Creamy Low Fat Mushroom Soup

Creamy Low Fat Mushroom Soup easy to make and delicious to eat.

Autumn is well and truly here. Golden and red leaves, flutter like confetti to the ground. The perfect time of year for walks in the park or woods. Also, it is the season for fungi and mushrooms. If you go foraging, whilst out on a walk, make sure you have a guide, or book, to ensure you only pick what is edible. The mushrooms for this Creamy Low Fat Mushroom Soup came from the supermarket where they are available all year round.

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup full of goodness and flavour.

Being able to buy mushrooms all year round means that this soup can also be made whenever you want. Since this soup is incredibly easy to make and completely delicious, you may find yourself making it year round!

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup perfect with rustic wholemeal bread.

While I used white, button mushrooms for this recipe, chestnut, or portobello would also taste delicious. Sautéing the mushrooms slowly, ensures that they release their deep, earthy flavour. As a result, the finished soup has a rich mushroom flavour, that is not heavy. Sneaking in a potato not only thickens the soup, it also gives it beautiful creamy texture too.

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup add a splash of cream if you dare 😉

Ok so I added a swirl of cream, just to see what it would add to this soup. While it does add an extra luxurious note, perfect for special occasions, or dinner parties, the soup doesn’t need it. For example in my Leek and Potato Soup the cream really rounds out the flavour and texture. Whereas here, with the mushroom soup, the creaminess is already present.

If you want to add a swirl of cream, I won’t judge!

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup so full of healthy flavour.

Full of flavour and texture, an immersion blender is used to ‘cream’ this soup. Rather than whizzing the soup to a completely smooth consistency, very small chunks are left in to give a better, more interesting texture. However, you may purĂ©e the soup to whatever consistency you desire. That’s the beauty of making good, homemade food.

Recipe: Creamy Low Fat Mushroom Soup serves 4 people

1 Leek washed and trimmed

1tbs Butter – alternatively you may use olive oil

300g Mushrooms

1 Medium Sized Floury Potato

1 Vegetable/Chicken Stock Cube – I use Knorr

1L Very Hot Water – from a kettle

1/4tsp Freshly Ground Black Pepper

1/4tsp Sea Salt – I use Maldon

Method:

  • First, place a heavy bottomed soup pan on to the hob, over a medium heat. Now add the butter.
  • While the butter is melting chop the leek into a medium dice – approximately 1cm pieces.
  • Once the butter has melted add the chopped leek to the pan and sautĂ© for 3-4 minutes until they become soft.
  • Meanwhile slice the mushrooms and then cut the slices in half.
  • Next add the sliced mushrooms to the softened leeks.
  • Lower the heat slightly and continue to cook the mushrooms and leeks for a further 10 minutes, until the mushrooms are soft.
  • Peel and medium dice the potato, then add it to the saucepan.
  • Now add 1 litre of very hot water, from the kettle and a stock cube. Stir, put on the lid and allow to simmer for 30 minutes.
FF Creamy Low Fat Mushroom Soup
Preparing the soup.
  • After simmering for 30 minutes, remove the saucepan from the heat.
  • Make sure you are wearing an apron for the next step. I speak from soup splattered experience!
  • Use an immersion blender to blend the soup until it is almost smooth. One of the benefits of using this method to blend soup is, it allows you to feel, as well as see, how smooth the soup is. Also, if you do not have an immersion blender, a standard blender will still blend the soup well. Take care not to overfill the blender and allow the soup to cool slightly before using this method.
  • Check the soup for seasoning and adjust as necessary.

To serve, warm the soup and serve with thick chunks of rustic bread.

FF Creamy Low Fat Mushroom Soup
Creamy Low Fat Mushroom Soup a delicious way to warm up!

Each mouthful of this soup is a treat to your tastebuds. Perfectly balanced flavour that is nutritious and delicious.

This soup will keep, cool and place into an airtight container, keep in the fridge for up to 4 days.

If you have enjoyed the recipe for my Creamy Low Fat Mushroom Soup you may also like these other healthy and low fat soup recipes:

Carrot Soup

FF Creamy Low Fat Mushroom Soup
Carrot Soup garnished with crumbled Stilton cheese.

