Recipes Archives - Page 26 of 37

Cranberry Walnut Flapjacks

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Gosh mornings are busy. So much to do, yet so little time. Besides that awe are supposed to make time for the most important meal of the day – breakfast. Well I have a solution right here for you my friends – Cranberry Walnut Flapjacks.

Cranberry Walnut Flapjacks perfect for breakfast on the go.

Breakfast, is just that – breaking the fast. Our bodies have just been starved for 6-7 hours (I’m being optimistic here), whilst we sleep. Eating a good breakfast helps kick our bodies into GO. If you are anything like me, I need a kick start in the morning!

That’s where these yummy Cranberry Walnut Flapjacks can help.

Packed full of good-for-you, slow release energy oats, one of these bars will keep you going until lunchtime. And, because it’s the morning and let’s face it eating anything can be a struggle, I threw in crunchy walnuts and chewy, slightly tart cranberries.

Yes there’s a squiggle of rich, dark chocolate on top of these beauties – it’s breakfast people, we need all the ~~caffeine~~ flavour we can get!!

Cranberry Walnut Flapjacks the perfect start to your day.

The beauty of these flavour and texture packed bars is that you make them ahead.

Making and baking ahead

Imagine this? It’s Sunday afternoon, you spend 15 minutes in the kitchen, whipping up a batch of these Cranberry Walnut Flapjacks and you have breakfast and snacks for the whole week.

Am I the only one who gets that mid afternoon dip around 3-4pm?

Thought not!

Also these bars also make a great mid afternoon snack and stop you grabbing for that chocolate bar/doughnut/cookie. Because we all know these give us an instant feel good sugar hit, only to slump in hunger again half an hour later. Therefore, why not wrap an extra one of these, in baking parchment and take it to work? It’ll keep those hunger pangs away until dinner time.

Wrap up one of the Cranberry Walnut Flapjacks and take it with you.

You can certainly mix up the fruit and nut element. Dried apricots with almonds, or dried figs with pecan nuts. Really the possibilities are endless, I would keep the weights the same, as the flapjack needs to hold together.

I have deliberately not used the word ‘healthy’ for these Cranberry Walnut Flapjacks, as I am aware of the sugar/butter content. I am not a nutritionist, although I would rather pop one of these bars into my daughter’s hand as she heads off for college, than have her grab a muffin or doughnut from a coffee shop!

Recipe: Make 16 Cranberry Walnut Flapjacks

250g/9oz Unsalted Butter

100g/4oz Golden Syrup (light corn syrup)

125g/5oz Light Brown Sugar

Scant pinch of salt – I use Maldon

325g/11.5oz Rolled Oats (not quick cook) I use Waitrose essential oats

150g/5oz Dried Cranberries

100g/4oz Chopped Walnuts

50g/2oz Dark Chocolate (70% cocoa is ideal) – optional

Making and baking the Cranberry Walnut Flapjacks

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

First of all, grease and line a 8″ x 11″ – 20cm x 28cm swiss roll tin/shallow baking tin, with butter and baking parchment.

Into a large bowl add the golden syrup.

Into a medium saucepan add the butter and sugar. Warm over a medium heat, stirring until melted.

Pour the melted butter/sugar mixture into the bowl containing the golden syrup. Stir continuously until combined.

Add the oats, cranberries and walnuts to the bowl.

Stir until all the oats, walnuts and cranberries are thoroughly coated in the melted butter/sugar.

Tip the mixture into the lined tin.

Using the back of a metal spoon press the mixture into the tin, forming an even layer.

Place the tin into the oven and bake for 20 minutes until golden brown.

Remove the tin from the oven and allow the Cranberry Walnut Flapjacks to cool in the tin.

The flapjacks will be very soft at this stage, but will harden on cooling.

When the flapjacks are slightly warm, remove from the tin.

Cutting and decorating the flapjacks

Using a sharp knife cut down the centre of the flapjacks. Then cut across the middle. Cut each quarter in half again. The flapjacks will still be slight soft.

Leave the flapjacks on the baking parchment to continue cooling and setting.

As soon as the Cranberry Walnut Flapjacks are completely cooled they can be drizzled with chocolate.

Break the chocolate into small pieces and melt in a heatproof bowl, in the microwave, using 30 second bursts. Stir well and when the chocolate is nearly melted keep stirring and the inherent heat will melt any solid pieces left.

You can use a teaspoon to drizzle the chocolate over the flapjacks or pour the chocolate into a disposable icing bag, snip the corner off and pipe the chocolate on.

Chocolate drizzled Cranberry Walnut Flapjacks

Allow the chocolate to set and then store in a tin.

Store layered with baking parchment in a tin.

While Cranberry Walnut Flapjacks are perfect anytime of day, they are especially handy to have, when time for breakfast disappears in the morning. Just grab one and eat on the go!

An added bonus, which does rely on checking the packaging, is that oats are gluten free. So even more people can enjoy a delicious, easy breakfast.

If you enjoyed these Cranberry Walnut Flapjacks then try these:

Bakewell Shortbread Bars

Bakewell Shortbread Bars

Macadamia Apricot Flapjacks

Macadamia Apricot Flapjacks

Lemon Drizzle Cake Bars

Lemon Drizzle Cake Bars

Why not bake a batch of these flapjacks and take them to work? Since I’m sure they would be appreciated. Especially by those who have skipped breakfast!

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.

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Posted on 2016-01-262022-11-20Categories RecipesTags Breakfast, easy recipe, food on the go, Gluten free, packed lunches, picnic food, snack, traybake8 Comments on Cranberry Walnut Flapjacks

Farmhouse White Loaf

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Is there anything better than the smell and taste of freshly baked bread? This Farmhouse White Loaf is utterly delicious. If you’ve never baked bread before, read on and let me encourage you to give it a go.

Baking your own bread is such a rewarding experience. From a few simple ingredients, mixed together, the bread literally grows before your eyes.

This Farmhouse White Loaf is the perfect recipe to start with, if you have never made your own bread before.

You will need a loaf tin to bake your bread in. I recently reviewed a British company, that sells British manufactured bakeware you can read it here.

British Bakeware sell a range of loaf tins, my favourite and the one used for baking this loaf is the 3lb deep farmhouse loaf tin.

Farmhouse White Loaf – Bread Baked In A Regular Oven

The advantage of having a deep loaf tin is, no muffin topped loaves. In the past I have baked bread in tins that weren’t as deep as this one and the bread rose and billowed out, like a mushroom. I’d have to cut away the sides of the bread, where it had stuck to the outside of the tin. Not they way to bake a great looking loaf!

The instructions given below for making this bread are, by hand (which everyone should do at least once in their lifetime), or using a stand mixer/bread maker to carry out the mixing, kneading and knocking back.

Personally I prefer bread baked in the oven. I have baked many a loaf in a bread maker, however, I never seem to get the gorgeous, crunchy crust, that I achieve with an oven baked loaf. Plus bread maker bread is always a little soft for my liking and there’s the inevitable hole in the bottom of the loaf where the mixing paddle is!

