Chorizo Goats Cheese Muffins

I love a recipe that is versatile, which is exactly what the Cheese Bacon Breakfast Muffins recipe is. So I took that recipe, fiddled a bit and the result was these utterly delicious Chorizo Goats Cheese Muffins!

FF Chorizo Goats Cheese Muffins
Chorizo Goats Cheese Muffins perfect warm from the oven.

I had ordered the ingredients with last weeks shopping, intent on making them during the week. Somehow I got distracted by other things, until today. Boy was I glad I waited. The cupboards, well fridge are always fairly bare on a Saturday as that’s the day our shopping is delivered. Having Hubby here to unpack and put things away, saves me from spending the following day in bed!

I kid you not see Living With Seizures if you’d like to know more.

Both our girls were out late, last night at a concert in London, so I knew the house would be fairly quiet this morning as they snoozed away upstairs. Little man was getting hungry and I suddenly remembered what I had stashed in the fridge. Phew!

FF Chorizo Goats Cheese Muffins
Chorizo Goats Cheese Muffins perfect for breakfast or brunch.

I made these Chorizo Goats Cheese Muffins in less than 10 minutes, they cooked in 15 minutes AND I had enough for my photo shoot to let our little man munch happily away, whilst I snapped a few shots.

Oh my, these are good – I mean really, really, pass me another one good. The Chorizo could make them taste a bit like pizza, nothing wrong with that – but breakfast, hmm not so sure. That’s where the goats cheese kicks in and completely rounds out the flavours, bringing it back to breakfast, brunch time.

FF Chorizo Goats Cheese Muffins
Chorizo Goats Cheese Muffins a great way to kick start the day.

Brain is ticking now – watch this space for pizza style muffins!!

Back to the Chorizo Goats Cheese Muffins – I cooked the chorizo first so that it would start to release it’s red paprika juices when mixed into the batter. Just a quick word, as my friend Liz from Teta Lizza’s Kitchen also emphasises, when making muffins don’t over mix the batter. A few floury streaks are ok. The best, lightest, yummiest muffins come from just mixed, lumpy batter. It is true.

It’s definitely worth checking out Liz’s blog, she’s an amazing cook and baker, whose food is so mouth wateringly good. I should know I made her Carrot Soup! She’s a great girl with a wicked sweet tooth, balanced by lots of healthy, beautifully presented recipes. Pop over to Teta Lizza’s Kitchen and say hi.

FF Chorizo Goats Cheese Muffins
Chorizo Goats Cheese Muffins utterly delicious.

Before you visit I’ll show you how these fantastic, lazy weekend, Chorizo Goats Cheese Muffins are made 😉

Recipe: Makes 12 Chorizo Goats Cheese Muffins

100g/4oz Sliced Chorizo

150g/5oz Goats Cheese

200ml Whole Milk

2 Large Free Range Eggs

4tbsp Vegetable Oil

350g/12oz Plain White Flour

2tsp Baking Powder

Good grinding of black pepper – to taste

1/2tsp Cayenne Pepper – plus a little extra to sprinkle on the baked muffins

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

  • Chop or dice the chorizo into 1cm pieces.
  • Cook in a dry frying pan until the chorizo starts to release its delicious paprika juices.
  • Remove and put on a plate to cool slightly.
  • Measure the milk into a jug. Add the 2 eggs and vegetable oil. Stir to combine – wet mixture.
  • Into a large bowl add the flour, baking powder, cayenne pepper and black pepper. Use a whisk to stir and combine.
  • Chop or crumble up the goats cheese into roughly the same sized pieces as the chorizo.
  • Add the chorizo and goats cheese to the flour mixture, stir to distribute – dry mixture.
  • Make a well in the centre of the dry mixture and pour the wet mixture in.
  • Stir with a fork until just combined.
FF Chorizo Goats Cheese Muffins
Lumpy muffin batter makes the lightest muffins.
  • Line a muffin/cupcake tin with muffin cases – and yes I found mine!
  • Divide the batter equally between the 12 cases – ideally an ice cream scoop can be used – I forgot!!
  • Place the muffin tin in the centre of the oven and bake for 15-20 minutes.
  • Mine took 15 minutes.
  • The Chorizo Goats Cheese Muffins are baked when they are firm to touch and golden on top.
  • When baked remove from the oven and place on a cooling rack.
  • Sprinkle the top of each muffin with a little bit of cayenne pepper.

These delightful Chorizo Goats Cheese Muffins are best served warm and eaten on the day they are made. However, they can be stored in an airtight container for up to 2 days and refreshed by warming in the oven. They also make a great addition to packed lunches, as a change from sandwiches or wraps.

Now that Spring is firmly here and warmer weather is in sight, I will definitely be making these for picnics, perfect eaten alongside some cherry tomatoes and cucumber sticks.

FF Chorizo Goats Cheese Muffins
Chorizo Goats Cheese Muffins perfect to pack up for picnics.

Do you enjoy eating outside?

I must admit I’m yet to be converted to barbecues, yet I love nothing more than throwing a blanket on the lawn, or on rare good days, going to the seaside or park and having a picnic. Some of our best picnics have actually been in the rain, children sitting, welly boots on, on the flat boot of our car munching on scotch eggs, olives, carrot sticks and crisps. These Chorizo Goats Cheese Muffins will be a new and very welcome addition to our picnic outings!

If you enjoyed this recipe for Chorizo Goats Cheese Muffins you may like these too:

Cheese Bacon Breakfast Muffins

BN Cheese Bacon Breakfast Muffins
Cheese Bacon Breakfast Muffins utterly delicious warm from the oven.

Super Light Scones

Cookies Super Light Scones
Super Light Scones

Toffee Banoffee Waffles

FF Toffee Banoffee Waffles
Toffee Banoffee Waffles serve straight away.

Whatever you are making and baking have fun and remember that food always tastes better when it’s shared.

Sammie xx

 

 

Share This Facebooktwittergoogle_pluspinteresttumblr

Coconut Almond Date Flapjacks

Do you love the smell of coconuts? I do! With coconut oil being hailed as the new all round, healthy oil, I was interested in what it would be like to bake with. After receiving a 250ml jar of cold pressed, organic coconut oil from the lovely people at Vita Coco I decided to make these Coconut Almond Date Flapjacks.

VC Coconut Almond Date Flapjacks
Coconut Almond Date Flapjacks delicious and nutritious.

Having previously tried and failed, on two separate occasion to make flapjacks using honey, I knew I would have to go back to using sugar and golden syrup, if I stood any chance of these bars holding together. Switching out the butter for coconut oil was a risky proposition.

VC Coconut Almond Date Flapjacks
Medjool dates and Vita Coco coconut oil.

As I was using beautiful medjool dates from the Medjool Date Co. I reduced the amount of golden syrup. The dates are so naturally sweet it didnt need the extra sweetness like my Cranberry Walnut Flapjacks. Flaked almonds added the perfect crunch, plus all their nutty goodness and flavour.

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

The swirl of milk chocolate gives the Coconut Almond Date Flapjacks a beautiful finish and let’s face it, a little chocolate always makes things better 😉.

VC Coconut Almond Date Flapjacks
Coconut Almond Date Flapjacks finished with a milk chocolate swirl.

Wow!! These Coconut Almond Date Flapjacks taste amazing. I mean really, really good.

I needn’t have worried about missing the buttery flavour of my usual flapjacks as these are packed full of chewy, nutty, flavour. My taste buds threw a party after my first bite, demanding another and then another bite.

So utterly delicious and clean tasting, if you get my meaning?

Recipe: Makes 16 Coconut Almond Date Flapjacks

225g/8oz One 250ml Jar of Vita Coco coconut oil

125g/5oz Light Soft Brown Sugar

75g/3oz Golden Syrup -light corn syrup

325g/11.5oz Rolled Oats – NOT quick cook oats

100g/4oz Flaked Almonds

125g/5oz Medjool Dates – seed removed and chopped into 1cm pieces

Method: Preheat the oven to 180/165C fan, gas mark 4.