Roast Chicken Noodle Soup

FF Creamy Low Fat Mushroom Soup
Roast Chicken Noodle Soup an economic meal.

Roasted Garlic Butternut Squash Soup

FF Creamy Low Fat Mushroom Soup
Roasted Garlic Butternut Squash Soup warm and comforting.

Homemade soup is so easy to make. Also, the reward, far outweighs the minimum effort needed to prepare and cook the soup. Delicious, good for you and incredibly soothing on cough ravaged, sore throats, which seem in abundance at this time of year. While eating this soup, you can almost feel it doing you good.

Do you have a favourite soup recipe?  Please let me know as I love new ideas, old ideas, any ideas that taste great!

Have fun, making, baking and creating, in your kitchens.

Sammie xx

 

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Baked Whole Epoisses De Bourgogne

Baked Whole Epoisses De Bourgogne bubbling, gooey, pungent cheese.

Do you like cheese? Then you will love this rich, melted Baked Whole Epoisses De Bourgogne, perfect for dipping, dunking and feasting on.

FF Baked Whole Epoisses De Bourgogne
Baked Whole Epoisses De Bourgogne with homemade breadsticks, apple and chicory.

When asked by Pong Cheese to bake this heady Epoisses De Bourgogne, I knew that I would need my hubby’s help. First, I needed a hand model and also I absolutely knew he would relish the taste of this incredible cheese. A semi-soft to soft, pasteurised cow’s cheese, washed in Marc De Bourgogne, creating a spicy, pungent cheese. Most importantly, this incredible cheese is only made in the Burgundy region of France and therefore has an AOC – authentication of origin certificate.

FF Baked Whole Epoisses De Bourgogne
Baked Whole Epoisses De Bourgogne breaking through into the molten cheese.

Homemade breadsticks break through the crust to reveal the warm, bubbling, unctuous cheese below. The full taste is revealed when eaten with bread. Salty, spicy and pungent, any cheese lovers dream.

FF Baked Whole Epoisses De Bourgogne
Baked Whole Epoisses De Bourgogne with bitter chicory.

Chicory, with it’s crunch and slightly bitter flavour is a perfect accompaniment to the melted cheese. While sweet, red apple provides contrast to the saltiness of the cheese. This for me was my favourite flavour pairing, my husband preferring the full flavour of the cheese, unhindered by the breadsticks.

FF Baked Whole Epoisses De Bourgogne
Baked Whole Epoisses De Bourgogne irresistible.

While, this is hardly a recipe, the method and increased flavour of the cheese, means it is extremely worthwhile taking the extra step to bake it.

Recipe: Baked Whole Epoisses De Bourgogne

250g Whole Epoisses De Bourgogne available from Pong Cheese

Sprig of rosemary  – Optional

Breadsticks, chicory, apple, pear, crackers for dunking

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

You will need an ovenproof dish that is about the same size as the Epoisses. A Camembert dish will be fine, any bigger and the cheese will spread as it bakes.

  • First, remove all of the packaging from the Epoisses.
  • Next place the whole cheese into the ovenproof dish, laying a sprig of rosemary on the top.
  • Now place the ovenproof dish on to a baking tray and place in the middle of the preheated oven.
  • Bake the cheese for 15 minutes, or until you can see it bubbling around the side of the dish.
  • Once baked remove the baking tray, with the bubbling cheese in its dish, from the oven.
  • Allow the cheese to sit for a couple of minutes as it will be extremely hot.

Serve the cheese in its dish with a selection of fresh fruit, vegetables and bread or crackers. Most of all share with good company and an excellent glass of wine!

FF Baked Whole Epoisses De Bourgogne
Baked and ready for enjoying.

Sharing this baked cheese, either with a group of friends, or with the one that you love, infinitely improves the whole experience of eating it. Since memories are created and observations exchanged, whilst feasting together.

If you have enjoyed this recipe for Baked Whole Epoisses De Bourgogne you may also like these:

Bath Soft Cheese Chilli Tarts

FF Baked Whole Epoisses De Bourgogne
Bath Soft Cheese Chilli Tarts an ideal appetiser or light lunch.

