April 2016 - Feasting Is Fun

Strawberry Chocolate Cheesecake

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Summer is near, not that you’d know it, with certain parts of the country blanketed in snow and with it heralds the start of the soft fruit season. I do like all fruit, but soft fruits are my favourites; strawberries, raspberries, peaches, nectarines, apricots and plums, as well as many others. To celebrate this I have made this utterly divine Strawberry Chocolate Cheesecake.

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Strawberry Chocolate Cheesecake the perfect no bake dessert.

No bake cheesecakes are incredibly easy to put together. So whether you’re an experienced home cook, or just starting out, I can guarantee that you can make this Strawberry Chocolate Cheesecake.

All you need, aside from the ingredients is a 10″ (25cm) springform cake pan.

A slice of delicious Strawberry Chocolate Cheesecake?

Oh yes please!!

As promised, I am making a conscious effort to include more desserts on Feasting is Fun. I have been making cheesecakes for many years and the recipe has adapted over time. When I was younger I would whip vanilla angel delight into mascarpone and single cream. It makes an utterly delicious cheesecake, however, I can no longer find angel delight in the shops.

This has been a good thing! As good as the cheesecake of years passed was, this Strawberry Chocolate Cheesecake is better!

Whipping melted chocolate into cream cheese and cream gives this cheesecake a wonderful lightness. This Strawberry Chocolate Cheesecake is perfect to serve at any time, however, it is beautifully light after a large Sunday Roast Dinner like my Redcurrant Glazed Roast Lamb.

Strawberry Chocolate Cheesecake a delightfully light dessert.

One of the most important parts of a cheesecake to me, is the crust. I don’t want some flimsy – can barely hold it together, low carb nonsense – I need a thick, crunchy base, that is delicious and contributes to the cheesecake as a whole. Digestive biscuits are the answer! Not too finely broken up either. A few small chunks makes for incredible texture against the smoothness of the softly whipped cream cheese and cream.

Strawberry Chocolate Cheesecake ooh look at this layer – delicious!

The crunchy, crumbly, golden base also gives this Strawberry Chocolate Cheesecake a very slight, salty hit. Not as salty as pretzels, just enough to balance out the sweet tang of the chocolate cheesecake that covers it. To conclude, this cheesecake is more than the sum of it’s individual parts. Eating a little of each layer together will give your taste buds a flavour party like never before!

Before we start, I should mention that there are a few hours chilling in the fridge required, so it’s best to plan for that. If this cheesecake is needed for the same day, start the base in the morning, if you have a little more warning, I suggest making the base the night before. Actual time spent hands on making this cheesecake is very little, but it’s worth knowing about the chilling times before you start.

Recipe: Makes one Strawberry Chocolate Cheesecake serves 8-10

300g/11oz Digestive Biscuits – Graham Crackers can be used as an alternative

150g/5oz Unsalted Butter

560g/2 tubs Philadelphia Cream Cheese

600ml/1 pint Double Cream

2tsp Vanilla Extract – I use Nielsen-Massey

200g/7oz Milk Chocolate – at least 35% Cocoa – or use plain chocolate if you want a richer chocolate flavour

1tsp Caster Sugar

10 Strawberries – or more

1tsp Icing Sugar to finish

Method: Line the base of a 10″ – 25cm Springform Pan with aluminium foil.

Place the digestive biscuits into a freezer bag and whack with a rolling pin until they are almost completely broken up. You can also you a food processor to blitz them, I’m just too lazy to get it out for a few biscuits 😉.

In a medium sized saucepan gently melt the butter. Note: if you melt the butter too fast it could spit and burn you, also the butter may burn. I have learnt this from experience!

Once the butter is melted, remove the pan from the heat and add the crushed biscuits to the melted butter.

Stir well, ensuring all the biscuit crumbs are covered in melted butter.

Tip the butter slicked biscuit crumbs into your foil line springform pan.

Press the biscuit crumbs into a uniform layer using the back of a metal spoon.

Cover the pan with cling film and place into the fridge to chill and set the biscuit layer – I actually made the base the night before – a couple of hours should be sufficient to set the base.

Once the base has set the cheesecake layer can be made.

Break or chop up the chocolate and place into a heatproof microwaveable bowl.

Zap for 30 seconds at a time stirring in between. When almost melted remove from the microwave and keep stirring until completely melted. Set the chocolate to one side.

Into a large bowl add the cream cheese, 200mls of double cream and 1tsp of vanilla extract.

Whisk until light and creamy – approx 3 minutes.

Next, whist whisking add the melted chocolate to the cheesecake mix – it helps if you have someone to hold the whisk whilst you add the chocolate, alternatively add the chocolate in thirds, whisking well after each addition.

Spoon the chocolate cheesecake mix on to the biscuit base. Smooth the surface with the back of a spoon.

Once you have smoothed the top of the cheesecake lick the spoon!!

Cover the pan with cling film and pop back into the fridge for an 2 hours. This allows the chocolate to set the cheesecake layer. The cheesecake layer does not set to a firm consistency, rather it is able to hold its shape and support the whipped cream a strawberries on top.

When set and ready to decorate, run a palette knife that has been dipped in very hot water, between the pan and the cheesecake. Place the springform pan on to a large can (of beans or whatever you have in the cupboard) and release the spring latch. Allow the sides of the pan to drop down.

Place the cheesecake – still on the foil covered pan base – on to a cake stand or serving plate. Note: I have never successfully transferred an entire cheesecake off of its base, so I cover the base in foil to protect it from knife marks and keep the cheesecake on the pan base!

Into a large bowl add the remaining 400mls of double cream, 1tsp vanilla extract and 1tsp of caster sugar. Whisk until the cream holds its shape.

Fit a large piping bag with a large star tip – I use Wilton #1M.

Fill the piping bag with the whipped cream.

Pipe swirl roses – start piping the letter e and continue round – around the outside edge of the cheesecake. Fill in the empty spaces with simple piped stars.

Place a strawberry on each of the piped swirls – I removed the green stalks for these – and place three strawberries, with their stems still on, in the centre of the cheesecake.

Dust the Strawberry Chocolate Cheesecake with icing sugar – I use a clean tea strainer – and serve.

Strawberry Chocolate Cheesecake a fantastically easy, yet sensational dessert.

How enticing does this Strawberry Chocolate Cheesecake look?

It is said that we eat with our eyes first. Well this is certainly a feast to be gazed upon – and then eaten 😉.

This cheesecake travels well too. Simply prepare the cheesecake without the whipped cream and strawberries, take to your destination and complete the decoration there!

Once fully decorated this cheesecake is best eaten straight away, although it will keep for up to two days wrapped in cling film, or stored in an airtight container, and placed in the fridge.

Cheesecake for breakfast anyone??

I hope that you have enjoyed this Strawberry Chocolate Cheesecake recipe, here are some others you may like too:

White Chocolate Strawberry Cheesecake

White Chocolate Strawberry Cheesecake

Lemony Strawberry Pavlova

Lemony Strawberry Pavlova

Strawberries and Cream Cake

Strawberries and Cream Cake

Thank you for all your lovely comments, please keep them coming I love reading your views on what I am posting. Again it is wonderful to see so many of you cooking and baking my recipes and popping a photo on Twitter or Instagram. I always feel genuinely honoured that you have chosen to make one of my recipes.

I am working hard to balance Feasting is Fun with a few more savoury recipes. Is there anything you would particularly like to see more of on here?

Have fun making and baking in your kitchens and enjoying the memories that you are making whilst feasting together with friends and family.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

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Posted on 2016-04-302016-04-30Categories RecipesTags dessert, easy recipe, Fresh fruit, no bake, whipped cream8 Comments on Strawberry Chocolate Cheesecake

Bakewell Shortbread Bars

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Hello my lovely readers, I have a real star of a recipe today. If you have spent anytime on this site, then you’ll know I’m a bit bonkers about all the flavours in a Bakewell Tart. And so I have made these very delicious Bakewell Shortbread Bars.