Farmhouse White Loaf

Bread As It Should Be – Without Unnecessary Additives

If you like baking bread in a bread maker I am most certainly not going to judge you. Any bread baked at home is infinitely better than plastic wrapped, pre-sliced, mass produced bread! Aside from speciality breads like my Tomato Thyme Garlic Focaccia, bread should contain nothing more than flour, water, yeast, salt, water and a little oil or butter.

Read the ingredients on the back of a shop bought loaf and you will be amazed at all the additives.

Baking your own bread is easy, once you get into a routine. Even when baking by hand, it still only takes 20 minutes, hands on time, to get a loaf ready to be baked. Once you taste real, homemade bread, it’s hard to go back to the bought stuff – that said, I’m a realist and I usually have a bought loaf stashed in the deep freeze for days when my body is playing up (see here). So I won’t judge!!

Helpful Bread Making Tips

Just a quick tip: if you do start to bake bread regularly, it can pay to bulk buy your bread flour. I use organic flour that is stone ground, from Shipton Mill currently I buy it through Amazon UK using their subscribe and save, although Shipton Mill now have their own online shop. Buying in bulk, through Amazon UK, 5 x 2.5kg bags, means that we eat good quality, organic, stone ground British flour, for about 60 pence a loaf!

While I love baking with fresh yeast, the shelf life is very short, so I have used 7g sachets of fast action dried yeast. Alternatively, if you do use fresh yeast, simply double the quantity stated for dried.

Farmhouse White Bread Loaf

Recipe: Makes 1 Large Farmhouse White Bread Loaf

500g/1lb 2oz Strong White Bread Flour – I use Shipton Mill organic white flour

1 x 7g Sachet Fast Action Dried Yeast – I use Allinson Easy Bake in the green packet or pot

1tbsp Honey – alternatively use 1tsp regular sugar

320ml/11oz Tepid Tap Water (approx body temp)

7g Salt – I use Maldon Sea Salt

1 tbsp Rapeseed Oil (Canola Oil) – I use Kentish Oils alternatively add 25g/1oz of unsalted butter.

Farmhouse White Loaf – Making The Bread Dough

The ‘bowl’ is either a large bowl, with which to mix the bread by hand, or the stand mixer/bread maker bowl.

For all methods:

Pour the water into the bowl. Add the honey and yeast. Swish about with clean fingers to activate the yeast.

Add the flour on top of the liquid.

Add the salt and the oil/butter.

Bread Maker

If using a bread maker, set to dough cycle and start the program. Once the cycle is completed re-start for 2 minutes. This ‘knocks back’ the dough. Then remove the dough, shape into an oval/ball and place into a buttered loaf tin. Cover with a damp cloth, leave in a draught free place until doubled in size.

Stand Mixer – with dough hook attachment

If using a stand mixer, attach the dough hook and mix on medium speed until all the ingredients are combined. Continue to mix for a further 5 minutes, until the dough is smooth and elastic. Stop mixing. Scrape the dough from the dough hook and combine with the dough in the bowl. Form into a ball, place back into the bowl. Cover with a damp cloth and leave in a draught free place until doubled in size (approx. 1hour). Once doubled remove the cloth, mix for 2 minutes on medium speed using the dough hook. This ‘knocks back’ the dough. Remove the dough and form into an oval/ball shape, place into a buttered loaf tin. Cover with a damp cloth, leave in a draught free place until doubled in size.

By Hand

If hand mixing, bring all the ingredients together with your hand until they form a doughy mess! Place this dough onto a very lightly floured worktop. Knead for a good 10 minutes. If the dough gets sticky, keep kneading and working it – if you add extra flour the finished bread will be dry. After a good 10 minutes kneading, the dough should have a smooth elasticity. Place the kneaded dough into a buttered bowl, cover with a damp cloth and leave in a draught free place until doubled in size, 1-2 hours.

Shaping The Dough Ready For The Second Proof

Ensure the area that you are shaping your dough is draught free.

First of all lightly dust the work surface with flour

Tip out the dough, from its bowl, so the top of the dough is directly in contact with the worktop. This will help as we start to build tension within the dough.

Lightly flour your hands and pull out part of the sticky dough, then press it into the centre of the dough, as seen in the photos below.

Continue this process all the way around the outside of the dough until you have a smooth, rectangular shape, with no sticky sides.

Shaping The Loaf

Using your fingers, lightly press the dough out into a square shape, roughly the same width as the length of your dough tin.

Fold the top third of the dough onto itself and then repeat with the bottom third of the dough, pulling it so that it overlaps the first fold.

Flip the folded dough over and tuck in the top and bottom to create an oval shape.

Place the shaped dough, with the seams underneath, into the loaf tin.

Cover with a clean tea towel and leave in a draft free place until doubled in size.

Baking Your Farmhouse White Loaf

10 minutes before the dough is ready to bake, preheat the oven to 220C/200C fan, gas mark 7, 425F. Also, place an inch (2.5cm) of water in a container and place on the bottom of the oven. This will create steam which allows the bread to rise more (known as oven spring ) before forming a crust.

Also, if desired, score the loaf before placing in the oven.

Place the loaf tin into the middle of the oven. Bake for 30 – 40 minutes. Tip the loaf out of the tin.

The bread is cooked when it has a deep golden crust and sounds hollow when rapped on the base with your knuckle.

For an extra crusty loaf place the bread directly on the oven shelf and bake for a further 5-10 minutes. Remove from the oven and place on a cooling rack.

Enjoy the wonderful aroma of baking bread as it fills your kitchen. That alone is worth baking this bread for!

Farmhouse White Bread Loaf

Enjoying Your Farmhouse White Loaf At It’s Best

Allow the Farmhouse White Loaf to cool completely before slicing. I know it is sooo tempting to tear into the hot, freshly baked loaf, but if you do the bread will all squidge (is that a word??) together and be very hard to slice.

Give yourself a big pat on the back for making a cracking loaf!

You deserve it.

Farmhouse White Loaf

This was not a sponsored post. All opinions are my own and recommendations for products are purely from my own personal experience.

Bread is a staple in so many homes, treat yourself to a home baked loaf and I promise you won’t regret it.

A Farmhouse White Loaf slashed after the second prove.

Here To Help You Bake The Perfect Bread

I do not presume to be an expert, however, I have baked a fair few loaves over the years. Please ask if you are having any problems, need guidance or reassuring?

Either leave a comment or tweet (@sammiefeasting) me a question. I will do my very best to help.

If you have enjoyed this recipe for Farmhouse White Loaf you may like to try these:

Oat Bran White Bread

Oat Bran White Bread

Easy Homemade Cottage Loaf

Easy Homemade Cottage Loaf

Garlic Rosemary Focaccia Bread

Garlic Rosemary Focaccia Bread

While baking bread is not only a satisfying and tasty experience, it can also work out much cheaper than buying a standard loaf at the shops. Also, you know exactly what has gone into your home baked bread. And, the more bread you make, the better you will become at making it. As you become confident baking a white loaf you can get creative and try other bread recipes. Although, I should issue a warning, bread making can become addictive!

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.

