

Process

1. Beat butter, sugar and lemon zest until pale and fluffy.
2. Beat in the egg yolks one at a time until incorporated.
3. Add the flour and half-and-half alternatively until incorporated.
4. Add the lemon juice and mix until the batter is smooth and silky.
5. Beat the egg whites unti stiff.
6. Fold egg whites into the lemon batter until just combined.
7. Pour into greased 9” square baking dish.
8. Place the baking dish into a large pan. Place the pan on the oven rack. Pour hot water into the pan until it is at approx. ½ the height of the batter within the pan. (Note: whatever % of the batter is underwater will stay as lemon curd).
9. Bake for 50 minutes at 175C.

Thoughts

• Delicious!
• The lemon zest is important!
• Can also do with lime, I suspect.

Rating

• Definitely.

Cookies

Chewy Chocolate Coconut Cookies

Ingredients

• 2 cups (160g) desiccated coconut
• ½ cup (45g) cocoa powder
• ½ cup (140g) honey
• 2 eggs
• 2 tsp vanilla extract

Process

1. Heat oven to 180C
2. Combine all ingredients in a bowl, mix until combined
3. Shape into cookies and place on baking sheet; they won’t get bigger during baking.
4. Bake for 15-18 minutes (until golden).

Breakdown

• Roughly 17 cookies
• 107 calories per cookie

Thoughts

• Quite easy

Rating

• Can’t remember

Oatmeal Coconut Chocolate Chip Cookies

Ingredients

• ¾ cup (110g) wholemeal flour
• ½ cup (86g) plain flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup (110g) granulated sugar
• ½ cup (75g) brown sugar
• 115g butter
• 1 egg
• 1 tsp vanilla
• 1 ¼ cup (110g) oatmeal
• ½ cup (35g) desiccated coconut
• 1 ¼ cup chocolate chips (or 55g chopped dark chocolate)
• 50g cherries

Process

1. Combine flour, baking powder, baking soda, salt in a small bowl
2. Cream together sugar and butter with a mixer
3. Add egg and vanilla and beat until smooth (2 mins)
4. Heat oven to 190C (cake setting)
5. Add (in this order) to the creamy mixture:
   1. the flour
   2. oats and coconut
   3. chocolate chips and cherries
6. Lay out (separated, they’ll expand) and flatten on a baking tray - probably need two trays.
7. Bake for 11.5 minutes. They’ll be quite soft when they come out but will harden as they cool.

Breakdown

• 30 cookies
• 119 calories per cookie

Thoughts

• The mixture will be quite dry by the end, that’s ok
• Don’t overcook
• More cherries would work quite well.

Rating

• Make again

Wholewheat Oatmeal Chocolate Chip Cookies

Ingredients

• Dry:
  • 140g oats
  • 20g cocoa
  • 75g wholemeal flour
  • ½ tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt
• 113g butter
• 70g light brown sugar
• 80g muscovado sugar
• 1 egg
• 2 tsp vanilla
• 100g dark chocolate

Process

1. Preheat oven to 180C
2. Mix together the dry ingredients in a bowl
3. Cream the butter with a mixer
4. Beat in the sugar for 3+ minutes
5. Incorporate the egg, then the vanilla
6. Stir in the dry mixture
7. Stir in the chocolate
8. Form into balls and place on baking sheet, well spaced
9. Cook for about 15 minutes

Thoughts

• Quite nice

Rating

• Yes

Lemon Cookies (optional with blueberries)

Ingredients

• 220g plain flour
• 127g bread flour
• 1 ¼ tsp baking soda
• ½ tsp salt
• 115g butter
• 120g brown sugar
• 145g white sugar
• 1 egg
• ¼ cup lemon juice
• 1 tsp lemon zest
• ½ cup sour cream
• blueberries

Process

1. Preheat oven to 175C
2. Mix together the dry ingredients in a bowl
3. Cream the butter and sugar together with a mixer
4. Incorporate the egg, mix more
5. Add lemon juice, zest and sour cream, mix more
6. Stir in the dry mixture until just combined
7. Stir in the blueberries if required
8. Drop lumps onto baking sheet, well spread out
9. Bake for 12-16 minutes (until starting to brown)

Breakdown

• Got about 35 cookies, 100 calories each

Thoughts

• Were more cakey than chewy, quite nice overall

Rating

• Maybe

Almond butter snickerdoodle

Adapted from

£2.40

Ingredients

• 150g light brown sugar
• 85g light philadelphia cream cheese
• 55g butter, softened
• 2 tbsp (45g) almond butter
• ½ tsp lemon extract (or 1 tsp lemon zest)
• 1 tsp vanilla extract
• 2 egg yolks
• 100g wholewheat flour
• 35g white flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• For the sprinkle: 1 tsp cinnamon, 20g granulated sugar

Process

1. Preheat oven to 175C
2. Beat the first 4 ingredients together for 2 minutes with a mixer
3. Add the lemon, vanilla and egg, beat well
4. Stir the dry ingredients together
5. Mix the dry ingredients into wet
6. Drop heaped teaspoons of the mixture onto a baking sheet
7. Sprinkle the cinnamon/sugar mixture over them
8. Bake for 6 minutes, lightly flatten with a fork, bake for 6 more.
9. Leave on baking sheet for a few minutes, then transfer to wire rack

Breakdown

• Makes ~26 cookies

Rating

• Definitely

Cinnamon spice bun cookies

Adapted from

Ingredients

Cookie dough

• 115g butter
• 80g yoghurt
• 50g white sugar
• 50g icing sugar
• 6g stevia
• 1 tbsp apple sauce
• ½ tsp salt
• zest of 1 orange
• ½ tsp baking powder
• 1 ½ tsp vanilla essence
• 1 egg
• 315g flour

Cinnamon spice filling

• 50g butter
• 20g yoghurt
• 70g honey
• 40g dark brown sugar
• 20g flour
• 2 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp mixed spice

Process

1. Put all cookie dough ingredients (except egg and flour) in a bowl, beat well with a mixer
2. Add the egg, beat for 30 seconds
3. Add the flour, beat at a slow speed until just incorporated.
4. Roll the dough out into a flat square, approx ½ inch thick
5. Place all the cinnamon spice ingredients in a mixing bowl, beat until well incorporated and smooth.
6. Spread the filling on top of the dough, making sure to bring it all the way to the edges.
7. Roll the dough tightly into a log.
8. Cover with clingfilm tightly and refrigerate for 30 minutes or overnight.
9. Preheat oven to 170C.
10. Slice the roll into ½ inch thick disks and place them well apart on the sheet.
11. Bake for 13-15 minutes or until the edges are golden brown.

