Chocolate Share Eclair Flower

Chocolate Share Eclair Flower individual choux pastry petals, filled with chantily cream and covered in chocolate, surround a filled chocolate profiterole.

During the nine weeks that the Great British Bake Off is aired, Renshaw Baking have been holding various competitions, to encourage bakers to get baking. For my part, as a blogger, I chose to take part in the blind, technical challenge. The result being my Chocolate Share Eclair Flower.

FF Chocolate Share Eclair Flower
Chocolate Share Eclair Flower perfect for sharing.

True to the ‘technical challenge’ on the programme, I was given a list of ingredients and vague instructions on what to do with said ingredients!

I immediately recognised the recipe as being that for choux pastry, however, when making choux pastry you add water or milk and Renshaw had kindly left that part out!

Fortunately I have baked quite a few profiteroles and eclairs over the years and remembered the 2:1:1:2 rule – that is double liquid and egg to flour and butter. All good except the recipe called for differing amounts of flour and butter.

Aargh. Stay calm Sammie.

It does me good to have a good talking to myself and remember to relax and enjoy the process.

After a couple of trial bakes, both of which produced 8 even, straight eclairs, I knew I wanted to play.

FF Chocolate Share Eclair Flower
Chocolate Share Eclair Flower 3D and fun to make.

I came up with the idea of creating flower petals, of two different sizes. The larger petals sitting on the base surrounding the central, single profiterole, whilst the five smaller petals sit on top and between the lower petals, creating a 3D flower, made from choux pastry.

Whilst making and baking my Chocolate Share Eclair Flower I stuck rigidly to the recipe, as they would have to do on the television programme. It was so hard not to add sprinkles, glitter, piped contrasting chocolate, but I didn’t. The instructions asked for our inventive interpretations of the recipe – I took that to mean design!

Below is the recipe and method. Written in bold is where I had to fill the gaps!

Recipe: Chocolate Share Eclair Flower

65g/2.5oz Plain White Flour sifted

Pinch of Salt – I use Maldon

50g/2oz Unsalted Butter – cut into cubes

2 Large Free Range Eggs – beaten and weighed = 110g

110g Water

1tsp Vanilla Extract – I use Nielsen-Massey

5tsp Icing Sugar sifted

200mls/7fl oz Whipping Cream

100g/4oz Milk Chocolate chopped

Method: Preheat the oven to 200C/180C fan, gas mark 6

Note: This recipe will yield 8 straight chocolate eclairs. Baking time is the same, simply pipe 8 even straight lines.

  • Line 2 large baking trays with baking parchment, set to one side.
  • In a large saucepan add the butter, salt and water. Place over a high heat.
  • When the liquid boils, turn the heat down to medium and add all of the flour.
  • Stir vigorously with a wooden spoon for 3 minutes, keeping the pan on the heat. The mixture should be completely lump free and the flour will have had a chance to cook slightly – this needs to happen to ensure a good structure for the eclair.
  • Pull the saucepan off the heat and keep stirring to cool down the mixture.
  • Add 1/2tsp vanilla extract to the beaten eggs.
  • Add the eggs to the flour mixture and beat thoroughly to incorporate them into the mix, it can take a little time, just keep stirring with the wooden spoon and eventually everything will come together to form a thick, sticky choux pastry.
FF Chocolate Share Eclair Flower
Making the choux pastry.
  • Spoon the choux pastry into a large disposable piping bag.
  • Cut approx 1cm off the end of the bag.
  • On one baking sheet pipe 5 tear drop shapes, approximately 10cm/4″ in length.
  • On a separate baking sheet pipe 5 more tear drop shapes, approximately half the size of the larger ones. Pipe one single profiterole, using a damp finger to press down any tip.
  • Place both trays, evenly spaced in the oven and bake for 30 minutes.
  • Do not open the oven during the first 25 minutes of baking as this could cause your piped choux petals to collapse!
  • After 30 minutes remove the trays from the oven and place the choux pastry petals and the profiterole on to a cooling rack.
  • Leave until cold.
  • FF Chocolate Share Eclair Choux Flower
    Piping, baking, cutting and preparing the choux petals to be filled with cream.
  • Whilst the pastry is cooling pour the whipping cream, 1/2tsp vanilla extract and 4tsp icing sugar into a medium bowl.
  • Whisk until the cream holds a stiff peak.
  • Spoon the cream into a large disposable piping bag.
  • Starting with the largest petals, using a serrated knife cut the petal in half, so that the cream can be piped onto the bottom half. Lay each petal down so that the bottom is cut side up and the top is cut side down.
  • Do the same for the smaller petals and make a small incision in the side of the profiterole.
  • Cut approx 0.5cm off of the piping bag and proceed to pipe cream, following the shape of the petal. As each petal is filled replace the top. When all the petals have been piped with cream, push the piping bag into the incision in the profiterole and fill with cream.
FF Chocolate Share Eclair Flower
Filing and piping the choux pastry with chocolate.
  • Place the chopped milk chocolate into a heatproof, microwaveable bowl and zap on medium, in the microwave for 30 seconds, stirring after each zap. When the chocolate is fully melted pour into a disposable piping bag (or alternately you could dunk the petals in the chocolate).
  • Pipe chocolate around the choux petals and cover the top half of the profiterole in chocolate.
  • Use a butter knife to spread the molten chocolate on the choux petals.
  • Whilst the chocolate is still warm assemble your Chocolate Share Eclair Flower.
  • On a large flat plate or board place the profiterole in the centre. Evenly space the 5 larger petals around the profiterole. Carefully place the smaller petals inbetween and on top of the larger petals.
FF Chocolate Share Eclair Flower
Chocolate Share Eclair Flower dusted with a little icing sugar.

Dust the centre of the choux flower with the remaining icing sugar and your Chocolate Share Eclair Flower is complete.

Place in the fridge to allow the chocolate to set.

Serve with friends and family, who will no doubt be impressed with your artistic flair. As the flower has now been submitted I have embellished it a little using some sparkles.

FF Chocolate Share Eclair Flower
Chocolate Share Eclair Flower with sparkling pollen!

I don’t know anyone who doesn’t like profiteroles or eclairs, so this is the perfect way to make them into something different, that can then be shared and enjoyed.

If you have enjoyed this recipe for Chocolate Share Eclair Flower then you may like these:

Sticky Pecan Sultana Buns

FF Chocolate Share Eclair Flower
Sticky Pecan Sultana Buns.

Homemade Chelsea Buns

FF Chocolate Share Eclair Flower
Homemade Chelsea Buns

Lemon Blueberry Cupcakes

FF Chocolate Share Eclair Flower
Lemon Blueberry Cupcakes

I hope I’ve shown you how easy it is to make and bake choux pastry?

It really is one of the easiest pastries to master and as you have seen can be piped into regular profiteroles, eclairs, or be more adventurous, it really makes beautiful hearts.

Whatever you are making, have fun. Let your creativeness flow and if you make a mistake, well bake it, eat it and try, try, try again. For me the fun is in the learning!

Sammie xx

Share This Facebooktwittergoogle_plustumblr

Camp Coffee Ice Cream

Camp Coffee Ice Cream with crunchy chocolate coffee beans.

It is mid September and here in the south of the U.K. the weather is still relatively warm. Not that you need it to be warm outside to enjoy my Camp Coffee Ice Cream.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream with crunchy chocolate coffee beans.

Yes, ice cream is great to have during the hot, Summer months, but I happily eat it all year round. This particular ice cream with its inviting coffee flavour (without the caffeine) would be so good scooped on top of a warm chocolate brownie.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream great all year round.

Chocolate and coffee are a classic combination, which is why I decided to add a good measure of chocolate coffee beans to this ice cream.

The delicious chocolate/coffee crunch against the smooth, silky, coffee flavoured ice cream, keeps this interesting on the palette.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream full of taste and texture.

Making your own ice cream at home gives you complete control over the intensity of flavours. This Camp Coffee Ice Cream is how I’d drink my coffee, medium strength. You, however, can put as much, or as little Camp coffee as you like!