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Posted on 2016-01-252021-01-29Categories RecipesTags baking, Bread, Bread baking, Bread baking at home, Breakfast, Easy bread recipe, sandwiches, Vegan bread recipe, White bread recipe37 Comments on Farmhouse White Loaf

Glazed Lemon Bundt Cake

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I adore lemons. Their fragrance, flavour and vibrant, sunny colour. So, I have put them to delicious use and made this Glazed Lemon Bundt Cake for you.

Glazed Lemon Bundt Cake

Yet Glazed Lemon Bundt Cake is an entirely different recipe to my Lemon Drizzle Cake.

Yes it still has strips of lemon zest and juice in the batter, making sure you keep topped up on your Vitamin C. In contrast, this cake is more akin to a Madeira Cake, being slightly denser than a sponge. And this is most definitely a good thing.

Also, buttermilk is added in this recipe and it ensures a moist crumb, bursting with lemon flavour.

The definition from the Bundt pan is stunning on this Glazed Lemon Bundt Cake

In Love With Lemons

So, please can we talk about the glaze for a minute?

Since it is literally TO-DIE-FOR, which I realise is slightly over dramatic, just wait till you taste it!

Because lemon juice when mixed with icing sugar becomes the most wonderful glaze. And that glaze is what we use to cover this cake.

Intensely lemony, not lip puckering though as it is forms the thinnest crust.

The lemon glaze is what first hits your tongue, waking your tastebuds up and alerting them to the buttery, lemon cake that follows. Finally, this cake is lemon through and through.

Glazed Lemon Bundt Cake look how it sparkles!

So, for all you lemon lovers out there, this is the cake you have been waiting for.

Please don’t worry if you don’t own a Bundt tin, this cake can be baked in an 8″ round tin, or a 2lb loaf tin.

Look at the fantastic detail on this Citrus Loaf Tin.

The Beauty Of Bundt Tins

I would urge you to invest in a Bundt tin. Since they take any cake batter and turn it into the most beautiful baked cake without you having to do anything. That’s got to be a good thing, right?

All my Bundt tins are by Nordic Ware. There are various stockists in the UK so it’s worth shopping around, for both variety and price.

The Citrus Loaf Bundt Tin I used for this cake was bought in the sales from Lakeland for half the retail price. I know they have sold out online now, but it’s worth checking your local branch.

Also Amazon, eBay, TK Max and other retailers, frequently have Bundt tins at lower prices.

Have I convinced you?

Recipe: Makes 1 Glazed Lemon Bundt Cake – serves 8-10

Cake Release Spray – I use Wilton’s (or melted butter for greasing the tin)

175g/6oz Unsalted Butter – at room temperature

175g/6oz Caster Suger

200g/7oz Self Raising White Flour (if using Plain flour use 2tsp baking powder not 1/2tsp as stated below)

1/2tsp Baking Powder

1/4tsp Sea Salt – I use Maldon

3 Large Eggs – I use free range

1tsp Vanilla Extract

100ml/4fl oz Buttermilk – left out of the fridge for 1 hour prior to use

2 Lemons – washed

200g Icing Sugar – sift

Optional – white edible glitter

Making The Lemon Cake

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

Note: If using melted butter to grease your tin, do so now, ensuring every part of the tin is covered in butter by using a pastry brush. Alternatively Spray your Bundt tin thoroughly with cake release (I do this over the sink).

First of all, into a large bowl whisk the butter and sugar together until pale and fluffy.

Into a jug add the 3 eggs, buttermilk and vanilla extract. Mix to combine.

Zest one of the lemons using a grater or lemon zester.

Cut the lemon in half.

Add 2tbsp of flour to the bowl, then add the egg/buttermilk mixture from the jug.

Whisk until thoroughly combined.

Note: The 2tbsp of flour should stop the mixture from curdling. If it does curdle please don’t worry, it will come back together in the next step.

Add the rest of the flour, salt, lemon zest and juice from half a lemon to the bowl.

Using a metal spoon gently mix all the ingredients together, until you have a smooth cake batter.

Spoon the cake batter into the Bundt tin, lightly pressing to ensure the batter is in every part of the tin.

Always ensure the Bundt tin is never more than 3/4 full with cake batter.

Baking The Cake

Place the tin into the preheated oven and bake for 50-60 minutes.

The cake is baked when golden, slightly shrinking away from the sides and an inserted wooden skewer comes out clean.

As soon as the cake is baked remove from the oven.

Place the Bundt tin onto a cooling rack and allow to cool for 10 minutes.

After 10 minutes cooling invert the tin onto the cooling rack and leave for 5-10 minutes.

Gently lift the tin away from the cake.

Ta-dah one not yet Glazed Lemon Bundt Cake.

Allow the cake to cool completely before glazing.

Making The Glaze And Decorating The Cake

Place a tray or a large piece of baking parchment under the cooling rack.

Sift the icing sugar into a bowl.
Juice the remaining lemon half and the other lemon. You need 60mls exactly of lemon juice. If you do not have quite enough top up with tap water.

Add the lemon juice to the icing sugar and mix thoroughly until you have a very smooth consistency.

Slowly spoon the glaze over the top of the cake.

Allow the glaze to drip down the sides and then spoon more glaze over uncovered parts of the cake. Taking the excess glaze from the tray underneath and re-spooning it over the cake until it is completely covered.

When the glaze has set sprinkle lightly with white edible glitter.

Move the cake onto a serving plate.

Delicious Glazed Lemon Bundt Cake.

Give yourself a pat on the back for making such a stunning cake!

Yes, alright I know the Bundt tin did most of the work, so why wouldn’t you want to get one??

Enjoy this cake with friends, family, work colleagues, anyone who loves lemon cake. Food tastes infinitely better when shared.

If you have loved baking this Glazed Lemon Bundt cake, here are a few more you might like to try:

Glazed Orange Bundt Cake

Glazed Orange Bundt Cake

Marbled Chocolate Bundt Cake

Marbled Chocolate Bundt Cake

Mini Lemon Drizzle Bundt Cakes

Mini Lemon Drizzle Bundt Cakes

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 2016-01-222021-01-07Categories RecipesTags Afternoon tea, baking, Bundt, Bundt cake, Citrus, dessert, Glacé icing10 Comments on Glazed Lemon Bundt Cake

Cherry Bakewell Cookies

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This post is Pink. Very Pink. And I make no apology for its pinkness, for one simple reason – Cherry Bakewell Cookies. Buttery, almond and cherry cookies, drizzled with almond flavoured icing. If you like Bakewell Tart you will love these cookies.

Because I have been testing some baking equipment for British Bakeware, I knew I couldn’t pass up the opportunity to bake cookies, using their large baking tray. Since those of you who regularly pop round here for a ~~chat~~ I mean read, will know I LOVE COOKIES. I really, really love cookies – and – please don’t hate me, I prefer nutty, fruity cookies over chocolate ones. If you love choccie cookies there’s a link at the bottom of the post. I’m so good to you 😉.

Cherry Bakewell Cookies:

But before you click the link to the Chocolate Cookies, just have a peek at these delicious Cherry Bakewell Cookies.