Thoughts

• Makes ~45 cookies
• Use more cinnamon, less nutmeg.
• Might be nice to have them crispier somehow? Maybe less yoghurt/apple sauce in the dough?

Rating

• Yes

Salted Dark Chocolate Cookies

Adapted from

Ingredients

• 110g rolled oats
• 40g plain white flour
• 40g wholemeal flour
• ¼ tsp salt
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• 60g butter
• 70g greek yoghurt
• 65g light brown sugar
• 6g stevia
• 30g cocoa
• 80g granulated sugar
• 2 egg yolks
• 1 egg
• 2 tsp vanilla essence
• 200g dark chocolate

Process

1. Heat oven to 180C
2. Whisk all dry ingredients (non-sugar) together.
3. Beat the butter, yoghurt and sugar until light and fluffy.
4. Add the egg yolks, egg and vanilla, beat until mixture is pale and fluffy.
5. Slowly add dry ingredients, mix until just combined.
6. Fold in the chopped chocolate.
7. Spoon spoons of the cookie dough onto the tray, spaced decently.
8. Sprinkle the cookies with sea salt.
9. Bake for 13 minutes.

Thoughts

• Makes ~25 cookies
• Use more white chocolate and/or sugar (they were a bit dark and slightly bitter)
• Don’t overbake - they’ll be soft coming out of the oven but will firm up.
• Careful of adding too much salt.

Rating

• Yes

Shortbread cookies

Ingredients

• 255g unsalted butter
• 150g granulated sugar
• 1 tsp vanilla essence
• 330g flour
• ¼ tsp salt
• 150g milk chocolate, chopped and melted

Process

1. Mix the butter and sugar until just combined, add the vanilla.
2. Mix together the flour and salt, then add to the butter/sugar mix.
3. Mix at a low speed until the dough starts to come together.
4. Roll the dough somewhat flat on a flour-dusted service, fridge for 30 mins.
5. Roll out the dough to 1cm thick, cut biscuit shapes. Sprinkle with sugar.
6. Bake for 20 minutes (careful not to overcook!) at 170C. The edges should just be turning brown.
7. Melt the chocolate, dip the biscuits in.

Thoughts

• Make sure not to burn them.

Rating

• Definitely

Oatmeal spiced cakey cookies

Ingredients

• 30g unsalted butter
• 30ml olive oil
• ¼ cup apple sauce
• 50ml honey
• 50ml maple/golden syrup
• 1 egg
• 130g wholemeal flour
• 135g oats
• ¼ tsp salt
• 1 tbsp cinnamon
• 60g cherries

Process

1. Brown the butter in a pan over a medium/high heat - will take approx 2 mins, make sure to keep stirring
2. Mix the dry ingredients together
3. Mix the wet ingredients together, add the egg and beat until combined.
4. Add the dry to the wet, then add the cherries.
5. Drop onto baking sheet.
6. Bake for 19 minutes at 160C in a no-fan oven

Thoughts

• Quite nice, Erin liked also

Rating

• Yes

Lemon Snowball Cookies

Ingredients

Dry

• 210g white flour
• ¼ tsp baking soda
• ¼ tsp cream of tartar

Wet

• 115g butter
• 110g white sugar
• zest of 1 lemon
• 1 egg
• 3 tbsp lemon juice
• 1 tsp water

Other

• 20g chopped almonds

Process

1. Combine the dry ingredients in a bowl.
2. Beat the butter and sugar until light and fluffy.
3. Add the lemon zest and egg, beat well.
4. Add the lemon juice and water, continue beating.
5. Add the flour mixture, blend well.
6. Stir in the almonds.
7. Put the dough in the fridge for 1-2 hours
8. Form into balls, bake at 175C for 11 minutes (until edges are slightly brown).

Thoughts

• Quite nice but should be more lemony.

Rating

• Yes.

Spicy shortbread

Ingredients

• 225g butter
• 1 ¼ tsp cinnamon
• ½ tsp mixed spice
• ¼ tsp cayenne pepper
• 1 tsp salt
• ½ tsp baking powder
• 1 tsp vanilla extract
• 200g granulated sugar
• 245g flour
• 40g cocoa

Process

1. Place all ingredients down to baking powder in a bowl, beat well. Mix until smooth and uniform in colour.
2. Add the vanilla, mix.
3. Add the sugar, beat until creamy.
4. Add the flour and cocoa, mix until incorporated.
5. Put on a baking sheet, rolled into a flat square.
6. Bake at 150C for 35-45 minutes - the edges will feel firm to the touch.

Thoughts

• Could be slightly spicier, and maybe more cinnamon as well.

Rating

• Yes.

Best Chocolate Chip Cookie Recipe

Ingredients

• 225g butter
• 2 tbsp ice water
• 280g plain flour
• ¾ tsp baking soda
• 1 tsp salt
• 140g white sugar
• 2 eggs
• 2 tsp vanilla
• 140g brown sugar
• 225g dark/milk chocolate, roughly chopped

Process

1. Melt butter in a saucepan over medium-high heat. Cook, constantly stirring, until the particles begin to turn golden and smell nutty - about 5 minutes. Remove from heat, keep swirling for another 15 seconds. Transfer to a bowl, whisk in the ice water, put in the fridge for about 20 minutes whisking occasionally.
2. Mix the flour, baking soda and salt in a large bowl.
3. Mix (using mixer) the white sugar, eggs, vanilla extract on a high speed until the mixture is pale brownish-yellow and falls off in thick ribbons - approx 5 minutes.
4. When the butter has cooled, add the brown sugar and butter to the egg mixture.
5. Mix on medium speed for 15 seconds.
6. Add flour mixture and mix on low speed (manually) until just barely combined, about 15 seconds.
7. Add chocolate and mix on low (manually) until dough comes together, about 15 seconds.
8. Transfer to airtight container and refrigerate at least overnight.
9. Preheat oven to 170C.
10. Place 35g scoops of dough onto the baking sheet, max 6-8 per sheet.
11. If desired, add some salt on top.
12. Bake for 12.5 minutes, turning half way through.

Thoughts

• Yum!

Breakdown

Rating

• Yes.

