Date Ginger Iced Buns

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.

FF 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.

FF Date Ginger Iced Buns
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.
FF Date Ginger Iced Buns
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.
FF Date Ginger Iced Buns
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!!

FF Date Ginger Iced 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.

FF Date Ginger Iced Buns
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

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

Ginger Date Hot Cross Buns

RT Ginger Gate Hot Cross Buns
Ginger Date Hot Cross Buns a complete taste sensation.

Morrocan Lamb Stew

FF 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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Raspberries Cream Giant Doughnut

Do any of you, my lovely readers have fears? I like to think that I don’t but, I’m never too happy with heights – the bridge in ‘Indiana Jones and the Temple of Doom’ yep I’m pretty sure I’d have to be blindfolded, gagged and carried across!! Another irrational fear I’ve had for a while has been baking with silicone. It looks like plastic to me and plastic melts in the oven – right? Well today I faced my fear and baked this delicious Raspberries Cream Giant Doughnut using a silicone mould!

And guess what – it didn’t melt!!!

FF Raspberries Cream Giant Doughnut
Raspberries Cream Giant Doughnut full of fresh fruit and flavour.

Yep you can always trust Sammie to NOT be at the forefront of new baking technology 😉.

I cannot tell you what a relief it is to have finally baked using a silicone mould. In fact I have to agree with friends that bake with silicone all the time, they are an absolute dream to work with. I’ve had these silicone giant doughnut moulds since the January sales, I like to ease into things gradually!!

FF Raspberries Cream Giant Doughnut
Raspberries Cream Giant Doughnut such a light fluffy sponge.

When I’m baking and cooking I really try to use seasonal fruit and vegetables. This Raspberries Cream Giant Doughnut has defrosted frozen raspberries in the middle. Raspberries are most definitely not in season, however I find the frozen British raspberries from Waitrose are fantastic quality and perfect for use, as fresh fruit, during the colder months.

We grow quite a bit of fruit in our back garden, including raspberries, strawberries, cherries, apples, plums and pears – ooh blackcurrants, redcurrants and blackberries too. Last year wasn’t brilliant for raspberries in our garden, yet we had buckets full of cherries. Our children are duly dispatched to various neighbours houses, sharing the fruit.

FF Raspberries Cream Giant Doughnut
Raspberries Cream Giant Doughnut perfect for afternoon tea.

In a good year when there is an abundance of raspberries I always try to freeze some down. Usually there are only enough for our trifle on Christmas Day, as we love eating them fresh, or turning them into jam. Raspberry jam has to be my absolute favourite and I was going to make a small batch of fresh jam to use in this Raspberries Cream Giant Doughnut – however, my body had other ideas.

Still I focus on the positives, those being: this Raspberries Cream Giant Doughnut is so easy to make, bake and decorate. On top of that, once the doughnut is assembled and sliced into – well, the flavour is outstanding. The sponge is lighter than light, the ‘fresh’ raspberry tartness works well with the sweetness of the jam and the hint of almond in the glacé icing, adds that extra level of flavour.

This is my favourite recipe today 😉

Recipe: Makes one Raspberries Cream Giant Doughnut at a guess I’d say this should serve 8-10 people, but there again if they want seconds…….

200g/7oz Unsalted Butter – softened plus 1tbsp extra for grasing the doughnut moulds

200g/7oz Caster Sugar

1tsp Vanilla Bean Paste – can substitute for vanilla extract – I use Nielsen-Massey

5 Large Free Range Eggs

200g/7oz Plain Flour

1.5tsp Baking Powder

1/4tsp Salt

For the filling:

3-4tbsp Raspberry Jam

150g/5oz Fresh or Defrosted Raspberries

300ml/ 1/2 pint Double Cream + 1tsp Caster Sugar

For the icing:

100g Icing Sugar – sifted

1/2tsp Almond Extract – again I use – Nielsen-Massey

Pink Gel Food Colouring

Sprinkles of your choice

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

FF Raspberries Cream Giant Doughnut
The two silicone doughnut moulds.
  • Grease both of the doughnut moulds with butter – remembering to grease the middle section that will make the doughnut hole.
  • Into a large bowl add the butter and sugar.
  • Whisk/beat together for 5 minutes. This is important as it will help the sponge be very light and tender.
  • Add the vanilla bean paste and whisk/beat for a further 2 minutes.
  • Add all 5 eggs to the bowl.
  • Sift in the flour, baking powder and salt.
  • Whish/beat slowly until the ingredients have just come together.
  • Use a rubber/silicone spatula to give the mix a couple of stirs, ensuring all the ingredients, especially from the bottom of the bowl are combined.
  • Carefully spoon half of the batter into each of the doughnut halves.
  • Smooth the top of the batter for an even bake.
  • Place the doughnut halves, making sure they do not touch, on a baking tray and place in the middle of the oven.
FF Raspberries Cream Giant Doughnut
Fill each doughnut mould with half of the mixture.
  • Cook for 40-50 minutes. Mine took 45 minutes.
  • The doughnut is cooked when it is golden and springs back from a light touch. You will also notice, from the picture below that the cake has started to come away from the side of the mould.
  • Once cooked remove the giant doughnut halves from the oven and place onto a cooling rack for 10 minutes.
FF Raspberries Cream Giant Doughnut
Move the moulds onto a cooling rack.
  • After 10 minutes cooling in the mould has elapsed, gently tip each doughnut half out of its mould.
  • Allow to cool completely on the rack
FF Raspberries Cream Giant Doughnut
Two halves of a giant doughnut cooling on the rack.
  • Once both halves are cooled the doughnut can now be decorated.
  • Place one half, flat side up, on a pretty serving plate, board or cake stand.
  • Carefully spread the raspberry jam so that it covers the flat surface.
  • Arrange the raspberries in a pattern, on top of the jam.
FF Raspberries Cream Giant Doughnut
The bottom layer is decorated.
  • In a bowl addy the double cream and sugar.
  • Whisk until it just holds a stiff peak.
  • Fit a large piping bag with a #1M Wilton large star tip.
  • Fill the piping bag with the whipped cream.
  • Pipe a swirl pattern around the middle of the bottom layer.
  • Pipe stars all around the inside and outside edge of the doughnut half.
FF Raspberries Cream Giant Doughnut
Piped swirls and stars of freshly whipped cream.
  • Place the other doughnut half on top of the fruit and whipped cream, curved side facing up. You now have a giant doughnut!!
  • To make the icing, sift the icing sugar into a small bowl, add the almond extract.
  • Add 2tsp of water and mix, then add a tiny bit of pink gel colouring using a cocktail stick.
  • The icing consistency needs to be thick but still pourable – add a little extra water to achieve this.
  • Using a spoon, drizzle the thick icing over the top of the doughnut, as shown in the picture.
  • Finally add your sprinkles before the glacé icing sets.
FF Raspberries Cream Giant Doughnut
Finished with almond glacé icing and pretty pearlised sprinkles.

