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.

Share This Facebooktwittergoogle_plustumblr

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.

Share This Facebooktwittergoogle_plustumblr

Fruity Orange Waffles

Today is National Waffle Day – as if we need a special day to eat delicious waffles – right 😉? So in the true spirit of Feasting is Fun, I decided to test Wright’s Baking new Orange Cake Mix out in my waffle maker. Oh boy are you going to be glad I did. These Fruity Orange Waffles are simply amazing!

FF Fruity Orange Waffles
Fruity Orange Waffles delicious with ice cream.

Not only are they an absolute whizz to make – literally 2 minutes and you’ve got Fruity Orange Waffles batter ready to go, they cook beautifully in the waffle maker.

FF Fruity Orange Waffles
Fruity Orange Waffles an easy, delicious treat!

We had these for brunch this morning and I was so pleased I didn’t have to cook. Ok I switched the waffle maker on see Andrew James Waffle Maker Review, but it didn’t take long to cook 9 waffles from one packet of mx. Plenty for the four of us, oh and with a tub of homemade Very Vanilla Ice Cream, fresh oranges and strawberries. We had a Feast!

FF Fruity Orange Waffles
Fruity Orange Waffles perfect any time of the year.

It is now 30C outside – at least!

We may well be having waffles for dinner if the house gets any hotter!!

Recipe: Fruity Orange Waffles makes 8-10

1 Orange Cake Mix Packet from Wright’s Baking

100g Melted Unsalted Butter – cooled

200mls Tap Water

Method: Prepare your waffle maker according to it’s manufacturer’s instructions.

  • With my waffle maker I brush the cold waffle plates with cooled, melted butter, prior to heating, hence the additional butter in the recipe.
  • Switch the waffle maker on and allow to fully heat, until the ready light comes on.
  • Whilst the waffle maker is heating up, in a medium bowl add 200mls of water and 60mls of melted butter.
  • Next add the Orange Cake Mix and stir until the batter appears smooth – note, the cake batter has pieces of fruit in it so there will be small lumps, that is normal.
FF Fruity Orange Waffles
This is how the waffle/cake batter will look.
  • When the waffle maker is ready, remembering to protect your hands with oven gloves, open it and spoon a dessert spoon (like the spoon in the picture above) in the centre of each waffle plate.
  • Close the waffle maker and cook for exactly 4 minutes. It really is worth setting a timer, especially if in four minutes you get little jobs done in the kitchen! Just sayin’ I’ve not burnt a waffle yet – for a reason 😉.
  • After 4 minutes open the waffle maker (again protect yourself with gloves). The waffles will be fully cooked but not hard.
FF Fruity Orange Waffles
Fully cooked Fruity Orange Waffles ready to be removed from the waffle maker.
  • I use a wooden spatula to gently lift the waffle from the waffle maker. The Fruity Orange Waffles harden slightly on cooling and can easily be picked up by hand – just in case you want to try it dunked in your coffee/hot chocolate 😉.
  • Repeat the process of spooning batter on to the waffle plates until it is all used up.
  • Top Tip: I would much rather have a waffle with slightly frilled edges, where not quite enough batter has been added, than a perfectly square one with waffle batter oozing out of the side of the waffle maker. I got lucky with the waffles I made, cleaning gooey, stuck waffle batter is no fun!
FF Fruity Orange Waffles
Fruity Orange Waffles add ice cream, fresh fruit and your imagination!

These delicious Fruity Orange Waffles can be served warm or cold. They will keep for up to 3 days in an airtight container and can be popped in the toaster to warm up.

I like to serve these with cold vanilla ice cream and plenty of fresh fruit. You choose how to serve yours. They are deliciously light with delightful pieces of fruit that lend texture and extra flavour. If you like waffles you will love these.

If you have enjoyed the recipe for Fruity Orange Waffles you may also like these:

Toffee Banoffee Waffles

FF Fruity Orange Waffles
Toffee Banoffee Waffles also made using Wright’s Toffee Cake Mix.

Chocolate Dunking Waffles

FF Fruity Orange Waffles
Chocolate Dunking Waffles everyone should try these at least once in their lives.

Vanilla Bean Waffles

FF Fruity Orange Waffles
Vanilla Bean Waffles so delicious and versatile.