These actually came about by accident, sometimes that’s the best way with recipes! Because I had made some vanilla shortbread dough, which I had planned to turn into chocolate dipped hearts. Anyway, what with one thing and another, I didn’t get around to making them. Update: I have made them and the recipe is here Chocolate Dipped Shortbread Heart Cookies.

So, a couple of weeks ago, on a Sunday, Hubby was running through what we had for packed lunches that week. I hadn’t managed to make any Cranberry Walnut Flapjacks eek – then I had a moment of inspiration. These Bakewell Shortbread Bars are the result of me needing to make something delicious, that also travels well.

Bakewell Shortbread Bars

What a massive hit these have been with my family, ooh and me!

All the flavour of a Bakewell Tart

While the buttery shortbread base gives these Bakewell Shortbread Bars a sturdiness that is needed when food is to be transported. Topped with delicious raspberry jam, giving a hint of tart sweetness and then covered in a light, tender almond sponge with flaked almonds added for crunch, flavour and decoration.

Although I love Bakewell Tart, what I really love about this recipe, is that there isn’t any pie crust to roll out. With a pastry crust I certainly don’t want a big, thick wodge of it at the bottom of my bar, whereas, using shortbread dough I am more than happy to have a decently thick base.

Bakewell Shortbread Bars

Perfect Picnic Food

Because these Bakewell Shortbread Bars hold together well I will definitely be making them for picnics throughout the warmer months. I am not a fan of packing up food for lunches or picnics that is overly sweet or has any form of icing. I guess it just becomes too much of a bug magnet, or even worse wasps – and both cupcakes and iced cakes simply get too messy. Although our children are in their teens now, I want to relax while eating outside, not constantly dodging bugs or clearing up melted buttercream.

And that is NOT my idea of fun!

Actually, one year that we went to the beach with a big croud of friends, I made a fruit cake and a lemon drizzle cake (I know but the lemon drizzle only had a little bit of icing). I pre-cut them, popped the cakes into tins and mid afternoon we all had a cup of tea and slice of cake. I remember it being a very relaxing happy day and these Bakewell Shortbread Bars would certainly have travelled well and been enjoyed. A must bake for this year’s beach outings!

Now when I say this recipe is simple, it really is, the only slight faff is pre-cooking the shortbread. And I only say slight, because whilst the shortbread is cooking it is the perfect time to whip up the sponge.

Recipe: Makes 12 Bakewell Shortbread Bars

For the shortbread:

225g/8oz Unsalted Butter – softened to room temperature plus 1tbsp for greasing the tin

150g/5oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

1 Large Egg Yolk – I always use free range

275g/10oz Plain White Flour

1/4 tsp Sea Salt I use Maldon

For the cake batter:

175g/6oz Unsalted Butter – softened to room temperature

175g/6oz Caster Sugar

3 Large Free Range Eggs

1tsp Vanilla Extract

3/4 tsp Almond Extract

100g/4oz Ground Almonds

50g/2oz Plain White Flour

1tsp Baking Powder

Pinch of salt

175g/ Approx 1/2 Standard Jar of Raspberry Jam – I use Hartley’s

50g/2oz Flaked Almonds

Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F.

You will need a swiss roll tin 28cm x 20cm x 5cm (12″ x 8″ x 2″) greased with butter and lined with baking parchment.

Making the shortbread base:

In a large bowl whisk/beat the butter and sugar together until pale and creamy.

Add the vanilla extract and egg yolk and whisk/beat until combined.

Sift the flour and salt into the bowl.

Mix using a spoon until the dough comes together.

Tip the dough out on to some cling film. Wrap up the dough into a disc shape and place in the fridge to chill for 30 minutes.

Once chilled break the dough up into large pieces and place them into the prepared tin.

Using clean hands, press the shortbread dough into the tin so that it forms a uniform layer.

Dock the shortbread dough using a fork.

The shortbread base ready for the oven.

Place the tin into the centre of the oven and bake for 10 minutes.

Remove the tin after 10 minutes and spread the jam over the part cooked shortbread. Leave a small gap between the jam and the edge of the shortbread.

Turn the oven temperature down to 160C/140C fan, gas mark 3, 325F.

The part cooked shortbread is slathered in raspberry jam.

Making the almond cake batter, assembling the Bakewell Shortbread Bars and then baking them:

In a large bowl whisk/beat the butter and sugar until pale and creamy.

Add the vanilla and almond extract and the 3 whole eggs. Whisk/beat for 1 minute.

Add the flour, baking powder, ground almonds and salt.

And then mix slowly until the batter is just combined.

Spoon the cake batter over the jam coated shortbread.

Almond sponge is spooned on top of the raspberry jam covered shortbread.

Use an offset palette knife, or the back of a spoon to carefully spread the cake batter so that it almost covers the top of the shortbread, Don’t worry it will spread out during baking,

Sprinkle over the flaked almonds.

Ready for the oven.

Place the tin into the centre of the oven and bake for 25-30 minutes. It is fully baked when the top is golden and feels firm to the touch.

As soon as it is baked remove the tin from the oven and allow to cool completely in the tin.

How gorgeous does this look?

Portioning the Bars

When completely cold run a knife around both long sides of the tin.

Using the spare parchment paper, lift the cake covered shortbread free from the tin.

Cut down the middle length of the bake.

Then cut across the width, in the middle.

Now cut each quarter into 3 bars.

Use a palette knife to lift the Bakewell Shortbread Bars free from the baking parchment.

How great do these Bakewell Shortbread Bars look? They can also be cut into squares for tasty party bites.

Store them in an airtight container for up to 5 days.

See! So easy to make. And such a brilliant addition to a packed lunch, picnic or just to have with a cup of tea or coffee.

I love recipes that are easy, yet produce stunning results. This is one of those recipes. Because all of the flavours work so well together, a buttery shortbread base, sweet and tart raspberry jam topped with almond sponge. The perfect combination. Finally you can have your cake and cookie all in one tasty Bakewell Shortbread Bar!

If you have enjoyed these Bakewell Shortbread Bars, here are some other recipes you might like to try:

Cranberry Walnut Flapjacks

Cranberry Walnut Flapjacks perfect to grab and go.

Coconut Date Almond Flapjacks

Coconut Date Almond Flapjacks healthy food to go.

Oat Topped Lemon Shortbread Bars

Oat Topped Lemon Shortbread Bars

Do you have favourite recipes for making good food to go?

Also, thank you for taking the time to leave a comment. I really appreciate it and love reading them. If you are on Twitter or Instagram please pop a photo up and tag me in. I love to see what you are baking and making in your kitchens and will happily retweet your pictures.

So, whatever you are making, have lots of fun making your feasts and sharing with friends and family.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

You may also like these:

Cherry Bakewell Cookies

Cherry Bakewell Cookies

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Posted on 2016-04-252022-01-10Categories RecipesTags almond sponge, baking, biscuit, packed lunch, party food, picnic food, raspberry jam, shortbread base, traybake23 Comments on Bakewell Shortbread Bars

Chocolate Cherry Cupcakes

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Yay it’s the weekend and I have the most fabulous treat for you. These absolutely delicious, 100% gluten free, Chocolate Cherry Cupcakes.

Chocolate Cherry Cupcakes deliciously gluten free treats.

I’m so excited I could almost burst! Delicious Alchemy sent me some of their Vanilla Sponge Cake Mix to try. All of their products are 100% gluten free and so, with friends that cannot tolerate gluten, I was excited and intrigued to see how well this packet mix performed.

My first project was to remake my delicious Marshmallow Frosted Mango Cupcakes. The cake mix was made as per the packet instructions and I added 100g of mango before filling the cupcake cakes. Once baked and cooled I topped the cupcakes with Marshmallow Frosting. The cupcakes on tasting were deliciously light, tender and moist, with mango distributed evenly throughout each cake. A firm 9 out of 10 marks was given by all of the taste testers who had also tried my original recipe!