Goddess Cheese Pine Nut Muffins

FF Baked Whole Epoisses De Bourgogne
Goddess Cheese Pine Nut Muffins glorious flavour & texture.

Mini Sparkenhoe Red Leicester Tarts

FF Baked Whole Epoisses De Bourgogne
Mini Sparkenhoe Red Leicester Tarts a delicious canapé.

Cheese is such a versatile ingredient. Whether baked and eaten as is, piled on top of chilli pickle in a crunchy filo tart, or simply eaten cold with crackers, it remains one of my favourite ingredients. As with most things that have a relatively high fat content, their flavour truly comes alive when heated. Baking the Epoisses De Bourgogne certainly brought all of its delicious and interesting flavours to the fore.

Do you enjoy using cheese as an ingredient?

Have fun baking, making and creating in your kitchens, preparing a feast.

Sammie xx

Pong Cheese supplied me with the Epoisses De Bourgogne for this recipe. All opinions, views, photographs and content are my own. Please see my Disclosure Policy.

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Spiced Pumpkin Walnut Muffins

Spiced Pumpkin Walnut Muffins a healthier autumnal treat that celebrates seasonal produce.

I have most definitely fallen in love. The kind of head over heels, mind consuming, heart compelling love that completely takes over one’s life. The object of my desire is orange, coincidentally my favourite colour, big and round. Pumpkin where have you been all my life? It would seem, purĂ©ed in a can, far, far away. Until now, where I can hoard cans of this delicious ingredient, ready to make Spiced Pumpkin Walnut Muffins whenever I desire.

FF Spiced Pumpkin Walnut Muffins
Spiced Pumpkin Walnut Muffins good for you and delicious.

Americans, Canadians, no doubt many other countries have long known the delight that is pumpkin purée. Whilst not the most compelling ingredient straight from the can, it lends a flavour and texture to bakes that other ingredients cannot.

FF Spiced Pumpkin Walnut Muffins
Spiced Pumpkin Walnut Muffins welcoming in Autumn.

Venturing into Pumpkin Spice World with my very first pumpkin bake, these doughnuts, I soon realised that I had uncovered an amazing ingredient. The tenderness, colour and delicate flavour that pumpkin purée lends to a bake is unique. Resulting in some of the best bakes I have ever tasted.

FF Spiced Pumpkin Walnut Muffins
Spiced Pumpkin Walnut Muffins great for grabbing breakfast on the go.

Since I have found a regular supplier long may this love affair continue. I intend to explore as many different bakes and desserts using my newly discovered love and they will be posted on here. Sharing my passion seems only fair. Hopefully you will discover a love for all things pumpkin, by the time October ends.

FF Spiced Pumpkin Walnut Muffins
Spiced Pumpkin Walnut Muffins perfect for sharing.

As always, here on Feasting is Fun, sharing is a key part of my passion behind blogging. An example of how I share, just happened. Unable to drive at the present see here, I appreciate the Pharmacy, adjoined to my doctors, delivering my prescriptions. Just now, once I’d received my medications, I was able to share one of these Spiced Pumpkin Walnut Muffins with the delivery lady. The perfect way to show my thanks.