  • Line an 8″ X 11″ – 20cm X 28cm Swiss roll tin with baking parchment. I didn’t grease my tin first and the baking parchment listed out without any problems.
  • In a large, heatproof/microwaveable bowl add the coconut oil, sugar and golden syrup.
  • Place in the microwave and heat on medium, for approximately 3 minutes, until the coconut oil has melted.
  • Stir the coconut oil, sugar and golden syrup together.
  • Add the rolled oats, chopped dates and flaked almonds.
VC Coconut Almond Date Flapjacks
All the ingredients for Coconut Almond Date Flapjacks in one bowl!
  • Mix all the ingredients together so that everything is coated in the melted coconut oil and sugar mix.
  • Tip the flapjack ingredients into the prepared tin.
VC Coconut Almond Date Flapjacks
Tip the delicious mix into a prepared tin.
  • Using the back of a metal spoon, press the mixture evenly into the tin.
VC Coconut Almond Date Flapjacks
Coconut Almond Date Flapjacks ready for the oven.
  • Place the flapjacks into the centre of the oven and bake for exactly 20 minutes.
  • The flapjacks should be a golden colour once cooked. Remove from the oven.
  • Resist the temptation to cook them for just a bit longer. This will result in the flapjacks becoming very hard and not chewy, on cooling.
VC Coconut Almond Date Flapjacks
Coconut Almond Date Flapjacks leave to cool completely in the tin.
  • Leave the flapjacks to cool completely in the tin.
  • Once cooled remove the flapjacks from the tin using the parchment to lift them out.
  • With a sharp knife cut down the length of the flapjack block, dividing it in two. Next cut across the middle of the flapjack, creating four quarters. Cur each quarter into four bars.
  • Break up the milk chocolate and place into a heatproof, microwaveable bowl.
  • Zap for 20 seconds at a time, on high, in the microwave. Stirring as the chocolate starts to melt. When the chocolate is nearly melted remove from the microwave and keep stirring until it is completely melted.
  • Pour the melted chocolate into a small piping bag (or a freezer/sandwich bag).
VC Coconut Almond Date Flapjacks
The glass keeps the bag steady as you pour in the melted chocolate.
  • Cut the very end of the piping bag (or corner of bag), so that you have a small hole.
  • Pipe a pattern of your choice down the length of each of the Coconut Almond Date Flapjacks.
  • Leave to set.
VC Coconut Almond Date Flapjacks
Coconut Almond Date Flapjacks leave to set once the chocolate has been piped on.

Store the flapjacks in an airtight container for up to a week.

The coconut flavour in these flapjacks is subtle and mixes well with the dates and almonds to create a really flavoursome bar. Perfect for mornings when you’re in a rush and need breakfast on the go, or for filling that mid afternoon hunger gap and seeing you through to your evening meal!

I am incredibly impressed with how well the Vita Coco coconut oil worked in this recipe and I shall most definitely be buying more and using it in other recipes. If the chocolate is left of of these Coconut Almond Date Flapjacks they are both dairy AND gluten free (providing you use certified gluten free oats).

VC Coconut Almond Date Flapjacks
Coconut Almond Date Flapjacks

Creating a recipe that is not only nutritious, tasty and easy to pack up and take to work or school, but that can also be enjoyed by more people is a fantastic feeling!

Do you have diet constraints?

Have you substituted coconut oil for butter in any of your cooking/baking?

Please let me know as I am new to baking with coconut oil and would love to hear any tips you may have?

If you have enjoyed these Coconut Almond Date Flapjacks here are a couple more recipes you may like.

Cranberry Walnut Flapjacks

VC Cranberry Walnut Flapjacks
Cranberry Walnut Flapjacks

Ginger Date Hot Cross Buns

VC Ginger Date Hot Cross Buns
Ginger Date Hot Cross Buns

If you make these Coconut Almond Date Flapjacks or indeed any of my recipes, please tell me how you get on by leaving a comment? Also if you are on Twitter or Instagram post a photo and I’ll be sure to give you a shoutout or retweet.

Whatever you are making in your kitchen, have fun and remember that food really does taste better when it’s shared.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

VitaCoco and The Medjool Date Co. provided me with coconut oil and dates which were used in this recipe. All opinions, views, content and photographs are my own. I did not receive payment for writing this post. Please see my Disclosure Policy.

This recipe is an entry into the #Swearbyit challenge with Vita coco. Fing more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com.

 

Share This Facebooktwittergoogle_pluspinteresttumblr

Ginger Date Hot Cross Buns

Oh boy do I have a treat for you. With Good Friday being tomorrow I decided to create one more recipe, a twist on the traditional Hot Cross Buns that we all love to eat this time of year. May I present my Ginger Date Hot Cross Buns!

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

Having been sent some medjool dates from The Medjool Date Co. I wanted to incorporate them into different recipes. It only occurred to me today to use them in these Ginger Date Hot Cross Buns. How glad am I, that I had that moment of inspiration!

Now there are dates and there are medjool dates from Jordan. Once you have tried these medjool dates it is impossible to use any others – well for me it is! Big, sweet, but not tooth achingly so, good for you and they taste amazing. Whilst I have been cooking and baking with them a few, maybe more than a few have been eaten along the way.

RT Ginger Date Hot Cross Buns
Ginger Date Hot Cross Buns brushed with warm ginger syrup.

Knowing I had ordered some stem ginger in syrup from Waitrose a couple of weeks ago, instead of opting for crystallised ginger, I used their stem ginger. Finely diced it is the only ginger in the Ginger Date Hot Cross Buns. Using warm syrup from the stem ginger jar, to glaze the buns, still hot from the oven is the final touch.

These Ginger Date Hot Cross Buns are so utterly delicious eaten just as they are, sliced and buttered, or toasted and buttered. They make a fantastic alternative to traditional Hot Cross Buns and are great for those who dislike raisins/sultanas, or cinnamon.

RT Ginger Date Hot Cross Buns
Ginger Date Hot Cross Buns perfect buttered with a hot cup of tea.

I love baking our own hot cross buns for Good Friday. We always have them toasted, with butter and large cups of tea or coffee. For our family it is the start of Easter. The day we remember that Jesus Christ gave His life for us all on the cross at Calvery. In fact I’ve always wondered why it is called Good Friday? As truly thinking about what Jesus went through, for me, brings me to a place of deep conviction – please see Important Stuff if you’d like to know more.

Recipe: Makes 12 Ginger Date Hot Cross Buns

500g/1lb 2oz Strong White Bread Flour

140ml/scant 5fl oz Whole Milk – slightly warmed (body temp)

120ml/4.5fl oz Water – slightly warmed (body temp)

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 at room temp.

150g/5oz Medjool Dates – pitted and chopped to medium dice

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

1/2tsp Freshly Grated Nutmeg

For the crosses:

50g/2oz Plain white flour

50ml/2fl oz Water

Approx 30mls of syrup from the stem ginger jar to glaze the baked buns

Method:

This method is for use with a bread maker or stand mixer, if you wish to make by hand, I suggest you look to the original recipe in Paul Hollywood’s book ‘How to Bake’ ISBN 9781 4088 19494.

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 Ginger Date Hot Cross Buns – grease a large baking tray with butter – see Hot Cross Buns for full step by step pictures.