Marshmallow Frosted Mango Cupcakes made with gluten free vanilla cake mix.

Delicious Alchemy are currently running a Crowdfund project, raising funds to create a book for people living on a restricted diet. Why not take a look at their website to find out more and see how you too can a be part of this fantastic project.

Offering my baking skills to help raise awareness for Delicious Alchemy’s Crowdfund Project, led to me creating these delightful Chocolate Cherry Cupcakes, ooh and a bit of playing with fondant and alphabet cutters 😉.

Chocolate Cherry Cupcakes proudly supporting people who live on a gluten free diet.

Sugar and Crumbs sell a range of naturally flavoured icing sugars, cocoa, baking ingredients and baking equipment. All of their flavoured icings and cocoas are gluten free! To make these Chocolate Cherry Cupcakes I used their Chocolate Cherry Cocoa added to a Delicious Alchemy Vanilla Sponge Mix. Then topped each cupcake with a buttercream frosting using Black Forest Icing Sugar.

The result, a firm 10 out of 10!

Well they are Chocolate Cherry Cupcakes and chocolate makes everything better right 😉.

Chocolate Cherry Cupcakes gluten free and finished with a white chocolate heart.

Feasting is fun is an inclusive blog. The theme of sharing being it’s very backbone. Creating recipes that more people can enjoy appeals to the nature of who I am as a person. Supporting Delicious Alchemy in their Crowdfund by making these Chocolate Cherry Cupcakes was the very least I could do.

NOTE: All of Delicious Alchemy’s products are gluten and dairy free. The recipe below uses milk, butter and eggs.

Recipe: Makes 18 Chocolate Cherry Cupcakes

1 packet of gluten free Vanilla Sponge Mix from Delicious Alchemy

50g Cocoa Powder – I used Sugar and Crumbs cherry cocoa

180g Unsalted Butter – softened to room temperature

3 Free Range Eggs

60ml/4tbsp Whole Milk

250g Black Forest Icing Sugar

50g Cocoa

100g Plain Icing Sugar

200g Unsalted Butter – softened to room temperature

Approximately 3tbsp Hot Water

Optional – 200g White Chocolate for the chocolate heart decorations – alternatively ensure any decoration is gluten free

Method: Preheat the oven to 160C/140C fan, gas mark 3

Line 2 cupcake tins with 18 cupcake cases.

Add the softened butter, eggs, vanilla sponge mix, flavoured cocoa and milk to a bowl.

Whisk until you have a smooth cake batter – approximately 2 minutes.

Divide the cake batter evenly between the cake cases.

Place the cupcake tins in the oven and bake for 20-25 minutes. The cupcakes are cooked when they are firm and spring back from a light touch.

Once baked remove the cupcakes from the oven.

Allow the cupcakes to cool, either in their tin or transferred to a cooling rack, before icing.

Gluten Free Chocolate Cherry Cupcakes.

To make the buttercream frosting:

Place the softened butter into a large bowl.

Sift in the flavoured icing sugar, cocoa and plain icing sugar.

Add 2 tablespoons of hot water from a recently boiled kettle.

Whisk, starting on a very slow speed and gradually increasing, until the buttercream is light and creamy – add in the extra tablespoon of hot water if the buttercream is too stiff.

Fit a large piping bag with a large star nozzle – I use Wilton’s #1M.

Fill the piping bag with the buttercream.

To pipe rose swirls, start with the nozzle just above the centre of the cupcake, pipe an e shape and then continue round.

Chocolate Cherry Cupcakes with swirls of frosting.

To make the white chocolate hearts:

Chop up the chocolate into small pieces.

Place two thirds of the chocolate into a heatproof, microwaveable bowl.

Zap for 20 seconds at a time stirring in between.

When the chocolate is melted, remove from the microwave and immediately add the last third of chopped chocolate.

Stir continuously until all of the chocolate is melted. This method is a cheat’s way of tempering chocolate and helps prevent any white marks (bloom) appearing on the cooled chocolate.

Spoon the melted chocolate into the heart mould, tapping the mould after every three hearts are filled, to bring air bubbles to the surface.

Leave the chocolate to set somewhere cool. You can chill the mould in the fridge.

White Chocolate Hearts to decorate the cupcakes.

Once the white chocolate hearts are firm, press out from the mould, ensuring you have cold hands for handling them, so as not to mark them.

Place a chocolate heart on the top of each cupcake.

Chocolate Cherry Cupcakes perfect for sharing.

These gluten free Chocolate Cherry Cupcakes are so pretty and very delicious. Whilst eating one of these tasty treats I could honestly not tell any difference to ‘regular’ wheat flour cupcakes. Yet the great thing is that more people can enjoy these!

Chocolate Cherry Cupcakes will you help?

I thoroughly enjoyed making (and eating 😀) these cupcakes and supporting Delicious Alchemy in their Crowdfund campaign. Raising awareness for others who cannot eat freely and creating an ultimate guide to living with dietary restrictions is very close to my heart. Whilst I am able to eat wheat flour, having been a life long sufferer of migraines, there are certain foods that I too have to avoid.

Do you have dietary restrictions?

Are there recipes that you would like converted into gluten free versions?

Let me know and if I can help I absolutely will xx.

If you have enjoyed these gluten free Chocolate Cherry Cupcakes here are some other gluten free recipes you may like:

Lemony Strawberry Pavlova

Gluten Free Lemony Strawberry Pavlova

Autumn Apple Almond Cake

Gluten Free Autumn Apple Almond Cake

Almond Blackberry Pear Crumble

Almond Blackberry Pear Crumble gluten free

All of the above recipes are 100% gluten free and I have happily served them to guests who were not aware that wheat flour had not been used!!

Feasting on delicious homemade food should be fun. With these recipes more people can bake at home with confidence. Whilst supermarkets may provide a limited selection of gluten free products, they will never be as tasty as homemade. Having a gluten free cake mix in the cupboard means you can whip up a gluten free treat, for visitors with a restricted diet, without having to re-stock your baking cupboard!

Please let me know if I can help with the questions above?

Sammie xx

Delicious Alchemy provided me with the vanilla sponge mix for this post. All opinions, views, content and photographs are my own. I did not receive any payment for writing this post. Please see my Disclosure Policy.
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Posted on 2016-04-23Categories RecipesTags baking, flavoured cocoa., flavoured icing, Gluten free, homemade4 Comments on Chocolate Cherry Cupcakes

Date Ginger Iced Buns

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Easter seems such a long time ago now and yet I still find myself missing the adventure of creating new hot cross bun flavours. So, instead I took one of my favourite flavour combinations this year, the Ginger Date Hot Cross Bun and played around with it. The result is these utterly yummy Date Ginger Iced Buns.

Date Ginger Iced Buns full of fruit and flavour.

A sweet yeasted bun packed with medjool dates, stem ginger and freshly grated nutmeg. Baked until golden brown and then slathered with thick glacé icing.

These Date Ginger Iced Buns are sticky, not overly sweet, finger licking portions of loveliness.

I adored the flavour combination when I made the hot cross buns, but knew I needed to vamp up the recipe. When toasting hot cross buns, the heat enhances the flavour, as these buns were to be eaten cold I knew I’d have to pack more flavour in. After making these three times I am finally happy with the recipe.

Date Ginger Iced Buns with a hint of nutmeg.

Playing around with recipes is part of the fun of being a food blogger. When Waitrose ran a competition on Twitter for new hot cross bun flavours I was absolutely in my element and went on to make a couple of my suggestions, including the Cherry Bakewell Hot Cross Buns.

Over the recent months, experimenting in the kitchen with new recipes, carrying out reviews and writing this blog, has really helped me. My body is still completely messed up, with me having around sixty seizures a week, yet focusing on my blog, although not easy at times, has definitely given me a sense of accomplishment.