Waffles are such an amazingly fun food. They can be sweet or savoury and topped with a myriad of different things. Let your imagination run wild and make waffles. Not just because it is National Waffle Day, but because they are so much fun and so tasty!!

Sammie xx

Wright’s Baking  provided me with the cake mix to make these waffles. All opinions, views, content and photography are my own. I was not paid to write this post please see my Disclosure Policy.

Share This Facebooktwittergoogle_plustumblr

Dreamy Chocolate Fudge Cake

Dreamy Chocolate Fudge Cake, the softest chocolate fudge cake, draped in a chocolate fudge icing and adorned with chocolate caramel biscuit balls.

Do you ever dream of chocolate? I do! Whilst making and then tasting this recipe there was only one name that fitted the incredible flavour, taste and texture experience, that is this Dreamy Chocolate Fudge Cake.

FF Dreamy Chocolate Fudge Cake
Dreamy Chocolate Fudge Cake every bit as good as it looks.

This incredibly tasty cake was made using  Wright’s Baking Chocolate Fudge Cake Mix.

I love having a few Wright’s Baking Mixes on hand, especially for days like today.

FF Dreamy Chocolate Fudge Cake
Dreamy Chocolate Fudge Cake easy to make, easier to eat 😉

Having just spent 2 whole days, floored by the monster of all migraines, today I was able to get up. If you too suffer with migraines you may find this helpful Migraine Not Always Sunshine And Roses.

My therapy, comfort and pleasure is to bake and cook. Tackling a cake, from scratch today was beyond me. So instead I used my trustworthy packet mix to create this Dreamy Chocolate Fudge Cake.

Yes, you may thinks I’m nuts, wanting to bake after spending the weekend in pain, in bed, with the curtains closed. For me though, being in the kitchen is freeing. My creativity is allowed to run wild – for the record I had absolutely no idea if I could pull off the icing – yet that’s part of the thrill. If it hadn’t of worked I’d have switched to plan B.

FF Dreamy Chocolate Fudge Cake
Dreamy Chocolate Fudge Cake the cake of my dreams.

Ooh this cake is good.

Really, really good.

If you have a boyfriend/girlfriend and you want to impress them, I mean I’m not guaranteeing a marriage proposal, but, this is the cake you need to make them, or anyone you know who loves really good chocolate cake, that you simply want to treat.

I have said it before and I’ll say it again the Wright’s Baking Mixes that I’ve used taste like homemade. In fact I’m already wondering how I can make a cake this delicious from scratch, because at the moment I don’t have a recipe to match this. The closest would be my Chocolate Fudge Bundt Cake.

FF Dreamy Chocolate Fudge Cake
What you’ll need for this Dreamy Chocolate Fudge Cake.

So I found these new McVities Digestive Caramel Nibbles and they work perfectly on the cake. The contrast between soft fudgey cake/icing and crunchy biscuit balls is fabulous, however, if you can’t get hold of them I’d suggest Malteser’s or Minstrel’s. Both would work well with the flavour of the cake and give that additional crunch!

Recipe: Dreamy Chocolate Fudge Cake serves 8-10

Oil or melted butter to grease the tin -approx 2 tablespoons – I used melted butter

1 Packet Chocolate Fudge Cake Mix from Wright’s Baking

60ml Melted Butter or Vegetable Oil – I use melted unsalted butter

200ml Water

For the Chocolate Fudge Icing:

4 Packets of Rolo’s

100g Dark Chocolate

100ml Double Cream

To Decorate:

1 Packet Digestive Caramel Biscuit Balls from McVities

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

I have used a silicone Bundt style mould, you can use a standard 20cm/8″ round cake tin.