Half-way meringue cookies

Ingredients

Base

• 240g flour
• 1 tsp salt
• 1 tsp baking powder
• ¼ tsp baking soda
• 80g granulated sugar
• 80g dark brown soft sugar
• 110g butter
• 2 egg yolks
• 1 tbsp water
• 1 tsp vanilla
• 240g dark chocolate, chopped

Meringue

• 110g dark brown soft sugar
• 2 egg whites

Process

Base

1. Whisk together the flour, salt, baking soda, baking powder.
2. Cream the butter and sugar (both kinds) until it looks like smooth frosting.
3. Mix the egg yolks into the butter/sugar mixture.
4. Mix in the water and vanilla.
5. Add the flour mixture and beat gently until all absorbed.
6. Press the base into the pan.
7. Sprinkle the chocolate chips on top of the cookie dough and press them in slightly

Meringue

1. Whisk the egg whites on medium-high until they’re very frothy and look like loose foam.
2. Start adding the sugar a little at a time until all added.
3. Continue whisking until it holds a soft peak.
4. Spread the meringue on top

End

1. Cover the top with greased baking paper.
2. Bake at 175C for 20 minutes.
3. Remove the baking paper.
4. Bake for another 6-7 minutes.

Thoughts

• Ends up making more than will fit in a 9x9 tin - reduce the recipe slightly?
• The meringue may be better with white rather than brown sugar.

Breakdown

• 42 cookies, 100 cals each.

Rating

• Definitely

Lemon Polenta Cookies

Ingredients

• 70g polenta
• 190g plain white flour
• ½ tsp salt
• 170g granulated sugar
• 180g butter
• 1 egg
• 1 tsp vanilla
• zest and juice of 2 lemons

Process

1. Sieve and whisk the polenta, flour and salt together.
2. Beat the sugar and butter together.
3. Add the egg and vanilla, beat some more.
4. Add the lemon juice and zest.
5. Fold in the flour mixture.
6. Bake at 175C for 18 minutes.

Breakdown

Rating

• Definitely

Strawberry Cookies

Ingredients

• 155g plain white flour
• ½ tsp baking powder
• ⅛ tsp salt
• 140g butter (or 55g butter, 110g cream cheese)
• 100g granulated sugar
• 1 egg
• 1 tsp vanilla
• 125g strawberries, chopped
• 30ml lemon juice
• 10g flour (for strawberries)
• 140g chocolate, chopped

Process

1. Soak the strawberries in the lemon juice for 10 minutes, then drain.
2. Whisk together the flour, salt and baking powder.
3. Beat the butter (and cream cheese) with the sugar until light and fluffy.
4. Add egg and vanilla, mix well.
5. Gradually add the flour mixture, mix well until combined.
6. Stir in the chocolate.
7. Sprinkle the strawberries with the little extra flour, toss until coated, stir gently into the batter.
8. Drop portions of batter onto the pan, keeping well separated.
9. Refrigerate for 10 minutes before baking.
10. Bake for 13-15 minutes at 175C.

Thoughts

• Approx 24 cookies.
• I didn’t have cream cheese so just used more butter.

Rating

• Quite nice.

Magic Middles

Ingredients

Chocolate Filling

• 140g good quality chocolate
• 28ml heavy cream

Cookie Dough

• 15g cornflour
• 170g plain white flour
• 100g brown sugar
• 65g granulated sugar
• 110g butter
• ½ tsp baking powder
• ½ tsp salt
• ¼ tsp nutmeg
• 1 tsp vanilla
• 1 egg

Process

Middles

1. Bring the cream to a simmer, then add the chocolate and shut off the heat.
2. Whisk until chocolate completely melted.
3. Spoon/pipe the chocolate into small disks on a baking sheet.
4. Refrigerate

Dough

1. Mix the cornflour and flour together.
2. Cream the sugars, butter, baking powder, salt, nutmeg, vanilla for 2 minutes.
3. Add the egg, mix for 1 minute.
4. Add the dry ingredients, mix until a dough forms.
5. Divide into the same number of portions as you have chocolate.

Assembly

1. Flatten the dough balls into a disc.
2. Put the chocolate disk in the middle and wrap the dough around, giving it a spherical shape.
3. Place on baking sheet, refrigerate for at least 24 hours.
4. Bake at 175C for 10 minutes.

Thoughts

• 25 cookies.
• Make sure to use good quality chocolate.
• Maybe a little bit boring?

Rating

• Nice but not distinct.

Cakies

Oil-based brownies

Ingredients

• 80ml vegetable oil
• 100g granulated sugar
• 1 tsp vanilla
• 2 eggs
• 80g flour
• 30g cocoa powder
• ¼ tsp baking powder
• ¼ tsp salt

Process

1. Mix together the oil, sugar, vanilla.
2. Beat in the eggs.
3. In a separate bowl, combine the flour, cocoa, baking powder, salt. Gradually stir into the egg mix.
4. Pour into 6” pan.
5. Bake for approx 24 minutes at 175C.

Thoughts

Breakdown

Rating

• No

Brown butter blondies

Ingredients

• 120g butter
• 120g plain white flour
• ½ tsp baking powder
• ½ tsp salt
• 1 egg
• 2 tsp vanilla
• 200g dark brown soft sugar

Process

1. Melt the butter over medium heat. Continue to cook until it smells delicious and is a nutty brown colour. Pour through a sieve and let cool.
2. Mix the flour, baking powder and salt.
3. Whisk together the brown sugar and butter until smooth.
4. Add the egg and vanilla and whisk until combined.
5. Stir in the flour etc until just incorporated.
6. Pour the batter into a 9”x9” greased pan.
7. Bake at 175C for approx 25 minutes - cake tester should come out clean.

Thoughts

• Delicious caramel flavour.

Breakdown

• 27 blondies, 80 cal each

Rating

• Definitely

Coconut macaroon cakes

Ingredients

• 3 eggs
• 400ml condensed milk
• 1 tsp baking powder
• 200g dessicated coconut

Process

1. Put all the ingredients except the coconut into the blender, blend a bit (but not too much!).
2. Add 150g coconut, blend a little more.
3. Pour into 9” pan, top with remaining coconut.
4. Bake at 190 for 35 minutes (or less!)

Thoughts

• Easy
• Burned it first time, 30 mins might be plenty.

Rating

• Definitely

Lemon sponge cups

Ingredients

• 20g butter
• 90g sugar
• 20g flour
• 1 lemon (rind and juice)
• 250ml milk
• 2 eggs, separated
• pinch salt

Process

1. Cream butter. Add the sugar, flour, salt, lemon juice and rind.
2. In a separate bowl, beat the egg yolks. Stir in the milk.
3. Slowly add the second mixture to the first mixture.
4. Beat the egg whites until soft, fold into mixture.
5. Pour into 5 ramekins and place in a tray with hot water up to about half way.
6. Bake at 175C for 45 minutes.

Thoughts

• Probably slightly underdone first time around.
• Could probably even do slightly smaller serves.

Breakdown

• 5 portions, 165 per serve.