Churning this ice cream, in an ice cream maker, ensures it is silky smooth. If you like your ice cream just like that, leave out the chocolate coffee beans. Again, what you add is completely in your control.

So let’s show you how to make this delicious dessert, or fun treat.

Recipe: Makes 750ml Camp Coffee Ice Cream

300ml/ 1/2pt Double Cream

300ml/ 1/2pt Milk – Whole or Semi Skimmed

2tsp Camp Coffee – widely available in stores and online

4 Large Free Range Egg Yolks – the whites can be frozen for a month

1tsp Vanilla Extract – I use Nielsen-Massey

1tsp Corn Flour – I use Doves Farm as it is certified gluten free

5tbsp Caster Sugar

100g/4oz Chocolate Coffee Beans – mine were from Waitrose

Method: Ensure the ‘Frozen’ container part of your ice cream maker has been in the freezer for 8 hours, overnight, or according to the manufacturer’s instructions.

Note: For a step by step guide, with photographs, on making ice cream please see Very Vanilla Ice Cream.

  • Pour the cream and milk into a large, heavy bottomed saucepan and place over a medium heat.
  • Heat the liquid until scalding point is reached – a rim of small bubbles will appear around the outside edge of the liquid – remove from the heat.
  • Whilst the liquid is heating place the egg yolks, corn flour, sugar and vanilla extract into a large, heatproof bowl. Whisk until the eggs are pale and have increased in volume.
  • With the whisk still running on low, slowly add the scalded cream mixture to the eggs, continually whisking.
  • Whisk thoroughly until all the ingredients are combined.
  • Tip the custard ice cream base back into the saucepan and place back over a medium heat, stirring constantly.
  • Before putting the pan back on the heat I quickly wash and dry the original bowl used.
  • When the custard has thickened and coats the back of a spoon remove from the heat.
  • Pour the custard through a wire sieve into the large heatproof bowl.
  • Add the Camp coffee and stir thoroughly.
  • Place cling film directly on top of the ice cream base, to prevent a skin from forming.
  • Allow the custard to cool slightly before placing in the fridge to chill thoroughly.
  • Once chilled, set up your ice cream maker according to its manufacturer’s instructions.
  • Remove the cling film, stir the ice cream base and taste. If you wish to have a stronger coffee flavour add more Camp coffee, stirring and tasting until the desired strength is reached.
  • With the ice cream machine switched on and churning, pour the ice cream base through the opening into the bowl.
  • Churn for 15-20 minutes until the ice cream is thick, but not frozen solid.
  • Switch off the machine and remove the top and the paddle.
FF Camp Coffee Ice Cream.
Deliciously softly frozen Camp Coffee Ice Cream
  • Scrape as much ice cream as possible from the paddle (and then lick the rest off 😉).
  • Using a deep silicone spatula transfer the rest of the ice cream to a freezer proof tub.
  • Add the chocolate coffee beans and swirl through the ice cream using the handle of a wooden spoon.
FF Camp Coffee Ice Cream
The chocolate coffee beans add a final crunch to the Camp Coffee Ice Cream.
  • Clip on a tight fitting lid and place the Camp Coffee Ice Cream into the freezer for at least 4 hours, longer if it is very hot weather, so that the ice cream completely freezes.

To serve, remove the ice cream from the freezer 15-20 minutes before scooping. As your ice cream is homemade and therefore does not contain any artificial softeners, preservatives or additives, it will take a little while to soften.

FF Camp Coffee Ice Cream
Camp Coffee Ice Cream a delicious dessert.

I like to serve Camp Coffee Ice Cream in a pretty bowl for dessert, or in a cone if we are eating in the garden and enjoying the sun. It’s not unheard of to be handing cones full of ice cream, over the fence to our neighbours either!

It’s definitely more fun to share.

If you have enjoyed this recipe for Camp Coffee Ice Cream you may also like these:

Blackberry Chocolate Chunk Ice Cream

FF Camp Coffee Ice Cream
Blackberry Chocolate Chunk Ice Cream

Chocolate Orange Ice Cream

FF Camp Coffee Ice Cream
Chocolate Orange Ice Cream

Strawberry Ripple Ice Cream

FF Camp Coffee Ice Cream
Strawberry Ripple Ice Cream

I have a thing for hot and cold food together. So my Vanilla Fudge Chocolate Brownies with a scoop or two of Camp Coffee Ice Cream and hot custard poured over, would be my idea of pudding heaven!

That is exactly why I enjoy cooking and baking so much at home. The flavours and combinations are limitless, plus it’s usually a lot cheaper to make it yourself and tastes a lot better. Why? Because you can make it exactly how you want it to taste.

Whatever to are making, baking and creating in your kitchens, have fun creating you feast. Also if you have the means to share some of your bakes, it is so rewarding. Seeing someone smile as you hand them a slice of cake, knowing they e not been forgotten about, simply because the can’t get out and about. We living in communities. Let’s make someone’s day with a surprise treat?

Sammie xx

Camp Coffee Club  provided me with the Camp coffee to make this recipe. All opinions, views, content and photography are my own. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_plustumblr

Mini Chocolate Fudge Bundt Cakes

Mini Chocolate Fudge Bundt Cakes light, chocolate fudge individual cakes, drizzled in melted chocolate and sprinkled with fudge.

Do you ever get the craving for chocolate cake? Well I did yesterday. So I whipped up these beautifully perfect, Mini Chocolate Fudge Bundt Cakes. Exact replicas of a large Bundt cake, in single portion size!

FF Mini Chocolate Fudge Bundt Cakes
Mini Chocolate Fudge Bundt Cakes pretty delicious!

How cool is it that you get to eat a whole mini Bundt cake to yourself?

Yep, that’s what I thought.

FF Mini Chocolate Fudge Bundt Cakes
Mini Chocolate Fudge Bundt Cakes with their crown of fudge.

These beautiful cakes are baked in Nordic Ware’s 65th Anniversary Bundlette Pan. The correct term for these perfect, mini Bundt cakes is Bundtlette.

Bundt cakes have started to become very popular in this country, in part to celebrity chef endorsement and following bakes seen on the television programme The Great British Bake Off. However, only those baked in Nordic Ware Bundt/Bundtlette pans can be called Bundt cakes in this country, as Nordic Ware own the copywrite to the word Bundt.

You may see other tins, silicone moulds available, but please beware of cheap imitations. I have got on fine with some silicone ‘Bundt style’ ring moulds and created a lovely swirl ice cream cake for our daughter’s birthday. Whilst the genuine, heavy duty, Nordic Ware tins may be more expensive, they will last you a lifetime, if properly looked after.

FF Mini Chocolate Fudge Undt Cakes
Mini Chocolate Fudge Bundt Cakes – yes I used a cake mix!

I have made no secret of my belief, that every good kitchen should have a couple of great cake mixes stashed away in the cupboard, for those times when, for whatever reason, you are unable to bake from scratch.

Yesterday was one of those days for me. It’s been a difficult couple of weeks see here and yet I wanted to bake. Wright’s Baking came to the rescue with ther excellent Chocolate Fudge Cake Mix. I baked six Mini Chocolate Fudge Bundt Cakes and some cupcakes, however, the mix should yield between 12-15 Bundtlettes. Just ensure the Bundlette pan is cooled, washed, dried and re greased between batches.

FF Mini Chocolate Fudge Bundt Cakes
Mini Chocolate Fudge Bundt Cakes couldn’t you just pick one up and take a bite right now 😉

Whilst one of these cakes perfectly hit the spot yesterday, with a nice, hot cup of tea, I can’t help thinking that they’d make a great dessert. Hot, chocolate custard poured over, so the central hole is filled. Yes I am definitely going to try that!

Cute little Bundlettes make a pretty and interesting change from cupcakes. Don’t get me wrong I love cupcakes, with their myriad of frostings, these mini Bundts simply make an elegant change.

Change is good, right?

For those who are unable to get hold of the cake mix, use the recipe from here Chocolate Heart Cake.