Recipe: Makes 12 Spiced Pumpkin Walnut Muffins

100g Unsalted Butter melted and cooled

200g Pumpkin PurĂ©e – available from Sainsbury’s

150g Full Fat Natural Yoghurt – I use Yeo Valley

2 Large Free Range Eggs

125g Plain White Flour

100g Wholemeal Flour

2tsp Baking Powder

85g Chopped Walnuts

1/4tsp Salt – I use Maldon

150g Soft Light Brown Sugar plus 1tbsp

2.5tsp Pumpkin Spice Mix see here if you want to make your own

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

  • Firstly melt the butter in a heatproof, microwaveable jug and set to one side to cool.
  • Line a 12 hole muffin tin with cases, I used pretty tulip wrappers.
  • Next, in a large bowl add the flours, chopped walnuts, sugar, spice and salt. Stir with a balloon whisk to distribute the ingredients evenly and break up any lumps in the sugar. Dry ingredients.
  • Once the butter has cooled add in the yoghurt, pumpkin purĂ©e and eggs. Beat with a fork until the ingredients are combined. Wet ingredients.
  • Make a well in the centre of the dry ingredients and then pour the wet ingredients into the dry.
  • Mix until just combined. Over mixing will cause the muffins to become tough.
FF Spiced Pumpkin Walnut Muffins
Bringing the muffin batter together.
  • Spoon the muffin mix into the muffin cases, distributing the mix as evenly as possible.
  • Finally, using the extra tablespoon of sugar sprinkle a little over the top of each unbaked muffin.
FF Spiced Pumpkin Walnut Muffins
Spiced Pumpkin Walnut Muffins ready for the oven.
  • Place the muffin tin in the centre of the preheated oven and bake for 20-25 minutes.
  • My muffins were baked at 25 minutes, but I started checking after 20 minutes.
  • Once baked the muffins should be just firm to the touch, without any visible wobble (this was present when checking at 20 minutes). The Spiced Pumpkin Walnut Muffins will have a slight sparkle, or sheen to them from the additional sugar sprinkled just prior to baking.
  • As soon as the muffins are baked remove the tin from the oven.
FF Spiced Pumpkin Walnut Muffins
Spiced Pumpkin Walnut Muffins their smell will fill your kitchen.
  • Inhale deeply. The baked pumpkin spices smell of warm, comforting, welcoming food. Who needs scented candles?
  • If you have used the tulip style muffin wrappers I strongly suggest leaving them to cool completely in the muffin tin. I have found that this prevents them from unwrapping themselves, as can be the case if removed whilst hot.
  • Regular muffin cases can be removed after cooling for 10 minutes in the tin. Place on a cooling rack.
FF Spiced Pumpkin Walnut Muffins
Spiced Pumpkin Walnut Muffins best served warm.

These delightful Spiced Pumpkin Walnut Muffins are their best served warm. One of the benefits of using tulip style wrappers is that they unfold to create the perfect napkin, to hold and enjoy the experience of eating a muffin.

Pulled apart or bitten straight into, these muffins are all that is good about Autumn, wrapped up in an edible parcel. Golden in colour, they imitate the autumnal palette, crunchy walnuts akin to walking through fallen leaves. Warm spices and tender crumb resemble falling into a big sofa near an open fire, after a crisp afternoon walk.

If you have enjoyed this recipe for Spiced Pumpkin Walnut Muffins you may also enjoy these:

Baked Pumpkin Spiced Doughnuts

FF Spiced Pumpkin Walnut Muffins
Baked Pumpkin Spiced Doughnuts

Autumn Apple Almond Cake

FF Spiced Pumpkin Walnut Muffins
Autumn Almond Apple Cake gluten free.

Spiced Fruit Loaf

FF Spiced Pumpkin Walnut Muffins
Spiced Fruit Loaf

Baking these Spiced Pumpkin Walnut Muffins releases the aroma of the pumpkin spice mix within, creating a welcoming ambiance in the home. When visitors arrive, or the postman knocks on the front door, I want them to feel welcome. Nurtured by the warmth of our home and good food, they leave contented and comforted.

While baking, making and creating in the kitchen, my aim is to convey love, acceptance and warmth through food. Sharing the food made, is an extension of home and all it represents. Meeting another’s needs on both a physical and emotional level, whilst sharing time and companionship over a coffee and a home baked treat shows, food really can be so much more than fuel.

Sammie xx

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Baked Pumpkin Spiced Doughnuts

Baked Pumpkin Spiced Doughnuts a spiced, sugary outer hides the inner, deliciously tender crumb.

Autumn is such a beautiful season. Leaves change through a rainbow of green, yellow, gold, orange and rust. Low sunlight casting a golden glow on days that are spared from wind and rain ravaged storms. Autumn is a season of transition. Summer salads gradually disappear, replaced by comforting soups, stews and roasts. These Baked Pumpkin Spiced Doughnuts not only look autumnal, they warm the senses with long since forgotten spices.

FF Baked Pumpkin Spiced Doughnuts
Baked Pumpkin Spiced Doughnuts so tender.