Serve the Raspberries Cream Giant Doughnut sliced with a nice cup of afternoon tea.

Whilst Sunday tea may not be a national tradition anymore, sometimes it’s nice to have a beautiful slice of something delicious, mid afternoon, just because you can!

Persaonally I’m all for tradition and think bringing back a proper Sunday afternoon tea, where all the family gathers together, is a brilliant idea. Maybe not every week, although there is nothing wrong with that, perhaps once a month, with everyone contributing so that the burden of baking doesn’t fall on only one pair of shoulders.

For me baking isn’t a burden, but a pleasure. However, sometimes it is nice to share things out, that way we all get to enjoy each other’s bakes!

FF Raspberries Cream Giant Doughnut
Raspberries Cream Giant Doughnut

Are there any traditions that you would like to see brought back?

Do you have a fear of cooking with a certain ingredient or silicone?

I hope you have enjoyed this Raspberries Cream Giant Doughnut post, for other fresh cream recipes you may like these:

Raspberry Almond Cream Cake

FF Raspberry Almond Cream Cake
Raspberry Almond Cream Cake

Strawberries and Cream Cake

FF Strawberries and Cream Cake
Strawberries and Cream Cake

If you have been inspired to bake or cook one of my recipes please leave a comment I love to know how you get on. Also if you are on Twitter or Instagram please tag me in on a photo?

Whatever you make and bake in your kitchen, remember feasting really is fun, especially when we share with others.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

 

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Farmhouse White Loaf

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.

Farmhouse White Loaf
Farmhouse White Loaf, perfect for sandwiches or toast.

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
This Farmhouse White Loaf was 16cm high!!

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 the bread maker loaf is always a little soft for my liking and you get the inevitable hole, in the bottom of the loaf, where the mixing paddle is!

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 Focacciabread 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!!

Farmhouse White Loaf
Farmhouse White Loaf – will you give baking bread a try?

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!!!

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

Recipe: Makes 1 Large Farmhouse White Loaf

500g/1lb 2oz Strong White Bread Flour

1 x  7g Sachet Fast Action Dried Yeast

1tsp Honey

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

3/4tsp Salt

25g/1oz Unsalted Butter – cut into small chunks.

Method:

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 butter.

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.

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.

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.

Knock back the dough by gently punching the risen dough. Form the dough into an oval/ball shape, place into a buttered loaf tin. Cover with a damp cloth and leave in a draught free place until doubled in size.

Farmhouse White Loaf
Farmhouse White Loaf ready for the oven.

10 minutes before the dough is ready to bake, preheat the oven to 220C/200C fan.

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

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

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

Farmhouse White Loaf
Remove the Farmhouse White Loaf from the oven. Tip out the loaf from the tin and leave to cool on a rack.

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 ole pat on the back for making a cracking loaf!

You deserve it.

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.

FF Farmhouse White Loaf
A Farmhouse White Loaf slashed after the second prove.

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 me a question. I will do my very best to help.

My Twitter name is @sammiefeasting.

Once you’ve mastered the Farmhouse White Loaf you may like to try these:

Wholemeal Loaf

Oat Bran White Bread

Spiced Fruit Loaf

Have fun making and baking your own bread and don’t forget to share it!

Sammie xx

 

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Raspberry Almond Cream Cake

Welcome to a New Year and what better way to celebrate than with my Raspberry Almond Cream Cake.

Raspberry Almond Cream Cake perfect as a celebration cake and for sharing www.feastingisfun.com
Raspberry Almond Cream Cake perfect as a celebration cake and for sharing www.feastingisfun.com

This cake was made on December 31st 2015 and was taken to our very good friends, for their New Years Eve party.

It has been so long, too long, since I have been out of the house for anything other than a Doctors or Hospital appointment. We were invited to our friends, ages ago. Having missed out on other family gatherings, I really wanted to see the year out on a positive note.

Raspberry Almond Cream Cake moist, fruity cake www.feastingisfun.com
Raspberry Almond Cream Cake moist, fruity cake www.feastingisfun.com

Taking this Raspberry Almond Cream Cake, as a gift, to our friends house, was also a massive achievement. The cake looked festive, without being too Christmassy. I resisted the urge to sprinkle some edible glitter on the top. Setting the cake on a gold plate seemed beautiful enough.