Cherry Bakewell Cookies

Can you imagine biting into this crunchy, buttery, cookie that is filled with flaked almonds, cherries and drizzled with a perfect, not-too-sweet icing?

So have I tempted you to try these scrumptious Cherry Bakewell Cookies? Perfect with milk, or a cup of tea/coffee, especially as it is frrreeeezzzing outside today!

One of the reasons I enjoy baking, so much, is that I can whip up a batch of cookies or loaf of bread and I know exactly what has gone into making them. Also I really enjoy sharing what I bake, beyond our home. By that I mean, surprising our neighbours with a gift of cupcakes, baking a gift to say thank you, or just because.

And these cookies are incredibly easy to make. Once the cookie dough is made, it is rolled into logs, wrapped and chilled in the fridge and then sliced and baked when needed. Alternatively, you could dispense with the almond drizzle, just add the almond extract to the creamed butter and sugar part of the recipe, so that these retain that proper Bakewell taste and once baked these babies are ready to eat!

Recipe: Makes Approximately 20 Cherry Bakewell Cookies

225g/8oz Unsalted Butter at room temperature

150g/5oz Caster Sugar

275g/10oz Plain White Flour

1/4tsp Salt I use Maldon Salt

1 Large Egg Yolk – I always use free range

1tsp Vanilla Extract

100g/4oz Flaked Almonds

100g/4oz Glacé Cherries roughly chopped

For the drizzle

200g/7oz Icing Sugar

1tsp Almond Extract – available from Nielsen-Massey

Tap water

Method:

Making the cookie dough:

In a large bowl add the butter, sugar and salt. Whisk until pale and creamy.

Add the egg yolk and vanilla extract (and the almond extract, if not making the drizzle). Whisk together until all the ingredients are combined.

Add the flaked almonds to one side of the bowl, then add the flour to the other side. Put the cherries on top of the flour and gently mix them in the flour with your fingers – this will stop the cherries sticking together and ensure they are distributed evenly throughout the cookie dough.

Mix all the ingredients together until they are thoroughly combined.

Yummy cookie dough!

Wipe the worktop with a clean damp cloth. Lay some cling film over the damp surface – it should stay in place.

Place half of the cookie dough onto the cling film and roll into a log shape approx 4cm/1.5″ diameter. Repeat with the other half of the cookie dough.

Cherry Bakewell Cookie dough log.

Place both cookie logs into the fridge to chill until firm – approx 1 hour.

Baking the cookies:

When the cookie logs are firm enough to slice, preheat the oven to 180C/160C fan, gas mark 4, 350F

Remove the cookie logs from the fridge and slice into 1.5 cm discs.

Cherry Bakewell Cookies sliced and ready to bake.

I was testing this Large Baking Tray for British Bakeware however, I would advise lining any baking tray used with baking parchment.

Place the Cherry Bakewell Cookies onto the baking tray, allowing room between each cookie, as they do spread whilst baking.

Place into the oven and bake for 15 minutes. Do not bake for longer as the cookies will become too brittle once cooled.

As soon as the cookies are baked remove from the oven.

Cherry Bakewell Cookies allow to cool on the baking tray for 15 minutes.

After 15 minutes cooling transfer the cookies to a cooling rack. I needed to use a palette knife to lift the cookies away from the tray. Lining with baking parchment will avoid scratching your trays.

When completely cooled the cookies are ready to be iced.

Icing the cookies:

First of all, place the icing sugar and almond extract into a bowl. Add tap water, a little at a time (I use a teaspoon to add the water), mixing thoroughly after each addition.

The icing is at the correct thickness when it can hold a figure of eight shape for a moment, when drizzled onto itself with a spoon.

Almond flavoured icing, ready for drizzling over the cookies.

You can drizzle the icing over the cookies with a spoon, or fill a disposable piping bag (or plastic freezer bag) with the icing. Snip the end (or corner of the bag), so that there is a small hole. Drizzle a pattern over each of the cookies.

Cherry Bakewell Cookies

Leave the icing to set on the cookies before storing in an airtight container.

Do you think you can stop at one?

Now invite some friends round for a cup of tea and a catch up and share these delicious Cherry Bakewell Cookies.

Alternatively pop some in a clear cellphone bag, tie with pretty ribbon and give away as gifts.

I am always hungrier when the weather turns cold. Are you?

If you have enjoyed this recipe for Cherry Bakewell Cookies you may also like these:

Chocolate Dipped Shortbread Heart Cookies

Chocolate Dipped Shortbread Heart Cookies

Bakewell Shortbread Bars

Bakewell Shortbread Bars

Extreme Chocolate Cookies

Extreme Chocolate Cookies

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.
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Posted on 2016-01-192022-09-20Categories RecipesTags baking, Biscuits, Cookie dough log, cookie swap, drizzle icing, edible gifts, Slice and bake cookies, sweet treats20 Comments on Cherry Bakewell Cookies

Vanilla Bean Cupcakes

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It’s Sunday, time for a little treat?? So how about these Vanilla Bean Cupcakes? Moist, vanilla flavoured sponge, topped with the lightest, most dreamy vanilla buttercream and a pearl, because you are special.

Look how pretty these cupcakes are. So beautiful, that I almost called them antique Vanilla Bean Cupcakes, although I thought better of it. Since I’m pretty sure everyone would have imagined them as hard, mouldy, relics of the past – yep not conjuring up the image I’d like!!!

Especially stunning are these cupcake cases. A wonderful Christmas present from a much loved friend.

Vanilla Bean Cupcakes

Thank You For The Presents:

Because I received quite a few cooking and baking related presents last year, for both Christmas and my birthday, using them feel extra extra special. Especially the little, cute, individual cupcake stand , present from my hubby.

Also I was very excited to receive four cookbooks, which I enjoy reading, as if they are novels. Although I very rarely follow a recipe religiously, I gather inspiration and ideas from my ever increasing cookbook collection.

Am I alone in my cookbook ~~obsession~~ collection? Thought not!!!

Vanilla Bean Cupcakes

These Vanilla Bean Cupcakes were the final bake for a review I have been carrying out. So after much discussion with my daughter, regarding flavour combinations, we decided to settle on a classic vanilla sponge, with the addition of vanilla bean paste instead of extract. Yet I kept to vanilla extract for the best buttercream icing ever!

The result being, the best cupcakes I have made, this year!

Recipe: Makes 12 deep filled Vanilla Bean Cupcakes or 18-20 standard ones.

For the cupcakes

150g/6oz Caster Sugar

150g/6oz Unsalted Butter at room temperature

1/4tsp Salt – I use Maldon

150g/6oz Plain White Flour

1.5 tsp Baking powder – I use Waitrose

1tsp Vanilla Bean Paste – I use Nielsen-Massey

3 Large Eggs – I always use free range

25ml/1fl oz Whole Milk

Cupcake cases

For the buttercream

400g/14oz Icing Sugar -sieved

200g/7oz Unsalted Butter – very soft

1/8tsp Salt

1tsp Vanilla Extract – I use Nielsen-Massey

3tbsp Boiling Water

Edible pearls or sprinkles for decoration

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

Making And Baking The Vanilla Bean Cupcakes

First of all, into a large bowl add the butter and caster sugar.