Recipe: Mini Chocolate Fudge Bundt Cakes – makes 12-15

1 Packet Chocolate Fudge Cake Mix by Wright’s Baking – available from most major supermarkets and via Wright’s online shop

60ml Vegetable Oil

200ml Water

200g Milk Chocolate

Mini Fudge Pieces – mine came from Asda

Method: Preheat the oven to 170C/150C fan, gas mark 3.5

Note:

I use Wilton cake release for all my Bundt bakes (ensure the inside of each Bundt is covered with cake release, using a pastry brush), alternatively melt butter and brush the inside of the Bundlette tin, remembering the central pole and then lightly dust with flour, tipping out any excess.

  • Measure the oil and water into a large mixing bowl, add the contents of the cake mix and proceed according to the instructions on the packet.
  • Spoon the mixture into each mould in the Bundtlette pan, so that it fills if by half. Continue until all 6 moulds have equal amounts of cake batter in them.
  • Wipe any spilt batter from the top of the Bundlette pan.
  • Place the Bundlette pan in the middle of the oven and bake for 25-30 minutes. The mini Bundts are baked when they spring bake from a light touch and a visibly coming away from the sides of the moulds.
  • Once baked remove the pan from the oven and allow the cakes to cool for 10 minutes in the pan.
FF Mini Chocolate Fudge Bundt Cakes
Before and after baking.
  • After 10 minutes cooling, turn the Bundlettes out on to a cooling rack.
  • Allow the cakes to cool completely before decorating.
FF Mini Chocolate Fudge Bundt Cakes
Mini Chocolate Fudge Bundt Cakes ready to decorate.
  • Break or chop up the chocolate and place in a heatproof, microwaveable bowl.
  • Zap on medium for 1 minute in the microwave, stir and then continue heating, for 30 seconds at a a time, until when stirred, the chocolate has completely melted.
  • Pour the melted chocolate into a disposable piping bag and snip off the very end leaving a small piping hole.
  • Pipe vertically, starting at the top of each cake and following the lines down to the bottom. You can be exact or as free form as you choose. I was very tired when I piped these cakes, so some, the ones in the final photos, turned out neater than others.
  • Once all the cakes have been piped with chocolate, top with mini pieces of fudge.
FF Mini Chocolate Fudge Bundt Cakes
Piping the chocolate on to the cakes and then topping with chocolate.
  • Leave the cakes so that the chocolate sets and then they are ready to serve!
FF Mini Chocolate Fudge Bundt Cakes
Mini Chocolate Fudge Bundt Cakes perfect for Afternoon Tea.

Serve your cakes on a pretty plate, with a hot drink and shared with good company.

Actually these would be perfect for someone’s birthday, maybe at work, who doesn’t want a ‘big cake’ and lots of fuss. They are pretty and unique enough to let someone know they are special, without going over the top!

If you have enjoyed the recipe for these Mini Chocolate Fudge Bundt Cakes you may also like these:

Mini Lemon Drizzle Bundt Cakes

FF Mini Chocolate Fudge Bundt Cakes
Mini Lemon Drizzle Bundt Cakes

Chocolate Chunk Cupcakes

FF Mini Chocolate Fudge Bundt Cakes
Chocolate Chunk Cupcakes

Marshmallow Frosted Mango Cupcakes

FF Mini Chocolate Fudge Bundt Cakes
Marshmallow Frosted Mango Cupcakes – Gluten Free

Whilst it is great to bake cakes for someone’s birthday, or a special celebration, sometimes it’s nice to bake them just because it’s Friday, or Monday and everyone at work could do with a boost to get them motivated.

Baking for others is something I absolutely love. Seeing the smile on their faces, knowing that you’ve thought about them, remembered that they’ve got ‘stuff’ going on. Although a mini Bundt cake, cupcake, or even great big grand gesture cake won’t make their problems disappear, it shows people that they’re loved and supported, no matter what.

I firmly believe a cake, baked for someone with love, when given, can say more than a thousand words.

Sammie xx

 Wright’s Baking provided me with the cake mix to create this recipe. All content, photographs, options and view are my own. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_plustumblr

Crunchy Vanilla Shortbread

Well, we certainly have our ‘Indian Summer’. It is a gloriously sunny day, with a gentle breeze blowing, stopping the late summer air turning stuffy. Windows are open and I can only imagine how many days like today we have left, this year. In celebration of the beautiful weather I decided to make some Crunchy Vanilla Shortbread, to have, sitting in the sun, with a cup of tea.

FF Crunchy Vanilla Shortbread
Crunchy Vanilla Shortbread perfect with a cup of tea.

I love the month of September, as summer’s hold loosens and hazy, low sunlight filters through the trees. Sitting in the garden, simply listening to the birds, or watching the bees and butterflies busily go about their way. It really is the month where it’s warm enough to still enjoy being outside, without piling on the layers.

FF Crunch Vanilla Shortbread
Crunchy Vanilla Shortbread perfect picnic food!

Of course this delicious Crunchy Vanilla Shortbread can and should be enjoyed anytime of the year. It just feels very luxurious to sit outside, mid September, with the sun warming my face and my cup of tea not getting cold!!

FF Crunchy Vanilla Shortbread
Crunchy Vanilla Shortbread perfect to make and take to work.

Whilst I have other shortbread recipes here and here, my Crunchy Vanilla Shortbread is a traditional version. By that I mean it follows the 3-2-1 rule. 3 parts flour, 2 parts butter and 1 part sugar. However, I have added a tiny pinch of salt and some vanilla bean extract. I adore the flavour of vanilla and in this shortbread it tempers the sweetness of the demerera sugar and balances the caramel flavours.

FF Crunchy Vanilla Shortbread
Crunchy Vanilla Shortbread a delightful treat.

For ease, this shortbread is baked in a tin, where it is simply pressed in and baked. No rolling out, chilling or cutting out required. It took less than 10 minutes to prepare and a further 30 minutes to bake. If you have visitors turn up, out of the blue, you could easily have this baking in the oven, by the time your guests have been settled and the kettle put on!

Sometimes it’s nice to have a simple recipe to hand, for when the occasion arises.

Recipe: Makes Crunchy Vanilla Shortbread

185g/6oz Unsalted Butter – plus a little extra for greasing the tin

75g/3oz Demerera Sugar – plus 1tsp for sprinkling on top

1tsp Vanilla Bean Paste – I use Nielsen-Massey

1/8th tsp Salt – I use Maldon

270g/9oz Plain White Flour

Method: Preheat the oven to 190C/170C fan, gas mark 5

  • Add the sugar, butter, salt and vanilla extract to a bowl.
  • Beat until the butter is pale and creamy.
  • Add the flour and mix with a spoon until you have a dough.
  • Line a lightly buttered, 20cm x 28cm x 5cm (8″ x 11″ x 2″) swiss roll tin with baking parchment.
  • Tip the shortbread dough into the tin and press gently with your fingers until the dough completely covers the tin base evenly.
FF Crunchy Vanilla Shortbread
Crunchy Vanilla Shortbread dough ready to be docked and sprinkled with sugar before baking.
  • Dock the shortbread dough with a fork – this will prevent it from rising too much during baking.
  • Sprinkle over the reserved teaspoon of sugar. This really does make the shortbread sparkle once baked.
  • Place the tin in the middle of the oven and bake for 30 minutes, or until the shortbread is golden and has a set crumb.
  • Once baked remove the shortbread from the oven.
  • Score a line halfway through the length of the cooked shortbread, then score 7 strips – creating 14 Crunchy Vanilla Shortbread fingers.
  • Allow the shortbread to cool in the tin.
FF Crunch Vanilla Shortbread
Golden Crunchy Vanilla Shortbread scored and cooling.
  • Scoring the shortbread whilst it is hot makes it much easier to break into fingers once cooled. I’ll be honest I did have a couple of shortbread fingers break, they were my testers 😉.
  • Once cooled lift the shortbread out of the tin, using the baking parchment and break into individual fingers.

Store the shortbread in an airtight tin for up to 5 days, if it lasts that long!

FF Crunchy Vanilla Shortbread
Crunchy Vanilla Shortbread see how it sparkles in the sunlight.

Serve this deliciously Crunchy Vanilla Shortbread with a good cup of tea or coffee. That said, these shortbread fingers would also pair very nicely with my Very Vanilla Ice Cream.