Rating

• Definitely

Limoncello Biscotti

Ingredients

• 240g flour
• 75g ground almonds
• ½ tsp salt
• ⅔ tsp baking powder
• 2 eggs
• 140g sugar
• 3 drops almond extract
• ⅔ tsp vanilla extract
• zest of 2 lemons
• 50ml limoncello

Process

1. Mix the flours, salt, baking powder in a small bowl.
2. Mix the eggs and sugar together with a mixer until light and fluffy (approx 5 minutes).
3. Add the rest, mix well.
4. Add the flour mix slowly until well blended.
5. Form two flat oblong loaves on a baking sheet
6. Bake at 165C for 25 minutes, until the edges are just turning golden.
7. Cool for 30 minutes.
8. Slice the loaves into approx ½-inch slices. Place the slices back on the baking sheet.
9. Bake at 165C for 20 minutes, flipping halfway through.

Thoughts

• Nice, easy.

Breakdown

• 30 biscuits, 73 per

Rating

• Definitely

Chocolate Courgette Brownies

Ingredients

• 2 eggs
• 1 tbsp vanilla essence
• 100g sugar
• ¼ cup apple sauce
• 125g wholemeal flour
• 45g cocoa
• 1 ½ tsp baking soda
• ¼ tsp salt
• 300g courgette
• 80g choc chips

Process

1. Mix together the eggs, vanilla, sugar and apple sauce.
2. Mix together the flour, cocoa, baking soda, salt.
3. Mix the two bowls together then fold in the courgette and choc chips.
4. Pour the batter into a tray.
5. Bake 35 minutes at 170C.

Thoughts

• Wasn’t chocolatey enough, did an icing to put with them to make them better.

Rating

• Maybe, but my normal brownies are better.

Salted fudge brownies

Ingredients

• 170g butter
• 80g dark chocolate
• 45g cocoa powder
• 150g granulated sugar
• 150g dark brown soft sugar
• 3 eggs
• 2 tsp vanilla extract
• 120g wholemeal flour
• 1 tsp sea salt for sprinkling

Process

1. Melt the butter and chocolate together over a low heat.
2. Once melted, remove from heat and whisk in the cocoa powder.
3. Whisk in the remainder of the ingredients (except the salt) gradually until combined.
4. Sprinkle the top with the salt.
5. Bake for 30 minutes at 175.

Thoughts

• Yum!

Breakdown

• 20 brownies, 185 per.

Rating

• Yes.

Orange Almond Tray-bake

Ingredients

Base

• 3 oranges
• 6 eggs
• 210g caster sugar
• 125g ground almonds
• ½ tsp baking powder

Topping

• 75g caster sugar
• 45ml lemon juice
• zest of 2 lemons

Process

Base

1. Simmer the oranges, whole, for 2 hours. Drain and set aside to cool.
2. Cut the oranges into quarters, remove the seeds. Blend for 5-10 minutes.
3. Whisk the eggs, then beat in the remaining dry ingredients.
4. Fold in the orange puree, pour into the prepared square baking pans
5. Bake for 35 minutes at 180C

Topping

1. Mix the topping ingredients.
2. Simmer for 10 minutes until thick.
3. Spoon over the base.

Thoughts

• Quite nice, but Erin found it to taste a bit too much like peel. May be better to try with bought orange puree.
• The above mixture makes enough for two 8x8 square dishes.

Speculaas Brownies with Almond Layer

Ingredients

Cake

• 210g flour
• 150g dark brown sugar
• 170g butter
• 1 tsp baking soda
• ¼ tsp salt
• 2 tbsp speculaas spices (from recipe in this doc)
• 1 tsp vanilla
• 2 tsp milk

Almond Layer

• 125g ground almond
• 125g granulated sugar
• 1 egg
• 1 tsp vanilla essence
• 1 tsp lemon zest

Assembly

• 1 egg

Process

Cake

1. Mix all the ingredients together with dough hook.
2. Refrigerate for at least 2 hours.

Layer

1. Blend the ingredients together.

Assembly

1. Divide the dough in half.
2. Roll out and cut to the size of the 9x9” baking dish.
3. Place one half in the bottom of the dish.
4. Brush with ⅓ of the egg wash.
5. Top with the almond paste.
6. Brush with ⅓ of the egg wash
7. Place the rest of the dough on top.
8. Coat with the remaining ⅓ of the egg.
9. Bake for 40 minutes at 175C.

Thoughts

• Delicious, speculaas spice mix can be tweaked though. Also, maybe a little less almond paste?

Marzipan Slice

Ingredients

• 160g marzipan (or almond paste)
• 260g butter
• 180g sugar
• 1 egg, separated
• 1 tsp almond essence
• 260g flour
• 90g sliced almonds

Process

1. Cream the butter and sugar.
2. Add the egg yolk, marzipan and essence, beat until well blended
3. Stir in the flour
4. Spread the mixture in a tray.
5. Whisk the egg white until foamy and brush it over the entire surface.
6. Sprinkle with almonds.
7. Bake for 35 minutes at 180C.

Thoughts

• Nice, easy.
• Bit too overpoweringly almondy for Erin, the almond essence may not be needed at all.

Lemon and Pine Nut Biscotti

Ingredients

• 210g flour, sifted
• ½ tsp baking powder
• ½ tsp salt
• 100g granulated sugar
• 2 eggs, plus 1 egg yolk
• ½ tsp vanilla essence
• 15ml lemon juice
• ½ cup pine nuts
• zest of two lemons (or more)

Process

1. Combine flour, baking powder, salt.
2. Whisk together the sugar, eggs and yolk until light and creamy - 5 minutes.
3. Whisk in the vanilla, lemon juice and lemon zest.
4. Add the dry ingredients to wet, stir to combine.
5. Stir in the pine nuts.
6. Form dough into a 4”-wide log.
7. Bake at 175C for 25 minutes (should be ust starting to dry).
8. When a bit cooler, cut out the cookies (approx 1” wide), place cut side down on the baking sheet.
9. Bake at 135C for 20 minutes.

Thoughts

• Were quite tasty but a bit hard.
• The dough that formed was very very wet and not formable into a log at all - maybe because I didn’t whisk for long enough?

Breakdown

Rating

• Yes.

Maple Walnut Biscotti

Ingredients

• 130g butter
• 60g granulated sugar
• 2 eggs
• 150ml maple syrup
• 150ml honey
• 140g dark brown sugar
• 590g flour
• 2 tsp baking soda
• 1.5 tsp salt
• 170g walnuts
• 1 egg (for wash)

Process

1. Reduce the maple syrup, honey and dark brown sugar by ¼ over a low heat - make sure to not boil!
2. Cream the butter and sugar for 6-8 minutes on high - until light and fluffy.
3. Add eggs one at a time, mixing well.
4. Add the syrup mixture, mix on low speed until just incorporated.
5. Add the walnuts, mix.
6. Divide the dough into four logs - not too flat, should be a little height to them.
7. Brush with egg wash.
8. Bake for 30 minutes at 175C - should have a crust but soft in the center.
9. Remove, and turn the oven down to 150C.
10. After allowing to cool for a few minutes, slice the logs. Put them back in the oven for 14 minutes.