It is hard not to become frustrated and I frequently do, that is when I re-read all of the lovely comments you leave. Today I am really struggling with pain, which means it’s hard to concentrate on writing these words – yet this recipe is so good, so delicious, that I really want to share it with you so that you can make the Date Ginger Iced Buns over the weekend.

I write this not to elicite sympathy from you, simply to explain what my reality is – see Adapting to a new normal. Sometimes life isn’t all sunshine and roses. Usually the kitchen is my retreat, somewhere to escape to as a distraction, yet today my bed is my sanctuary.

On a more positive note, one of the most enjoyable reviews has been using the delicious medjool dates from The Medjool Date Co. This recipe has used the last of the dates, sob. They are completely addictive and utterly divine. I might have made more recipes had I not snaffled so many whilst cooking and baking with them!

I will definitely be getting more of these delicious medjool dates. Their sticky, not overly sweet flavour is so versatile in cooking/baking and they are wonderful to snack on too. I highly recommend them.

Recipe: Makes 12 Date Ginger Iced Buns

550g/1lb 4oz Strong White Bread Flour

160ml Whole Milk – warmed to body temperature

120ml Tepid Water

2 Large Eggs – I use free range

1tbsp Honey

10g/1.5 Sachet Fast Acting Dried Yeast

10g/ approx 1tsp Salt

50g/2oz Unsalted Butter

200g/8oz Medjool Dates – pitted and chopped to medium dice

3 Balls of Stem Ginger – removed from the syrup and finely diced

1/2tsp Freshly Grated Nutmeg

For the glace icing:

400g/14oz Icing Sugar

2tbsp Syrup from the stem ginger jar

Method:

This method is for use with a bread maker or stand mixer, if you wish to make by hand please do, the quantities are the same, make sure you knead the dough for 10 minutes before adding the fruit.

The ‘bowl’ refers to the bowl of a stand mixer or the mixing compartment of a bread maker.

Add both the milk and water to the bowl.

Next add both eggs, the honey and yeast.

Swish about with clean fingers to mix.

Now add the flour on top of the liquid mixture.

Place the salt and butter on top of the flour.

For a bread maker, set the cycle to dough and press start. When prompted by the machine, or 5 minutes before mixing stops, add the chopped dates, finely diced stem ginger and nutmeg. Allow the bread maker to complete the dough cycle.

When the bread maker has completed the dough cycle, ensure the dough has doubled in size, if not wait until it has. Then re start the dough cycle for 2 minutes, this will ‘knock back’ the dough for you.

For a stand mixer attach the dough hook. Start mixing on a low speed. Once the contents of the bowl resemble dough continue to mix on medium/slow speed for 5 minutes. Stop the mixer. Scrape all the dough, from the hook, into the bowl. Add the chopped dates, finely diced stem ginger and nutmeg . Lower the dough hook and mix on medium speed for a further 5 minutes.

After the 5 minutes mixing is complete, stop the mixer. Scrape all the dough back into the bowl, it will be very sticky – don’t worry. Cover with a damp cloth and leave in a draught free place until doubled in size – 1 – 1 1/2 hours.

Once the stand mixer dough has doubled in size, lower the dough hook and mix on medium speed for 2 minutes, this will ‘knock back’ the dough for you.

Shaping the buns:

Tip the dough out on to a clean, floured surface.

Divide the dough in half and then divide each half into 6 portions. You can use scales if you want to be absolutely accurate.

Flour your hands well, this dough is sticky.

Form each portion of dough into a ball shape.

Place on to a buttered baking tray, leaving space in between each bun to allow it to rise.

When all the buns are shaped cover the baking tray with a clean tea towel. Leave in a draught free place until the buns are doubled in size – approx 1 hour.

When the buns are almost doubled, preheat the oven to 200C/180C fan, gas mark 6.

Beautifully risen buns ready for the oven.

When the buns have doubled in size place the baking tray into the centre of the oven and bake for 20-25 minutes.

Enjoy the smell of these delicious buns baking in your oven. There’s a reason, during the build up to Easter, that you smell Hot Cross Buns as soon as you walk into a supermaket!!!

The buns are baked when they are golden brown and sound hollow whe rapped on the base with you knuckle.

Once baked remove the buns from the oven and immediately transfer them to a cooling rack.

Golden baked, fruit filled buns.

Leave the date and ginger buns to cool completely before icing.

To make the glace icing:

Sift the icing sugar into a bowl and add the syrup from the stem ginger jar.

Add just enough water 2-3tsp to the bowl to make a very thick, but still spoonable paste.

Using a dessert spoon, carefully swirl some of the thick icing on to each of the buns. The icing will drip very slightly.

Allow the Date Ginger Iced Buns to set on the cooling rack.

Now it’s time to put the kettle on as all of your neighbours will soon be knocking at your front door, drawn in by the tantalising aroma of freshly baked fruit buns!!

Date Ginger Iced Buns sweet fruit filled delights that you want to bite!

A quick tip, if these aren’t all to be snaffled straight away, is to pop half of them into a freezer bag – un-iced. They can be frozen for up to a month. Defrost fully before icing, or skip the icing and enjoy the buns toasted. with lashing of butter.

The freshly iced buns will keep for 24 hours in an airtight container. I use an old biscuit tin.

Date Ginger Iced Buns perfect for afternoon tea!

Do let me know if you try this recipe. I love getting feedback on my recipes.

If you have enjoyed these yummy Date Ginger Iced Buns you may also like these other recipes using dates:

Coconut Almond Date Flapjacks

Coconut Almond Date Flapjacks a slow release energy bar wherever you are.

Ginger Date Hot Cross Buns

Ginger Date Hot Cross Buns a complete taste sensation.

Morrocan Lamb Stew

Morrocan Lamb Stew flavored with middle eastern spices and medjool dates.

The Medjool Dates were truly a feast in themselves, yet I also found them so versatile in the kitchen. Keep your eyes open for more delicious date recipes on Feasting is Fun!

Whatever you make or bake in your kitchens this weekend,I reallythat hope you have fun and enjoy sharing your feast with others.

Sammie xx

The Medjool Date Company provided me with the dates for this recipe. All views, opinions and content contained within this post are my own. Please see my Disclosure Policy.

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Posted on 2016-04-222016-04-22Categories RecipesTags baking, Glacé icing, Sweet yeasted bunLeave a comment on Date Ginger Iced Buns

Feta Cheese Herb Muffins

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Oh wow, these Feta Cheese Herb Muffins certainly have a taste of the Mediterranean about them.

Feta Cheese Herb Muffins perfect for eating any time of the day!

Sorry, I know I usually write a little intro, but these Feta Cheese Herb Muffins are so, so good I wanted to tell you about them straight away. Like an excited child with news of their day at school, I am literally bursting with excitement over how good these are.

Salty feta cheese, that almost melts, in a slightly healthier muffin – I’ve added in some wholemeal flour, without any added heaviness – accompanied by the delicate onion flavour of fresh chives and just the teeny tiniest hint of fresh mint!

Feta Cheese Herb Muffins delicious warmed for brunch.

Having first made my friend, Jackie Heaton aka The Baking Nanna’s Cheese Bacon Breakfast Muffins which are absolutely delicious, I have loved coming up with different variations of the muffin.

Today I wanted to see if I could add wholemeal flour to the muffins, without making them heavy. So I replaced one third of the flour with plain, wholemeal flour. I increased the baking powder and hoped that the balance would work. It totally did.

The wholemeal flour adds a subtle depth of flavour that completely works with the salty feta cheese. I thoroughly enjoyed a late breakfast this morning feasting on these flavour packed morsels.

Feta Cheese Herb Muffins so good and so easy to bake.

Freshly cut from the garden, both the chives and the mint add a subtle brightness to the Feta Cheese Herb Muffins. None of our children noticed the mint, I was a bit worried thinking that might be the deal breaker! There are only three mint leaves in the whole recipe, yet they provide a fantastic, fresh flavour, without making the muffins taste like toothpaste!!!