  • Tip the dough out onto a lightly floured surface.
  • It will be quite sticky, so ensure you have floured your hands well.
  • Cut the dough in half and then cut each half into 6 even pieces.
  • Shape each piece into a ball and place on the baking tray – the dough was very sticky so some of my balls weren’t perfect!
RT Ginger Date Hot Cross Buns
Once shaped place each bun in rows of 3 on the baking tray.
  • When all 12 buns have been shaped, cover the baking tray with a clean tea towel.
  • Leave the buns in a warm, draught free place, until doubled in size.
  • Whilst the buns are proving, make the flour paste for the crosses. Add the water to the flour and mix until you have a smooth paste.
  • Place in a small, disposable piping bag and secure the top with an elastic band.
  • 10 minutes before the buns are ready to bake preheat the oven to 220C/200C fan, gas mark 7.
RT Ginger Date Hot Cross Buns
Ginger Date Hot Cross Buns doubled in size and ready to be piped.
  • Snip the end off the piping bag, so there is a small hole.
  • Pipe down the line of buns and then across the line of buns.
RT Ginger Date Hot Cross Buns
Perfectly crossed buns, ready for the oven.
  • Place the Ginger Date Hot Cross Buns into the middle of the oven and bake for 20 minutes. They are baked when they are golden brown and sound hollow when rapped on the base with your knuckle.
  • Remove the buns from the oven.
  • Take the buns off of the baking tray and place onto a cooling rack.
  • Remove approx 30mls of syrup from the stem ginger jar.
  • Place into a microwaveable bowl and heat for 20 seconds.
  • Brush the warm syrup over the buns whilst they are still hot.
  • Leave to cool until at least warm.

 

RT Ginger Date Hot Cross Buns
Ginger Date Hot Cross Buns glazed with syrup.

Biting into my very first, warm, Ginger Date Hot Cross Bun is an experience I will never forget!

RT Ginger Date Hot Cross Buns
Ginger Date Hot Cross Buns look how light and fluffy they are inside.

So tomorrow morning, Good Friday, we have a choice of traditional Hot Cross Buns which I also baked today, or these delicious Ginger Date Hot Cross Buns.

Breakfast will truly be a feast, as much as making these has been fun!

If you’ve enjoyed these Ginger Date Hot Cross Buns you may also want to try these other recipes:

Hot Cross Buns

RT Hot Cross Buns
Traditional Hot Cross Buns.

Wholemeal Hot Cross Buns

RT Wholemeal Hot Cross Buns
100% Wholemeal Hot Cross Buns.

Cherry Bakewell Hot Cross Buns

RT Cherry Bakewell Hot Cross Buns

Whatever you make or bake this Easter, I wish you a very happy time. I love seeing your bakes, so please pop a pic onto Twitter or Instagram and tag me in.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Medjool Date Co. provided the dates for this recipe. All opinions, content and photographs are my own. I did not receive payment for writing this recipe. Please see my Disclosure Policy.

I have entered these Ginger Date Hot Cross Buns to the March Tea Time Treats Linky Party hosted by The Hedge Combers and Lavender and Lovage

Tea Time Treats Linky

 

Share This Facebooktwittergoogle_pluspinteresttumblr

Toffee Banoffee Waffles

You may have noticed I’ve been Waffle-ing a lot on here lately? Ever since I received my Waffle Maker my mind has been buzzing with different recipes. So much so that I wondered if I could make waffles using a packet cake mix – the result my Toffee Banoffee Waffles.

W Toffee Banoffee Waffles
Toffee Banoffee Waffles perfect with a glass of fresh juice for breakfast.

Look good don’t they??

Now I have some very delicious, made from scratch recipes for waffles like my Vanilla Bean Waffles which are utterly delicious. But I’m aware that not everybody has the time, or confidence to make waffle batter from scratch and that’s ok. I’m not going to beat up on you because you want waffles but feel intimidated by not only cooking them yourself, but also having to follow a recipe.

Everybody’s gotta start somewhere and if using a packet mix is going to help you get started on the scary home baking journey, then Sammie is here to hold your hand.

W Toffee Banoffee Waffles
Toffee Banoffee Waffles add a scoop of ice cream and you have a fabulous dessert!

Sometimes it’s also great for convenience to know you have a reliable packet mix in the cupboard for when the urge to Waffle strikes 😉.

So I set about testing some different cake mixes, so you can be sure your waffles will turn out brilliantly.

Wright’s Baking have a range of cake mixes that are very good quality. I was tempted by the toffee cake mix – with the idea of Toffee Banoffee Waffles already buzzing around my brain.

With one very small adaptation to the recipe the Wright’s toffee cake mix makes outstanding waffles. I mean these are seriously tasty and have a great texture too.

W Toffee Banoffee Waffles
Toffee Banoffee Waffles perfect for a weekend lazy morning brunch.

Toffee flavoured waffles, topped with banana slices and drizzled with caramel sauce – utterly scrummy!

Now my waffle maker by Andrew James Ltd. recommends wiping (although I use a soft pastry brush) butter or vegetable fat over the waffle plates before use. I prefer to use melted butter. Seeing as I had to melt butter to prepare the waffle plates it made sense to add melted butter, instead of vegetable oil to the cake mix.

That is the only change I made. Tip the contents of the toffee cake mix into a bowl, add the specified amount of water and melted butter (I think the butter gives the waffles a more waffle-like taste), whisk as instructed and you have waffle batter in around 2 minutes!

How easy is that??!!

So here are the pictures to take you through making Toffee Banoffee Waffles step by step:

One packet of Wright’s Toffee Cake Mix makes 12 waffles

Melt the butter and prep your waffle maker as per the instruction booklet.

  • Tip one packet of Wright’s Toffee Cake Mix into a bowl.
  • Add the water and melted butter, as per instructions on the packet.
  • Whisk for 1 minute.
  • Spoon 2 dessert spoons of mixture (or specified quantity for your machine) onto each waffle plate.
W Toffee Banoffee Waffles
Cake mix in a waffle maker? This Wright’s toffee one works a treat!
  • Close the lid and cook the waffles for 4-5 minutes.
  • The waffles will be slightly soft when cooked but harden on cooling.
W Toffee Banoffee Waffles
Toffee Banoffee Waffles serve straight away.

These cake mix waffles are best eaten straight away with a sliced banana, drizzle of caramel sauce and dusting of icing sugar. If eating for dessert I would absolutely add a scoop of ice cream, or a swirl of whipped cream and sprinkle over some crumbled Cadbury’s Flake.

Perfect!

Sometimes cheats are necessary and if they work well why not?!

Note: I tested other cake mixes by the same company and they were not suitable for turning into waffles. If more mixes become available I will add/link them to this post.

Do you have a super successful cheat that you’d like to share?

If you have enjoyed these Toffee Banoffee Waffles and would like to try making your own from scratch, here are the recipes:

Vanilla Bean Waffles 

W Vanilla Bean Waffles
Vanilla Bean Waffles utterly delicious and versatile.

Chocolate Dunking Waffles 

W Chocolate Dunking Waffles
Chocolate Dunking Waffles perfect alongside a delicious hot chocolate.

Please tag me in on Twitter/Instagram with photos of your makes and bakes. I love seeing what you are making?

Whatever you are feasting on, enjoy and remember food tastes better when it’s shared!

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Wright’s Baking provided me with the cake mixes to review. I was not paid to write this post. All opinions, views and content are my own. Please see my Disclosure Policy.

 

 

 

Share This Facebooktwittergoogle_pluspinteresttumblr

Cheese Bacon Breakfast Muffins

Are mornings busy in your house? They certainly are here. I always ensure there is a good breakfast on offer as it is the most important meal of the day and today I am able to share these delicious Cheese Bacon Breakfast Muffins with you, my lovely readers.

BN Cheese Bacon Breakfast Muffins
Cheese Bacon Breakfast Muffins delicious warm with a glass of juice.

The recipe for these Cheese Bacon Breakfast Muffins was given to me by my very good friend Jackie Heaton, she is known as The Baking Nanna and honestly what she doesn’t know about baking, probably isn’t worth knowing!