Thoughts

• Very nice
• Half recipe is plenty!

Breakdown

Rating

• Yes.

Desserts

Best Molten Chocolate Cakes

Ingredients

• For the truffles:
  • 55g milk chocolate
  • 1 tbsp dark rum
  • 3 tbsp heavy cream (Elmlea double light is fine)
• For the cakes:
  • 100g butter
  • 25g flour
  • 135g dark chocolate
  • 60g sugar
  • ¼ tsp salt
  • 3 eggs
  • 1 tsp vanilla

Process

Truffles

1. Put the chopped milk chocolate and rum in a bowl.
2. Heat the cream over medium heat until it begins to simmer, then pour over chocolate and let sit for 1 minute.
3. Stir until smooth, refrigerate until chilled.
4. Divide into 6 ball-shaped portions, refrigerate.

Cakes

1. Heat butter and dark chocolate over medium heat until just melted. Let cool for 10 minutes.
2. Beat together sugar, vanilla, salt, eggs with a mixer on high until thick and pale (3-4 minutes).
3. Beat in melted chocolate mixture.
4. Add flour, mix until smooth.
5. Prepare the ramekins - grease with butter and dust with flour.
6. Take half the melted chocolate mixture and divide across the 6 ramekins.
7. Place a chilled chocolate ball in the centre of each.
8. Put the remaining melted chocolate mixture on top.
9. Bake at 220C for 15 minutes, let cool for 2-3 minutes.
10. Extract from ramekins and invert.

Thoughts

• Excellent, although quite high calorie! A few options:
  • use the cake mix from the other molten cakes in this doc
  • use less cake mix
• The truffle in the middle is an excellent idea.

Breakdown

• 6 portions,~450 per.

Rating

• Definitely

Baked apples

Ingredients

• 2 apples
• 40g wholemeal flour
• ½ tsp sugar
• ¼ tsp salt
• 22g unsalted butter
• 1.5 tbsp milk
• cinnamon and sugar

Process

1. Make the dough by crumbling the flour/sugar/salt/butter together and then adding milk until it comes together. Flatten and refrigerate for 2 hours.
2. Scoop all the insides from the apples, apply cinnamon and sugar, fill the apples again.
3. Layer some pastry over the top of the apples.
4. Bake 30-40 mins at 170C

Thoughts

• Delicious

Rating

• Yes

Most chocolate pudding

Ingredients

• 110g chocolate, chopped
• 30g butter
• 1.5 tsp vanilla
• 425ml skimmed milk
• 120g sugar, sifted.
• 30g cocoa, sifted
• 3 tbsp cornflour (not polenta!), sifted.
• ¼ tsp salt
• 3 egg yolks

Process

1. Combine chocolate, butter and vanilla in bowl #1.
2. Whisk the sugar, cocoa, cornstarch and salt together in bowl #2.
3. Heat the milk until it’s simmering.
4. Beat the yolks in bowl #3 for 1 minute.
5. Add bowl #2 into bowl #3, continue beating (lower) until it resembles wet sand.
6. Add half the hot milk to bowl #3, whisk until blended.
7. Transfer all of bowl #3 to the saucepan; cook at a medium heat until thickened, about 8 minutes.
8. Strain (important!) the mixture into bowl #1. Let sit for 3 minutes and then stir smooth.
9. Press clingfilm onto the surface of the pudding and chill for at least two hours before serving.

Thoughts

• Was nice, but the texture was a bit lumpy. Sifting everything should help with that.

Breakdown

• 8 portions

Rating

• Yes

Chocolate fudge pudding cake

Ingredients

• 130g flour
• 1 tsp salt
• 1.75 tsp baking powder
• 40g cocoa
• 120g sugar
• 1 tsp coffee
• 375ml milk
• 15ml oil
• 45ml apple sauce
• 2.5 tsp vanilla essence
• 500ml boiling water
• 60g chocolate, chopped

Process

1. Combine the first 6 ingredients (down to the coffee), mix well.
2. Whisk together the milk, vanilla, oil and apple sauce.
3. Pour wet ingredients into dry, stir until evenly combined, and pour into a baking dish.
4. Pour the boiling water over the top, but don’t stir.
5. Sprinkle the chocolate on top.
6. Cook at 150C for about 30 minutes.
7. Let sit for one hour, then refrigerate.

Thoughts

• Was ok, but it solidified pretty badly. Did ok when reheated though?
• Maybe use more sugar.

Rating

• Maybe.

Brandied Cherry Clafoutis

Ingredients

Cherries

• 100g sugar
• 125ml cherry juice (200g cherries, 60ml water, pureed and strained)
• 1 cinnamon stick
• ¼ tsp nutmeg
• ¼ tsp salt
• 250ml brandy
• 450g cherries

Clafoutis

• 100g sugar
• zest of 2 lemons
• 3 eggs
• 125ml heavy cream
• 250ml milk
• 2 tsp vanilla
• ½ tsp salt
• 60g flour

Process

Cherries

1. Combine sugar, cherry juice, cinnamon, nutmeg and salt. Bring to a simmer, stir until fully dissolved.
2. Remove from heat, add brandy, stir to combine.
3. Add cherries, stir until coated.
4. Refrigerate overnight

Clafoutis

1. Rub together the sugar and lemon zest.
2. Whisk in the eggs.
3. Add the cream and milk, whisk.
4. Add the vanilla and salt, whisk.
5. Add the flour, whisk until smooth.
6. Drain the cherries, then pour them into a 9” pie dish and arrange so that they’re a single layer almost covering the entire dish.
7. Pour in the batter.
8. Bake for 37 minutes at 175C.

Breakdown

Thoughts

• Delicious!

Rating

• Yes yes yes.