If you don’t have fresh herbs in your garden, they can easily be grown on a window-ledge. I buy mine growing in pots, from the supermarket. Woody herbs such as sage, thyme, oregano and rosemary grow in the garden, as do the chives, which have recently started to sprout. Mint I grow in a tub, as it can be a bit of a thug if planted in the open ground, rapidly spreading and smothering other plants.

There is a place for both fresh and dried herbs in my kitchen. In this recipe however, I would only recommend using fresh herbs. Look out for upcoming posts where I will share tips and recipes on the vegetables and herbs I grow.

Feta Cheese Herb Muffins delicious, healthier and low in fat.

Recipe: Makes 12 Feta Cheese Herb Muffins

200g/7oz Plain White Flour

100g/4oz Plain Wholemeal Flour

3tsp Baking Powder

200g/7oz Feta Cheese – drained

1tbsp Chopped Fresh Chives – plus extra to garnish – I use scissors to snip the chives

3 Fresh Mint Leaves – finely chopped

200ml Whole or Semi-skimmed Milk

2 Large Free Range Eggs

2tbsp Vegetable Oil

2tbsp Extra Virgin Olive Oil

Approx 1tsp Freshly Ground Black Pepper – or less if desired

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

Line a 12 cup muffin pan with muffin cases

Measure the milk into a jug. Crack in the 2 whole eggs and add the oils. Stir with a fork to combine – wet ingredients.

Into a large bowl add both the flours, the crumbled feta cheese, black pepper finely chopped mint and chives. Stir with a fork ensuring all the pieces of crumbled feta are coated in flour – dry ingredients.

Make a well in the centre of the dry ingredients and pour the wet ingredients into it.

Stir lightly with a fork until almost combined. Note: lumpy batter ensures tender muffins, if you over mix the muffins will be tough!

Here is good, lumpy batter.

Divide the batter equally between the 12 muffin cases.

Place the muffin pan into the preheated oven and bake for 15-20 minutes (mine took 17 minutes).

The muffins are cooked when the are starting to turn golden brown and are firm to touch.

Once baked remove the muffins from the oven.

Feta Cheese Herb Muffins hot straight from the oven.

Allow the Feta Cheese Herb Muffins to cool slightly on a cooling rack.

Serve the delicious Feta Cheese Herb Muffins warm with an extra sprinkling of freshly cut chives.

Store in an airtight container for up to 3 days. To refresh pop in a medium heated oven for 5 minutes and they will regain their freshly baked flavour.

These Feta Cheese Herb Muffins are the perfect addition to any packed lunch or picnic. They are a perfect, portable, fairly healthy snack and great for sharing. Long days at the office? These take barely 30 minutes to make and bake and then you have breakfast/lunch sorted for a few days!

I love coming up with easy to make, nutritious food, that means you always have something delicious to fall back on instead of always reaching for a chocolate bar or packet of crisps. With food made at home, you know exactly what has gone into it and it always tastes so much better than anything you can buy.

Loved these Feta Cheese Herb Muffins? Here are some other easy, food on the go recipes you may like to try:

Chorizo Goats Cheese Muffins

Chorizo Goats Cheese Muffins utterly delicious.

Coconut Almond Date Flapjacks

Coconut Almond Date Flapjacks a slow release energy bar wherever you are.

Cranberry Walnut Flapjacks

Cranberry Walnut Flapjacks – perfect for sustained energy release.

Are you good about eating breakfast and taking a packed lunch to work, or do you grab a sweet muffin with your morning latte?

Hopefully I’ve given you some tips to make mornings less stressful on some days? There are always going to be days when you oversleep, or no matter what you do, you’re running late. If you can plan just a little bit, then a bad start to the day needn’t set the tone for how the day pans out!

Thank you for taking the time to leave a comment. I really enjoy reading them. Likewise for all of you who have posted your makes and bakes on Twitter and Instagram. I love seeing how my recipe turns out in someone else’s kitchen!

Have fun making and baking your feast.

Sammie xx

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Posted on 2016-04-202016-06-25Categories RecipesTags Breakfast, brunch, chives, easy recipe, mint, packed lunch, picnic food2 Comments on Feta Cheese Herb Muffins

Garlic Rosemary Roast Potatoes

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Let’s talk potatoes, the staple of many a British meal, yet often assigned the side role when it comes to dinner time. Although I will never be a fan of plain, peeled, boiled potatoes, yet give me a healthy serving of Perfectly Mashed Potatoes and I’m likely to forget the sausages on the plate! And these crunchy Garlic Rosemary Roast Potatoes are so full of flavour and enhance any meal that accompanies them.

Since winning some Albert Bartlett red Rooster Potatoes a while ago, I wanted to create a delicious roast potato recipe that included the gorgeous red Rooster skin. While the skin has a fantastic flavour, it is also good good source of fibre. Also potatoes contain Potassium, Vitamin C and Iron and are low in fat – unless you fry them or smother them in butter 😉.

All things in moderation eh?

Rosemary Garlic Roast Potatoes

I apologise for not posting this recipe earlier, however, as today is #National Garlic Day, I thought it would be rather appropriate. While I love garlic and have used quite a bit in this recipe, you can add as much or as little as you like. Likewise with the Rosemary. And I couldn’t resist a final sprinkling of freshly chopped Parsley, which gives the finished dish a burst of colour and flavour and an extra hit of vitamin C. Again this is optional.

Garlic Bulbs and Fresh Rosemary complete with flower!

When I picked the Rosemary for these Garlic Rosemary Roast Potatoes, it still had some beautiful blue flowers on it. These can be eaten along with the finely chopped thick leaves.

Recipe: Garlic Rosemary Roast Potatoes serves 6

2kg/4.5lb Red Potatoes – such as the Albert Bartlett Rooster Potatoes I’ve used

2 tablespoons Olive Oil

4-5 Bulbs of Garlic

Small Handful Fresh Rosemary Stems

Sea Salt – I use Maldon and Freshly Ground Black Pepper

Optional – handful of chopped fresh parsley to finish.

Method: Preheat the oven to 200C/180C fan, gas mark 6, 400F.

Preparing The Potatoes For Roasting

Wash and thoroughly dry the potatoes. I place them onto a clean tea towel and place another tea towel on top to absorb all the moisture – dry potatoes = crunchy potatoes!

Chop the potatoes into 2″-3″ sized chunks and place onto a baking sheet.

Strip the Rosemary leaves from the stem and finely chop.

Finely chop/mince the garlic, removing the papery skin.

Drizzle the Olive Oil over the potatoes, then sprinkle over the garlic and chopped Rosemary.

Add 1/2tsp of sea salt and some freshly ground pepper.

Using clean hands toss all the ingredients together on the baking tray, ensuring each potato chunk is slicked in oil.

Garlic Rosemary Roast Potatoes ready for the oven.

Roasting The Herb Potatoes

Place the baking tray into the preheated oven and bake for 1 hour – 1 hour 15 minutes.

The potatoes are cooked when they are golden brown and tender all the way through – test with a knife if unsure.

Once cooked remove the potatoes from the oven,

Crispy Garlic Rosemary Roast Potatoes

Place the Garlic Rosemary Roast Potatoes on a serving platter and sprinkle over a handful of chopped Parsely.

Garlic Rosemary Roast Potatoes

Almost certainly you will not have to call everyone to tell them dinner is ready! These potatoes smell as good as they taste. I like to serve them with everything from grilled salmon, chicken, to a fully roasted beef joint for Sunday dinner. It’s nice to ring the changes on week nights and weekend dinners.

This is a much requested dish in our house and we quite often have them with cold meat and salad, during the warmer summer months.