These delicious muffins take under 30 minutes from start to baked. Absolutely perfect for weekend and holiday breakfast baking, or as I did today, make a batch, 5 minutes in the oven to warm through the next morning and breakfast is ready.

How easy is that!!!

BN Cheese Bacon Breakfast Muffins
Cheese Bacon Breakfast Muffins utterly delicious warm from the oven.

I met Jackie through Twitter and she is the embodiment of what the baking community are like. She is a wonderful encourager, shares her recipes, posts pictures of the most delicious cakes and is so much fun to be around.

This morning, when I baked these muffins, within the hour we had people on Twitter baking these delicious breakfast treats. Everyone had a slight variation, others were coming up with ideas for future bakes. It was honestly so much fun. We laughed, smiled, shared and most of all enjoyed the fact that these Cheese Bacon Breakfast Muffins had brought us all together.

If you are on Twitter, have a look at The Baking Nanna – @kuskus1. Her bakes will make your tummy grumble, inspire you and her sense of fun is contagious. All that know her, love her.

BN Cheese Bacon Breakfast Muffins
Cheese Bacon Breakfast Muffins fast food that is good for you!

I baked these muffins without cases (I couldn’t lay my hands on any white ones – it was early!!!), I was confident a quick spray with Wilton cake release and my British Bakeware muffin pan would be more than up to the non stick job in hand.

By all means use muffin cases, I probably will next time, just as soon as I can find my plain white ones!

As well as eating these warm, for breakfast, they also make a great addition to packed lunches and picnics. The Baking Nanna also puts them on the top of stews and casseroles aren’t they the same thing wrappers removed, in place of dumplings. I absolutely cannot wait to try that!

Recipe: Makes 12 Cheese Bacon Breakfast Muffins

4 Rashers Streaky Bacon – I used unsmoked, but the Baking Nanna recommends smoked

300g/11oz Plain White Flour

1tsp Baking Powder

100g/4oz Sharp Cheddar – grated

2 Large Free Range Eggs

200ml Whole or Semi Skimmed Milk

3tbsp Vegetable Oil

Pinch of freshly ground black pepper

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

  • Cook the bacon until it is just crispy. I used a skillet on the hob but you can grill or bake the bacon. Place on a plate to cool then chop into pieces.
  • Sift the flour and baking powder into a large bowl.
  • Add the chopped bacon, grated cheese and pinch of black pepper to the flour and stir through – dry ingredients.
  • In a jug measure the milk. Add the 2 eggs and vegetable oil and stir with a fork to combine – wet ingredients.
  • Pour the wet ingredients into the dry ingredients and stir until everything just comes together.
  • Muffin batter is meant to be lumpy, if you over mix you will have tough muffins.
BN Cheese Bacon Breakfast Muffins
Lumpy batter makes the lightest muffins!
  • Scoop the muffin mixture into the cases/pan.
BN Cheese Bacon Breakfast Muffins
These muffins are ready for the oven.
  • Bake for 15-20 minutes until they are golden brown and firm to touch.
  • Once baked remove from the oven, immediately remove the muffins from the pan and place on a cooling rack.
BN Cheese Bacon Breakfast Muffins
Cheese Bacon Breakfast Muffins they smell as good as they look!

Such an easy recipe, that produces amazing muffins – you’ve got nuffin to lose!

These muffins are best eaten within 24 hours of being made. Store in an airtight container. They can be frozen for up to one month. Fully defrost and reheat before eating.

BN Cheese Bacon Breakfast Muffins
Cheese Bacon Breakfast Muffins perfect for feasting on in the morning.

Thank you to The Baking Nanna for this delicious recipe. You can be sure there will be lots of variations being tested out. Watch this space.

Do you find mornings hectic?

Do you have a strategy for getting everyone up, feed and on their way?

If you love the idea of these Cheese Bacon Breakfast Muffins being a great way to grab breakfast on the go, take a look at these other ideas:

Cranberry Walnut Flapjacks 

BN Cranberry Walnut Flapjacks
Cranberry Walnut Flapjacks – perfect for sustained energy release.

Hot Cross Buns 

BN Hot Cross Buns
Hot Cross Buns – good to grab and go.

Cherry Bakewell Waffles

AJ Cherry Bakewell Waffles
Cherry Bakewell Waffles

I hope I’ve given you some ideas to take some of the stress out of busy mornings.

Please tag me in on Twitter/Instagram? I love to see what you are baking and making.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Share This Facebooktwittergoogle_pluspinteresttumblr

Andrew James Waffle Maker Review

Waffles, I have been wanting to make my own forever – very slight exaggeration there, honestly though for a long time. I was sent an Andrew James Waffle Maker, by Andrew James UK Ltd to review and set myself the challenge of also coming up with a few recipes along the way!

Andrew James Waffle Maker Review
Chocolate Dunking Waffle anyone????

When reviewing a product, especially a non-essential kitchen item, which is what I would have classed the Andrew James Waffle Maker as, I’m pretty tough. If another gadget or electrical appliance is going to take up precious space in my already overcrowded kitchen, well, it’s got to earn its place.

So I look for durability, consistency, versatility, ease of use and the one we all love to hate, how easy is it to clean. I’m a home cook, not a chef, but I still want good quality and a variety of recipes, in order for an appliance to warrant being kept.

Andrew James Waffle Maker Review
This is the Andrew James Waffle Maker that I reviewed.

Firstly I was impressed with how well the Andrew James Waffle Maker was packaged. There wasn’t any excess space in the box and the sides of the waffle maker were protected with polystyrene. Actually after use, once cooled and cleaned, I store it, in it’s protective packaging, back in the box.

I read through the instruction booklet, which was easy to follow, brief and concise. Before use it is recommended to wipe over the waffle maker, including the waffle plates with a clean damp cloth. This I did.

Andrew James Waffle Maker Review
Press the big button and this is what the Andrew James Waffle Maker looks like.

The instruction booklet recommends wiping over the waffle plates with butter/vegetable fat, prior to each use, to maintain the non stick waffle plates. Having square ridges on the waffle plates meant this could potentially be quite tricky. Instead I opted to brush melted butter onto the plates with a soft pastry brush, although a silicone brush would be suitable as well. Using melted butter also ensures, that as it cools on the cold waffle plates, you can see if you have evenly covered the plates.

Using the Andrew James Waffle Maker for the first time, I decided to make a batch of Vanilla Bean Waffles.

Andrew James Waffle Maker Review
Vanilla Bean Waffles – ooh so good.

As each waffle recipe calls for melted butter, that has been cooled, I melted an extra 20g of butter (than called for in the recipe), specifically for brushing onto the waffle plates.

Once the waffle plates have been brushed with melted butter, close the waffle maker and switch on via the plug. An orange light illuminates on the top of the waffle maker to show it is switched on. When the green light illuminates, the waffle maker is ready to use.

Andrew James Waffle Maker Review
Andrew James Waffle Maker orange light indicates that it is heating up.

From the time of switching on ALWAYS use suitable heat protection for your hands whilst using.

I found it very easy to open and close the waffle maker whilst wearing oven gloves. Also be aware that the top and sides of the waffle maker get very hot!

Once the green light illuminates you can start cooking your waffles.

The instruction booklet does not give any guidance as to how much waffle mixture should be added to each plate. I found that for all the recipes I used,  two dessert spoons  of waffle batter was sufficient.

Andrew James Waffle Maker Review
Andrew James Waffle Maker add the waffle batter to the middle of each waffle plate.

Close the lid of the waffle maker as soon as the batter has been added to the waffle plates. The length of time required for cooking each waffle varies with each recipe. As a guide it is between 4 – 6 minutes.

Whilst cooking, the waffle maker may emit steam. I simply wiped away any condensated water from the worktop after use.

Once the cooking time had elapsed, wearing oven gloves, I pressed the large button, opened the waffle maker and there were my very first, deliciously cooked waffles.