Raspberry Almond Cream Cake moist sponge layered with cream, jam and fresh fruit www.feastingisfun.com
Raspberry Almond Cream Cake moist sponge layered with cream, jam and fresh fruit www.feastingisfun.com

The almond flavour in the moist sponge, pairs really well with gorgeous, plump, deep crimson raspberries. I tend to find frozen raspberries hold their flavour and shape and are excellent to keep on hand, in the deep freeze, for the winter months. On this occasion, fresh raspberries were available, but I would totally make this again with frozen fruit!

An extra layer of raspberry jam, brought additional flavour and made all the ingredients in this Raspberry Almond Cream Cake ‘sing’.

Raspberry Almond Cream Cake I wish I had a slice of this now www.feastingisfun.com
Raspberry Almond Cream Cake I wish I had a slice of this now www.feastingisfun.com

Usually when baking a layered cake I bake separate sponges, this time however, I baked one gorgeous, almond sponge and cut it in half. The result was an extra moist cake that kept people going back for another slice!!

If making this cake for only adults, I woud certainly have brushed the inside of the cut sponge with some Framboise (raspberry liquer), or alternatively added a splash of delicious almond liquer to the cream!

Here’s how to make this luscious cake!

Recipe: Makes 1 large 10″ Raspberry Almond Cream Cake serves 12

10oz/275g Unsalted Butter – at room temperature

10oz/275g Caster Sugar

8oz/225g Self Raising Flower

2oz/50g Ground Almonds

1/2tsp Baking Powder

1tsp Vanilla Extract

1tsp Almond Extract

1/4tsp Salt

4 Large Free Range Eggs

2floz/50ml Whole Milk

3oz/75g Almond Flakes – very lightly toasted

2 packets Fresh or Defrosted Raspberries 14oz/400g

15floz/400ml Double Cream

3Tbsp Raspberry Jam

Method: Preheat oven to 175C/160C fan oven

Grease and line the base of a 10″ springform cake pan.

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

Add one third of the dry mix (flour, ground almonds and baking powder), 2 eggs, half the milk and the vanilla and almond extracts.

Mix until just combined.

Repeat the last step.

Finally add the last third of the dry ingredients and mix until combined.

Place the cake batter into the springform pan.
Place the cake batter into the springform pan.

Bake in the oven for approximately an hour. The cake is baked when it is golden brown and springs back when pressed lightly in the centre.

Once baked remove the cake from the oven and place the pan on a rack to cool for 15 minutes.
Once baked remove the cake from the oven and place the pan on a rack to cool for 15 minutes.
After 15 minutes turn out the cake from the pan and leave to cool completely on a cooling rack.
After 15 minutes turn out the cake from the pan and leave to cool completely on a cooling rack.

Once the cake is cooled, carefully slice the sponge in half.

Use a serrated bread knife to slice the sponge in half.
Use a serrated bread knife to slice the sponge in half.

Whip the double cream until it just holds a peak.

Spread the raspberry jam over one half of the sponge.
Spread the raspberry jam over one half of the sponge.

Sort through the raspberries and reserve 12 of the largest, plumpest fruits for the top of the cake.

Spread half of the whipped cream on the other half of the sponge. Add half of the raspberries.
Spread half of the whipped cream on the other half of the sponge. Add half of the raspberries.

Place the sponge, spread with jam, on top of the cream and raspberry filled sponge.

Raspberry Almond Cream Cake - spread the remaining cream on top of the cake, decorate with Raspberries and sprinkle over the toasted almonds slices. www.feastingisfun.com
Raspberry Almond Cream Cake – spread the remaining cream on top of the cake, decorate with Raspberries and sprinkle over the toasted almonds flakes. www.feastingisfun.com

Keep the cake chilled, removing from the fridge 20 minutes before eating.

Invite round some friends, or alternatively take this cake to your friends house.

You are certain to be a very popular guest if you turn up with this Raspberry Almond Cream Cake!!

All food tastes better when it is shared, none so more than cake, in my humble opinion 😉.

Wishing you all a happy, healthy 2016. May your friendships grow closer over a cup of tea and slice of cake.

If you enjoyed this Raspberry Almond Cream Cake here are some other bakes that you can enjoy sharing –

Strawberries and Cream Cake

Victoria Sponge Cake

Chocolate Sparkle Cake

Sammie xx

 

 

 

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Chocolate Madness Muffins

Well hello lovely people. I’ve got mayhem happening in the kitchen today, in the form of Chocolate Madness Muffins!

Chocolate Madness Muffins chocolatey deliciousness in every bite! www.feastingisfun.com
Chocolate Madness Muffins chocolatey deliciousness in every bite! www.feastingisfun.com

 

Yep see what I did there? Got straight into the photos of these chocolate masterpieces. Amazingly light chocolate sponge, studded throughout with milk and white chocolate chunks and chips.

Ooh then I pressed extra chocolate chips into the top of the batter before the Chocolate Madness Muffins hit the oven.

Just in case there is any doubt about how madly, chocolatey, delicious these muffins are, I scattered a few extra chocolate chips over them, after they are cooked, because, why not??

Bring the Chocolate Mayhem on!!!

Chocolate Madness Muffins for the chocoholic in you!! www.feastingisfun.com
Chocolate Madness Muffins for the chocoholic in you!! www.feastingisfun.com

 

It’s good to shake things up once in a while, well not fizzy water – but that’s another thing entirely!

Chocolate Madness Muffins the ultimate chocolate treat www.feastingisfun.com
Chocolate Madness Muffins the ultimate chocolate treat www.feastingisfun.com

 

Traditional muffins are quite dense and usually quite good for you. These Chocolate Madness Muffins don’t tick either of those boxes (RECIPE REBEL!). I was aiming for the cafe style muffins, but better. Big, beautiful, light-as-air sponge, enveloped in these gorgeous tulip style cake wrappers.