Inspiration hit to make these Baked Pumpkin Spiced Doughnuts after reading a similar recipe from Baker By Nature. Never having baked with pumpkin purĂ©e before, the first batch had me hooked. Since, as is the nature of most bakers, after testing, the recipe needed a little tweaking to accommodate our family’s taste preference, a second batch was the made the following day.

FF Baked Pumpkin Spiced Doughnuts
Baked Pumpkin Spiced Doughnuts such a warming, welcoming treat.

Baked Pumpkin Spiced Doughnuts really are the beautiful ochre colour that can been seen in the photographs. The spiced sugar sparkles in the low afternoon sunlight. For once there wasn’t a temptation to sprinkle with glitter

FF Baked Pumpkin Spiced Doughnuts
Baked Pumpkin Spiced Doughnuts you may fall in love with these.

While the inhabitants of North America’s continent have been using pumpkin in pies, cakes and bakes for many years, over the pond we have been missing out. It seems that here in the U.K. we tend to carve out a stinky, cabbage smelling pumpkin at Halloween, without a thought to eating the flesh. Yes I know we eat butternut squash, in fact I put it in this Roasted Garlic Butternut Squash Soup. However, I cannot feel as though we are losing out.

Pumpkin purée lends a tenderness to the crumb of these doughnuts that has to be tasted to be believed. The flavour is subtle, allowing the pumpkin spice mix to compliment, rather than overwhelm it. Finishing with a sprinkle of cinnamon spiced sugar creates the contrast in texture and awakens the senses. Not quite as light as a fried doughnut, yet delicious in its own right.

FF Baked Pumpkin Spiced Doughnuts
Baked Pumpkin Spiced Doughnuts all natural colour and flavour.

Becky’s recipe for Pumpkin Pie Spice Mix:

4 tbsp Ground Cinnamon

3tsp Ground Ginger

2 tsp Ground Nutmeg

2 tsp Ground Allspice

1 tsp Ground Cloves

Mix together and store in an airtight jar.

Making the Baked Pumpkin Spiced Doughnuts

Recipe: Makes 7-8 Baked Pumpkin Spiced Doughnuts

50g Unsalted Butter – melted and cooled plus extra butter for greasing the doughnut tin.

80g Pumpkin PurĂ©e – available at Sainsbury’s

145g Full Fat Natural Yoghurt – I use Yeo Valley

1 Large Free Range Egg

185g Plain White Flour

1tsp Baking Powder

1/8tsp Salt -I use Maldon

1.5tsp Pumpkin Spice Mix – Becky’s recipe

75g Soft Light Brown Sugar

To coat the Doughnuts:

60g Unsalted Melted Butter

75g Granulated Sugar

2tsp Ground Cinnamon

Method: 

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

  • The baked doughnut tins I use are from Wilton and on testing did not need greasing. However, brushing the doughnut tin with melted butter is recommended.
  • In a large bowl add the flour, sugar, baking powder, salt and pumpkin spice. Stir with a balloon whisk, breaking up any lumps in the sugar. Dry ingredients.
  • In a jug or smaller bowl add the pumpkin, yoghurt, egg and melted butter. Whisk together lightly with a fork until the mixture is a uniform orange colour. Wet ingredients.
  • Make a well in the centre of the dry ingredients and pour the wet ingredients in. Stir with a spoon until just combined. Similar to making a muffin mix.
  • Fill a piping bag, fitted with a circular nozzle, approximately 1.5 – 2 cm diameter, with the doughnut batter.
  • Pipe 7-8 doughnuts into the tins.
FF Baked Pumpkin Spiced Doughnuts
Baked Pumpkin Spiced Doughnuts in the making.
  • Place the doughnut tins in the centre of the oven and bake for 13-15 minutes – mine took 13 minutes.
  • The doughnuts will be firm, with a little spongy give when pressed, slightly golden and look a little crinkled on top when baked.
  • Once the doughnuts are baked remove from the oven and immediately tip out on to a cooling rack.
  • Whilst the doughnuts are cooking melt the butter to dip them in. 30 seconds on medium was sufficient in our microwave. Ensure the bowl is big enough to take a  complete doughnut if you choose to dunk.
  • Next place the sugar and cinnamon in a bowl, ensuring it is big enough as before and mix to combine.
  • While the doughnuts are still warm, dunk, or as I did, brush all over with melted butter. Remembering to turn the doughnut to ensure even coverage.
  • Immediately after either dunk the doughnut in the spiced sugar, or sprinkle over the sugar while the doughnuts are on the rack.
FF Baked Pumpkin Spiced Doughnuts
Coating the Baked Pumpkin Spiced Doughnuts in butter and spiced sugar.
  • Having tried both dunking and brushing/sprinkling methods, the second method was preferred
  • In reality, brushing with butter used exactly the same amount as dunking them. The choice really is yours.
  • As a family, although utterly delicious, we decided that the first batch of doughnuts were too sugary. Yes that really is possible 😉.
  • Finally, when dunking the doughnuts in the sugar, the butter made the spiced sugar damp. An example of this can be seen in the photograph below. Therefore, I decided to sprinkle them with sugar, resulting in less sugar sticking, whilst keeping its sparkly appearance.
FF Baked Pumpkin Spiced Doughnuts
Baked Pumpkin Spiced Doughnuts accompanied by hot mocha drinks with a dash of ginger syrup.