If you have enjoyed these Garlic Rosemary Roast Potatoes you may also like these other recipes:

Baked Garlic Herb Potato Wedges

Baked Garlic Herb Potato Wedges

Tangy Lemon Potato Salad

Tangy Lemon Potato Salad

Perfectly Mashed Potatoes

Perfectly Mashed Potatoes creamy and delicious.

Sometimes the simplest recipes are the tastiest.

Whatever you are baking and making in your kitchens, have fun!

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.
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Posted on 2016-04-192021-08-19Categories RecipesTags easy recipe, Sides, Vegan potato recipe, Vegetarian6 Comments on Garlic Rosemary Roast Potatoes

Double Chocolate Chip Loaf Cake

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Whilst I love a beautifully decorated cake, sometimes a delicious cut-and-come-again cake is what I crave. This delicious Double Chocolate Chip Loaf Cake certainly delivers on flavour. Packed full of chocolate chips and made with sour cream, it is utterly yummy!

Double Chocolate Chip Loaf Cake simply really good cake!

This delicious cake however, was made at the request of our eldest daughter. Chocolate cake with chocolate chips and NO icing. In all fairness she has never been a lover of anything creamy, so I was more than happy to oblige and decided to make a Double Chocolate Chip Loaf Cake.

Double Chocolate Chip Loaf Cake fancy icing not needed.

This cake may have a simple recipe but boy does it win in the flavour votes. It is a really chocolatey, chocolate cake. In fact served warm with custard, ooh and a scoop of Very Vanilla Ice Cream and this would make rather a delicious pudding.

I just love it when a cake can be dual purpose!!

Double Chocolate Chip Loaf Cake however you eat this cake it is utterly yummy!

After making yesterday’s Coffee and Walnut Cake I was really regretting not making an extra cake for us! The smell of the coffee cake cooking and the walnuts toasting, had my tummy rumbling. In truth it would only have been Hubby and me that ate it. Coffee cake is not our children’s favourite – although two of them will eat Tirimasu???

Without further ado, let’s get to the recipe so that you too can bake this delicious cake!

Recipe: Makes one Double Chocolate Chip Loaf Cake

175g/6oz Unsalted Butter – at room temperature

175g/6oz Soft Light Brown Sugar

1tsp Vanilla Bean Paster -can be substituted with vanilla extract

3 Large Free Range Eggs

150g/5oz Sour Cream – I find it easier to measure by weight

1/4tsp Salt

125g/4.5oz Plain White Flour

50g/2oz Good Quality Cocoa Powder

2tsp Baking Powder

200g/7oz Milk Chocolate Chips/Chunks – use dark/white if preferred

Method: Preheat the oven to 155C/140C fan, gas mark 2

Grease and line the base of a 2lb loaf tin with baking parchment.

Add the butter and sugar to a large bowl.

Whisk/beat until pale and creamy.

Add the 3 eggs and vanilla bean paste and whisk for a further 5 minutes until all the ingredients are fully combined.

Add the sour cream and sift in the flour, cocoa powder, baking powder, salt and add the chocolate chips.

With a spoon fold all the ingredients together until just combined.

Spoon the cake batter into the prepared loaf tin.

Place into the middle of a preheated oven and bake for 45-50minutes.

The cake is baked when it is firm to touch. I don’t suggest inserting a skewer, as if it goes through a warm chocolate chip you may think that the cake is still uncooked.

Once baked remove the Double Chocolate Chip Loaf Cake from the oven.

Double Chocolate Chip Loaf Cake don’t work about the crack on top – it proves its a good homemade cake!

Allow the cake to cool in the tin until it is warm, or preferably cold.

To remove from the tin, gently go around the outside edge, between the cake and the tin with a palette knife. Place a plate or cooling rack on top of the tin and flip over. The cake should release easily.

Double Chocolate Chip Loaf Cake sliced and ready to be eaten!

In complete honesty, I must say that the cake was still warm when removed from the tin. Such was our eagerness to taste it!! My family have got used to waiting for the blog photos to be taken. Two minutes after the above photo was taken, the slices of cake you see were plated and dished out with forks.

Still slightly warm, with nuggets of semi melted chocolate chunks throughout, this cake made for very nice elevenses with a cup of tea!

We seem to have got into a habit of having cake or a sweet treat such as my Lemony Strawberry Pavlova on a Sunday, not necessarily a bad thing I think!

This cake, should there be any left, will keep for 4 days in an airtight container. Actually from experience it tightens up a bit on the second day and is not only easier to cut, but also improves in flavour – I’ll leave it up to you to decide whether to wait 😉.

Double Chocolate Chip Loaf Cake

This delightful cake is perfect for picnics, afternoon tea, or elevenses in the garden, when the sun is shining as beautifully as it is today! I’m not a big fan of taking iced cakes on picnics, as the extra sugar seems to be a magnet for bugs!

Do you enjoy eating outside when the weather is nice? Do you have a favourite bake that you always make before a trip to the seaside, or picnic in the park?

Asking these questions reminds me of mug Grandma, who always spent the day before a family outing baking. The only thing I consistently remember her baking was Rock Buns. I’ll have to dig out a recipe – for those of you who aren’t familiar with them, they are fruit filled buns, halfway between a cake and scone. Any tips please let me know in the comments section?

If you have enjoyed this Double Chocolate Chip Loaf Cake here are a few more recipes you may like to try:

Glazed Orange Bundt Cake

Glazed Orange Bundt Cake perfect for afternoon tea.

Cherry Almond Sandwich Cake

Cherry Almond Sandwich Cake with pretty feathered icing.

Chelsea Buns

Chelsea Buns easy to make and easier to eat! www.feastingisfun.com

Whatever you are making and baking in your kitchens today, make each mouthful a feast and have lots of fun.

Sammie xx

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Posted on 2016-04-17Categories RecipesTags Afternoon tea, cut and come again, easy recipe, picnic foodLeave a comment on Double Chocolate Chip Loaf Cake

Classic Coffee Walnut Cake

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There are many classic flavour combinations; strawberries and cream, rhubarb and custard, apple and cinnamon. And they don’t need tinkering with because they work so well together. Rather like this delicious Classic Coffee And Walnut Cake.

However, recently a few people have asked if I have a Classic Coffee Walnut Cake recipe and while it’s a cake that I’ve baked many times over the years, I realised it wasn’t on here. So, in a attempt to rectify that and make my Father in law’s favourite cake, here it is.

Classic Coffee Walnut Cake a real treat.

Baking Cakes To Share

While I tried to make this cake relatively small as it will be shared between two people, in reality I failed! Although this cake was baked in my small 7 inch sandwich tins, I have packed so many walnuts into the centre, this Classic Coffee Walnut Cake will easily feed 8 people!

Alternatively, if you would prefer a slightly smaller cake (don’t laught at me) I suggest cutting down on the walnuts, not the cake!

Classic Coffee Walnut Cake a delicious thank you gift.

Baking; A Form Of Therapy

Hubby is, as I write this, undergoing a hospital procedure and as a way of distracting myself and thanking my wonderful in laws for taking him, I made this cake. Also I’m trying to distract myself by writing this post. Although, I’ll have to see how much editing is needed at the end to know how well I managed.

As I mentioned I have made lots of coffee and walnut cakes over the years and I do usually add chopped walnuts to the cake batter. Yet, in this instance, especially as the cake sponges are quite small, I decided to pack chopped walnuts into the centre of the sandwich cake. Because this cake was made to be given away, now I’ve made it I really fancy a slice! Expect another coffee cake recipe on here soon.

Classic Coffee Walnut Cake plenty of delicious, toasted, chopped walnuts fill the centre of this cake.

The Beauty Of Buttercream Icing

Also, I made a mistake whilst decorating this cake. After piping the 8 swirls around the edge, I piped a monstrously hideous circle in the centre. While I photographed the cake I became more and more disheartened by this huge swirl of buttercream spoiling the look of the cake. Fortunately, this is where buttercream is a dream to work with, using a small palette knife it lifted right off the cake. And I then dusted the cake with icing sugar and replaced a single walnut half, with a dob of buttercream in the centre.