  • Grease your mould/tin well. I prefer to use melted butter and apply it with a pastry brush.
  • In a large bowl add the water, oil and cake mix and whisk according to the packet instructions.
  • Pour the smooth, chocolate cake batter into the prepared mould/tin, wiping away any splashes or spills.
FF Dreamy Chocolate Fudge Cake
Dreamy Chocolate Fudge Cake ready for the oven.
  • When using a mould I like to place it on a baking sheet first.
  • Place the cake into the middle of the oven and bake for 50-60 minutes.
  • I start checking at 45 minutes. The cake is baked when an inserted skewer comes out clean. My cake took 50 minutes to bake.
  • Once baked remove the cake from the oven an allow to cool in the mould/tin for 10 minutes.
  • Turn the cake out onto a cooling rack and allow to cool completely.
FF Dreamy Chocolate Fudge Cake.
Dreamy Chocolate Fudge Cake cooled and ready to be iced.
  • To make the Chocolate Fudge Icing:
  • Place a small saucepan with an inch of water in the bottom over a medium heat.
  • Place a heatproof, I use Pyrex, bowl on top of the saucepan ensuring that the bottom of the bowl doesn’t touch the water.
  • Add the Rolo’s, chocolate and cream to the bowl.
  • Stir until you have a melted, glossy chocolate fudge icing.
FF Dreamy Chocolate Fudge Cake
Steps showing the chocolate fudge icing being made and then covering the cake.
  • Place the cake on a rack that fits over a clean baking tray. The idea being that as the icing drips through to the tray it can be scooped up with a spoon and poured back over the cake.
  • Start at the centre of the cake, evenly spooning the thick, fudgey icing around the middle and gradually turning the cake to ensure little air holes, that appear, are covered.
  • Continue spooning the icing around the cake – I actually turn the whole tray/rack around so that I can get a clear view.
  • When all the icing from the bowl has been used the cake should be 3/4 covered.
  • Scoop the remaining icing from the tray underneath the cake – you should be able to slide the cooling rack along the tray – spooning the remaining icing over the last remaining parts of exposed cake.
  • Allow the cake, once covered to sit on the rack for 10 minutes, you’ll be surprised how the definition of the swirls become visible again.
  • Using 2 flat implements – I use a fish slice and palette knife – transfer the cake to a plate or cake board.
  • Again starting in the centre and taking care to keep to the symmetry of the mould, add the caramel biscuit balls. I like to complete the centre then decorate each swirl.
FF Dreamy Chocolate Fudge Cake
Dreamy Chocolate Fudge Cake beautiful and delicious.

The cake is ready to serve straight away, although it can also be chilled for a thicker, denser ganache finish. I wasn’t prepared to wait! The only thing this cake needs is a good cup of tea to accompany it, ooh and preferably the love of your life, or family and friends to share it with.

Unless you’ve had a really, really bad day!

FF Dreamy Chocolate Fudge Cake
Dreamy Chocolate Fudge Cake, who will you share it with?

If you have enjoyed this recipe for Dreamy Chocolate Fudge Cake then you may like these:

Swirl Lime Drizzle Cake

FF Dreamy Chocolate Fudge Cake
Swirl Lime Drizzle Cake

Swirl White Chocolate Fudge Cake

FF Dreamy Chocolate Fudge Cake
White Chocolate Swirl Fudge Cake

Black Forest Giant Doughnut

FF Dreamy Chocolate Fudge Cake
Black Forest Giant Doughnut

I love how making a cake feels like a feast. It feels like a celebration, even if you are having it for Afternoon Tea on a Sunday.

Whatever you are making, baking and creating in your kitchens, have fun and remember food always tastes better when it is shared!

Sammie xx

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

Share This Facebooktwittergoogle_plustumblr

Vanilla Fudge Chocolate Brownies

Who doesn’t love a delicious brownie? I know I do. So when I received a small selection of fudge to try out, I knew where the vanilla version was heading. Straight into these very tasty Vanilla Fudge Chocolate Brownies.

FF Vanilla Fudge Chocolate Brownies
Vanilla Fudge Chocolate Brownies dots of gold fudge throughout the brownie.

The Vanilla Fudge from Fudge Angels, is creamy with a definite vanilla taste, not just sweetened sugar and cream. So I kept with a deeply chocolate brownie recipe, allowing the fudge to ‘sing’ as it hits your tastebuds.

I also received a delicious Strawberry Pavlova Fudge, which was very popular with our eldest daughter, in truth a little too sweet for me, although it did leave a delightful strawberry flavour in my mouth.

The Smooth Ginger Fudge was delicious. If you love ginger, which I do, then you will enjoy this fudge. I can imagine using it in some ginger cookies, if I don’t snaffle it all beforehand!

FF Vanilla Fudge Chocolate Brownies
Vanilla Fudge Chocolate Brownies topped with the perfect complimentary ice cream.

These Vanilla Fudge Chocolate Brownies are perfectly delicious on their own.

However, here at Feasting is Fun, I wanted to turn them into a fantastic dessert.