Serve immediately, with a warming drink.

A Mr Sherick’s Chocolate Chip Latte Shake was heated in a jug with a little extra milk, poured into fancy glasses and given a splash of bla ginger syrup. The drinks were then topped with mini gingerbread sprinkles. Resulting in a Cafe Culture experience at home.

For those of you who would rather not, or cannot go out, especially when the weather is bleak, here is the ultimate Cafe treat!

If you have enjoyed the recipe for Baked Pumpkin Spiced Doughnuts you may also enjoy these:

Chocolate Fudge Brownie Bites

FF Baked Pumpkin Spiced Doughnuts
Chocolate Fudge Brownie Bites

Mascarpone Topped Carrot Cake

FF Baked Pumpkin Spiced Doughnuts
Mascarpone Topped Carrot Cake

Crunchy Vanilla Shortbread

FF Baked Pumpkin Spiced Doughnuts
Crunchy Vanilla Shortbread

Served slightly warm these doughnuts truly are at their best. The recipe makes 8 individual Baked Pumpkin Spiced Doughnuts and unless you are baking for more I really wouldn’t recommend doubling it. Preparation time is scarcely 10 minutes max and these are definitely better eaten the day they are made. That said, kept in an airtight container they will last an extra day. Pinged for 10 seconds in the microwave and they are almost back to freshly baked tenderness.

Finally as a result of making these  doughnuts and vamping up the mocha shake, I now am able to have a Cafe treat at home. Such a treat. Most of all, you could treat a friend, relative or neighbour, to a Cafe Culture experience at home. Experiences are always better shared, as is food.

Sammie xx

Why not take a look at my friend Becky’s blog?

It’s full of fantastic recipes and is written in a step-by-step style. You are sure to enjoy her Pumpkin Spice Pumpkin Bisuits.

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Homemade Yorkshire Puddings

Homemade Yorkshire Puddings are golden, crisp, well risen, individual bakes of pure, indulgent, comfort food.

FF Homemade Yorkshire Puddings
Homemade Yorkshire Puddings the effect addition to any roast dinner.

No meal HAS to have Homemade Yorkshire Puddings, yet what they add, to a roast, bangers and mash, or cooked with the sausages as ‘Toad in the Hole’, is immeasurable.

Proper Homemade Yorkshire Puddings for me shouldn’t be uniformly perfect. Part of their charm is the craggy appearance, some with a hole, others billowing  like cumulus clouds. Ready to soak up rich, meaty gravy.

FF Homemade Yorkshire Puddings
Homemade Yorkshire Puddings little effort for big reward.

In the U.S.A. our beloved Yorkie Puds, are called ‘Popovers’. A fantastic name that I think describes them perfectly. Since they literally popover the top of the muffin tin whilst they bake.

Many hours have been happily spent watching these incredible bakes, laying prostrate, in front of the oven, in awe at the ‘magic’ as they rise.

FF Homemade Yorkshire Puddings
Homemade Yorkshire Puddings just add meat and gravy.