If you have enjoyed the recipe for Crunchy Vanilla Shortbread you make also like these:

Vanilla Fudge Chocolate Brownies

FF Crunchy Vanilla Shortbread
Vanilla Fudge Chocolate Brownies.

Cherry Bakewell Cookies

FF Crunch Vanilla Shortbread
Cherry Bakewell Cookies

Chocolate Heart Cookies

FF Crunchy Vanilla Shortbread
Chocolate Heart Cookies.

I hope you are enjoying the last of the summer wherever you are.

I shall remember to look back at these photographs, in the midst of winter, to remind me of the warmth of the sun in summer.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast. Why not check on elderly neighbours, just pop in to make sure they have enough to drink and maybe stay for a cuppa and a natter? You could always take some home baked treats round?

Food always tastes better when it is shared.

Sammie xx

Share This Facebooktwittergoogle_plustumblr

Triple Chocolate Chunk Ice Cream

Triple Chocolate Chunk Ice Cream, silky smooth chocolate ice cream studded with nuggets of white, milk and dark chocolate chunks.

I have come across very few people who do not like ice cream. Maybe they are restricted because of dietary reasons, but they still love it. One of the most popular flavours is chocolate, so indulge yourself with my Triple Chocolate Chunk Ice Cream.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream chocca full of flavour!

If you love chocolate ice cream then this is THE one for you!

Rich, smooth chocolate ice cream with delicious chunks of white, milk and dark chocolate in every mouthful.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream perfect for every kind of chocolate lover.

I honestly don’t think I’ve ever seen our three teenage children so excited about an ice cream. They absolutely couldn’t wait for the photo shoot of this Triple Chocolate Chunk Ice Cream to be over so that they could start eating their laden cones.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream patiently held waiting to be consumed!

Quite a cute picture, especially as the tallest is holding the bottom ice cream!

Divine Chocolate sent me some of their chocolate to use in baking. Well I couldn’t resist making an ice cream. Not just any ice cream though, a really good chocolate ice cream, with whole pieces of chocolate throughout, making each bite utterly delicious.

FF Triple Chocolate Chunk Ice Cream
Divine Chocolate flavours this ice cream all the way through.

Whilst I have made no churn ice cream before, which turned out spectacularly well, following attempts have been too sweet for my palette. Whilst our children have enjoyed my experiments, I couldn’t honestly put the recipes on here. My standards are high and overly sweet doesn’t cut it with me.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream a perfect balance of flavours.

Whilst it may be seen as more convenient making a no churn ice cream, the preparation time is the same, although churning adds an extra 15-20 minutes. That said churned ice cream is already three quarters frozen when it goes into the freezer.

Swings and roundabouts I guess?

Anyhow this Triple Chocolate Chunk Ice Cream is beautiful when churned, with a  silky, smoothness that tempts the tastebuds.

Recipe: Make 750ml Triple Chocolate Chunk Ice Cream

300ml/ 1/2 pint  Double Cream

300ml/ 1/2 pint Milk – Whole or Semi Skimmed

4 Large Free Range Egg Yolks – the whites can be frozen for up to 1 month

1tsp Corn Flour

5 tablespoons Caster Sugar

1tsp Vanilla Extract – I use Nielsen Massey

200g/7oz Dark Chocolate

100g/4oz Milk Chocolate

100g/4oz White Chocolate

Method: Ensure the frozen compartment of your ice cream maker has been in the freezer for 12 hours or according to manufacturer’s instructions.

Note: For step by step instructions with accompanying photographs please see Very Vanilla Ice Cream.

  • Pour the cream and milk into a heavy bottomed saucepan and heat over a medium heat, until scalding point is reached – a rim of small bubbles will appear appear around the outside liquid, at the saucepan’s edge – this is called the scalding point, just before the liquid is about to boil. Once scalding point has been reached remove the pan from the heat.
  • Into a large, heatproof bowl add the egg yolks, sugar, corn flour and vanilla extract.
  • Whisk the egg yolks until they are pale and thickened, with the whisk running slowly gently pour the scalded liquid on to the eggs. Whisk until thoroughly incorporated.
  • Tranfer the contents of the bowl back to the saucepan, (I quickly wash up the original bowl, once the custard base has been poured into the pan and before I put the pan back on to the heat). Place the saucepan over medium heat and stir until the custard base has thickened and coats the back of a wooden spoon.
  • Break up 150g of the dark chocolate and place it into the freshly washed bowl.
  • Pour the custard base, through a sieve, into the bowl, over the top of the broken chocolate.
  • Stir until the chocolate has completely melted into the hot custard base.
  • Place cling film directly on to the top of the chocolate custard, to stop a skin forming and leave to cool on the worktop until warm, then place in the fridge to completely chill.

Churning the Triple Chocolate Chunk Ice Cream:

  • Set up your ice cream maker as per the manufacturer’s instructions, mine has to be churning as I pour the ice cream base in.
  • Remove the cling film from the top of the ice cream base and give it a good mix. If you find it easier transfer the liquid to a jug.
  • Pour the chocolate ice cream base into the churning bowl via the opening.
  • Churn for 15-20 minutes until the ice cream is thickly frozen.
  • Once churned to a thick consistency, turn off the machine and remove the top and paddle. Scrape off as much ice cream from the paddle as you can. Over the sink lick off the rest 😉.
  • Using a deep silicone spatula, transfer the thick chocolate ice cream to a freezer proof container that has a tight fitting lid.
  • Roughly chop the remaining dark, milk and white chocolate.
FF Triple Chocolate Chip Ice Cream
White, milk and dark chocolate chunks.
  • Sprinkle the chocolate chunks on top of the thick chocolate ice cream in the freezer tub.
FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream you know this is going to taste so good!
  • Swirl the triple chocolate chunks evenly through the ice cream – I use the handle of a wooden spoon, swirling the chunks through the ice cream. Then snap on the tight fitting lid and place in the freezer for 6-8 hours, or overnight to finish freezing.
FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream ready for the freezer.

How good does that tub look?

Exactly! You cannot buy this kind of deliciousness 😀.

To serve, remove from the freezer 15-20 minutes prior to serving. As there are no artificial softeners or artificial anything in this Triple Chocolate Chunk Ice Cream, it needs a little time to warm before being scoop-able!

Scoop into cones, bowls, chocolate dipped cups, or even my Toffee Cookie Cups – whatever your heart desires.

FF Triple Chocolate Chunk Ice Cream
Triple Chocolate Chunk Ice Cream so decadent and delicious.

Then tuck in. Savour each mouthful of this delicghtful ice cream.

Just a little tip, make a double batch of this ice cream, it disappeared in one night between 5 of us – just sayin’.

If you love this recipe for Triple Chocolate Chunk Ice Cream why not take a look at these:

Blueberry Bloom Ice Cream

 FF Triple Chocolate Chunk Ice Cream
Blueberry Bloom Ice Cream definitely one for the adults with a splash of gin 😉

Lemon Ripple Ice Cream

FF Triple Chocolate Chunk Ice Cream
Lemon Ripple Ice Cream

Chocolate Rolo Ice Cream

FF Triple Chocolate Chunk Ice Cream
Chocolate Rolo Ice Cream

Ice cream is fun. It brings back childhood memories for many people and why shouldn’t we still enjoy food from our memories now?

During my summer ice cream making journey, all who have tried the various flavours I have made, including the ones that didn’t make the cut, have agreed that homemade tastes best.

So as we edge into Autumn and proper pudding season begins, don’t banish your ice cream maker to the back of the cupboard, languishing lonely for another year – yes in our house ice cream makers have feelings 😉. Join me as I pair new ice cream flavours with puddings and desserts through the colder months.

Not got an ice cream maker? I highly recommend the Which Best Buy ice cream maker from Andrew James . It has been thoroughly tested throughout the summer, keep your eyes open for the review coming up shortly.

Have fun, feasting, sharing and enjoying good company, remembering that food always tastes better when it’s shared!

Sammie xx

Divine Chocolate provided me with the chocolate for this recipe. All view, opinions, content and photography are my own. Please see my Disclosure Policy.