As you unwrap your own moment of madness, it really is like having a special chocolate present all to yourself. Unless, of course, you bake these Chocolate Madness Muffins and then invite lots of friends round. Ooh imagine sharing the Madness Mayhem. Now that sounds like my kind of party.

Chocolate Madness Muffins delicious chocolate packed treat! www.feastingisfun.com
Chocolate Madness Muffins delicious chocolate packed treat! www.feastingisfun.com

 

Incredibly easy to make, the only difficulty with these Chocolate Madness Muffins is waiting for them to cool. Beautiful though these tulip cake cases are, the trick to them not peeling off as they cool, is to leave the muffins to cool completely in the pan. Once they are room temperature they can be removed from the pan.

I love the tulip cases, but they can be pricey. I’ve found buying online is much cheaper than any of the supermarkets. Also, unless you are going to make huge cupcakes, these tulip wrappers make piping icing pretty tricky. If you want to add frosting it’s easier just to dollop it on with a spoon see my Chocolate Chunk Cupcakes.

Please don’t worry if you haven’t got these tulip cake wrappers, this recipe will make 18 regular sized muffins instead of 12 Mega Chocolate Madness Muffins.

Recipe : Makes 12 mega or 18 regular Chocolate Madness Muffins

225g/8oz Caster Sugar

225g/8oz Unsalted Butter at room temperature

1/4tsp Salt

1tsp Vanilla Extract

4 Large Eggs – I use free range

200g/7oz Plain White Flour

50g/2oz Cocoa Powder – I use Callebaut powder and chocolate chips/chunks

2tsp Baking Powder

100ml/4fl oz Whole Milk

150g/5oz Milk Chocolate Chunks or Chips

150g/5oz White Chocolate Chunks or Chips

Optional – extra chocolate chips for decoration after baking

Method : Preheat oven to 185C/170C fan

Cream the butter and sugar together until light and fluffy.
Cream the butter and sugar together until light and fluffy.
Add 2 eggs, vanilla extract and then whisk together.
Add 2 eggs, vanilla extract and then whisk together.

 

Place your flour, cocoa, baking powder and salt into a bowl. These are your dry ingredients.

Sift in half of the dry mix. Mix until just incorporated.
Sift in half of the dry mix. Mix until just incorporated.

 

Repeat, adding first the eggs and milk. Then sift in the rest of your dry ingredients and mix until you have a smooth batter.

Add in 100g/4oz of both the white and milk chocolate. Fold gently into the batter.
Add in 100g/4oz of both the white and milk chocolate. Fold gently into the batter.

 

Line a muffin pan with 12 tulip cake wrappers. Using a large ice cream scoop, add a large rounded scoop of batter into each wrapper.

And so the madness commences.
And so the madness commences.
Chocolate Madness Muffins sprinkle over the remaining 50g each of milk/white chocolate chips.
Chocolate Madness Muffins sprinkle over the remaining 50g each of milk/white chocolate chips.

 

If using standard muffin cases, scrape the scoop against the side of the bowl. Add the smoothed off scoop to each case. Then sprinkle with the chocolate chips.

These muffins are now ready for the oven.

Bake for 20-23 minutes (15-18 minutes for standard muffins) until the muffin springs back when lightly pressed.

Chocolate Madness Muffins remove from the oven and allow to cool in the pan.
Chocolate Madness Muffins remove from the oven and allow to cool in the pan.

 

Once cooled sprinkle over a few extra chocolate chips.

Chocolate Madness Muffins maxing out chocolate mayhem! www.feastingisfun.com
Chocolate Madness Muffins maxing out chocolate mayhem! www.feastingisfun.com

 

To make the most of these Chocolate Madness Muffins I suggest sharing them. If you have chocoholic friends invite them round for a chat and a treat. Once they see these muffins the mayhem will commence. These muffins are most definitely FUN FOOD!

I don’t suggest eating one of these every day, but once in a while, why not let loose?? All food is much more fun when shared.

Do you have a favourite recipe you like to share?

If you’re in the mood for fun, you may also like these Extreme Chocolate Cookies

Sammie x

 

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Cranberry Oat Cookies

Hi, there. How are you today? I woke up and felt the need to bake – it’s been too long. Then I checked my posts and realise it’s been ages, I mean like a gazillion seconds, since I’ve posted a Cookie recipe!! So, today I bring you my Cranberry Oat Cookies.

Cookies - I need Cookies!!!!
Cookies – I need Cookies!!!!

 

Now that doesn’t mean I haven’t baked Cookies since the last Cookie post, just that I’ve baked Cookies I’ve already posted. Confused yet??? Any how I baked a a batch of Cranberry Oat Cookies. Oh my!! I think these may be my favourite Cookies today!!!

 

These Cookies are a mash-up of two previous recipes I’ve posted – Cranberry and Almond Cookies and Apricot and Oat Cookies!

So these delish Cranberry and Oat Cookies also have Almonds added!
So these delish Cranberry Oat Cookies also have Almonds added!

 

I really fancied Cranberries, Oats and Almonds. So I made these Cookies throwing in all the ingredients hoping they would turn out ok. Oooh they are so much more than ok they are scrumptious.

 

Scrumptious Cranberry and Oat Cookies - yum x
Scrumptious Cranberry Oat Cookies – yum x

 

Recipe :  Makes 18-20 Cranberry Oat Cookies

150g/5oz  Caster Sugar

225g/8oz  Unsalted Butter – room temp

1  Large Egg Yolk

1tsp  Vanilla Extract

1/2tsp  Almond Extract

1/4tsp  Salt – I use Kosher (no additives)

175g/6oz  Plain White Flour

175g/6oz  Oats – not quick cook

50g/2oz  Flaked Almonds

Method :

Preheat the oven to 175C (160C fan).