I used a simple wooden spatula to lift each cooked waffle from the waffle plate. Again metal, or anything abrasive should not be used against the waffle plates, as this may damage their non stick surface.

Andrew James Waffle Maker Review
Andrew James Waffle Maker and my first ever waffles!

You will notice that the waffles above have slightly irregular edges. This is because not enough waffle batter has been added to the waffle plates. However, from experience, I personally think it is better to slightly under fill the waffle maker. Once you have made your first two waffles you can slightly adjust the amount of batter added to the waffle plates.

If you overload the waffle plates with too much batter, you will still get beautiful waffles, as well as batter oozing out of the sides of the closed waffle maker and excess batter cooking on the hot surround of the waffle plates.

Although I found this relatively easy to clean up, it is a waste of waffle batter. I want all my batter to turn into delicious cooked waffles!

Andrew James Waffle Maker Review
Stacks of waffles cooked two by two with the Andrew James Waffle Maker

Over the period of 2 weeks I cooked over 60 waffles using the Andrew James Waffle Maker. I tested different recipes and consistency. Above is a picture of 28 waffles cooked one after the other, with the waffle plates having only been greased at the start of the waffle making marathon.

What I found was complete consistency, throughout the process – obviously quantity of batter added to the plates and cooking time were kept the same. Also throughout the whole review period NOT A SINGLE WAFFLE STUCK!

After each cooking session was complete, the waffle maker was switched off and left open to cool before cleaning. To be completely honest this was the part that I was not looking forward to!

Cleaning the Andrew James Waffle Maker

Once cold and unplugged I used the wooden spatula to scrape any excess cooled batter from the waffle plate surround. Then using a cloth rinsed in warm soapy water I wiped over the entire inside of the waffle maker. Certainly on the waffle plate surround, where excess batter had stuck, I had to rub a few times to clean it off. I then wiped around the back of the waffle maker, where the hinges are. Finally I found that the underside of the waffle maker became greasy, so that was then thoroughly wiped. I left the waffle maker open to dry and before packing away gave the top a quick wipe over and then dried with a clean tea towel.

Each time I cleaned the waffle maker it took no longer than 5 minutes.

To conclude, I absolutely love this Andrew James Waffle Maker! It was very easy to operate and use. During the waffle making marathon it proved to be consistent and durable. I was able to create a range of new recipes, both savoury and sweet, so it ticked the versatility box.

The Andrew James Waffle Maker has most certainly earned it’s place in my kitchen and is now classed as an essential kitchen appliance for me. I thoroughly recommend this waffle maker.

If you like waffles, you will love the smell of them freshly cooking, in your own home, using the Andrew James Waffle Maker.

Cherry Bakewell Waffles makes 8

Andrew James Waffle Review
Cherry Bakewell Waffles utterly delicious.

Vanilla Bean Waffles

200g/7oz Sugar and Crumbs Cherry Bakewell flavour icing sugar – alternatively use plain icing sugar with 1/2tsp almond extract added

50g/2oz Flaked Almonds lightly toasted

8 Glacé Cherries chopped into quarters

Sift the icing sugar into a bowl and add enough water to make a light drizzling consistency. Stir well to ensure there aren’t any lumps.

Toast the Vanilla Bean Waffleyou want them very slightly crisp.

Drizzle the flavoured icing over the waffles. Add a few pieces of cherry to each waffle and then scatter over with toasted almond flakes. Serve immediately, or let cool and keep in an airtight container for 3 days.

These are great for afternoon tea, picnics, or with a large latte and a good book!

In fact, these Cherry Bakewell Waffles are perfect any time of the day.

Smoked Salmon Waffle Appetisers makes 16

Andrew James Waffle Maker Review
Smoked Salmon Waffle Appetisers

These Smoked Salmon Waffle Appetisers are a perfect savoury twist for the waffle and they are completely delicious! Perfect for parties.

Use the Vanilla Bean Waffle recipe only adding 10g of sugar and leaving out the vanilla bean paste.

You need 4 waffles for this recipe – excess waffles can be frozen in a zip lock freezer bag for up to one month.

Toast each waffle so that it is slightly crisp. Set aside on a rack to cool.

Place 200ml Creme Fraiche into a bowl.

Add 4 heaped teaspoons of creamed horseradish sauce (I used the hot variety).

Stir to combine – add salt and pepper to taste.

Cut each waffle into quarters.

Place a teaspoonful of the horseradish/creme fraiche sauce on top of each waffle quarter.

Top with a slither of smoked salmon.

Sprinkle over chopped chives, or dill and serve on a platter.

If you have enjoyed the Andrew James Waffle Maker review you are sure to enjoy these recipes too:

Chocolate Dunking Waffles 

Andrew James Waffle Maker Review
Chocolate Dunking Waffles have fun with your waffles!

Vanilla Bean Waffles with Boozy Berry Sauce

Andrew James Waffle Maker Review
Vanilla Bean Waffles with Boozy Berry Sauce a classy dessert.

Do you love waffles?

Would you like to experience the aroma of freshly cooked waffles in your kitchen?

I for one am a complete waffle convert. I have loved seeing how tasty and versatile they are. Most of all, I have realised how much fun they can be. Breaking the ‘rules’ by dunking them in delicious hot chocolate, or serving as a classy appetiser with smoked salmon. Who knew??

As always have fun with your waffle experience. Enjoy the feasts you create and don’t forget to tag me in on Twitter/Instagram, I love seeing your makes and bakes.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

All opinions, recipes and content are my own. I did not receive payment for carrying out this review. Please see my Disclosure Policy.

To see the Andrew James Waffle Maker I reviewed please click here.

 

 

Share This Facebooktwittergoogle_pluspinteresttumblr

Chocolate Dunking Waffles

It’s still so cold even though it’s now March. What better way to warm up than a hot chocolate with Chocolate Dunking Waffles alongside?

Fairtrade Chocolate Dunking Waffles
Ultimate delicious fun – these Chocolate Dunking Waffles bring out the kid in everyone.

On frosty, wind numbing days these Chocolate Dunking Waffles are the perfect way to give your body a warm hug!

Food should be fun. Licking the cake bowl out, eating the froth off your cappuccino with a spoon, always having two chocolates from the box (an absolute rule in our home).

So why not make waffles fun?

Fairtrade Chocolate Dunking Waffles
Chocolate Dunking Waffles and a hot creamy chocolate drink. Love at first bite!

These Chocolate Dunking Waffles have a deep chocolate flavour and an almost fudgey, brownie like consistency. They are incredibly more-ish. You don’t have to worry though, as each waffle is cut into four fingers.

Each waffle is drizzled in best quality white chocolate and then, for crunch, sprinkled with chocolate Crispearls. The combination is a taste bud party waiting to happen.

Dunked into the hot beverage of your choice, the white chocolate melts a little as the spongy waffle soaks up the hot drink. The first bite is warm and chocolatey, with vanilla flavours and then the crunch of the Crispearls.

Trust me these Chocolate Dunking Waffles are so much more than the sum of their separate parts. If you love chocolate, then this is one taste sensation you do not want to miss out on.

Fairtrade Chocolate Dunking Waffles
Anyone up for a game of waffle stacking???

I am an advocate of good table manners, however, sometimes it is fun to bend the rules a little – or even throw them right out of the window!!

Chocolate Dunking Waffles do just that. Like toast soldiers are to the perfect boiled egg, these fingers of chocolatey deliciousness are perfect for dipping and dunking into your favourite hot drink.

Like timing exactly how long to dunk a biscuit in a cup of tea, before it gets too wet, dunking these waffle fingers adds an extra element of fun to an already awesome combination.

Fairtrade Chocolate Dunking Waffles
Chocolate Dunking Waffles – what drink would you dunk these in???

As it is the start of Fairtrade Fortnight, bringing awareness to the farmers and producers who grow and harvest some of our favourite products, I choose to use Food Thoughts Cocoa in my recipe.