 

Share This Facebooktwittergoogle_plustumblr

Camp Coffee Walnut Cookies

Camp Coffee Walnut Cookies with a mocha drizzle are the perfect accompaniment to your morning, afternoon, anytime, cup of coffee.

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies with a mocha drizzle.

Do you remember Camp Coffee?

I used to have a splash of it in hot milk when I was younger, other than that I can’t remember seeing it around for the last 20 years or so. Maybe I just wasn’t looking!

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies with a milky Camp coffee drink.

Camp coffee is made using chicory extract. That’s right, the leaves you add to your salad are used to make this product. It also contains 4% coffee extract, which means although not caffeine free, it has lower levels than regular coffee, without compromising flavour.

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies will not keep you awake at night!

As it is already in liquid form, Camp coffee is very easy to use, as a coffee substitute in many recipes. In fact keep your eyes open for a delicious ice cream, coming soon to Feasting is Fun.

These Camp Coffee Walnut Cookies are very crisp, you can confidently bite into one without the cookie crumbling apart. The mocha drizzle adds just the right amount of chocolate/coffee sweetness, however, you can easily leave it off if you are watching your sugar intake.

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies very more-ish.

Why not make a double batch of these and take them in to work, to shar with your colleagues over morning coffee. In fact why not ask if they remember the, oh-so-familiar bottle?

Recipe: Makes 10 Camp Coffee Walnut Cookies

100g/4oz Unsalted Butter – softened to room temperature

75g/3oz Caster Sugar

1/8tsp Salt – I use Maldon

1/2tsp Camp Coffee  widely available from supermarkets, grocery shops and on line

1/2tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Plain White Flour

40g/2.5oz Walnuts processed to a ground almond consistency

30g small walnut pieces

Drizzle:

150g/5oz Icing Sugar sifted

10g/0.5oz Cocoa Powder sifted

1/4 tsp Camp Coffee

1/4 tsp Vanilla Extract

Approx 25mls water

Method: Preheat the oven to 190C/170C fan, gas mark 4.5

  • Line 2 baking trays with non stick silicone mats or baking parchment.
  • In a medium size bowl add the butter, sugar and salt.
  • Whisk/beat until pale and creamy.
  • Add the Camp coffee and vanilla extract. Whisk/beat to combine.
  • Process the 40g of walnuts either in a food processor or mini chopper, until they are finely ground and resemble ground almonds.
  • Add the flour, ground walnuts and walnut pieces to the bowl.
FF Camp Coffee Walnut Cookies
The ground walnuts really add to the nutty flavour and crisp texture of this cookie.
  • Use a spoon to stir and bring all the ingredients together.
  • Divide the mixture into ten and roll into balls.
  • Place the cookie dough balls on to the baking tray.
  • Press down to flatten the balls into discs.
FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies ready for the oven.
  • Place the baking trays evenly spaced apart in the oven and bake for 13-15 minutes.
  • Turn the baking trays around halfway through baking.
  • The Camp Coffee Walnut Cookies are baked when they are crisp and golden.
  • Remove the baking trays from the oven once the cookies are baked and allow them to cool on the trays.
FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies freshly baked and they smell wonderful 😉
  • Making the Mocha Drizzle:
  • Sift the icing sugar and cocoa into a bowl.
  • Add the Camp coffee and vanilla extract.
  • Next add 20mls of water and stir with a spoon adding the extra water, if needed, to make a thick icing that can be drizzled.
  • Place all of the cookies on a cooling rack that is placed over a large baking tray.
  • Spoon the drizzle into a small disposable piping bag, alternately you can drizzle the icing over the cookies with a spoon.
  • Snip the very end off of the piping bag and pipe zig zag lines across the cookies.
FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies allow the mocha drizzle to set.

Serve these delicious Camp Coffee Walnut Cookies, once the icing has set, with a drink of your choice. These cookies withstand gentle ‘dunking’ which makes them that little bit more special in my eyes.

Our post lady enjoyed one of these cookies when she delivered a parcel late this morning. I can see these disappearing fast, so next time I’ll make a double batch! We are big on sharing here at home and it’s always nice to surprise delivery people with a quick snack.

FF Camp Coffee Walnut Cookies
Camp Coffee Walnut Cookies who will you share yours with?

If you have enjoyed this recipe for Camp Coffee Walnut Cookies here are some others you might like too:

Apricot Oat Crumble Cookies

FF Camp Coffee Walnut Cookies
Apricot Oat Crumble Cookies

Oat Chocolate Chip Cookies

FF Camp Coffee Walnut Cookies
Oat Chocolate Chip Cookies

Caramac Caramel Cookies

FF Camp Coffee Walnut Cookies
Caramac Caramel Cookies

A cup of tea and a cookie/biscuit (same difference!) are how I start my day. Just enough sweetness to kickstart my body and not too much caffeine to overload my system.

I am a self confessed Cookie Monster, constantly trying new recipes. My preference is always for something nutty or with oats, so these Camp Coffee Walnut Cookies are perfect.

Do you have a set way to start your day?

Have fun, feasting and sharing.

Sammie xx

 Camp Coffee Club provided me with the Camp Coffee to make this recipe. All views, opinions, content and photographs are my own and may only be reproduced with my permission. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_plustumblr

Blueberry Bloom Ice Cream

Blueberry Bloom Ice Cream a  vivid purple colour contrasts with the silky, smooth texture and flavour of blueberries and the floral fragrance of Bloom Gin.

Such an elegantly beautiful dessert to look at my Blueberry Bloom Ice Cream has a grown up, smooth blueberry flavour, layered with subtle, but definite flavours that come from the added Bloom Gin.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream such a vivid colour.

The blueberries in this ice cream are very gently cooked with a little sugar, so a not to lose their distinct flavour. Wonderfully floral, a splash of Bloom Gin not only adds to the delightful, fruity flavour, it compliments the sweetness of the blueberries.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream elegantly served in martini glasses.

After freezing, which can dull some flavours, the vivid purple Blueberry Bloom Ice Cream comes alive on the palette. As the blueberries are left whole, the ice cream has a texture, not dissimilar to rum and raisin. The blueberries providing interest against the smooth, silky ice cream.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream a feast for the eyes.

Made using a ice cream maker, the churning action stops such a large volume of fruit creating large ice crystals. Similar to champagne, where the smaller the bubbles, the creamier the champagne tastes, in ice cream making, the smaller the ice crystals the smoother the finished ice cream.

Recipe: Makes 1L Blueberry Bloom Ice Cream

300ml/ 1/2pt Double Cream

300ml/ 1/2pt Milk – Whole or Semi Skimmed

1/2tsp Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Egg – freeze the whites for up to 1 month

1tsp Corn Flour

5tbsp Caster Sugar

300g Fresh Blueberries

1tbsp Caster Sugar

1tbsp Tap Water

2tbsp Bloom Gin

Method: Ensure the freezing compartment/bowl of your ice cream maker has been in the freezer overnight, or according to manufacturer’s instructions.

Note: For step by step instructions with photographs, on how to make the ice cream base please see Very Vanilla Ice Cream.