Into a large bowl add the butter, sugar and salt.  Beat together until pale and fluffy – I used an electric whisk, a stand mixer with the paddle attachment fixed is fine.

Add the egg yolk and vanilla/almond extracts and thoroughly mix in. Next add the flour, oats, cranberries and flaked almonds.  Mix until just combined.

Take about a heaped tablespoon of the Cookie dough and roll into a ball using your hands.  Place the Cranberry Oat Cookie dough balls onto baking sheets (line with parchment paper if not non stick).

Cookie Dough Balls
Cranberry Oat Cookie Dough Balls

 

Gently press down on the cookie dough balls so they just become flattened.
Gently press down on the cookie dough balls so they just become flattened.

 

Bake for 25-30 minutes until golden brown. Then remove from the oven.
Bake for 25-30 minutes until golden brown. Then remove the Cranberry Oat Cookies from the oven.

 

Once golden, remove from oven and allow to fully cool on the baking sheets.  This allows the Cranberry Oat Cookies to firm up.  These Cookies are particularly scrumptious with a nice, cold glass of milk.

Cookies and milk - the perfect combination.
Cookies and milk – the perfect combination.

 

One of my best friends has been unwell recently, a fresh delivery of Cookies will be just the boost she needs.

Who will you share your Cookies with?

Remember, food always tastes better when it’s shared.

Sammie x

 

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Breadsticks Garlic Herb Dipping Oil

Hello there, have I got a new take on Garlic Bread for you today? Oh yes I have. Homemade Breadstick Garlic Herb Dipping Oil – deeeelish!! A fab recipe to make with the kids any day, but especially this week, during half term, here in the UK. Just like at Cafe Rouge except everyone has their own pot of dipping oil!

Crunch Breadsticks with Garlic and Herb Dipping Oil
Crunchy Breadsticks with Garlic and Herb Dipping Oil

We first had a version of these at Cafe Rouge a few years ago and we all thought they were yummy. So my mind started whirring, thinking that these couldn’t be ‘that hard’ to make at home – and guess what, they’re not!! And, dare I say, they taste better!

 

THE perfect sharing food. Perfect with pasta
THE perfect sharing food. Perfect with pasta.

Usually, when I’m feeding a crowd, I double up on the recipe and two people share one plate. But last night, with our Spag Bol we each had our own bowl of Garlic and Herb Dipping Oil and Breadsticks (some of us are getting over colds – so thought individual was best!!).

Crunchy Breadsticks, perfect for dunking in the Garlic and Herb Oil.
Crunchy Breadsticks, perfect for dunking in the Garlic and Herb Oil.

Firstly to make the breadsticks, for me it really is easier to have a bread maker or stand mixer. There is no way I could do all that kneading by myself, but if you’re happy to make the dough by hand, feel free.

 Recipe : Breadsticks Makes 10

1lb/450g  Strong White Bread Flour

2tsp  Dried Fast Acting Yeast

300ml Water – Approx 37C Body Temp

2tbsp Olive Oil

3/4 tsp Sea Salt Flakes – I used Maldon

Method : see below for hand kneading

Place the warm water into the bowl of your bread maker or stand mixer with the dough hook attached.  Add the dried yeast and mix with your fingers.  Place the flour on top of the water/yeast.  Pour the oil on top of the flour and sprinkle over the salt.

* For bread maker set cycle to knead and prove.

* For the stand mixer, mix the ingredients for 10 minutes. When the dough is soft and elastic remove to an oiled bowl, turn once, so the sides and top are slicked in oil, cover with cling film and place in a warm place to double in size (1-2 hours).

* For hand kneading, place all the ingredients into a large bowl, as per the other methods. Bring together with your hand, in the bowl, until a complete lump of dough is formed. Place the dough on a lightly floured worktop and knead by hand until the dough is smooth and elastic – proceed as for stand mixer.

Once the dough has doubled in size knock back – gently punch down into the bowl to knock out the air (in a bread maker set to mix and allow 30 seconds of slow rotating to knock back your dough).

Tip your dough out onto a floured worktop.

Form the dough into a flat, done shape.
Form the dough into a flat, dome shape.
Divide the dough into half - using a dough cutter or knife.
Divide the dough into half – using a dough cutter or knife.
Divide the first half into 5 equal pieces of dough.
Divide the first half into 5 equal pieces of dough.
Pull each piece into a length.
Pull each piece into a length.
Twist each length of dough, pulling as you do so, to make a long twisted, uncooked bread stick and place on an oiled baking sheet.
Twist each length of dough, pulling as you do so, to make a long twisted, uncooked bread stick and place on an oiled baking sheet.

Repeat the same process for the other half of the dough. Cover with a clean tea towel and leave to rise in a warm draught free place until doubled in size.

Preheat the oven to 215C (200C fan).

Place the baking sheets into the hot oven and bake the breadsticks for 20-25 minutes until golden brown. Remove from the oven.

Crunchy, golden breadsticks.
Crunchy, golden breadsticks.

 

Place the cooked breadsticks on a cooling rack to cool.