This cocoa is available from Sainsbury’s and has a wonderful deep cocoa flavour, perfect for using in my Extreme Chocolate Cookiesor other recipes requiring cocoa.

Fairtrade Chocolate Dunking Waffles
Food Thoughts Cocoa perfect in these waffles and for making the hot chocolate!

Recipe: Makes 12-14 whole Chocolate Dunking Waffles

175g/7oz Unsalted Butter – melted and set aside to cool – the extra is for greasing the waffle plates

4 Large Free Range Eggs

75ml/3fl oz Whole Milk – semi skimmed may also be used

50g/2oz Light Brown Soft Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

175g/7oz Plain White Flour

50g/2oz Cocoa Powder

2tsp Baking Powder

1/8tsp Salt

For the drizzle

200g/7oz White Chocolate

Chocolate vermicelli, sprinkles or Crispearls.

Method: Prepare your waffle maker according to the manufacturers instructions.

For the Andrew James Waffle Maker each plate it brushed with melted butter before switching on to heat up.

  • Whilst the butter is cooling crack the eggs into a large bowl. Give them a quick whisk.
  • Add the milk, sugar and vanilla extract to the eggs and lightly whisk to combine.
  • Once cooled weigh 150g of the melted butter into the egg, milk, sugar, vanilla extract mixture and whisk briefly to combine (wet ingredients).
  • Weigh the flour and sift along with the cocoa, baking powder and salt into the bowl containing the wet ingredients.
  • Gently mix both the wet and dry ingredients together until just combined – over mixing will lead to tough waffles.
Fairtrade Chocolate Dunking Waffles
Delicious Chocolate Waffle Batter
  • Place 2 dessert spoons of chocolate waffle batter onto the waffle plates. This is a slightly thinner batter than you may be expecting – that is how it should be.
  • Close the lid of the waffle maker and cook for 6 minutes.
Fairtrade Chocolate Dunking Waffles
Two delicious cooked Chocolate Dunking Waffles
  • After 6 minutes, using oven gloves to protect your hands, press the button to open the lid of the waffle maker.
  • Using a wooden spatula (not metal as it may damage the non stick surface) remove the waffles from the waffle plate and place on a cooling rack or plate.
  • Continue as before until all of the waffles have been cooked.
Fairtrade Chocolate Dunking Waffles
A stack of Chocolate Dunking Waffles.                                                  
  • Place the waffles on a cooling rack or plate to cool completely before decorating.
  • Break or chop the white chocolate up into small chunks and place in a heat proof, microwaveable bowl.
  • Zap for 20 seconds at a time, stirring after each zap.
  • When the chocolate has almost completely melted remove the bowl from the microwave and continue to stir. The residual heat will melt the remaining chocolate.
  • Layout all of the waffles on a worktop covered in baking parchment.
  • Use a teaspoon to drizzle the chocolate over each waffle.
  • Immediately sprinkle with your choice of topping.
  • Leave to set.
  • Once the chocolate has set cut each of the Chocolate Dunking Waffles into four fingers.
  • Serve with a hot drink and a smile!
Fairtrade Chocolate Dunking Waffles
Chocolate Dunking Waffles perfect with hot chocolate.

Time to get dunking.

What would be your favourite drink to dunk these delicious beauties in?

Traditionally we always make the children a mug of hot chocolate during the midst of summer, when they have spent a rather long time in our rather large paddling pool. These Chocolate Dunking Waffles would be perfect, especially if the hot chocolate has a scoop of ice cream in the top!!

Sorry Waffle-ing again 😉.

If you make these, or any of my recipes, please pop a photo up on social media – @sammiefeasting Twitter/Instagram/Pinterest for me to see. I’m always amazed and inspired by your efforts, especially when you use one of my recipes.

If you have enjoyed these Chocolate Dunking Waffles then you may enjoy these:

Vanilla Bean Waffles

AJ Vanilla Bean Waffles
Vanilla Bean Waffles as pretty to look at as they are delicious to eat!

Cheer Up Chocolate Chip Cookies

Choc waffles Cheer Up Chocolate Chip Cookies
Cheer Up Chocolate Chip Cookies – a hug in cookie form.

This site has fun in its name. I really hope that you do have fun whilst feasting on these delicious Chocolate Dunking Waffles.

Sammie xx

All opinions and content are my own. Please see my Disclosure Policy.

 

Share This Facebooktwittergoogle_pluspinteresttumblr

Vanilla Bean Waffles

Vanilla Bean Waffles. Just think on that for a while, whilst you gawp stare graciously at this picture.

AJ Vanilla Bean Waffles
Vanilla Bean Waffles as pretty to look at as they are delicious to eat!

Light and fluffy inside, crispy and golden outer, these Vanilla Bean Waffles may just about be the best invention for breakfast, since sliced bread got a one-up and became toast!

AJ Vanilla Bean Waffles
Vanilla Bean Waffles everyone can relax as look, there’s a whole pile of them.

Now I have wanted a waffle maker for longer than I care to remember. Which in itself is kinda odd, seeing as I’ve never eaten a waffle before in my life! Let alone made one.

But, you see I do watch Diners, Drive-ins and Dives on Food Network UKGuy Fieri travel around the U.S. visiting various eating establishments and some of them serve waffles. So although I haven’t ever bought them pre-made from the supermarket, or even eaten them at a cafe or restaurant, I wanted to make them.

It’s a little thing of mine, if I can buy it I want to make it. With only a couple of exceptions, don’t mention the croissants homemade always tastes better than pre-made, packaged, mass produced, supermarket produce.

Please don’t misunderstand me? I really couldn’t manage without the convenience of my weekly online grocery shop, especially as I cannot drive at the moment. It is simply that, fresh from the Waffle iron, these Vanilla Bean Waffles are a million miles away from their shop bought counterpart. Plus you can switch up the flavours – more on that in an up coming post.

AJ Vanilla Bean Waffles
Vanilla Bean Waffles better than shop bought?

Fortunately our daughter has eaten (and loves) shop bought waffles. Her verdict after eating two Vanilla Bean Waffles was a firm 10 out of 10 and “so much better than any I’ve eaten before” verdict.

I have to say I was thrilled. She can be a tough cookie and 8.5 out of 10 is usually the highest she goes! So I knew I’d struck gold with this recipe.

Served warm with a dusting of icing sugar, super fragrant strawberries and a swirl of cream to seal the deal, the plate you see above was my lunch.

Oh boy. Why have I waited so long? All these years I’ve been missing out on the absolute, utter deliciousness of homemade waffles. Plus I was pretty pleased that I’d managed to nail the recipe on my first attempt!

Yeah I can be a bit competitive with myself. I’m working on it.

Back to the waffles. You have gotta try these. Seriously, even if you’re not the worlds greatest cook, with this recipe and a trusted Andrew James Belgian Waffle Maker, you can’t go wrong.

Note: It is always recommended that you read through the entire recipe before proceeding. This applies to all recipes on this site and in general.

Recipe: Makes 10 Vanilla Bean Waffles

This recipe assumes that you have read the waffle maker’s instruction booklet and carried out any pre-treatment required. Mine was simple to wipe over the non stick plates with a clean, damp cloth.

  • 120g Unsalted Butter
  • 3 Large Free Range Eggs
  • 150ml/5fl oz Whole Milk
  • 1tsp Vanilla Bean Paste
  • 30g/2tbsp Caster Sugar
  • 225g/8oz Plain Flour – Self Raising can be substituted, omit the baking powder
  • 2tsp Baking Powder
  • 1/8tsp Salt

Method:

  • Place the unsalted butter into a small saucepan on a low – medium heat. Allow the butter to completely melt. Remove from the heat and allow to cool.
  • Whilst the butter is cooling crack the eggs into a large bowl. Give them a quick whisk.
  • Add the milk, sugar and vanilla bean paste to the eggs and lightly whisk to combine.
  • Once cooled weigh 100g of the melted butter into the egg, milk, sugar, vanilla bean paste mixture and whisk briefly to combine (wet ingredients).
  • Weigh the flour and sift along with the baking powder and salt into the bowl containing the wet ingredients.
  • Gently mix both the wet and dry ingredients together until just combined – over mixing will lead to tough waffles.