  • Place the blueberries in a small saucepan. Add 1 tablespoon of both sugar and water. Place over a medium heat and cook until the blueberries just start to burst, giving up their precious juice. Remove the pan from the heat and transfer the contents to a bowl. Allow to cool and then add 2 tablespoons of Bloom Gin. Set to one side.
FF Blueberry Bloom Ice Cream
Note how deeply pink the cooked blueberries look here.
  • Making the ice cream base:
  • Into a large heavy bottomed saucepan add both the milk and cream. Place over a medium heat and cook until scalding point is reached – this is the point before the liquid boils. Small bubbles will appear around the edge of the cream mixture, once scalding point is reached remove the pan from the heat.
  • In a large, heatproof bowl, add the eggs, sugar, vanilla extract and corn flour.
  • Whisk the eggs until they are pale and creamy.
  • With the whisk still running on slow gently pour the hot cream mixture into the whipped eggs. Whisk until well combined.
  • Tip the ice cream base back into the saucepan and cook over a medium heat, stirring until the custard has thickened and coats the back of a wooden spoon. Remove the saucepan from the heat.
  • Pour the hot custard through a sieve into a heatproof bowl – I usually quickly wash up and dry the original bowl I’ve used.
  • Place cling film directly on top of the custard, this will stop a skin from forming.
  • Allow the custard to cool a little on the worktop and then transfer both it and the prepared blueberries to the fridge to chill.
  • When both are chilled assemble your ice cream maker, as per the manufacturer’s instructions.
  • Pour the blueberry mixture into the cold custard ice cream base and stir.
  • Tranfer the Blueberry Bloom Ice Cream mixture to a large jug.
  • With the machine switched on (in my case) pour the ice cream mixture into the churning ice cream maker.
  • Churn until the ice cream is softly frozen – about 20 minutes.
  • Switch of the machine, remove the paddle and scoop the softly frozen ice cream into a freezer proof tub.
FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream, churned and ready for the freezer.
  • Clip on a tight fitting lid and place in the freezer to firm up. Ideally it should be left for 6 hours or overnight, depending on the ambient temperature.

To serve, remove the Blueberry Bloom Ice Cream from the freezer 15 minutes prior to scooping. This will allow the ice cream to soften slightly. Although there is a small addition of alcohol it is not enough to affect the freezing of this ice cream.

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream a delightful dessert to finish a dinner party with.

This stunning looking ice cream looks elegant scooped into martini glasses.

Perhaps served with a glass of Bloom Gin, tonic water and 3 blueberries, over ice?

FF Blueberry Bloom Ice Cream
Blueberry Bloom Ice Cream the perfect balance of flavours.

Unusual, unique and utterly delicious, this delightful ice cream needs to be tasted to be truly appreciated.

If you have enjoyed this recipe for Blueberry Bloom Ice Cream you may also like these:

Blackberry Chocolate Chunk Ice Cream

FF Blueberry Bloom Ice Cream
Blackberry Chocolate Chunk Ice Cream.

Gin and Tonic Strawberry Sorbet

FF Blueberry Bloom Ice Cream
Gin and Tonic Strawberry Sorbet – Bloom Gin was used in this recipe.

Lemon Ripple Ice Cream

FF Blueberry Bloom Ice Cream
Lemon Ripple ice Cream.

There are other iced recipes on here, like my Refreshing Tropical Fruit Sorbet . When you put your mind to it there are endless flavour combinations availed to you if you own an ice cream maker. I prefer not to be limited by what’s available in store.

if you make this Blueberry Bloom Ice Cream, please use Bloom Gin. It simply will not taste the same with other gins. The floral honeysuckle, chamomile and pomelo botanicals, used in the art of distilling Bloom Gin, balance with this ice cream perfectly.

Whatever you are making, baking and creating in your kitchens, as you prepare a feast, have fun. Food and drink should be enjoyed with good company.

Sammie xx

I was provided with some Bloom Gin for the purposes of a review. All opinions, views, content and photography are my own. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_plustumblr

Bath Soft Cheese Chilli Tarts

Oh wow, do I have a fantastic, delicious recipe, that is easy to prepare and stunning to serve? Let me share my Bath Soft Cheese Chilli Tarts with you.

FF Bath Soft Cheese a Chilli Tarts
Bath Soft Cheese Chilli Tarts full of flavour.

Crisp, crunchy, golden filo pastry encases a layer of chilli pickle, smothered in melting Bath Soft Cheese.

FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts perfect served as an appetiser.

Stunning in the late afternoon sunshine, these Bath Soft Cheese Chilli Tarts are incredibly tempting to look at.

Bath Soft Cheese is organic and suitable for vegetarians. It is made by the Bath Soft Cheese Company in Kelston near Bath. It really does taste like an English version of Brie. Soft and buttery,  it matures to a ripe, full bodied cheese, that stands up well to the chilli in this recipe.

FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts incredibly simple to make and bake.

As you cut through the light, crisp filo pastry layers the melted cheese oozes out of the tart, accompanied by the spicy pickle underneath. All that is required to accompany this tart is a few (homegrown if possible) salad leaves and a glass of something crisp and cool.

FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts – tell me you can resist that delicious, melted cheese?

Whilst cheese, chutney and crackers are a classic combination, that I often indulge in, it’s fun to use these ingredients in a different way.

Baking the chilli pickle and Bath Soft Cheese wakes up the flavours and when placed in a buttery, filo pastry tart, the result is a remarkably delicious dish.

Recipe: Makes 6 Bath Soft Cheese Tarts

250g Bath Soft Cheese – available from Pong Cheese

1 Packet of Filo Pastry – you will need 4-5 sheets – I used Jus Rol

100g Unsalted Butter melted and cooled

1/2 Jar Chillililli – from Hawkshead Relish

2-3tbsp Freshly Chopped Chives

1/2tsp Freshly Ground Black Pepper

Method: Preheat the oven to 180C/160C fan, gas mark 4

  • Place 6 loose bottom tart tins on a baking tray. I used 9cm width, between 8-10cm (3.5-4″) will be fine.
  • Brush each tart tin lightly with melted butter using a pastry brush.
  • Have a clean damp tea towel to hand – the filo pastry can dry out very quickly, so it’s best to cover the spare pastry sheets.
  • Place one filo pastry sheet on to a board or pastry mat. Brush lightly with melted butter.
  • Using a sharp knife cut the filo pastry sheet into equal quarters and then cut each quarter in half, from top to bottom. You will have 8 squares/rectangles. Don’t worry they don’t have to be perfect!
  • Start by laying 1 square of filo pastry in the tart tin, gently pressing it so that it sticks to the base and the sides.
  • Add another square of filo pastry, laying it slight offset from the first piece. The idea is to build up layers that form a solid tart shell with lots of edges/corners on the side, which will become golden and crisp on baking.
FF Bath Soft Cheese Chilli Tarts
See how the 5 layers of filo pastry build up to create a solid tart shell.
  • Continue building the tart case until you have used 5 separate layers of filo pastry – bottom right in the picture above.
  • I actually built 2 tart cases at a time, I wouldn’t recommend building more as each layer will dry out as you prepare the next sheet and is then likely to crack and fall apart once baked.
  • When all 6 tart cases have been built, spoon 2 generous teaspoons of the Chilli Pickle into the base of each one.
  • Cut the block of Bath Soft Cheese into 6 equal-ish portions – they will weigh approximately 40 grammes.
  • Place a square of cheese on top of Chilli Pickle in each tart case.
FF Soft Bath Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts are so easy to make
  • Sprinkle the top of each tart with a little freshly ground black pepper and some freshly snipped chives – reserve half of the chives for garnish once baked.
FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts ready for the oven.
  • Place the Bath Soft Cheese Chilli Tarts in the top of the oven and bake for 15-18 minutes. The tarts are cooked when the filo pastry is crisp and golden and the cheese has melted to fill each tart.
  • Once baked remove the baking tray from the oven and allow the tarts to cool for 10-15 minutes in their tins.
FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts freshly baked.
  • The Bath Soft Cheese Chilli Tarts can then be carefully removed from their tins and are best served warm. Don’t worry if a couple of crispy pieces of filo pastry break off as you handle them. These delightful tarts are built of 5 layers of filo pastry and are actually quite strong.

I like to serve each tart, warm, on a bed of deeply coloured, fresh lettuce leaves with an extra sprinkle of fresh chives.

FF Bath Soft Cheese Chilli Tarts
Bath Soft Cheese Chilli Tarts a delicious light lunch.

Such a simple and yet flavourful appetiser or light lunch. The tarts also taste delicious cold. Store in the fridge for up to 3 days and vamp up your packed lunch.

I really would recommend the Chillililli from Hawkshead Relish. Not only does it have great flavour in this tart, it also adds a surprise texture, hidden beneath the melted cheese.

If you have enjoyed this recipe for Bath Soft Cheese Chilli Tarts then you may also like these:

Mini Sparkenhoe Red Leicester Tarts

FF Bath Soft Cheese Chilli Tarts
Mini Sparkenhoe Red Leicester Tarts.