Made from a simple batter, these gravity defying delights enhance any dinner plate they grace.

Various methods as well as recipes exist claiming to be the ‘best way’ of making a Yorkie Puds. My method is tried and tested over the years. I have found no difference in the final result, whether I rest or use the batter immediately. Finally, what I am sure of, is that this recipe consistently works for me.

Furthermore, a real bonus to making these is that they can be made ahead and even frozen. What’s not to love about these savoury wonders?

Recipe: Makes 12 Large Homemade Yorkshire Puddings 

Vegetable oil or Lard for greasing the muffin tin

3 Large Free Range Eggs

250ml Milk -Whole or Semi Skimmed

200g Plain White Flour

1/8th tsp Salt – I use Maldon

1/8th tsp Freshly Ground Black Pepper

1/8th tsp Sugar

Method: Preheat the oven to 230/210C fan, gas mark 8

  • In a large jug add the eggs.
  • Next add the milk, salt, black pepper and sugar. Whisk using a balloon whisk until the egg and milk are thoroughly combined and there are lots of bubbles.
  • Now add the plain white flour, continue to whisk, by hand, for a couple of minutes. The batter should be completely lump free. Cover and set to one side.
FF Homemade Yorkshire Puddings
Steps showing the batter making process.
  • Place a teaspoon of vegetable oil, or lard into a 12 hole muffin tin.
  • Put the muffin tin in the oven for 10 minutes until it is smoking hot.
  • Just prior to removing the tin from the oven, give the batter a quick whisk, in case it has settled.
  • Working quickly, yet safely, remove the hot muffin tin from the oven and pour the batter mix into each hole. The batter should fill each muffin hole by half.
  • Return the muffin tin back into the top of the hot oven and bake for 20-25 minutes.
FF Homemade Yorkshire Puddings
Filling the muffin tin with batter.
  • When the Yorkshire Puddings are well risen, golden and crispy remove from the oven.
FF Homemade Yorkshire Puddings
Homemade Yorkshire Puddings they simply cannot be beaten.

To remove the Yorkshire Puddings simply lift them out from the muffin tin. If any have slightly stuck run a better knife between the tin and the pudding and it should release easily.

Serve straight away, or as I frequently do, place on a baking tray to cool. Whilst dishing up the roast potatoes, pop the Homemade Yorkshire Puddings back into a hot oven to reheat.

FF Homemade Yorkshire Puddings
Homemade Yorkshire Puddings gloriously golden.

Although our kitchen isn’t small, it does lack workspace. Yet being able to make these in advance, really is a huge help, especially if we have guests joining us for dinner.

To freeze, cool thoroughly, place in a freezer proof bag and keep in the freezer for up to one month. To reheat from frozen, place on a baking tray in a hot oven for 5 minutes. Once reheated they will taste as if you have just made them.

I’m not telling! In fact I always make our Christmas Yorkshire Puddings ahead of the big day and freeze them. As fond as I am of cooking, I also want to have fun and enjoy myself too.

If you have enjoyed this recipe for Homemade Yorkshire Puddings you may also like these.

Slow Roasted Cider Pork

FF Homemade Yorkshire Puddings
Slow Roasted Cider Pork. Look at that crackling?

Garlic Rosemary Roast Potatoes

FF Homemade Yorkshire Puddings
Garlic Rosemary Roast Potatoes.

Homemade Cauliflower Cheese

FF Homemade Yorkshire Puddings
Homemade Cauliflower Cheese

Finally this is such a simple recipe, yet time and again ready made, frozen Yorkshire Puddings are relied on. I like the slightly softer centre that comes with Homemade Yorkshire Puddings. For such a simple recipe I am amazed at the extra ingredients needed for their pre made, shop bought counterparts.

Baking and cooking from scratch will always be my priority. I hope that you too choose to try these?

Please let me know how you get on? I can be contacted most days via Twitter (@sammiefeasting) or leave a comment below.

Thank you for your continued support of Feasting is Fun. You, my readers are very much appreciated, as are your comments.

Sammie xx

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Camp Coffee Ice Cream

Camp Coffee Ice Cream with crunchy chocolate coffee beans.