Sometimes less is more (never with glitter) and that was definitely the case with this Classic Coffee Walnut Cake.

I have shown you a photograph of the centre of the cake as this could easily be the top. However, if you aren’t confident piping buttercream just use half in the middle and spread half on top of the cake. There are plenty of walnuts in the recipe, enough for you to chop and cover both the middle and top layers and your cake will still look delicious and inviting.

Recipe: Makes one Classic Coffee Walnut Cake – serves 8

For the cake sponges:

150g/5oz Unsalted Butter

150g/5oz Caster Sugar

3 Large Free Range Eggs

2tsp Instant Coffee dissolved in 2tbsp/30ml boiling water

1tsp Vanilla Extract I use NIELSEN-MASSEY

1/4tsp Salt – I use Maldon

150g/5oz Plain Flour – self raising can be substituted DO NOT add extra baking powder

1tsp Baking Powder

For the buttercream:

2tsp Instant Coffee liquid – leftover from sponge recipe (or 1tsp vanilla extract)

150g/5oz Unsalted Butter

300g/11oz Icing Sugar Sifted plus 2 teaspoonful for dusting the cake

125g/4.5oz Walnut Halves

Method: preheat oven to 160C/140C fan, gas mark 3, 325F

Making And Baking The Coffee Cake Sponges

First of all butter 2 x 7″ (17cm) sandwich tins and line with baking parchment.

Place the instant coffee into a cup and add 30ml of boiling water. Stir to dissolve and set to one side to cool.

In a large bowl add the butter and sugar. Whisk/beat until pale and creamy.

Next add the 3 eggs, vanilla extract and 3 teaspoons of the cooled liquid coffee. Whisk/beat for 2 minutes until combined.

Sift the flour, baking powder and salt into the bowl.

Fold the dry ingredients into the wet until just incorporated. This will ensure a very light sponge.

Divide the batter equally between the 2 prepared cake tins. Use may use digital scales to ensure your quantities are even, or just eyeball it as I did.

Two coffee cakes ready for the oven.

Bake the cakes in the centre of the oven for 25-30 minutes.

The sponges are baked when they are golden brown and spring back from a light touch.

As soon as the cakes are baked remove from the oven, place the tins on a cooling rack and leave to cool in the tins for 10 minutes.

Beautiful cooked coffee cakes.

When they are cool enough to handle turn the cakes out of their tins, ensuring one sponge is the right way up, for the top of the cake.

Allow the turned our sponges to cool completely before assembling the cake.

Place the walnut halves on to a baking tray and place in the hot oven for 5 minutes to toast. Remove and leave to cool on the baking tray.

Making The Icing And Decorating The Coffee And Walnut Cake

Place the butter, sifted icing sugar and 3 teaspoons of liquid coffee into a large bowl.

Whisk until pale and creamy. Taste the buttercream, add more coffee if desired.

When cooled place the bottom half of your cake, flat side up, onto a cake stand or board.

Using a palette knife spread half of the buttercream over the sponge, not quite reaching the edges.

Set aside 10 nice walnut halves to decorate the top of the cake ( it’s always good to have one spare).

Roughly chop the remaining walnuts and place on top of the buttercream.

Place the top half of you cake, rounded side up, on top of the bottom half.

Fit an icing bag with a French star tip (or whatever tip you prefer).

Fill the icing bag with the remaining buttercream.

Pipe 8 small swirls equally around the top edge of the cake. Pipe the same small swirl in the centre.

Top the buttercream swirls with walnut halves.

Pipe little swirls around the middle of the cake, where it is sandwiched together for a pretty finish.

Dust with a little icing sugar.

Classic Coffee Walnut Cake such a beautifully delicious, easy cake to make and the perfect gift for any coffee cake lover.

Store the cake in an airtight container, in the fridge during hot weather. Eat within four days.

Thank you

I love my husbands parents very much. Hubby and I will be celebrating our 20th wedding anniversary this year. My relationship with my in – laws has not always been smooth or plain sailing. We have been through a lot together and I honestly love and respect them as if they were my own parents.

Thank you Ma and Pa, we couldn’t have gotten through the last 20 years and especially the last year without you x.

I really enjoy baking for other people. It’s such a fantastic feeling when you see the look of surprise and joy on their face when I give them a cake, or whatever goody I have baked. Finally, hubby should be home soon and I have managed to keep myself distracted whilst he has been gone.

Do you enjoy baking for others?

If you’ve enjoyed this Classic Coffee Walnut Cake then you may also want to take a peek at these recipes:

Raspberry Almond Cream Cake

Raspberry Almond Cream

Baileys Coffee And Walnut Cake

Baileys Coffee And Walnut Cake

Strawberry Sweetheart Cake

Strawberry Sweetheart Cake

I’d love to see photos of any bakes that you have made as gifts. Please pop a pic on Twitter or Instagram and tag me in. Likewise, do you have a story linked to a special bake? Also tell me about it in the comments section, I love reading all of your comments.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

The cake below features vanilla icing and a sprinkle of edible holographic glitter. Substitute the coffee in the buttercream icing recipe for one teaspoon of vanilla extract. While the addition of sparkles is your choice!

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Posted on 2016-04-162022-11-16Categories RecipesTags Afternoon tea, baking, birthday cake, coffee cake, dessert, easy recipe, sponge cake6 Comments on Classic Coffee Walnut Cake

Very Vanilla Ice Cream

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Standing in the garden yesterday, face lifted up to the sky, the sun warming me through, gave me hope. Finally, Winter has passed Spring is here and warm, sunshine filled days will be more frequent and very welcomed. When the sun starts to really warm me, there is one thing I am inspired to make. Welcome to my Very Vanilla Ice Cream.

Summer Time And The Living Is Easy

As soon as the tinkling sounds of the ice cream van fill the air, I know it is time to make one of the Summer’s greatest pleasures, ice cream.

There is absolutely a place for ice cream vans, 99’s and ice cream vendors on the beach. Gosh, on a hot day where would we be without them?

Homemade ice cream is a wonderfully indulgent pleasure. I have made very many flavours over the years, seeing as this is the first ice cream recipe to be posted here, I decided to show you how to make the best Very Vanilla Ice Cream which also happens to be gluten free, as are all of the ice cream recipes here on Feasting is Fun.

Very Vanilla Ice Cream how do you like yours?

So simple to make, with only a little forward planning required. There are plenty of no churn ice cream recipes on the Internet – Pinterest is a great place to look. Whilst some of them are reasonably good, buying an ice cream maker and churning your own ice cream results in a far smoother, silkier ice cream. Having just had a quick look on Amazon they have a good selection of ice cream makers for under £30.

How about an ice cream maker as a present for Dad on Father’s Day?

I have tried making ice cream by hand, where you take it out of the freezer every so often and mix it with a fork. No matter how well I followed the recipe instructions my ice cream always ended up with large water crystals and wasn’t ever smooth or creamy.

Sweet Memories

Since being given an ice cream maker a few years ago, making ice cream is no longer a chore but a pleasure.

Very Vanilla Ice Cream squished into a cone – delicious!

Many years ago, when I was in my early 20’s, a friend and I went Inter Railing across Europe. Aside from the beautiful sights and unique experiences we shared, I have one very prominent memory. Of ice cream!!

Not any ice cream, a beautiful hazelnut ice cream eaten in Germany. For years and years I longed to taste that delighful ice cream again. Then when I started making my own ice cream I found a way to make it and it tastes just how I remember. More on that in an upcoming post.

That’s the beauty of making your own ice cream, playing with flavours and textures, creating your own little ice cream parlor!