Whisk the ingredients together until pale and creamy.

Add the eggs, milk, vanilla bean extract and salt to the bowl and whisk until fully combined.

Sift the flour and baking powder into the bowl.

Fold all of the ingredients together.

Spoon the cake batter into each cupcake case so that they are half full.

Place the cupcake tray into the middle of the preheated oven and bake for 20 – 25 minutes (a shorter time will be required for smaller cupcakes).

The cupcakes are baked when golden brown and spring back when pressed lightly in the centre.

As soon as the cupcakes are baked remove the from the oven.

Vanilla Bean Cupcakes.

Allow the cupcakes to cool in the pan for 10 minutes and then place them on to a cooling rack to cool completely.

The Key To Making The Lightest Buttercream Frosting:

Place the butter, salt, vanilla extract and butter into a large bowl.

Starting on a low speed whisk all of the ingredients together.

For the very lightest, creamiest buttercream, continue mixing for 10 minutes. The result will be the dreamiest buttercream icing you will ever have tasted.

The addition of very hot water to the buttercream mix, stops it from forming a hard crust.

Decorating The Cupcakes:

Fit a large piping bag with the tip of your choice – I used a large French star tip.

Fill the bag with buttercream and fold over the top of the bag.

Using a circular motion, pipe buttercream in a swirl effect, onto the top of each cupcake.

Vanilla Bean Cupcakes

Finally top each cupcake with an edible pearl, or edible decoration of your choice.

Vanilla Bean Cupcakes

I hope you’ll agree with me, that these cupcakes are elegantly beautiful ?

Usually I cannot wait to sprinkle edible glitter on, well pretty much anything I bake, but these Vanilla Bean Cupcakes looked so perfect after the addition of the pearl, that I managed to restrain myself.

Resulting in a spectacularly elegant cupcake, that tastes every bit as good as it looks.

Vanilla Bean Cupcakes

While carrying out a review of a cupcake tin for British Bakeware, I was impressed with how evenly the cupcakes baked. Also the tin washed clean easily in hot soapy water.

These Vanilla Bean Cupcakes did not last very long in our home, although I did give our neighbours a couple. I believe food tastes better when shared. While I only spent 10 minutes with them, we had a lovely catch up chat and they were thrilled with the cupcakes I gave to them.

If you enjoyed this recipe for Vanilla Bean Cupcakes, then I hope you’ll like these too:

Black Forest Cupcakes

Black Forest Cupcakes chocolate, cherries and dreamy topping.

Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes

Pink Heart Topped White Chocolate Cupcakes

Pink Heart Topped White Chocolate Cupcakes

During the winter months especially, weeks, indeed months can easily pass without people living in close proximity, exchanging a word. Furthermore it really is worth taking a few minutes out of each day, once a week, or so, to make the effort to talk to those who live close by.

Are you friendly with your neighbours?

Do you keep a check on elderly or infirm neighbours, especially during the cold, winter months?

Whatever you are making, baking and creating have fun preparing and sharing your feast.

Sammie xx

@sammiefeasting Twitter/Instagram

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Posted on 2016-01-162020-06-27Categories RecipesTags Afternoon tea, baking, basic cupcake recipe, buttercream, Celebration, edible gifts, parties, Wedding cupcakes10 Comments on Vanilla Bean Cupcakes

Spiced Fruit Loaf

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Hi, I have a double treat for you today. This absolutely delicious Spiced Fruit Loaf not only tastes amazing, but, the aroma, gently wafting from the oven, makes the whole house smell incredible. Cinnamon and bread filled with tasty dried fruit, baking together.

Who needs air freshener when you can bake this wonderful Spiced Fruit Loaf,

Spiced Fruit Loaf

If you have never baked bread before, bake this!

This Spiced Fruit Loaf is stuffed full of dried fruits. Don’t hide raisin haters! Although there are some dried vine fruits in this loaf (which you can absolutely leave out), there’s also dried cranberries and figs. Soft, golden, dried apricots would be a fantastic addition as well.

Spiced Fruit Loaf

The bread dough is enriched with egg, milk and butter and spiced with cinnamon and ginger. And as if bread baking didn’t smell good enough, this Spiced Fruit Loaf kicks it into another dimension.

A Great Breakfast Bread Loaf

My absolute favourite way to enjoy this bread is toasted, for breakfast. As my nose is assaulted with another spice hit as the bread toasts.

Perfect with a cup of good coffee.

Spiced Fruit Loaf

I have been reviewing some baking products from British Bakeware, including their 3lb loaf pan. Having baked a range of breads I wanted to create something that really did the pan justice.

This Spiced Fruit Loaf does!

Spiced Fruit Loaf

One thick slice of this bread kept me full all morning – and it contains fruit, so it must be good for you. Right?

Everyone in our house was eager to try this tasty breakfast loaf this morning and they were not disappointed. As a mum I’m happier, during these chilly winter months, when they all have a hot breakfast. And I honestly do believe it is the most important meal of the day. So why not make it a tasty one?

Recipe: Makes 1 Spiced Fruit Loaf

500g/1lb 2oz Strong White Bread Flour

1 Large Free Range Egg

Approx 320ml/ just over 1/2 pint Whole Milk at room temperature

1tsp Honey

1 Sachet Fast Action Dried Yeast (7g)

1tsp/7g Salt – I use Maldon

75g/3oz Unsalted Butter plus extra for greasing the loaf pan

2tsp Cinnamon

1tsp Ginger

225g/8oz Dried Fruit – I used equal quantities of vine fruits, chopped dried figs and dried cranberries

You will need a 3lb loaf pan.

Making And Proving The Dough

Crack the egg into a jug. Make up to 340mls/12fl oz with milk. Using a fork, lightly beat together to break up the egg.

Pour this liquid into the bowl of a bread maker or stand mixer.

Add the honey and yeast.

Next add the flour.

Add the salt to the top of the flour and add the cubed butter.

If using a bread maker start the dough cycle, adding the spices and dried fruit when prompted by the machine, or 5 minutes before the mixing finishes.

If using a stand mixer, attach the dough hook. Mix on medium speed until all the ingredients are combined into a dough. Continue mixing for a further 5 minutes. Stop the mixer and scrape the dough from the hook, back down into the bowl. Add the spices and dried fruit and continue to mix on medium speed for a further 5 minutes. Stop the mixing and scrape all the dough from the hook. Form into a ball, place back into the mixer bowl, cover with a damp cloth and leave in a draught free place until doubled in size – approximately 1 hour.

Butter the loaf pan and set aside.

Knocking Back And Shaping The Dough

When the bread mixer has finished its dough cycle, restart again and allow the machine to mix (knock back) the dough for 2 minutes.

As soon as the dough in the stand mixer bowl has doubled in size, remove the cloth and mix, with the dough hook attached, on medium speed for 2 minutes. Again this knocks back the dough.

Turn your knocked back dough out onto a floured surface. It will be very sticky.

Press the dough to form a roughly rectangular shape.