Coconut Pavlova with Pudding and Caramel Sauce

Ingredients

Pavlova

• 80g dessicated coconut
• 200g granulated sugar
• 1 tbsp cornflour
• 3 egg whites
• ¼ tsp salt
• 1 tsp white vinegar
• ½ tsp vanilla extract

Chocolate Pudding

• 3 egg yolks
• 200g granulated sugar
• 60g cocoa
• 80ml coconut milk
• 65ml water

Caramel Sauce

• 100g granulated sugar
• 100g brown sugar
• 30ml water
• 1 tsp vanilla
• 65ml coconut milk

Process

Pavlova

1. Toast the coconut in a dry pan until golden brown, stirring constantly (don’t let it burn!), should only take a couple of minutes.
2. Whisk together the sugar and cornflour.
3. Beat the egg whites and salt at medium speed until soft peaks (approx 5 minutes).
4. Turn mixer to high, slowly add the sugar, beat until firm peaks (approx 1-2 minutes).
5. Slowly add the vinegar and vanilla, beat until stiff peaks.
6. Stop mixing.
7. Fold in the coconut using a spatula.
8. Spoon the meringue onto baking paper on a tray.Should be an approx. 8-inch circle with a well in the middle for the pudding to sit.
9. Bake at 150C for 45-55 minutes - outside will be dry and crisp.
10. Turn off the oven, open the door, allow the pavlova to cool to room temperature before removing.

Pudding

1. Add the egg yolks, sugar and cocoa to a pan.
2. Whisk until well combined.
3. Put the pan on medium-high heat, whisk in the coconut milk and water.
4. Cook, stirring, until thickened - approx. 5 minutes.
5. Remove from heat, then chill in the fridge for at least one hour.

Caramel Sauce

1. Stir together the sugars and water in a saucepan over high heat until the sugar has dissolved.
2. Boil undisturbed until the sugar reaches 230F/110C (swirling sometimes is ok).
3. Remove from heat.
4. Add the vanilla, stirring well.
5. Stir in the coconut milk.
6. Return to a boil, stirring constantly for 2 minutes. Remove from heat.

Assembly

1. Pour the pudding into the well - optionally only use ½ the pudding and freeze the rest!
2. Drizzle some caramel sauce over the pudding.

Thoughts

• Delicious!
• Quite a lot of work but probably worth it.
• Is incredibly rich - using ½ the pudding (so having a smaller well in the middle) might work even better.

Rating

• Yes.

Apple pudding cake

Ingredients

Base

• 1 apple, chopped

Cake Mix

• 40g butter, melted
• 40g flour
• 10g ground almonds
• 1.5 tsp baking powder
• pinch salt
• 40g golden caster sugar
• 100ml milk
• ½ egg
• ½ tsp vanilla essence

Topping

• 30g dark brown soft sugar
• 60ml boiling water
• 10g chopped almonds

Process

1. Mix the dry cake ingredients together.
2. Mix the wet cake ingredients together.
3. Stir the dry into the wet until smooth.
4. Pour the boiling water into the dark sugar, stir until smooth.
5. Arrange the apples at the bottom of 4 ramekins (or small cake pan)
6. Top with cake mix, covering the apples.
7. Pour the topping liquid over the cake mix.
8. Sprinkle some chopped almonds.
9. Bake for 35-40 minutes at 180C.

Thoughts

• Nice, easy!

Sweet Potato Flan

Ingredients

• 120g sweet potato, cubed
• ½ tsp cinnamon
• ⅛ tsp nutmeg
• 30ml maple syrup
• 2 eggs
• 125ml yoghurt
• 1 tsp vanilla essence
• ¼ tsp sea salt

Process

1. Boil the sweet potato for 15 minutes (until tender).
2. Combine the drained sweet potato mash with all of the other ingredients in a blender.
3. Divide the puree into 4 ramekins.
4. Place the ramekins in a large baking pan and pour hot water in so that it rises an inch up the sides.
5. Bake at 160C for 45 minutes.

Thoughts

• 4 portions
• Nice and easy, and quite tasty.

Ice Cream

Ice cream base (vanilla)

Ingredients

• 4 egg yolks
• ½ cup sugar
• 300ml milk (green lid)
• 300ml double cream
• 1 tbsp vanilla essence
• 1 tbsp vodka

Process

1. Beat the egg yolks and sugar together until light yellow.
2. Bring milk to a full rolling boil
3. Add milk to egg & sugar mixture, while stirring, then once combined, return this to the pot
4. Cook on a low heat, continually stirring, until the mixture has thickened (coats the back of a spoon). If the heat is too high, the custard will curdle. This may take up to 10 minutes
5. Pour the custard into a glass bowl (large enough to fit cream into as well) and cover with glad wrap so that the glad wrap is touching the surface of the custard. This prevents a skin from forming. Put this in the fridge for a few hours until the custard is cold.
6. Once cold, add cream, vanilla essence and vodka.

Additional flavours: other liquids (essences etc) should be added before putting the mixture into the ice cream maker. If solids (choc chips etc) are to be included, these should be added once the ice cream maker has been on for at least 15 minutes.

Thoughts

Rating

Almond and Honey Tofu Ice Cream

Ingredients

• 750g silken tofu
• 85g granulated sugar
• 1 tsp almond essence (or see suggestion below)
• 80ml honey

Process

1. Blend together the tofu, sugar and almond extract until it’s smooth and the sugar has dissolved.
2. Add to the icecream machine.
3. When it holds soft peaks, start drizzling in the honey.
4. Scoop into container, alternating with liberal drizzles of honey.

Thoughts

• Very nice, wasn’t noticable that it was tofu.
• Maybe use disaronno instead of the almond essence!

Rhubarb Ice Cream

Ingredients

Rhubarb

• 1 packet frozen rhubarb (500g?)
• 50ml water
• 50g granulated sugar

Ice Cream

• ice cream base recipe above, but with just 1 tsp vanilla essence.
• 200ml rhubarb juice

Process

1. Cook the rhubarb with the water and sugar until it has broken down.
2. Reserve 200ml of the juice, drain the rhubarb well.
3. Make the ice-cream base as above, using the juice as well.
4. Put in ice-cream maker, gradually add the rhubarb puree throughout.

Thoughts

• Quite nice but the rhubarb taste wasn’t as strong as I’d like.
• Quite hard to cut, maybe needs more … vodka?

Sauces, Mixes etc.

Speculaas mix

Ingredients

• ½ tsp ground cloves
• 4 tsp cinnamon
• 1 ½ tsp nutmeg
• ½ tsp ginger
• ⅓ tsp ground coriander
• ⅓ tsp ground cardamon
• ½ tsp ground star anise

Process

1. Grind and mix together.

Thoughts

• Quite nice, but comment was that it was potentially more like chai spice rather than speculaas.

Other

Chocolate Macaroons

(baking book)

Ingredients

• 75g dark chocolate
• 2 egg whites
• pinch of salt
• 200g caster sugar
• 125g ground almonds
• desiccated coconut for sprinkling

Process

1. Melt the chocolate
2. Whisk (with mixer) the egg whites and salt until they form soft peaks
3. Gradually whisk the caster sugar in, then fold in the almonds and chocolate
4. Place heaped teaspoons of the mixture on a baking tray (will need two trays). Leave plenty of room, they should be ~2.5 inches across
5. Sprinkle with desiccated coconut
6. Bake at 150C for 25 mins or until firm to the touch

Thoughts

• Perhaps bake for slightly less time
• Really quite nice!