 

AJ Vanilla Bean Waffles
Brush the waffle plates with the leftover melted butter WHILST THE MACHINE IS SWITCHED OFF.
  • Ensure that the melted butter completely covers each of the waffle plates.
  • Close the waffle maker and switch on. For the Andrew James Belgian Waffle Maker it is ready to cook with when the green ‘ready’ light illuminates.
  • Using oven gloves, to protect your hands, as the top of the waffle make plus the waffle plates get very hot, press the button and open the waffle maker.
AJ Vanilla Bean Waffles
Using an American 1/4 cup measure (50ml) pour the thick batter onto each of the waffle plates.
  • Close the lid of the waffle maker and set a timer for 5 minutes.
  • Ensure the room is well ventilated as the cooking process produces steam.
  • I found 5 minutes to be the optimum time for cooking these Vanilla Bean Waffles in this waffle maker. Adjustments to time maybe needed if using a different brand.
  • Really enjoy the smell as the waffles are cooking – don’t be surprised if your neighbours line up at your front door!
  • After 5 minutes, wearing oven gloves, press the button to release the lid of the waffle maker.
AJ Vanilla Bean Waffles
Ta -dah beautiful golden Vanilla Bean Waffles.
  • I used a wooden spatula to help remove the waffles from the plates. They came away really easily. Do not use anything metallic to remove the waffles as it could scratch the non stick coating on the waffle plates.
  • Repeat adding 1/4 cup (50mls) as before to each plate.
  • Continue until all the waffle batter has been used.
  • Once the last waffle has been removed switch the waffle maker off and leave to cool.
AJ Vanilla Bean Waffles
Happiness is a pile of warm Vanilla Bean Waffles.

Enjoy your Vanilla Bean Waffles however you want.

I went for sliced strawberries, a dusting of icing sugar and some whipped cream. Our children reheated their waffles in the toaster, before adding various combinations of ice cream, Nutella and strawberries! What you put on yours is up to you. A drizzle of maple syrup would taste amazing on these golden beauties.

They keep for up to 2 days in an airtight container and can be reheated in the toaster or oven. I will test to see if they freeze well – I’ll get back to you, right here when I know!!

AJ Vanilla Bean Waffles
Vanilla Bean Waffles perfect anytime of the day.

For a first attempt at waffle making I am surprised and pleased with how easy it is. I would happily make these at weekends, invite some friends over for a breakfast party.

Oh wow how much fun would that be??

However you enjoy your waffles, I really hope I have inspired you to have a go and make some at home. They simply taste so unbelievably good.

Vanilla Bean Waffles perfect for feasting, sharing and having fun!

If you have enjoyed making these Vanilla Bean Waffles you may also like these recipes:

English Muffins

Vanilla Bean Waffles
English Muffins www.feastingisfun,com

Spiced Fruit Loaf

Vanilla Bean Waffles
Spiced Fruit Loaf

Cherry Bakewell Waffles

AJ Cherry Bakewell Waffles
Cherry Bakewell Waffles

Always remember, food tastes better when it’s shared!

Sammie xx

The Andrew James Belgian Waffle Maker was provided for the purposes of review. All opinions, recipes and content are my own. Please see my Disclosure Policy.

 

Share This Facebooktwittergoogle_pluspinteresttumblr

Wholemeal Hot Cross Buns

Who doesn’t enjoy a toasted, buttery, Hot Cross Bun, in the run up to Easter? My previous post shows you how to make these delicious buns. Some people, for whatever reason, can only eat 100% wholemeal bread, so I decided, they shouldn’t have to miss out on all the Easter food fun and so developed this recipe for 100% Wholemeal Hot Cross Buns.

Wholemeal Hot Cross Buns
Wholemeal Hot Cross Buns perfect just as they are!

Everyone can enjoy these Wholemeal Hot Cross Buns, eaten just as they are or split and toasted with a light spread of butter.

The beauty of these buns is, you get that wonderful, cinnamon, spicy aroma, that fills the house whilst they are baking and then you get it again when they are toasted.

In fact, having just toasted a hot cross bun, for my breakfast a couple of years ago, there was a knock on the front door. The postman had a parcel to deliver. As I stood there signing for the parcel, the postman revealed that he could smell the toasted bun and that it was his favourite smell in the world!

Wholemeal Hot Cross Buns
Wholemeal Hot Cross Buns a healthy breakfast or snack.

These Wholemeal Hot Cross Buns are just as easy to make and bake as the regular ones. I switched the flour from strong white bread flour, to 100% wholemeal baking flour – not bread flour. I upped the yeast content and with a few more tweaks, these gorgeous buns were made!

Wholemeal Hot Cross Bun
The cross on this Wholemeal Hot Cross Bun is there as a reminder.

The cross on the bun, is there to symbolise and remind us of The Cross on which Jesus died, only to surprise a lot of people, when He was fully alive two days later. It is good, that the small symbol of a cross on a bun, reminds us that Jesus came for a reason. To love the unloved, to heal the sick, to befriend those that society cast out. Don’t forget, out of two of His followers, one was a tax collector and the other a prostitute!

So amidst all the chocolate and bunnies, lovely though they are, maybe take a moment to remember you are loved.

The book of John chapter 3 verse 16 says:

“For God so loved the world, that He gave His only Son, so that who so ever believes in Him shall not be lost (perish), but have everlasting life.”

One small verse packs quite a powerful punch. You and I are the who so ever. Know that you are loved. No matter what your circumstances, you are loved more than you could ever imagine.

If you would like to know more about this, please read Important Stuff.

Now to show your body some love by making these Wholemeal Hot Cross Buns.

Recipe: Makes 12 Wholemeal Hot Cross Buns

500g/1lb 2oz Wholemeal Flour (not bread flour) – I used Duchy Organic from Waitrose

160ml/scant 6fl oz Whole Milk – slightly warmed (body temp)

120ml/4.5fl oz Water – slightly warmed (body temp)

2 Large Eggs – I use free range

1tbsp Honey

14g/ 2 Sachets Fast Acting Dried Yeast

10g/ approx 1tsp Salt

50g/2oz Unsalted Butter at room temp. – plus extra for greasing the baking tray.

3tsp Cinnamon

150g/5oz Sultanas or Raisins

For the crosses:

50g/2oz Wholemeal flour

60ml/2.5fl oz Water

Apricot jam or honey to glaze approx 2tbsp

Method: This method is for use with a bread maker or stand mixer. You can off course make these Wholemeal Hot Cross Buns by hand.

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 cinnamon and Sultanas. 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 cinnamon and Sultanas. 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 Wholemeal Hot Cross Buns – Grease a large baking tray  (40cm x 28cm x 2.5 cm) with butter.

  • Tip the dough out onto a lightly floured surface.
Wholemeal Hot Cross Buns
Lightly form the dough into a ball.
  • Cut the dough in half using a large knife or metal dough scraper.