Fold the bottom third of the dough up and then bring the top third down.

Turn the dough over, so that the seam is underneath. Form the dough into a log shape and place into the prepared loaf pan.

Finally, cover with a damp cloth and leave in a draught free place until doubled in size – approx 1 hour.

10 minutes before the loaf is ready to be baked preheat the oven to 220C/200C fan oven, gas mark 7, 425F.

Spiced Fruit Loaf

Baking The Spiced Fruit Bread Loaf

As soon as the dough is doubled in size, remove the cloth and bake in the centre of a preheated oven for 30 minutes.

The loaf is baked when it has a dark, golden crust and sounds hollow when rapped on the base with your knuckle.

When baked, remove the bread from the oven.

Turn the loaf out of the pan and place on a cooling rack.

Spiced Fruit Loaf

Leave to cool completely.

I know you want to tear into this Spiced Fruit Loaf the moment it comes out of the oven, but you shouldn’t. The butter and fruit in this loaf make it particularly squidgy whilst warm.

Trust me! As soon as this beauty is cool it will slice beautifully.

Enjoy as is, smothered in butter, or toasted and buttered.

If you enjoyed this recipe for Spiced Fruit Loaf then you may also like these:

English Muffins

English Muffins

Homemade Chelsea Buns

Homemade Chelsea Buns

Farmhouse White Loaf

Farmhouse White Loaf

I absolutely love the smell and taste of hot cross buns around Easter and if you feel the same I know you too will enjoy this spiced and fruited bread. And a huge advantage to making bread at home is you can add whatever dried fruits you like. For example, I am allergic to oranges, yes it is annoying, but it means I can make Hot Cross Buns at home and leave the offensive ingredient out! Because that’s the beauty of baking at home, you chose what goes into your bakes.

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.

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Posted on 2016-01-142020-05-02Categories RecipesTags baking, Bread machine, Bread making, Breakfast, dried fruits, Spices, Stand mixer with dough hook attachment, Sweet yeasted bread, toastLeave a comment on Spiced Fruit Loaf

Rocky Road Petit Fours

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Today’s treat is a fantastic way to use up any leftover chocolate that you may have in the house following Easter or Christmas. Alternatively, these treats look so festive you absolutely can buy the chocolate to make them. Finally I get to share my Rocky Road Petit Fours, individual portions of the delicious, well know classic recipe.

Rocky Road Petit Foursp

Ooh hello!!!

Because I am pretty certain ours is not the only home with an excess of Christmas chocolate, silently hiding behind over stuffed cupboard doors, waiting to wreck havoc on New Year eating resolutions.

So I thought I’d come up with a recipe that makes best use of all that lovely chocolate and portions it into more ~~diet~~, I mean healthier sized morsels.

And with only four ingredients, these Rocky Road Petit Fours are a great treat to make for parties and as gifts, whatever time of year it is.

Rocky Road Petit Fours

Giving Edible Gifts:

So, why not pop a few in a cellophane bag, tie with pretty ribbon and you have a great gift. Teachers, co-workers, shopping delivery drivers. The opportunities to say thank you, I really appreciate what you do, are limitless.

Beautifully wrapped Rocky Road Petit Fours

And that is who I made these for, my Waitrose delivery drivers. Because they always go above and beyond when it comes to delivering my shopping and I really, really appreciate that.

Since I started having seizures, see here , I have tried having our shopping delivered at the weekend. The problem was, it took a big chunk out of the day whilst hubby sorted and put all the shopping away. Also, I was losing track of what we needed etc. so I switched to a mid week delivery and with the delivery driver’s help, the shopping is unloaded, put away and weekends are way more relaxing for my hardworking hubby.

So, as a thank you, I filled a tin with these delicious treats and sent them back with the driver after he had helped with my shopping today.

I do think it is important to thank people. Especially when they go out of their way to help.

And edible gifts are a great way of saying a special thank you.

Also, making these chocolate delights is childs play. Literally!!

With a little supervision, they are perfect for making with children. Although whether they are then given as gifts, directly depends on the chocolate ‘evidence’ around the little cherubs face! So it might be an idea to have some prepared in advance to give away and let the children eat the fruits of their labour.

Recipe: Makes approx. 45 Rocky Road Petit Fours

150g/6oz Good Quality Milk Chocolate – I used Waitrose Seriously Intense Milk Chocolate with 49% Cocoa (or use a mix of milk and dark chocolate)

100g/4oz Mini Marshmallows

100g/4oz Shortbread – cut into small chunks. Alternatively use mixed, unsalted, shelled nuts.

10 Glace Cherries – finely chopped

Petit Fours Cases

Edible glitter or stars for decoration – they are easily found on Amazon.

Making The Rocky Road Petit Fours

First of all, break or chop the chocolate into small pieces and place into a large heatproof bowl.

Melt, in the microwave, using the medium heat setting and 30 second bursts.

Remove before all the chocolate is melted and stir continuously until smooth and lump free.

Add into the melted chocolate the shortbread, mini marshmallows and chopped glace cherries. Thoroughly mix until all the ingredients are coated in chocolate.

Using two spoons carefully fill each petit fours case generously.

Set aside to cool and set. During warmer months, pop the Rocky Road Petit Fours into the fridge for a couple of minutes to set.

Sprinkle over edible glitter, or gold stars to add a finishing touch to these treats.

And there you have delicious gifts, sweet part canapés, or simply share with friends and family.

Rocky Road Petit Fours

If you have enjoyed this recipe for Rocky Road Petit Fours you may also like these:

Chocolate Fudge Brownie Bites

Chocolate Fudge Brownie Bites

Cream Cheese Pastry Mince Pies

Cream Cheese Pastry Mince Pies

Chocolate Heart Cookies

Chocolate Heart Cookies

Do you enjoy making edible gifts?

Let me know what you think of these. I really appreciate you taking the time to write a comment. Thank you.

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.

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Posted on 2016-01-132019-12-16Categories RecipesTags Christmas sweet treats, easy recipe, edible gifts, Kids cooking, party food, Sweet canapés2 Comments on Rocky Road Petit Fours

Almond Blackberry Pear Crumble

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Finally, it is the middle of Winter. Time to banish the diet and eat pudding. So, bring on the warm, sweet comfort of fruit with a crunchy, crumble topping. And here we have an exquisite Almond Blackberry Pear Crumble, which is also gluten-free.

Since this crumble hits the spot where only warm, fruity, drizzled with cream or custard, or both – I’m not judging – puddings can really hit.

So, are you with me?

The pears are fresh and juicy, the blackberries are from the freezer, squirrelled away during our abundant, Autumn.

This crunchy, almond laden crumble comes together in mere moments, all the ingredients working in harmony together. The result, an unctuous, fruity, crunchy, explosion in your mouth. You know, the kind of eating experience, where the inside of your cheeks suddenly suck in and your taste buds are woken up by the flavour party happening on your tongue.

Yep – that good!

And because as many as possible should be able to share in this pudding sensation, I made it Gluten Free. Because, why not??