What goes better with brownies than ice cream. Not any ice cream, one created to perfectly compliment the flavours found within these Vanilla Fudge Brownies, Dark Chocolate Chip Vanilla Ice Cream.

See how good I am to you?

They are both perfectly delicious on their own, bring them together and we have a taste bud party starting baby 😉

FF Vanilla Fudge Chocolate Brownies
Vanilla Fudge Chocolate Brownies – how will you eat one 😉

Such an easy traybake, turned into a jaw dropping, beautiful dessert!

The final drizzle of white chocolate on top of the brownies echoes the flavours of the vanilla fudge within. So you can be assured, if you have no desire to make your own ice cream, that the brownies are still, one hundred per cent, top class.

Our youngest daughter gave these a 10!

I wish there was a way of putting that in BIG FLASHING LIGHTS. She rarely awards a 10 for my efforts. I am literally cock-a-hoop with joy.

Did I mention the 10?

Ok I’ll leave it for now.

TEN OUT OF TEN – yup I’m done 😉

Ooh something else I should tell you before you make these, is that all the preparation, mixing etc. is carried out in a saucepan. And (I know your not supposed to start sentences with and – but I got a 10!!!), you line the swiss roll tin with foil, so there is very little clean up.

You’re welcome xx.

Recipe: Makes 15 Vanilla Fudge Chocolate Brownies

275g/10oz Dark Brown Muscavado Sugar

150g/5oz Unsalted Butter

50g/2oz Cocoa Powder

150g/5oz Plain White Flour

1tsp Bicarbonate of Soda

1/4tsp Salt – I use Maldon

1tsp Vanilla Bean Extract or Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Eggs

100g/4oz Vanilla Fudge – from Fudge Angels

50g/2oz White Chocolate for drizzling over the top

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

  • Line a 28cm x 20cm x 5 cm (12″ x  8″ x 2″) swiss roll tin with aluminium foil.
  • Place the butter, sugar and salt into a large heavy bottomed saucepan, over a medium heat.
  • Gently melt the butter and sugar together, stirring constantly with a wooden spoon until melted.
  • Move the saucepan from the heat and add the cocoa powder. Stir in immediately and the cocoa will combine easily with the melted sugar and butter.
  • Add the flour and bicarb and mix in.
  • Crack the eggs into a jug and add the vanilla bean paste. Beat lightly with a fork to combine.
  • Pour the egg mixture into the warm chocolate mix in the saucepan stirring constantly. Don’t worry everything will come together into a smooth batter.
  • Tip the brownie batter into the foil lined swiss roll tin.
  • Lift the tin and rap it hard against the worktop a couple of times. This brings any bubbles within the batter to the surface – remember brownies aren’t cake, so we want to encourage density in the bake.
  • Break off small pieces of the vanilla fudge and dot them on to the top of the uncooked brownie.
FF Vanilla Fudge Chocolate Brownies
Vanilla Fudge Chocolate Brownies ready for the oven.
  • Place the brownies in the centre of the oven and bake for 20-25 minutes.
  • Halfway through the cooking time, open the oven and rap the tin against the oven shelf. Again this stops the brownies from rising and becoming cake like.
  • The brownies are cooked when the surface has a sugary sheen and has a very slight wobble in the centre.
  • Once baked remove the Vanilla Fudge Chocolate Brownies from the oven.
FF Vanilla Fudge Chocolate Brownies
Vanilla Fudge Chocolate Brownies you can see where the fudge has baked through brownie.
  • Allow the brownie to completely cool in the tin. I actually left this brownie, once cooled, wrapped in foil for 2 days post baking, due to illness and it kept beautifully.
  • Once cooled remove the big slab of brownie from the tin and place on to a board.
  • Melt the white chocolate in the microwave, taking care not to overheat it.
  • Pour the melted chocolate into a small, disposable piping bag. Snip the very end off to create a small hole.
  • Drizzle the top of the brownie slab, however you like, with the melted chocolate.
  • Place the brownie to one side to set. In very warm weather pop the bake into the fridge to allow the chocolate to set.
FF Vanilla Fudge Chocolate Brownies
Once set cut the brownies into 15 squares.

To serve, use a pallet knife to slide beneath the base of the brownies and the foil. This ensures that any fudge at the bottom of the brownies sticks to the brownies, not the foil!

Serve as they are or with a delicious scoop of ice cream on top.