Beauvale Cheese Walnut Scones

FF Bath Soft Cheese Chilli Tarts
Beauvale Cheese Walnut Scones.

Goddess Cheese Pine Nut Muffins

Bath Soft Cheese Chilli Tarts
Goddess Cheese Pine Nut Muffins

As you can see, I am loving creating recipes with cheese. You may also like my Cheddar Tomato Basil Quiche, which is exceptionally delicious if you substitute the Cheddar for Sparkenhoe Red Leicester cheese!

Coming up with new ideas, flavour pairings and recipes, really gives me a thrill. With all that my body goes through see here, it is wonderful that I can still express my creativity, through cooking and baking and in turn, share my recipes with you.

Whatever you are making, baking and creating in your kitchens, have fun. Enjoy your feast and remember, when you are able, to invite others round to share with you. It really is true that food tastes better when it is shared!

Sammie xx

Pong Cheese provided me with the cheese to create this recipe. All opinions, views, content and photographs are my own. I was not paid to write this post, please see my Disclosure Policy.

Share This Facebooktwittergoogle_plustumblr

Salted Caramac Centre Toffee Cookies

Hello, I have a super, special treat for you today, my Salted Caramac Centre Toffee Cookies.

Salted Caramac Centre Toffee Cookies are so easy to make and such a treat to eat. Whipped, light, salted Caramac ganache, with a sprinkle of honeycomb dust, sandwiched between two toffee cookies. Oh and then finished with a dark chocolate drizzle. A complete flavour festival ready for you to bite into!

FF Salted Caramac Centre Toffee Cookies

    Salted Caramac Centre Toffee Cookies a flavour party in your mouth!

I love eating these sandwich cookies and that comes from someone who, until now, did not have a single salted caramel recipe on here. I didn’t jump on the bandwagon, I barely like caramel, why would I add salt to it?

FF Salted Caramac Centre Toffee Cookies
Salted Caramac Centre Toffee Cookies perfect with Afternoon tea or morning coffee.

So there’s a toffee cookie base with swirled, salted Caramac ganache on top, a sprinkle of honeycomb dust, topped with another toffee cookie and finished with a chocolate drizzle. That’s how these cookies stack up and believe me, they are a beautifully light, indulgent treat!

FF Salted Caramac Centre Toffee Cookies
Salted Caramac Centre Toffee Cookies with Wright’s Baking.

More like sandwich biscuits, these Salted Caramac Centre Toffee Cookies are perfect on their own, or with a relaxing cup of tea or coffee.

Each packet makes 8-10 good sized cookies, as can be seen below. I dipped each cookie in dark chocolate, so that one half was completely encased. Then I added delicious mini pieces of fudge (which I bought from Asda – in the baking aisle).

FF Salted Caramac Centre Toffee Cookies
Chocolate Dipped Fudge Topped Toffee Cookies delicious.

As you can see there are different ways to bake using the Toffee Cookie Mix.

For the smaller sandwich cookies I baked them a little longer as I wanted them to be crisper, more like a biscuit and able to hold the delicious salted Caramac ganache in the centre.

Recipe: Makes 8 Salted Caramac Centre Toffee Cookies

1 Packet Toffee Cookie Mix – available online from Wright’s Baking

25g Unsalted Butter – I melt mine and allow it to cool

30mls Water as specified on the packet although I used 40mls

1 Cadbury’s Crunchie Bar

50g/2oz Caramac Buttons

50ml Double Cream

Very small pinch 1/8tsp Sea Salt – I use Maldon

50g Dark Chocolate

Method: Preheat the oven to 180C/160C fan, gas mark 3

  • Line 2 large baking trays with non stick silicone mats, or baking parchment.
  • Make the cookie mix up according to the packet instructions, including the extra water.
  • Using a small, truffle sized scoop, or a teaspoon, scoop 16 equal mounds of cookie dough, placing them spaced well apart on the baking trays.
  • Place them in the preheated oven and bake for 15 minutes. This allows them to bake into firmer biscuits, perfect for holding the delicious centre.
  • Rotate the baking trays halfway through the bake time to give an even bake.
  • Remove the cookies after 15 minutes of baking and allow to cool completely on the baking tray.
FF Salted Caramac Centre Toffee Cookies
Toffee Cookies before and after baking.
  • Whilst the cookies are cooling, make the ganache – place the Caramac buttons and double cream in a heatproof, microwaveable bowl. Heat on medium for 1 minute in the microwave, remove stir and heat for 30 seconds more, or until the Caramac when stirred, fully melts and mixes with the cream. Cover the bowl in cling film and place in the fridge to chill.
  • Once the cookies are cooled remove, using a palette knife and place on a cooling rack.
  • Pair the cookies up with similar size/shape partners. Line them up and turn one cookie over so that it is flat side up.
  • Using a rolling pin bash the Crunchie bar inside its packet so that the honeycomb comes away from the chocolate. You want golden dust not chunks! Open the packet and tip the contents into a bowl.
  • When the ganache is cold, but still liquid add the salt. Whisk the liquid ganache until pale, fluffy and able to hold its shape.
FF Salted Caramac Centre Toffee Cookies
Whipped Salted Caramac Ganache.
  • Fit a piping bag with a large star tip – I use Wilton #1M and fill the bag with the whipped ganache.
  • Pipe swirls of salted Caramac ganache on 8 of the upturned cookies and then sprinkle with golden honeycomb dust from the Crunchie bar – the chocolate and honeycomb that’s left is great sprinkled on a whipped cream topped hot chocolate 😉.
FF Salted Caramac Centre Toffee Cookies
Salted Caramac Centre Toffee Cookies piped, tops and drizzled with dark chocolate.
  • Pop the other toffee cookie on top.
  • Break the dark chocolate up, heat in a microwaveable bowl until melted.
  • You can either drizzle the chocolate over the cookies with a spoon, or for a cleaner finish, pour the melted chocolate into a small, disposable piping bag. Snip off the very end a pipe zig zag lines across the top of the Salted Caramac Centre Toffee Cookies.
  • Allow the chocolate to set.
FF Salted Caramac Centre Toffee Cookies
Salted Caramac Centre Toffee Cookies these won’t last long!

I chilled these delightful cookies in the fridge before serving. It allows the ganache to firm up and then, when eaten, the centre really does taste like ice cream!

To store, should you have any left over, keep in an airtight container, in the fridge.

In fact I am certainly going to make a double batch of these next time. There are 5 of us here at home and sharing is important. It’ll only take a few extra minutes to make 16 Salted Caramac Centre Toffee Cookies 😉.

If you have enjoyed these Salted Caramac Centre Toffee Cookies, here are some other recipes you may also like:

Toffee Cookie Cups

FF Salted Caramac Centre Toffee Cookies
Toffee Cookie Cups using the same Wright’ Baking mix.

Caramac Caramel Cookies

FF Salted Caramac Centre Toffee Cookies
Caramac Caramel Cookies so good!

Chocolate Vanilla Viennese Finger Biscuits

FF Salted Caramac Centre Toffee Cookies
Chocolate Vanilla Viennese Finger Biscuits with a white chocolate ganache filling.

This week has been #BiscuitWeek on Twitter, I’m not sure where else, as it’s always biscuit week here at Feasting is Fun!

I hope I’ve inspired you to be creative with your cookies, or biscuits. In my mind there isn’t a difference, however, I’m happy to be proven wrong.

Whatever you are baking, making and creating in your kitchens, I hope you have fun. Enjoy feasting with family and friends as we bid a sad farewell to the Summer, here in the South East of England and welcome Autumn The Most Beautiful Season.

Sammie xx

Wright’s Baking provided the mix for this recipe, all opinions, views, content and photography are my own. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_plustumblr

Boozy Lemon Drizzle Bundt Cake

I adore lemons. They are used in both sweet and savoury cooking in my kitchen. So, in honour of our eldest daughter’s birthday and inspired by last week’s first Great British Bake Off episode, I bring you my 100% gluten free Boozy Lemon Drizzle Bundt Cake.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake moist, light with a great lemon tang.