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

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

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

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

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

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

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

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

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

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

Recipe: Makes 750ml Camp Coffee Ice Cream

300ml/ 1/2pt Double Cream

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

2tsp Camp Coffee – widely available in stores and online

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

1tsp Vanilla Extract – I use Nielsen-Massey

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

5tbsp Caster Sugar

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

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

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

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

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

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

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

It’s definitely more fun to share.

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

Blackberry Chocolate Chunk Ice Cream

FF Camp Coffee Ice Cream
Blackberry Chocolate Chunk Ice Cream

Chocolate Orange Ice Cream

FF Camp Coffee Ice Cream
Chocolate Orange Ice Cream

Strawberry Ripple Ice Cream

FF Camp Coffee Ice Cream
Strawberry Ripple Ice Cream

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

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

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

Sammie xx

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

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Mini Chocolate Fudge Bundt Cakes

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

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

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

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

Yep, that’s what I thought.

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

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

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

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

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

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

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

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

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

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

Change is good, right?

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

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

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

60ml Vegetable Oil

200ml Water

200g Milk Chocolate

Mini Fudge Pieces – mine came from Asda

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

Note:

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

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

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

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

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

Mini Lemon Drizzle Bundt Cakes

FF Mini Chocolate Fudge Bundt Cakes
Mini Lemon Drizzle Bundt Cakes

Chocolate Chunk Cupcakes

FF Mini Chocolate Fudge Bundt Cakes
Chocolate Chunk Cupcakes

Marshmallow Frosted Mango Cupcakes

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

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

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

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

Sammie xx

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

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Crunchy Vanilla Shortbread

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

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

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

FF Crunch Vanilla Shortbread
Crunchy Vanilla Shortbread perfect picnic food!

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

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

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

FF Crunchy Vanilla Shortbread
Crunchy Vanilla Shortbread a delightful treat.

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

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

Recipe: Makes Crunchy Vanilla Shortbread

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

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

1tsp Vanilla Bean Paste – I use Nielsen-Massey

1/8th tsp Salt – I use Maldon

270g/9oz Plain White Flour

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

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

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

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

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

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

Vanilla Fudge Chocolate Brownies

FF Crunchy Vanilla Shortbread
Vanilla Fudge Chocolate Brownies.

Cherry Bakewell Cookies

FF Crunch Vanilla Shortbread
Cherry Bakewell Cookies

Chocolate Heart Cookies

FF Crunchy Vanilla Shortbread
Chocolate Heart Cookies.

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

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

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

Food always tastes better when it is shared.

Sammie xx

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Camp Coffee Walnut Cookies

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

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

Do you remember Camp Coffee?

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

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

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

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

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

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

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

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

Recipe: Makes 10 Camp Coffee Walnut Cookies

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

75g/3oz Caster Sugar

1/8tsp Salt – I use Maldon

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

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

100g/4oz Plain White Flour

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

30g small walnut pieces

Drizzle:

150g/5oz Icing Sugar sifted

10g/0.5oz Cocoa Powder sifted

1/4 tsp Camp Coffee

1/4 tsp Vanilla Extract

Approx 25mls water

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

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

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

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

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

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

Apricot Oat Crumble Cookies

FF Camp Coffee Walnut Cookies
Apricot Oat Crumble Cookies

Oat Chocolate Chip Cookies

FF Camp Coffee Walnut Cookies
Oat Chocolate Chip Cookies

Caramac Caramel Cookies

FF Camp Coffee Walnut Cookies
Caramac Caramel Cookies

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

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

Do you have a set way to start your day?

Have fun, feasting and sharing.

Sammie xx

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

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Salted Caramac Centre Toffee Cookies

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

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

FF Salted Caramac Centre Toffee Cookies

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

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

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

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

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

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

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

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

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

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

Recipe: Makes 8 Salted Caramac Centre Toffee Cookies

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

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

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

1 Cadbury’s Crunchie Bar

50g/2oz Caramac Buttons

50ml Double Cream

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

50g Dark Chocolate

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

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

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

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

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

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

Toffee Cookie Cups

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

Caramac Caramel Cookies

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

Chocolate Vanilla Viennese Finger Biscuits

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

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

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

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

Sammie xx

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

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