Recipe: Makes approx 750ml Very Vanilla Ice Cream

300ml Double Cream

300ml Whole Milk

6 tbsp Caster Sugar

4 Free Range Egg Yolks

2 tsp Vanilla Bean Paste – I use Nielsen-Massey

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

Scant pinch of salt (less than 1/4 tsp)

Method: Ensure the freezing part of the ice cream maker has been in the freezer for at least 24 hours.

Making The Ice Cream Base

Place the cream, milk and vanilla bean paste into a saucepan over medium heat.

Add the egg yolks, sugar, salt and cornflour to a large heatproof bowl. Whisk until pale and creamy.

Whisk the eggs and sugar until they are very pale and creamy.

The milk/cream needs to reach scalding point. This is when little bubbles appear around the edge of the liquid.

Bring the milk up to scalding point, see the bubbles around the saucepan edge?

When the milk/cream has reached scalding point remove the pan from the heat.

Whilst whisking the egg mixture, pour the hot milk/cream into the bowl – do not stop whisking.

Once combined tip the custard mixture back into the same saucepan, cooking over a low heat and constantly stirring, until the custard has thickened and coats the back of a wooden spoon.

See how the cooked custard coats the back of the spoon.

Place a sieve over a clean, heatproof bowl and pour the custard into the bowl, through the sieve.

Look how beautifully smooth the ice cream custard is.

Place cling film directly over the top of the custard so that is touches it. This will prevent a skin from forming.

Allow to cool and then place into the fridge to chill.

Churning The Ice Cream

Set your ice cream maker up according to the manufacturers instructions.

Remove the cling film, stir the custard and pour into a jug.

Pour the custard into the ice cream maker (for mine it has to already be churning – check your instructions).

Churn the Very Vanilla Ice Cream until it is a thickened yet soft ice cream.

Very Vanilla Ice Cream ready for the freezer

Stop the ice cream maker and scoop out the Very Vanilla Ice Cream into a freezer-proof plastic tub.

Place the tub into the freezer and leave until solid.

As this ice cream has no artificial softening additives, to serve it is best left out of the freezer for 15 minutes. Then scoop away!!!

Continue reading Very Vanilla Ice Cream
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Posted on 2016-04-142019-07-08Categories RecipesTags churned ice cream, dessert, Fresh fruit, frozen food, Gluten free, Gluten free dessert, ice cream maker, Sweet Treat4 Comments on Very Vanilla Ice Cream

Caramac Caramel Cookies

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Hello and thank you for stopping by. I may have a ~~huge~~ teeny tiny confession to make. I love Caramac! Nothing wrong in that except after I’d seen some some amazing Caramac Cupcakes over at Janes’s Pattiserie I asked my Hubby to pick up a few bags of Caramac buttons for ‘baking’. And after I’d eaten all of them my friend bought me some more AND I ate those! So you can imagine my family’s relief when I finally got around to baking these oh-so-good Caramac Caramel Cookies.

Caramac love

If you haven’t tried Caramac before, they are a bit like white chocolate with a hint, just a hint of caramel flavour. When I was younger and even still today, I had to be careful how much chocolate I ate as it triggers migraines in me. Caramac bars were my go-to alternative. And I’d ‘almost’ forgotten about them, until Jane posted her cupcakes!

Caramac buttons! You can buy Caramac buttons now. Forgive me, I am slightly over-excited!

And the rest as they say is history. Because everyone knows chocolate buttons taste better than a bar. Since they fit so nicely in my mouth and are just the best with a hot cup of tea. Finally, you now you know how I became hooked on Caramac again!

Caramac Caramel Cookies

Although I used Caramac bars to melt and drizzle over these utterly perfect Caramac Caramel Cookies. Because I simply couldn’t bring myself to use the buttons. I will do, just taking things one step at a time.

These light, chewy cookies are a caramel lovers dream. First of all, the brown sugar in the cookie dough, along with the butterscotch chips, give these cookies an underlying caramel flavour, with bursts of pure caramel flavour. While melted Caramac drizzled on top adds an extra creaminess that completely rounds the flavours out and makes these Caramac Caramel Cookies so good.

Absolutely perfect for Caramac lovers, chocolate haters or avoiders and Cookie Monster’s like me!

Recipe: Makes 20 Caramac Caramel Cookies

225g/8oz Soft Light Brown Sugar

150g/5oz Unsalted Butter- at room temperature

2tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg – plus

1 Large Free Range Egg Yolk

275g/10oz Plain White Flour

1/2tsp Bicarbonate of Soda

1/4tsp of Salt – I use Maldon

150g/5oz Toffee/Butterscotch baking chips

120g 4 X Caramac Bars for the drizzle – use can use buttons if you prefer

Method: Preheat the oven to 170C/150C fan, gas mark 3, 325F.

Making the cookie dough

First of all line 3 large baking trays with baking parchment.

Place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.

Add the vanilla extract and the eggs and continue whisking/beating for a further 5 minutes.

Sift in the flour, bicarb. and salt.

Add the toffee/butterscotch chips.

Fold all the ingredients together until you have uniform cookie dough.

Shaping and baking the cookies

Using a medium sized ice cream scoop, or a spoon and your hands, scoop/roll 5cm/2″ ball of cookie dough and place onto the baking tray.

Space the cookie dough balls apart as they spread whilst baking.

Using clean, slightly wet hands squish the cookie dough balls fairly flat. They should be about 1cm thick.

This ensures that they bake evenly as they spread.

Place the baking trays in the middle and lower parts of the oven and bake the cookies for 15 minutes exactly.

As soon as the baking time has elapsed remove the cookies from the oven and allow to cool completely on the baking trays.

Caramac Caramel Cookies still soft when baked, they firm up on cooling.

Once the Caramac Caramel Cookies have cooled they are ready for their Caramac drizzle.

Adding the Caramac drizzle

Break up the Caramac bars and place in a heatproof, microwaveable bowl.

Zap the Caramac in 30 second spurts until it starts to melt, stirring in between each zap!

When the Caramac is half melted (mine took just over 1 minute), remove from the microwave and stir until it is all melted.

Using a teaspoon, drizzle the melted Caramac over the cooled cookies.

Caramac Caramel Cookies I do love a production line!

Finally, leave the cookies to set.

These Caramac Caramel Cookies will keep for 5 days in an airtight container – if they last that long 😉.

Caramac Caramel Cookies

While Caramac bars and buttons are available in most supermarkets and local grocery shops, the buttons were bought from Asda. Most importantly, this IS NOT a sponsored post, I simply want to make sure that you can get hold of these delicious Caramac buttons to try. I take no responsibility for anyone who becomes hooked on them, since they are very more-ish!

Caramac Caramel Cookies

Because we always have cookies in our house, I start most days with a cup of tea and a cookie. Also, if I am late eating breakfast or miss it completely (I do try not too), then I have enough energy to keep me going. And it’s always nice to have something on hand to offer visitors when they pop in.

So, are you a Cookie Monster? Do you have a favourite cookie recipe?

If you happily munched your way through this recipe for Caramac Caramel Cookies, here are a few more you might like to try:

Chocolate Monster Mini Egg Cookies

Chocolate Monster Mini Egg Cookies perfect for every Cookie Monster, including me!

Cherry Bakewell Cookies

Cherry Bakewell Cookies if you fancy a change from chocolate?

Rolo Chocolate Cookies

Rolo Chocolate Cookies soft and chewy bites of chocolate heaven.

And if you have any favourite cookie recipes, please share them in the comments section and I’ll give them a try!

Reading your comments is one of the greatest pleasures of having this blog. Thank you for taking the time to write them and please keep them coming? And don’t forget to tag me, @sammiefeasting on Twitter/Instagram with your makes and bakes? Because, you are also an inspiration to me, another great part of having this blog!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written consent of the owner. Please see my Disclosure Policy.

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Posted on 2016-04-122020-07-24Categories RecipesTags baking, Butterscotch chips, chocolate alternative, cookie swap, Cookies, Retro sweets, Sweet Treat, toffee chips8 Comments on Caramac Caramel Cookies

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