Rating

• Definitely make again

Coconut Lime Frosted Cups

Ingredients

• 140g desiccated coconut
• 1 banana, mashed
• 63ml coconut butter
• 63ml light coconut milk
• zest from 1 lime
• pinch sea salt

Process

1. Toast half of the coconut in the oven at 150C for 10 minutes
2. Use mixer to mix banana, coconut butter, coconut milk, lemon zest and salt
3. Add the toasted coconut, then the untoasted. Stir until well combined
4. Press the mixture into 6 cupcake tray things, press down firmly with the back of a spoon.
5. Store in freezer.
6. Defrost for 1 hour in fridge before serving.

Thoughts

• Not enough flavour apart from coconut; would need much more lime maybe?

Rating

• No.

Key lime bars

Ingredients

For the Crust

• 150g butter
• 45g icing sugar
• 160g plain flour
• ¼ tsp salt

For the filling

• 3 large eggs
• 240g granulated sugar
• 4 tsp lime zest
• 40g plain flour
• 100ml lime juice

Process

Crust:

1. Beat together the butter and sugar until light and fluffy.
2. Add salt and flour, beat well until combined (~2 mins)
3. Press the dough out into the bottom of the baking pan.
4. Bake until just turning golden brown, approx 25 mins at 175C
5. Allow to cool to room temperature.

Filling:

1. Beat the eggs and sugar until well combined.
2. Beat in flour until incorporated.
3. Add lime juice and zest, beat.
4. Pour on top of crust.
5. Bake until lime mixture is set, approx 25 mins at 175C.

Thoughts

• Delicious.
• Could even add a little more lime.

Breakdown

• 25 servings, 120 per serving.

Rating

• Definitely

Baileys Fudge Squares

Ingredients

• For the base:
  • 600g dark chocolate
  • 175g white chocolate
  • 60g butter
  • 250g icing sugar
  • 250ml Baileys
  • 160g almonds
• For the topping:
  • 200g dark chocolate
  • 75g white chocolate
  • 60ml Baileys
  • 30g butter

Process

1. For the base:
   1. Melt the dark chocolate, white chocolate, and butter over a low heat until combined and melted through.
   2. Stir in the sugar and Baileys until the mixture is smooth.
   3. Stir in the almonds.
   4. Place the mixture in the prepared pan and lay a sheet of plastic wrap over the top. Press and smooth the top down.
2. For the topping:
   1. Melt the dark chocolate and white chocolate over a low heat until melted.
   2. Remove from the heat, and with a fork, beat in the Baileys and butter until smooth.
   3. Spread the topping over the cooled fudge - place plastic wrap over the top and smooth it.
   4. Refrigerate until firm, 1 to 2 hours.
   5. Store in an airtight container in a cool, dark place (or keep in the fridge)

Thoughts

• Maybe add a little sea salt on top to cut the sweetness?
• More almonds

Breakdown

• 63 squares, 140 per square.

Rating

• Definitely

Healthy Lemon Squares

Ingredients

• For the crust:
  • 135g flour
  • 40g icing sugar
  • ½ tsp salt
  • 60g coconut oil
  • 5 tsp water (careful)
• For the topping:
  • 2 ¼ tsp cornstarch
  • 135ml lemon juice
  • 50g icing sugar
  • 350g tofu
  • zest of 1 lemon
  • pinch of turmeric

Process

1. Crust
   1. Combine the crust ingredients in the blender until a dough ball forms.
   2. Press evenly into a well-greased 8×8 pan - use baking paper on top to easily press and spread the dough.
   3. Cook 10 minutes at 175C
2. Topping
   1. Combine the ingredients in the blender.
   2. Spread the topping over the crust evenly.
   3. Cook for a further 26 minutes.
3. Let cool and then refrigerate for a while before cutting.

Thoughts

• More lemon zest!

Breakdown

• 42 squares, 50 per square.

Rating

• Definitely

Cocoa Date Oat Truffles

Ingredients

• 100g oats, blended
• 150g dates, chopped and blended
• 16g cocoa powder
• 110g almond butter
• 2 tsp vanilla
• ½ tsp cinnamon
• ⅛ tsp nutmeg
• 200g light condensed milk
• 30g desiccated coconut

Process

1. Blend oats and dates separately.
2. Add everything (except condensed milk and coconut) to the blender until finely ground.
3. Mix with condensed milk and coconut until the right consistency.
4. Press into balls (made x20)

Thoughts

• Erin didn’t like them (the dates, probably)
• A bit weird, were supposed to be without the condensed milk but they were too dry.

Rating

• No

Eggless Coconut Macaroons

Ingredients

• 10g plain flour
• 9g cocoa powder
• 80g coconut
• 160ml semi-skimmed milk
• 3 tbsp maple syrup
• ½ tsp vanilla
• ⅛ tsp salt
• 2 tsp stevia

Process

1. Combine everything, cook on stove until firmish
2. Make into balls on tray
3. Cook at 175C for 14-16 minutes

Thoughts

• They were quite nice but they didn’t stay as balls and were quite soft.

Rating

• No

Good Coconut Macaroons

Ingredients

• 250ml coconut milk
• 125ml honey
• ¼ tsp salt
• 1 tsp vanilla extract
• 4 egg whites
• 240g dessicated coconut

Process

1. Add the coconut milk, salt, honey, vanilla to a saucepan. Bring to the boil while stirring constantly.
2. Allow to boil for 3-5 minutes until it goes a light caramel colour.
3. Lower the heat to medium-high.
4. Add the coconut. Mix well and stir constantly until it gets sticky and starts to caramelise - 10-15 minutes.
5. Allow to cool for 10 minutes.
6. Beat the egg whites to stiff peaks.
7. Stir in the coconut mixture.
8. Set out the balls on a baking sheet.
9. Bake at 160C for ~20 miutes.

Thoughts

• Yum

Rating

• Yes!

Coconut macaroon truffles

Ingredients

• 4 egg whites
• 200g sugar
• ¼ tsp salt
• 240g coconut
• 25g flour
• 3 tbsp cocoa
• ½ tsp vanilla
• 100g chocolate

Process

1. Combine egg whites, sugar, salt.
2. Heat slowly until warm, then stir in the coconut, flour, cocoa and vanilla.
3. Continue stirring for approx 4 mins or until gently sizzling.
4. Remove from heat, stir in the chocolate until melted.
5. Make into balls on a tray.
6. Bake at 170C for 15 minutes (until crisp around the edges).