Balancing Flavours In A Dessert

What sends this Almond Blackberry Pear Crumble over the top, apart from my description, is the buttery, crunchy, flaked almond streusel, piled high, atop the juicy fruit.

And no additional sugar is added to the fruit layer. Because, the pears are sweet enough and I think it is good to have bursts of sharpness, from the plump, purple, blackberries. Also, to provide balance, crunchy, caramel, demerera sugar is mixed in with the crumble topping. Resulting in a pudding that absolutely sings!

Recipe: Almond Blackberry Pear Crumble serves 6 generous portions.

225g/8oz Gluten Free Flour – I use Dove’s Farm

100g/4oz Unsalted Butter – cold, straight from the fridge

225g/8oz Flaked Almonds

100g/4oz Demerera Sugar

1/4tsp Salt – I use Maldon

3-4 Conference Pears – alternatively use canned, drained pear halves

200g/7oz Fresh or Frozen Blackberries

Optional – Double Cream, Custard, Ice Cream to serve

Making The Topping

Method: Preheat Oven to 190C/170C fan

First of all, cut the cold butter into cubes and place in a large bowl with the flour and salt.

Rub the butter into the flour with your fingers, working quickly and lightly, until the mixture resembles breadcrumbs. Gluten free flour works equally well in this recipe.

Alternatively place the cubed butter and flour into a food processor, with the steel blade attached and pulse until the mixture resembles breadcrumbs.

Add the flaked almonds and demerera sugar and stir with a spoon to mix.

Preparing The Fruit

Peel the pears, remove the core and cut into chunks.

Place the pears and blackberries into a 10″/26cm dish.

Cover the fruit with the crumble mixture.

Baking The Crumble

Place in the preheated oven for 40-50 minutes until the topping is golden and the fruit juices are bubbling.

As soon as the Crumble is baked remove from the oven.

Fruity pear and blackberries hidden beneath a crisp and crunchy crumble topping.
Serve immediately with the accompaniment of your choice.

Eat and enjoy!

Everyone in our house thoroughly enjoyed this warming, winter pudding.

Being Gluten Free makes this Almond Blackberry Pear Crumble accessible to more people. And I must agree, that has got to be a good thing!

Do you desire warm, comforting food when it’s cold? I certainly do.

If you enjoy this Almond Blackberry Pear Crumble, then you will love these recipes:

Apple Almond Cake

Autumn Almond Apple Cake – gluten free.

Amazing Apple Pie

Amazing Apple Pie with homemade Luxury Vanilla Bean Custard.

I buy Dove’s Gluten Free flour from Waitrose.

While I am not allergic to wheat, or gluten it is important that gluten free recipes are included on Feasting is Fun. Since the heart of my blog is to encourage people to share and eat together, it makes sense to create recipes that more people can enjoy. Because nobody asks to have an allergy. And it’s nice when an “extra” dessert doesn’t have to be bought or made. Finally, I believe the more that people are included, the more comfortable and relaxed they will be.

Sammie xx

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Posted on 2016-01-122023-11-09Categories RecipesTags dessert, fruit, Gluten free, pudding6 Comments on Almond Blackberry Pear Crumble

Chocolate Heart Cake

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If you love someone and they love chocolate then THIS is the cake to bake for them my Chocolate Heart Cake. So, my hubby’s birthday was at the start of the year AND I didn’t make him a birthday cake.

Chocolate Heart Cake

While we still had nearly a whole Christmas cake left, we also had chocolate, in all it’s delicious forms, everywhere. Yet my hubby wanted a chocolate cake for his birthday. And I was struggling with the chocolate remnants of Christmas past that were, increasingly, threatening to take over every cupboard and side table in the house.

Breath……in……..and…..out.

Phew I was in danger of being ~~over~~ dramatic there?

What a difference a week makes.

Finally, three teenagers and hubby had made significant inroads on the chocolate abundance. Finally, it was time to bake a cake. Most importantly a chocolate cake!

It was late. Delayed. Belated. Not on time.

There was no getting away from it. As soon as possible I needed to pull out all the stops and come up with an I Love You and I’m sorry it’s late, birthday cake.

And I’m pretty sure I nailed it with this fudgy, moist, rich, Chocolate Heart Cake.

Chocolate Heart Cake

Too near Christmas and this cake would have been too much. Since it is deeply chocolatey cake, slathered in a smooth, yet decadent chocolate ganache, accented with little white chocolate hearts. Because this Chocolate Heart Cake is perfect for all true chocolate lovers.

Find Happiness In Everything

Cake that’s worth the wait

And fortunately for me, my wonderful husband was happy to wait for his cake. Because, not only is he the one and only true love of my life, he is the kindest, most patient, loving man I have ever known.

So girls, don’t settle for second best, or not give proper attention to the man you are with, in the hope that someone better will rock up. As soon as you find someone who loves you, for you, with all their heart, hold on tight and never let go.

Just sayin’.

Back to all matters cake. While I was going to wait until Valentine’s Day to post this recipe, I remembered my heart tin, which I bought very cheaply, in the January sales last year.

So, if you like this cake, want to make it and see a heart tin in the sales, grab that bargain!

Recipe: Makes 1 Chocolate Heart Cake – serves 10-12

225g/8oz Unsalted Butter at room temperature, plus a little extra to grease the tin

225g/8oz Light Soft Brown Sugar

1/4 tsp Sea Salt – I use Maldon

4 Large Eggs – I use free range

150ml/5fl oz Sour Cream

1tsp Vanilla Extract I use – Nielsen-Massey

125g/5oz Plain White Flour

75g/3oz Cocoa Powder – I use Callebaut

2tsp Baking Powder

75g/3oz Dark Chocolate

75g/3oz Milk Chocolate

150ml/5fl oz Double Cream

50g/2oz White Chocolate

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

Making the cake

First of all grease the tin and line with baking parchment.

In a large bowl whisk together the butter and sugar until pale and fluffy.

Crack the eggs into a jug, gently whisk to break up. Add the sour cream and vanilla extract to the eggs and stir to combine – wet ingredients.

Weigh the flour, cocoa powder, baking powder and salt into a sieve – dry ingredients.

Sift one third of the dry ingredients into the creamed sugar and butter.

Add half of the wet mixture to the bowl. Mix gently until combined.

Repeat the addition of dry and wet ingredients.

Mix until combined and then slowly mix in the last of the dry ingredients.

Spoon the cake batter into the tin and smooth the surface.

Place the cake into the oven and bake for approximately an hour.

The cake is baked when it springs back from a light touch.

Don’t worry if there is a slight jiggle to the cake, as long as it springs back when pressed.

As soon as the cake is baked remove from the oven.

Chocolate Heart Cake

Leave the cake to cool for 30 minutes in the tin.

Chocolate Heart Cake

Turn the cakeout of the tin and place bottom side up on a cooling rack.Take care when turning this cake out, as it is very moist, with an almost ‘brownie like’ texture.

Allow the cake to cool completely before decorating.

Decorating the cake

Place the double cream, milk and dark chocolate into a heat proof bowl set over a double boiler see here for detailed photos.

Stir constantly, removing the bowl from the heat when the chocolate is two thirds melted. Keep stirring until all the chocolate is melted into the cream.