FF Vanilla Fudge Chocolate Brownies.
Vanilla Fudge Chocolate Brownies deliciously topped with homemade ice cream.

An easy traybake transformed into an elegant dessert.

If you have enjoyed this recipe for Vanilla Fudge Chocolate Brownies you may also like these:

Blackberry Nectarine Tart

FF Vanilla Fudge Chocolate Brownies
Blackberry Nectarine Tart topped with vanilla ice cream.

Chocolate Fudge Brownie Bites

FF Vanilla Fudge Chocolate Brownies
Chocolate Fudge Brownie Bites

Almond Blackberry Pear Crumble

FF Vanilla Fudge Chocolate Brownies
Almond Blackberry Pear Crumble gluten free

I love dual purpose bakes. Creating delicious brownies and then turning them into a fabulous dessert.

Do you have a favourite bake that you can vamp up to create a dessert extrondinaire?

With the weather looking good for a few days, why not have a go at making your own ice cream? Adorn your delicious homemade bakes with your own ice cream too. It really shows that Feasting is Fun!

Sammie xx

Fudge Angels sent me 3 different types of flavoured fudge to try. All opinions, views, content and photographs are my own. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_plustumblr

Easy Butterscotch Dip With Toffee Cookies

It’s the summer holidays and I’m in the mood for fun! This Easy Butterscotch Dip With Toffee Cookies is just what it says. Quick and easy to make, this is a fun, sweet treat. Perfect for feasting and sharing.

FF Easy Butterscotch Dip With Toffee Cookies
Easy Butterscotch Dip With Toffee Cookies so easy and so good!

As much as I adore cooking and baking, my priority during the summer holidays is to spend time with our teenage children. I am well aware there are not that many summer holidays left where they’ll want to hang around as a family, so they come first.

That said, when we are all home, it can seem as if a swarm of locusts have gleaned the kitchen of anything edible in just a few days!!! Parents of teenagers will completely understand!

FF Easy Butterscotch Dip With Toffee Cookies
Easy Butterscotch Dip With Toffee Cookies these don’t hang around long here.

What I love when everyone is at home, is that we throw all the rules out of the window, for the whole summer. We all lay in, stay up late, the atmosphere is very chilled. Yes each person still has their ‘jobs’ to do for the day, so these get done first thing (that can be 11.30am – but they get done), so the rest of the day is free.

Friends drop by, we all go out together, or our three go out. So this recipe for Easy Butterscotch Dip With Toffee Cookies is perfect anytime, but especially now. It is so easy to make whilst you chat to unexpected visitors.

FF Easy Butterscotch Dip With Toffee Cookies
Easy Butterscotch Dip With Toffee Cookies once you start dunking it’s hard to stop!

I pulled this whole dish together in less than 20 minutes!

Yep you heard right – 20 minutes!

Have I got your attention now???

The cookies are made using Wright’s Baking new Toffee Cookie Mix, except that I made the cookies smaller so we had 15 cookies instead of 8. If you haven’t tried this new mix it is a dream to make. 5 minutes prep. time, 10 minutes in the oven and you’ll have the whole neighbourhood wondering where the delicious baked Toffee Cookie smell is coming from.

Shut the windows if you don’t want a queue at the front door 😉

FF Easy Butterscotch Dip With Toffee Cookies
Easy Butterscotch Dip With Toffee Cookies ooh this dip is so good.

The dip takes 7 minutes. I kid you not.

Who remembers Angel Delight?

Oh yes, that is the Easy Butterscotch Dip my friends. With a few white chocolate curls decorating the top.

Told you it was easy!

That is why I love this Easy Butterscotch Dip With Toffee Cookies, it is a simple, straightforward, snack. That also tastes so good. I had two cookies for breakfast this morning, after the photo shoot. I had to literally move away from the Butterscotch Dip and avoid any spoons, else I’d have hidden down the bottom of the garden and scoffed the lot.

Angel Delight was and is popular for a reason. It tastes so utterly I-can’t-stop-myself good.