Recipe : Garlic and Herb Dipping Oil

4tbsp  Virgin Olive Oil

4tbsp  Butter

3  Fat Garlic Bulbs

1tbsp  Fresh Finely Chopped Herbs – I used Thyme and Rosemary – or 1tsp Mixed Dried Herbs

1/2 tsp  Flaky Sea Salt

1/2 tsp  Freshly Ground Black Pepper

Method :

Firstly I have to admit I didn’t actually measure the butter or olive oil when I made this!!  But you are aiming for a 50:50 mix of Olive oil and butter!  My laziness is your gain, as you can add more oil/butter if you want to stretch this recipe out for more servings!!!  And I get called Cheeky – can’t think why?????

Anyway back to the dipping oil for the breadsticks!  Put the Olive oil and butter into a small pan. Chop the herbs finely and add to the cold oil/butter.

Finely chopped Thyme (left) and Rosemary (right).
Finely chopped Thyme (left) and Rosemary (right).

Either mince finely, or use a garlic press to chop/squish the garlic bulbs and add to the pan.  Finally add the salt and pepper – you can add less salt if you’ve used salted butter – too little salt however, will result in this dipping oil having a very bland flavour (sorry Cafe Rouge, but it’s the seasoning in your dipping oil that let’s it down!).

Ooh a little heat, a little time and this will become the MOST delish Garlic and Herb Dipping Oil x x x
Ooh a little heat, a little time and this will become the MOST delish Garlic and Herb Dipping Oil x x x

Place the pan over a very low heat.  The idea is to melt the butter, infuse the oil/butter with the garlic and herbs and of course NOT BURN THE GARLIC!!!!

As soon as the butter is melted take the pan off the heat.
As soon as the butter is melted take the pan off the heat.

Leave the pan off the heat to sit and infuse with the Garlic and Herb flavours.  Even a few minutes makes a big difference to the final oil.  I made the oil whilst the Breadsticks were baking.  10 minutes before serving place the pan over a medium heat. As soon as the oil is bubbling and the Garlic is sizzling, remove from the heat and decant into individual serving bowls – I used ramekins.

THE perfect sharing food. Perfect with pasta
THE perfect food for sharing. Perfect with pasta.

Breaking into the crunchy Breadsticks and dipping into the Garlic and Herb Oil is a taste explosion in your mouth!! It’s a fun change from the usual Garlic Bread.  As always these Breadsticks go amazingly well with all pasta dishes.

NOTE: The Garlic and Herb Oil can also be spooned over Ciabatta or Baguette for a more traditional style Garlic Bread.

The Breadsticks can be made smaller (this will stretch out the number of servings), just remember to reduce the baking time – I’d start checking at 15 minutes.

Any leftover breadsticks can be frozen, in a freezer bag, for up to a month.

If you do try this recipe I’d love to hear how you get on?

Have fun making these and most of all sharing them!

Sammie x

 

 

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Raspberry Chocolate Pavlova

Raspberry Chocolate Pavlova chewy, brownie inner to a crisp chocolate meringue, topped with softly whipped Cream and ruby red raspberries.

 

Hello, I’m writing this blog with fond memories of our week spent in the heart of Devon during half term – this Raspberry Chocolate Pavlova was made, at the barn, with minimal equipment and only my memory for the recipe! I’d call that a challenge!!

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova made again at home.

Physically it was a bit of a struggle for me, but that was more than compensated by the time we spent as a family: hanging out together, all 5 of us on a trampoline ( trust me I wasn’t jumping !!!!) that I thought was going to collapse at any second, being rowed around the pond, discovering semi-wild farm cats and their kittens in the hay barn – sooo cute, spending time with our Devon Families, both in church and on the farm.  But most of all being together Feasting and Having Fun!!!!!

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova perfect for dessert or afternoon tea.

Firstly I have to give complete credit to Nigella for inspiring this scrumptious Raspberry Chocolate Pavlova.

Whilst staying in our gorgeous Barn in the middle of nowhere Pip had invited us to share a meal with her and her wonderful hubby Sailor Man and their daughter Leggy Lou!

Pip would be cooking Lasagne and I offered to do pudding!!

We’ve been staying on the same farm, in the same barn at least 10 years, I was pretty confident, given the restricted equipment available in the barn, that  I could ‘easily’ whip up a Raspberry Chocolate Pavlova!!

This is one of those puds that not only has the WOW factor visually but tastes even better than it looks. So simple to do then??

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova a delicious combination of flavours.

Whilst out shopping I remembered ALL the ingredients (I may have made this a few dozen times before!!!) but couldn’t remember the quantities!!

Back at the farm, in a rare moment of actually being able to get a signal, I successfully popped onto Nigella’s website  and got the recipe.  Fortunately I had not forgotten anything – boy was I relieved!!

Recipe:  Raspberry Chocolate Pavlova,

You will need a good sized baking sheet that can take a 30cm diameter circle of meringue, lined with parchment paper.

Recipe: Rapsberry Chocolate Pavlova

6  Egg whites. (Pref free range) at room temp

300g  Caster Sugar

3 tbsp Cocoa Powder (not drinking chocolate!!)

1 tsp Balsamic vinegar (your just gonna have to trust me on this one???!!)

50g  Chopped Dark (70%) Chocolate + an extra 25g Dark (70%) Chocolate chopped very fine, for sprinkling over before serving

450ml Double Cream

300g – 500g Raspberries – Fresh if poss, but I’ve used decent thawed frozen ones in the midst of winter and it worked!

Method:  Preheat the your oven to 200C/180C fan (350F, gas mark 4).

Firstly if you have any kind of electric whisk PLEASE use it!! You can see from the photo below that I did not have one and it was VERY HARD WORK!!!

Oh yes - I whisked 6 egg whites using a rotary whisk!!! Gone are the bingo wings!!!!
Oh yes – I whisked 6 egg whites using a rotary whisk!!! Gone are the bingo wings!!!