Wholemeal Hot Cross Buns

    Roll each half into a log shape and cut into 6 even portions.
  • Roll each portion into a ball. Tucking the seam at the bottom.
Wholemeal Hot Cross Buns
Place each dough ball on the baking tray, spacing evenly apart.
  • Cover with a damp cloth and place in a draught free place until doubled in size – approx. 1 hour.
Wholemeal Hot Cross Buns
Whilst the buns are proving mix the flour and water together, for the crosses and place in a small piping bag or plastic sandwich bag.
  • Once the buns have doubled in size, snip the end off of the piping bag (corner of a sandwich bag) to leave a small hole.
  • 10 minutes before the buns are ready to bake preheat the oven to 220C/200C fan gas mark 7.
Wholemeal Hot Cross Buns
Pipe the crosses onto the Wholemeal Hot Cross Buns.
  • Place the buns into the middle of the oven and bake for 20 minutes.
  • The Wholemeal Hot Cross Buns are baked when they are a deep golden brown and sound hollow when rapped on the base with your knuckle.
Wholemeal Hot Cross Buns
Once baked remove the Wholemeal Hot Cross Buns from the oven and transfer to a cooling rack.
  • Place the apricot jam into a heatproof bowl and microwave for 20-30 seconds to melt.
  • Brush the warm buns with apricot jam using a pastry brush.
  • Leave to cool completely.

Gorgeous Wholemeal Hot Cross Buns ready to be shared with loved ones!

Wholemeal Hot Cross Buns
Wholemeal Hot Cross Buns packaged into a tin, ready to be given away.

If you have the capacity, why not bake a double batch of these delicious Wholemeal Hot Cross Buns and give some away?

The feedback I have from these buns has been excellent. I tried one myself and they truly are moist, not heavy or dense and packed with delicious fruit and cinnamon flavour. What more could I ask for?

I’m sure friends, family, work colleagues or even your postman would appreciate such a delicious gift!

Do you have special dietary requirements?

I am going to be working on a gluten free/dairy free version of these buns in the next few days.

If you enjoyed this recipe then you may want to take a look at these:

Wholemeal Cob Loaf

Crunchy Seeded Bread

Cranberry Walnut Flapjacks

I hope you have fun making and baking, but especially feasting with others.

Sammie xx

 

 

 

Share This Facebooktwittergoogle_pluspinteresttumblr

Hot Cross Buns

It is that time of year when the spicy scent of Hot Cross Buns hits you as you enter the supermarket. Somehow though, I’m always a bit disappointed with the slightly squished, supermarket Hot Cross Buns. Yes they may be convenient, but, I’m here to persuade you to try the homemade version.

Hot Cross Buns
Fresh homemade Hot Cross Buns – yum!

The beauty of making and baking your own Hot Cross Buns is that you can add exactly what you like to them. Oh and leave out all the additives that you don’t need.

Our eldest daughter and myself are both allergic to orange, in any form. It brings on really nasty migraines (see here if you’d like to know more). So although orange is a traditional addition to these buns, by making them at home I can leave it out.

Hot Cross Buns
Delicious split and spread with butter, these Hot Cross Buns are sure to be a hit.

Speaking of our daughter, for one entire year, when she was a toddler, a Hot Cross Bun would be what she ate for breakfast. In fact she suffered very badly with tonsillitis and had to undergo a tonsillectomy when she was two and a half. We already had another little ‘un and I’d just found out I was pregnant with our son. Times were busy!

Anyway, her operation was during her Hot Cross Bun phase. So I buttered one, wrapped it up and took it to the hospital. I honestly didn’t think she would eat anything after undergoing her procedure, but sure enough, chicken nuggets and chips for tea. Then, the very next morning she devoured her Hot Cross Bun!

She is 16 now and has just shared a bun with me. It got 10 out of 10 which, from a life-long lover of Hot Cross Buns, was all I needed to hear.

Hot Cross Buns
I was going to pop some of these Hot Cross Buns in the freezer, but I don’t think they’ll last that long!

I really do enjoy making food that my family and friends love. It was one of the reasons that I started feastingisfun, so I could share my own recipes with others.

Now I never actually believed anyone, other than family, would read this blog. But it seems you do and you enjoy it. Not only that but it has helped people, in a number of ways. Last Sunday I know of two people who specifically made recipes from this blog – and they turned out well. That puts a huge smile on my face.

Also others have been able to connect with me, as I understand, due to my own health issues (see Living With Seizures) and have found comfort in knowing they are not alone.

The backbone of this blog is sharing.

Sharing recipes, fun, love, encouragement and always a hug when ever needed.

The inspiration for this Hot Cross Bun recipe comes from the great baker Mr Paul Hollywood. I did actually start by looking at his recipe. However, me being me, I wanted to add some bits, change others, adapt the recipe for a bread maker/stand mixer. So in fact the recipe and method are mine, but thank you Paul for getting me off the starting blocks.

Recipe: Makes 12 Hot Cross Buns

500g/1lb 2oz Strong White Bread Flour

140ml/scant 5fl oz Whole Milk – slightly warmed (body temp)

120ml/4.5fl oz Water – slightly warmed (body temp)

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 at room temp.

3tsp Cinnamon

150g/5oz Sultanas or Raisins

For the crosses:

50g/2oz Plain flour

50ml/2fl oz Water

Apricot jam or honey to glaze approx 2tbsp

Method: This method is for use with a bread maker or stand mixer, if you wish to make by hand, I suggest you look to the original recipe in Paul Hollywood’s book ‘How to Bake’ ISBN 9781 4088 19494.

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 cinnamon and Sultanas. 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 cinnamon and Sultanas. 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 Hot Cross Buns – Grease a large baking tray with butter.

  • Tip the dough out onto a lightly floured surface.
Hot Cross Buns
Shape the dough into a ball and using a dough scraper or large knife, cut the dough in half.
  • Roll each half into an even log shape.
Hot Cross Buns
Cut each half into 6 equal pieces.
  • Using your hands form each portion into a ball with the seam underneath.
  • Place the dough balls onto the greased baking tray, evenly spaced apart.
Hot Cross Buns
Cover with a damp cloth and leave in a draught free place until doubled in size – approx 1 hour.
  • Whilst the buns are proving, mix the 50g of white flour with 50ml of water.
  • Spoon into a small piping bag, or a small plastic sandwich bag.
Hot Cross Buns
When you are ready snip the end/corner off to give a small hole.
  • 10 minutes before the Hot Cross Buns are ready to bake, preheat the oven to 220C/200C fan, gas mark 7.
Hot Cross Buns
When the buns are double in size pipe the crosses on.
  • Place the buns in the oven and bake for approximately 20 minutes. They are baked when they are golden brown and sound hollow when rapped on the bottom with your knuckle.
Hot Cross Buns
The smell that fills the air whilst these Hot Cross Buns are baking is wonderful.
  • Immediately transfer the Hot Cross Buns onto a cooling rack.
  • Heat the 2 tablespoon of apricot jam, in a microwave proof bowl, on medium stating, in the microwave for 30 seconds.
  • Brush the hot jam over the buns whilst they are still warm.
  • Leave to cool completely.
Hot Cross Buns
As they cool the jam soaks into the Hot Cross Buns.

These are absolutely THE best Hot Cross Buns I have ever tasted, let alone smelt whilst they were cooking.

Although there are a few steps, most of the hard work is done for you by kitchen machinery. I for one, would not be able to bake the quantity of bread and other items, if it weren’t for a little help in the kitchen.

Hot Cross Buns
Homemade Hot Cross Buns you can’t beat them.

We ate one of these Hot Cross Buns split and buttered, not even toasted and they tasted AH-MAZE-ZING. Please try, just this once, to make your own Hot Cross Buns.

I am available via the comments section of this site or alternatively over on Twitter @sammiefeasting. It is true, I have been known, whilst on holiday in Devon, with a really dodgy signal, to give advice to someone baking these Crusty Baguettes so please don’t worry, ask.

Who will you share your homemade Hot Cross Buns with?

If you had fun, feasting on these Hot Cross Buns, you may like these recipes:

Chelsea Buns

Spiced Fruit Loaf

Sammie xx

A great tray for baking all of these Hot Cross Buns would be British Bakeware Extra large baking 40cm x 28cm x 2.5cm

Share This Facebooktwittergoogle_pluspinteresttumblr