This gluten free cake tastes no different to a regular cake made with ‘wheat’, which I am really pleased about, as it means more people can make and eat this delicious treat!

That said this Boozy Lemon Drizzle Bundt Cake can be made with regular, plain white flour if you do not need to make it gluten free.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake as beautiful to look at as it is to eat.

Such a delightfully light, moist cake, with the tang of limoncello spiked drizzle soaked through the entire cake.

My Boozy Lemon Drizzle Bundt Cake, is a true lemon drizzle cake, in the sense that it has hot lemon syrup poured over a skewer spiked cake. Using a Bundt pan means that the syrup soaks from the bottom to the top, creating a fabulously flavoured cake.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bunt Cake such a stunning design.

As this cake was made for my daughter, to be shared with family and friends, I was very restrained when it came to adding the limoncello. For adults you could easily double, or triple the amount stated. Remember though it is the lemon flavour that needs to hit the palette first. Don’t knock everyone out with too much vodka 😉.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake with a damp, drizzled crumb.

The colours used to decorate this cake are simply her favourite. I piped a line of thick, lemon icing along each ridge of the cake and then added sky blue sugar sparkles, pressing them in gently to the icing so they would stay. A finial dusting of white, edible glitter in the centre adds the necessary sparkle, even if it doesn’t show up in all of the photographs.

I chose to use the Heritage Bundt Pan by Nordicware.

Recipe: Boozy Lemon Drizzle Bundt Cake serves 10-12

I highly recommend Wilton cake release spray to grease the Bundt pan, alternitavely use melted butter and brush every part of the inside of the pan, then add 1 tablespoon of gluten free flour, tip the pan around until it is completely covered and tip out any excess flour – I cannot guarantee the same sharp edges using the butter/flour method.

For the Cake

275g/10oz Unsalted Butter softened to room temperature

275g/10oz  Caster Sugar

1/4tsp Salt – I use Maldon Sea Salt

275g/10oz Certified Gluten Free Flour – I use Doves Farm

2tsp Baking Powder – I use Waitrose as it is gluten free

1tsp Vanilla Extract – I use Nielsen-Massey extracts

1tsp Lemon Extract or juice of half a lemon

Zest of one lemon

6 Large Free Range Eggs

For the Drizzle

Approx 50ml Freshly Squeezed Lemon Juice – juice of 2 lemons

Approx 50ml of tap water to make up to 100ml with the lemon juice

100g/4oz Caster Sugar

2tbsp Limoncello – more can be added for a pronounced flavour if desired

Icing to Decorate the Cake

200g/7oz White Icing Sugar

Juice of one whole lemon – approx 30mls, make up to volume with water if needed

Optional – sprinkles and edible glitter – ensure they are gluten free

Method: Preheat the oven to 170C/150C fan, gas mark 3.5

  • Prepare the Bundt pan by spraying or brushing on cake release, ensuring every part of the inside of the pan is covered.
  • Into a large bowl add the butter, sugar and salt. Whisk/beat until pale and creamy.
  • Weigh the gluten free flour and sift into a separate bowl with the baking powder.
  • Add the 6 eggs to the butter/sugar mixture and 2 tablespoons of the pre weighed, sifted flour – this will stop the mixture from splitting, which can lead to a denser cake. Whisk/beat the eggs into the butter and sugar until you have a fully combined, light mix.
  • Add the rest of the flour/baking powder, the lemon extract, vanilla and lemon zest.
  • Using a metal spoon fold all the ingredients together until they are fully combined.
  • Spoon the cake batter into the prepared Bundt pan.
FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake ready for the oven.
  • Place the Bundt pan in the centre of the preheated oven and bake for 50-60 minutes.
  • Whilst the cake is baking make the drizzle:
  • Squeeze the strained juice of 2 lemons into a measuring jug, make the volume up to 100ml with tap water. Place 100g of sugar into a small saucepan and add the lemon juice liquid to it. Swirl to mix and place over a medium heat. Do not stir! Swirl occasionally, until the sugar is fully dissolved and the liquid starts to bubble. Remove the saucepan from the heat. Add your desired amount of limoncello and place a lid on the saucepan.
  • The cake is cooked when it is golden in colour, coming away from the sides of the pan and an inserted skewer comes out clean.
  • Once baked remove the cake from the oven. Allow the cake to cool for 10 minutes in the Bundt pan.
  • After 10 minutes use a wooden skewer to create holes right through the cake. I poked approximately 25 holes in the cake, this will allow the syrup to moisten the entire cake, not just the bottom – remember the Bundt cake is upside down.
  • Drizzle over the warm, boozy, lemon syrup, making sure you cover the entire base of the cake.
FF Boozy Lemon Drizzle Bundt Cake
Piercing holes with a wooden skewer that allow the boozy lemon drizzle to soak through.
  • Leave the cake for a further 5 minutes in the pan, to allow the drizzle to soak right through to the top of the cake.
  • Now turn the Boozy Lemon Drizzle Bundt Cake out on to a cooling rack and allow to cool completely.
FF Boozy Lemon Drizzle Bundt Cake
Beautifully moist cake with clean, deep, swirling lines.

To Decorate the Boozy Lemon Drizzle Bundt Cake:

  • Sift the icing sugar into a bowl. Add 30mls of lemon juice and stir.
  • Add extra water to create a thick icing, that can still be piped.
  • Spoon the thick icing into a disposable piping bag (or piping bag fitted with a 3-4mm piping nozzle). Snip the end off of the disposable bag to leave a 3-4mm opening.
  • Place the cooling rack over a large baking tray – this will catch all the drips.
  • Starting from inside of the Bundt hole pipe the icing, following the lines of the swirl.  Keep the pressure steady and pipe into the groove of the swirl, finishing when you reach the edge. Pull the bag away from the cake and any excess icing will drip through the cooling rack.
  • Continue working around each swirl until the cake is completed.
FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake looks perfect just like this.
  • If adding sprinkles, either follow my design, adding them just away from the centre of the cake, or let your imagination take over and create your own design!
  • Finally add a dust of (I used) white edible glitter, to give your cake some added sparkle.
  • Carefully transfer the cake to a board/stand/plate.
FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake simply stunning to look at!

Take photos of your beautiful creation.

Then serve it sliced with a cup of tea or coffee, or if it’s adults only, a shot of limoncello alongside 😉.

FF Boozy Lemon Drizzle Bundt Cake
Boozy Lemon Drizzle Bundt Cake definitely made for sharing.

I am so pleased our daughter chose the light blue sprinkles for this cake. To be honest, it isn’t a colour I would put with a lemon cake and yet it looks so beautiful. She has a brilliant eye for design and I regularly ask her opinion on colour schemes/layouts and photographs for Feasting is Fun.

Thank you Star and very happy birthday.

If you have enjoyed this recipe for Boozy Lemon Drizzle Bundt Cake you may also like these:

Lemon Blueberry Bundt Cake

FF Boozy Lemon Drizzle Bundt Cake
Lemon Blueberry Bundt Cake.

Lemony Strawberry Pavlova

FF Boozy Lemon Drizzle Bundt Cake
Lemony Strawberry Pavlova also gluten free.

Swirl Lime Drizzle Cake

FF Boozy Lemon Drizzle Bundt Cake
Swirl Lime Drizzle Cake

I have other gluten free cake recipes such as my Marshmallow Frosted Mango Cupcakes and my Strawberry Whipped Cream Giant Doughnut.

My aim is to make as many recipes as possible gluten free. Obviously this is going to take some time to retest recipes and make adjustments as needed.

Next on the agenda is cracking gluten free pastry. I’ve been asked many times for a recipe, so I will be working on that over the coming weeks.

Whatever you are making, baking and creating in your kitchens, remember food always tastes better when it’s shared. So why not invite your neighbours round for a cup of tea and a slice of something delicious?

Sammie xx

My Boozy Lemon Drizzle Bundt Cake has also been submitted for this weeks #GBBOTwitterBakeAlong on Twitter. Click on the hashtag on Twitter and join in the Baking Community fun!

 

Share This Facebooktwittergoogle_plustumblr