Once the egg whites form satin peaks slowly add the  caster sugar and keep whisking (oh the joy, what was already a hard job became much more difficult as the sugar mixed into the whites) the mixture will become much thicker.

Once all the sugar is fully incorporated whisk until the meringue mixture is glossy, satiny and holds a stiff peak!

Next add the sieved cocoa, chopped chocolate and balsamic vinegar (stay with my guys it’s really worth it in the end!!!)

I'm not a big sifter?(I am a big sister!!!!!), but cocoa really does need a god old sift to remove any lumps!!
I’m not a big sifter?(I am a big sister!!!!!), but cocoa really does need a god old sift to remove any lumps!!

Using a metal spoon gently fold in the chocolate, cocoa and balsamic vinegar until the ingredients are fully combined. This was challenging for me, as you can see from the photos I’d used a straight sided, flat bottomed casserole dish as a mixing bowl!!!!

Still I’m nothing if not adaptable!

When at home I draw round a 12″ (30cm) round cake tin, with pencil, onto parchment paper. On holiday I had to ‘guesstimate’!

Flip the paper over, so that the pencil marking is on the underside. At this point, you can attach the parchment to the baking sheet with little dobs of meringue mixture. This acts like glue and stops the paper moving around.

Using the drawn circle as a guide, gently pile on the meringue mixture into the centre using a metal spoon. Then using a palette knife (or butter knife if on hols!!!) gently spread the mixture into an even circle shape approx 30cm across.

I’ve found it helps the cooked Pavlova not to crack if you build the sides up slightly so the centre is approx 1-2cm lower than the edge. It doesn’t matter if it does crack as later on you will be smothering it in whipped cream and raspberries! Using your knife smooth out the centre and create swirls around the outside of the Pavlova – let your creative, fun side run free!! It’s soo much fun and you can swirl to your hearts content!

The lighting was beautiful in the barn and it makes the Pavlova look sooo pretty x
The lighting was beautiful in the barn and it makes the Pavlova look sooo pretty x

Place the beautiful Pavlova on the middle shelf of the preheated oven (180C – 350F or gas mark 4), immediately turn the oven temperature down to 150C (300F gas mark  2) and bake for  1, 1/4 – 1, 1/2 hours.

If you are confident about the eggs you have used, gather the children around the bowl and let them lick the bowl clean – making sure you’ve had a little taste first. It’s GORGEOUS!!  I think it tastes like the lightest chocolate mousse.  You are eating raw egg so please do not taste if you are pregnant, unwell or elderly – I also wouldn’t  have let my children taste it when they were very young.  Our youngest is 12 now so he was allowed to try some!

The Pavlova is cooked when the outside looks lovely and crisp and you can see the dark, fudgey inside through the natural small cracks in the surface.

Turn the oven off and leave to cool completely in the oven.

Once the Pavlova is completely cool remove from the oven and peel off the Parchment paper (I’ve never yet had one stick using Parchment, if you use greaseproof paper I can’t guarantee it will peel off as easily).

Place the Pavlova on a flat cake stand, cake board or metal tray if that’s all you have to hand!!

Whip the cream until thickened but still floppy (adding a teaspoon of caster sugar if you prefer to sweeten the cream) and smother the top of the Pavlova with it leaving a cream free edge.

Just waiting to be adorned.
Just waiting to be adorned.

Tumble (or carefully place it’s your choice!) the raspberries over the cream topped Pavlova.

Now finally sprinkle over the remaining 25g (about a tablespoon) of finely chopped dark chocolate.

 

Soo beautiful, but the proof of the pudding is in the eating!!!
Soo beautiful,Raspberry Chocolate Pavlova. the proof of the pudding is in the eating!!!

We shared this with our dinner hosts who were extremely complimentary about the combination of flavours, but mostly the hidden, almost brownie like middle of the Pavlova. The contrast between the crunchy outer layer, the sublime tartness of raspberry enveloped in velvety whipped cream and then the surprise, almost fudgey centre with nubs of chocolate work to create a TASTE SENSATION! Thank you Nigella for inspiring this recipe.

FF Raspberry Chocolate Pavlova
Raspberry Chocolate Pavlova the perfect sweet treat to take to take to someone’s house.

 

The perfect dessert for Sharing, Feasting and Having Fun!

Sammie x

 

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Double Peanut Chocolate Chip Cookies

Hello there, if you love peanuts, chocolate and cookies this is the recipe for you!!!  I’m in serious trouble – literally – I made the mistake (cos it was on offer – I’m shallow  & I’m good with it!!!) of ordering, Ben & Jerry’s Peanut Butter Cup Ice Cream. Nuf said! So I made these Double Peanut Chocolate Chip Cookies.

Double Peanut and Chocolate Chip Cookies!
Double Peanut Chocolate Chip Cookies!

Well maybe not!! But it’s soooo scrummy. I know I mentioned about having more of a savoury tooth, well, peanut butter is savoury. Funny thing is I’m not actually a ‘get a spoon & eat it outta the jar’ crazy fan of Peanut Butter! But when you mix it with something sweet, like in Cookies with a generous sprinkle of Chocolate Chips/Chunks- ooooh – it’s seriously good.  Same goes for Chocolate covered Peanuts and Snickers bars!  I mean, for all my chat about sharing, I confess, I hid the Peanut Butter Cup ice cream in the back of the freezer & whilst I’m in confessional mood, just to doubly make sure, I bought my 3 not so lil ones, their fav ice cream so they wouldn’t take mine.

Such a bad, bad mother – yet I feel no guilt!!!!

Now I’m sad cos the tub is empty. I’m going to be working on a homemade version – but meantime I had a revelation : Double Peanut Chocolate Chip Cookies.