Thoughts

• Very nice.

Rating

• Definitely.

Chocolate Rugelach (rolls)

Ingredients

Pastry

• 110g butter
• 110g cream cheese (light is fine)
• 20g sugar
• 1.5 tsp light brown sugar
• ⅛ tsp salt
• ¾ tsp vanilla
• 130g plain white flour

Filling

• 85g dark chocolate, chopped
• ½ tbsp granulated sugar
• ½ tbsp light brown sugar
• 1 tbsp cocoa powder

Topping

• Small amount of cinnamon and granulated sugar.

Process

Pastry

1. Mix the butter, cheese, sugars, salt on medium speed until combined (approx 1 minute).
2. Mix in vanilla until combined.
3. Mix in flour until combined.
4. Pat dough into an 8-inch square, wrap in clingfilm, chill for at least an hour (until firm).

Filling

1. Mix together the ingredients.

Assembly

1. Divide the dough into 4 equal pieces.
2. Working on a floured surface with one piece at a time, roll the piece out into a 12”x4” strip.
3. Sprinkle ¼ of the filling onto the surface and press to adhere.
4. Roll the strip (from the long end) into a 12”-long log with the seam at the bottom.
5. Slice into 1-inch pieces and place on baking sheet.
6. Sprinkle small amount of topping over them.
7. Bake for 20-25 minutes at 175C, until light golden brown.

Thoughts

• Nice
  • ‘nothing special’ for Erin, ‘favourite’ for Chris.
• Same filling with different type of pastry might be interesting?

Rating

• Yes.

New

Apple Blondie Snack Cake

Process

1. Chunk the apples into small chunks (don’t grate)
2. Put the apples and cider in a saucepan, heat over medium until the apples are tender - 8-10 minutes. Strain the apples and allow to cool.
3. Melt the butter, brown sugar, salt. Remove from heat and stir in the vanilla and brandy. Allow to cool to room temperature.
4. Add the eggs, whisk.
5. Mix the baking powder and flour, combine with the wet
6. Add the cooled apple pieces, stir to combine.
7. Flatten into a square tin
8. Mix together the topping ingredients and sprinkle over the top.
9. Bake for 40-45 minutes at 175C

Christmas Fruitcake

Process

1. Coarsely chop the dates, cherries, candied pineapple, walnuts, almonds
2. Mix the raisins, sultanas, dates, cherries, mixed peel, candied pineapple, juices, zests, brandy. Let sit, covered, for 30 minutes.
3. Mix the walnuts, almonds, 30g flour, then mix into the fruit mixture
4. Mix the flour with the salt and spices.
5. Cream the butter and sugar, then mix the eggs in one at a time
6. Mix the flour into the butter & egg mix, then add the fruit.
7. Bake at 130C for 3 hours, until knife into center comes out clean. Place a pan with some water below the cake to steam as it bakes.
8. Pour the brandy over.

Chocolate Biscotti

Process

1. Prep:
   1. Clean and dry the cherries
   2. Chop the chocolate and the cherries
2. In the stand mixer mix together the flour, cocoa, baking soda, salt.
3. Add the eggs, sugar and vanilla, mix until it comes together into a thick wet dough - approx 1 minute.
4. Mix in the chocolate, cherries and mixed peel, ensure evenly distributed.
5. Form the dough into two logs - 20cm x 7.5cm. Place them on baking paper on a tray, leave 8cm in between because they’ll spread.
6. Bake for 30-35 minutes at 180C - they should be set but still soft.
7. Allow the logs to cool to the point they can be handled - 10-15 minutes.
8. With a sharp knife cut into ½-inch slices.
9. Lay the slices back on the tray, bake for 10 minutes at 180C. Flip, then bake for another 10 minutes.

Comments

Red Velvet Cake

Process

1. Cake
   1. Make the homemade buttermilk
   2. Prepare two same-size cake pans (ideally 9-inch) with baking paper; butter the baking paper on the inside to help the cake release
   3. Separate the eggs
   4. Whisk the dry ingredients together
   5. Wet mix:
      1. Beat the butter and sugar together on medium-high.
      2. Add the oil, egg yolks, vanilla, vinegar, beat on high for 2 minutes
   6. Add the dry and buttermilk gradually to the wet, alternating between them.
   7. Beat in 2 tsp of food colouring until just combined
   8. Beat the egg whites until fluffy peaks then gently fold into the batter.
   9. Divide evenly between the two pans
   10. Bake for 32-34 minutes at 175C, should be nothing on a toothpick
   11. Allow to cool completely before attempting to assemble
2. Frosting
   1. Beat the cream cheese & butter together on medium-high speed until smooth - 2 minutes
   2. Add the icing sugar, vanilla extract, salt; beat on low for 30 seconds, then increase to high and beat for 3 minutes. Should be completely combined and creamy.
   3. Add more icing sugar if it’s too thin, or a little salt if it’s too sweet.
   4. The frosting should be soft but not runny
3. Assembly
   1. Trim the top of the cakes to create flat surfaces
   2. Evenly cover the top of one of the rounds with frosting, top with the other and spread the remaining frosting over the top and sides.
   3. Can use a bench scraper to help spread the frosting here.
4. Storage
   1. The cake should be stored in the fridge but bring slices up to room temperature before eating.
   2. Can be frozen (carefully), thaw in the fridge.

Comments

Ginger-Lemon Sandwich Cookies

Process

1. Dough
   1. Combine all the ingredients except for the flour and cream; mix on low until moistened then on medium until creamed/soft and light (5 mins)
   2. Reduce to low, add the flour and drizzle in the cream
   3. Divide into approx 50-60 equal portions (10g each), roll into a ball. Arrange onto a baking paper-lined sheet leaving at least 1.5” between them
   4. Bake for 10 minutes at 180C, rotating half way through
   5. Leave to cool fully on the baking tray, they’ll be very soft
2. Filling
   1. Combine the ingredients, mix on low to combine, then medium and cream until soft and light - 5 minutes
   2. Transfer to a bag for immediate icing use
3. Assembly
   1. Flip half the cookies upside down
   2. Pipe some filling into the middle of each
   3. Sandwich immediately with the others
   4. Fridge for 15 minutes to harden the coconut oil

Notes

The coconut oil will only be solid below 24C so may be best to store them in the fridge?

Carrot Cake Bites

Process

1. Preparation
   1. Grate the carrots very finely
2. Formation
   1. Toss all the ingredients (except water and carrots) together and then process in the food processor
   2. Incorporate the carrots by hand
   3. Gradually add enough water until the dough is smooth
   4. Shape into small balls; optionally roll each in coconut flakes
   5. Refrigerate them for a few hours before eating