Set aside until slightly cooled and thickened.

Place the Chocolate Heart Cake onto a board or cake stand.

Pour the slightly cooled and thickened chocolate ganache on to the cake.

Smooth the ganache over the cake, using a spoon or palette knife, allowing it trust cover the sides.

I used the back of a spoon, however, a palette knife would have given a smoother finish.

Melt the white chocolate, in a small heatproof bowl, in the microwave, set to medium. Zap in 20 second bursts, stirring after each one, until the chocolate is two thirds melted.

Remove from the microwave and continuously stir until the chocolate is melted and smooth.

Starting at the centre of the heart dip, drip, using a teaspoon, a small circle of white chocolate onto the cake. Approx. 1cm diameter.

Using a cocktail stick and starting just above the circle, drag the stick through the white chocolate to create a wispy heart accent.

Creating the wispy heart decoration.

Add as many heart accents as you like. Although the finished cake will look better if decorated in a symmetrical pattern.

Finally, move the cake to a cool place to set. During warmer months refrigerate.

Chocolate Heart Cake

Most importantly, my husband was thrilled with his birthday cake.

Also it not only looked fantastic, but tasted deeply chocolatey too!

If you have enjoyed this recipe for Chocolate Heart Cake here are some others you may like:

Chocolate Sparkle Cake

Chocolate Sparkle Cake

Marbled Chocolate Bundt Cake

Marbled Chocolate Bundt Cake

Malted Marbled Chocolate Cake

Malted Marbled Chocolate Cake

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

Sammie xx

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

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Posted on 2016-01-112020-08-09Categories RecipesTags anniversary, baking, birthday, Celebration, Chocolate cake, love, Valentine4 Comments on Chocolate Heart Cake

Roast Chicken Noodle Soup

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How good does this delicious Roast Chicken Noodle Soup look? And it tastes even better.

Since it’s not very often I mention the words ‘low calorie’ or ‘low fat’ here, on feastingisfun, yet it would seem, I may have put on a few pounds. And I’m guessing I may not be the only one. Am I right?

Roast Chicken Noodle Soup

So, I’ve come up with a delicious way to help you save money and keep your weight in check, my Roast Chicken Noodle Soup.

Seriously, one roasted, chicken breast, a few veggies and this soup feeds 4 people. Also it can easily be doubled, if cooking for a crowd, or kept in the fridge, waiting for a quick, thorough re-heat, after a long day at work.

What’s not to love?

Roast Chicken Noodle Soup

I roasted a chicken breast quarter for this recipe, but leftovers from a Sunday roast would work perfectly. Also we are having roast turkey today and I intend to make a batch of this soup with a little of the leftovers, for the week ahead.

And did I mention this soup is virtually fat free. One teaspoon of olive oil, to sauté the vegetables, is all the added fat there is.

While you could poach the chicken, instead of roasting it. Yet that would rule out leftovers AND all the flavour in this Roast Chicken Noodle Soup comes from roasting the meat, at the start.

Since I’m happy to defer to the Barefoot Contessa, Ina Garten in these matters. Because she has been cooking chicken, for her husband Jeffrey, for many, many years and if she says roasting chicken imparts the most flavour, well who am I to argue?

Why The Need For Homemade Soup?

Also have a confession to make. Because I have never liked, pre-made, chicken noodle soup. Since it is what is know in our family as ‘headache food!’ And don’t ask me how it got that name, it just did.

So, in the interests of clarity, I’m talking packet soups. You know the flat packets that when ripped open reveal powder and dehydrated vegetables. Never liked the chicken noodle one – loved minestrone though!

Freshly made Roast Chicken Noodle Soup – not a packet mix in sight!

So creating this recipe was a double challenge. Firstly to see if I could make a Roasted Chicken Noodle Soup with very little fat and secondly, to see if I could eat it (without getting a headache) and enjoy it and make it taste way better than the packet soup from my childhood. That’s three things – never mind!

Anyway, I totally scored on all points. This Roasted Chicken Noodle Soup is delicious, low-fat nutritious and no headache!!!!

This is how to make it:

Recipe: Roast Chicken Noodle Soup – serves 4 – 6

Approx 225g/8oz Roast Chicken – deboned, skin off and shredded – leftovers are fine – alternatively, use roast turkey leftovers.

1tsp Olive Oil – I use Filippo Berio

1 Medium Onion – finely diced

3 Carrots – finely diced

2 Celery Sticks – finely diced

1/2tsp Fresh Thyme – strip the leaves from the stalk (halve if using dried)

1 Chicken Stock Cube – I use Knorr dissolved in 1.2l/2 pints boiling water

100g/4oz Vermicelli – alternatively use any fine or small pasta, egg or rice noodles

Salt and Pepper to season

Method:

Making The Roast Chicken Noodle Soup

First of all, roast a breast quarter of chicken, at 200C/180C fan, gas mark 6, 400F for 30-40 minutes, until cooked through, if not using leftover roast chicken.

One delicious roasted chicken breast quarter.

When slightly cooled, remove the skin and shred the chicken, discarding any bone.

Alternatively shred approximately 225g/8oz of roast chicken or turkey.

Place a large pan, over a medium heat and add the oil.

Add the diced onion, carrots and celery to the pan.

Saute the vegetables until just softened, approx 7 minutes.

Add the shredded chicken and fresh thyme to the pan.

Pour over the chicken stock.

Weigh out the noodles of your choice.

I used broken up vermicelli.

Add the noodles to the soup.

Taste for seasoning. And add salt and pepper as necessary.

Simmer for 5 minutes, or until the noodles are cooked.

Serve immediately.

Roast Chicken Noodle Soup made using Sunday dinner leftovers.

And to make a hearty meal out of this soup serve with some thick, crusty bread like my Wholemeal Cob Loaf or Wholemeal Loaf.

Also, if you want to avoid carbs altogether, you could add shredded cabbage, or spirilized courgette (zucchini).

This Roasted Chicken Noodle Soup is absolutely delicious, quick to make, fab for using up leftovers and feeds 4 people for very little. Resulting in a win-win recipe and one that I make frequently.

If you love this Roast Chicken Noodle Soup then you might want to have a look at these –

Carrot Soup also low fat,

Carrot Soup served with crumbled Stliton cheese.

Leek and Potato Soup leave out the cream and you will lower the calories in this delicious soup!

Leek and Potato Soup velvety comfort.

Roasted Garlic Butternut Squash Soup.

Roasted Garlic Butternut Squash Soup just add crusty bread!

Soup is one of my comfort foods. Whether it’s full of chunky veggies or blitzed to a smooth velvety texture I can always count on a bowlful to make meal feel better. Also if the recipe is quick and easy that simply adds to the pleasure of making soup. Leaving me feeling relaxed and nourished.

So, whatever you are baking, making and creating in your kitchen, 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.
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Posted on 2016-01-102022-12-26Categories RecipesTags Cheap meal, Chicken soup, comfort food, healthy recipe, Leftovers, Low fat, Roast turkey leftovers3 Comments on Roast Chicken Noodle Soup

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