 

A thing of beauty - well to me anyway!!!!!
Double Peanut Chocolate Chip Cookies – where’s my cuppa?

Oh yes people – I did not fail you (or me). Even my daughter Snugs (nickname didn’t want you to think I was completely nuts – she loves her real name Sparkle, Twinkle, Tooth Fairy!!!).

This is one of my favourite made up Cookie recipes in like, EVER!

Recipe : Double Peanut Chocolate Chip Cookies makes 25-35

You will need 2 baking sheets lined with Parchment Paper

160g/5 oz Caster Sugar

225g/8 oz Unsalted Butter – room temperature

1 x Egg Yolk (pref free range) at room temperature

1 tsp Vanilla Extract I use Nielsen-Massey

1/4 tsp Salt I use Maldon

3 tbsp  Smooth Peanut Butter

275g/10 oz Plain White Flour

100g/4 oz Milk Chocolate Chips (or chunks) plus approx 1 oz extra for topping

100g/4 oz Peanut Butter Chips ( I use Reece’s – bought online)

Method :

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

First of all, place the sugar & butter into a large bowl (or bowl of stand mixer with paddle attachment), using either an electric whisk or vigorous effort with a wooden spoon (for those of you who are watching your diet, A : This probably isn’t the recipe for you or B:  You will feel less guilty later on when eating the cookie – that is if you haven’t fallen asleep on the sofa due to over exertion!!!).

This beating (or creaming) lark is actually very important – not quite sure why – not sure I even care!! What I do know is that if you, in the words of MJ himself “Beat it, beat it”,  until it is pale yellow & fluffy, then the finished cookie is much, much better.

Next add the egg, vanilla extract, peanut butter, salt and resume beating, with your preferred method and background music of choice!

Ready to be whipped!
Ready to be whipped!

When all the above ingredients are beautifully mixed, add the flour, peanut chips & chocolate chips/chunks. Using only a spoon (wooden or otherwise), gently combine all the ingredients, slowly stirring them together – if using a stand mixer, mix on slow, with the paddle a attachment until everything is just combined.

I was not paid by Reece's to advertise their product!!
I was not paid by Reece’s to advertise their product!!
If you can't stop yourself eating this straight from the bowl, that fine - there will be fewer cookies to bake though!!! Don't say I didn't warn you!!!!
If you can’t stop yourself eating this straight from the bowl, that fine – there will be fewer cookies to bake though!!! Don’t say I didn’t warn you!!!!

Using a teaspoon & clean hands remove a large teaspoonful of mixture and roll gently into a ball – approx 1 inch across & place on the lined baking sheet. Continue as above until you have 16 balls, 8 evenly spaced apart on each sheet.

Ready to be squished!!
Ready to be squished!!

Now comes the fun bit ( if you liked making mud pies in the diet when you were younger, you’re gonna lurve this!). Place a few 5-8 choc chips/chunks in your hand, remove a ball from the baking sheet, place it on top of the extra chocolate in you hand & squish down. You want the cookies to be about 1 1/2 – 2″ across. Repeat with remaining balls until you have 16 super chocolately topped cookies, on the baking sheets begging to be cooked.

Put me in the oven NOW!!!
Put me in the oven NOW!!!

Make sure the cookies are evenly spaced apart as they will spread a bit more during cooking.

Place both sheets into the preheated oven. Start to check if they’re done after 10 minutes. DON’T TOUCH! Since these cookies harden up as they cool, once baked they should have a lovely golden brown colour. In my oven these take about 13-15 minutes to cook.

A thing of beauty - well to me anyway!!!!!
Double Peanut Chocolate Chip Cookies. A thing of beauty – well to me anyway!!!!!

Remove the sheets from the oven & allow the cookies to cool on the baking sheets completely, or if you are very careful transfer the parchment paper, with the cookies on to a cooling rack – the cookies will still be very soft & you run the risk of breaking a few this way (as I did earlier today!).

With the remaining dough you can either bake the rest of the cookies, rolling into balls & cooking on fresh parchment paper, as before, or you can place the dough onto cling film, form it into a log, wrap tightly & refrigerate for up to 4 days, or double wrap & freeze for up to a month. Defrost the frozen cookie log overnight in the fridge & then with either log, remove from the fridge for 15 minutes before slicing into discs & baking as before.

Cookie dough log, ready for fridge or freezer.
Cookie dough log, ready for fridge or freezer.

Ooh I bet two of the cooked disc shaped Double Peanut Chocolate Chip Cookies with the ice cream sandwiched in the middle would be scrumptious, messy & definitely something to share with friends & family alike!!!

One of my bestest friends in the whole wide world is on holiday at the mo! She’s gonna love me so much more when she tastes one of these!!

Ooh yummy, cuppa coffee and cookies
Ooh yummy, cuppa coffee and cookies

 

If you have enjoyed the recipe for these Double Peanut Chocolate Chip Cookies then you may also like these:

Cherry Bakewell Cookies

FF Double Peanut Chocolate Chip Cookies
Cherry Bakewell Cookies

Chocolate Heart Cookies

FF Double Peanut Chocolate Chip Cookies
Chocolate Heart Cookies

Monster Mint Chocolate Cookies

FF Double Peanut Chocolate Chip Cookies
Monster Mint Chocolate Cookies

 

Just to be clear, I’m not seeking applause, just a smile! Knowing I’ve put a lil smile in someone’s heart makes me feel loved & all soft & squishy inside. Try it – cos it’s a really nice feeling.

Until next time have fun, feast and give thanks for all the opportunities that are about to come your way when you start to share. It’s so much FUN!

Sammie xx

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