Recipe: Easy Butterscotch Dip With Toffee Cookies 

1 packet Toffee Cookie Mix – from Wright’s Baking

25g Unsalted Butter plus water – see directions on the packet

1 packet Butterscotch Angel Delight

300ml Cold Milk – Whole or Semi Skimmed

Small bar of white chocolate

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

  • Line a large baking tray with a non stick silicone mat or baking parchment.
  • Make up the Toffee Cookies according to the packet instructions.
  • Form 15 smaller cookies (the mix calls for 8) from the cookie dough and place on the lined baking tray.
FF Easy Butterscotch Dip With Toffee Cookies
15 Toffee Cookies made from the Wright’s Baking mix.
  • Place the baking tray into the preheated oven and bake the Toffee Cookies for 10-12 minutes.
  • The Toffee Cookies are baked when they are golden in colour and have a shiny, wrinkled surface.
  • As soon as the cookies are baked remove from the oven and allow to cool completely on the tray. They will harden as they cool.
FF Easy Butterscotch Dip With Toffee Cookies
Perfect Toffee Cookies for Dunking in the Butterscotch Dip!
  • Whilst the Toffee Cookies are cooking it’s easy to whip up the Angel Delight – literally.
  • Add the milk to a bowl, add the Butterscotch Angel Delight and whisk according to the packet instructions.
  • Pour the Butterscotch Angel Delight into a wide bowl and using a vegetable peeler, shave curls of white chocolate over the dip to make it look pretty!
  • Place the Butterscotch Dip bowl in the centre of a large plate and surround with golden Toffee Cookies. Easy, see?

Serve immediately, or place the Butterscotch Dip in the fridge covered in cling and the cooled Toffee Cookies into an airtight container to store.

FF Easy Butterscotch Dip With Toffee Cookies
Easy Butterscotch Dip With Toffee Cookies dunking is so much fun!

What a fantastic change from savoury dips!

Feasting really can be fun.

Thank you Deb for suggesting the idea. Deb the bread is Wright’s Baking point of contact. If you have questions about their mixes she is the lady to ask.

If you’ve enjoyed this fun Easy Butterscotch Dip With Toffee Cookies you may also like these:

Toffee Cookie Cups

FF Easy Butterscotch Dip With Toffee Cookies
Toffee Cookie Cups perfect for filling with ice cream.

Toffee Banoffee Waffles

FF Easy Butterscotch Dip With Toffee Cookies
Toffee Banoffee Waffles perfect any time of the day.

Twisted Fruity Jam Tarts

FF Easy Butterscotch Dip With Toffee Cookies
Twisted Fruity Jam Tarts delicious for breakfast.

 

Even if you do not have children, I find summertime to be the season when people seem to be more carefree. Lunch breaks turn into impromptu picnics, glasses clinking in pub gardens across the land, salad eaten with a cool glass of white wine in the evening out in the garden.

I love our changing seasons here in England and by the end of one I am ready for the next. This summer I intend to have as much fun as I can!

Sammie xx

Wright’s Baking provided the toffee cookie mix for this post. All opinions, views, content and photographs are my own. I never get paid to write posts. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_plustumblr

Mini Sparkenhoe Red Leicester Tarts

Mini Sparkenhoe Red Leicester Tarts, delicious morsels of light, flaky, puff pastry, filled with onion marmalade and topped with vibrant, melted Sparkenhoe Red Leicester cheese. The perfect party canapé.

FF Mini Red Leicester Tarts
Mini Sparkenhoe Red Leicester Tarts perfect canapés.

This Sparkenhoe Red Leicester Cheese has a nutty, almost grassy flavour that sets it apart from any similar cheese I have tried before. A gorgeous golden wedge of unpasteurised cheese coloured using Annatto, a natural plant based dye that imparts it’s characteristic colour.

FF Mini Red Leicester Tarts
Sparkenhoe Red Leicester gorgeously golden and full of flavour.

With a firm texture, this cheese is perfect for slicing and finely grating. Encased in an all butter puff pastry, the grated cheese melts into the onion marmalade and creates the most delightful Mini Sparkenhoe Red Leicester Tarts.

FF Mini Red Leicester Tarts
Mini Sparkenhoe Red Leicester Tarts oozing melted cheese.

Topped with chives, that both echo the mild onion marmalade and grassy flavours found in the cheese, these little tarts are perfect to serve as canapés, party food, buffets or just for snacking on, warm from the oven with a glass of your favourite wine.

FF Mini Red Leicester Tarts
Mini Sparkenhoe Red Leicester Tarts so easy to make.

Made in minutes, these tarts are easy to make, bake in minutes and then  ready to serve. What’s not to love about these Mini Sparkenhoe Red Leicester Tarts?

Recipe: Makes 28-32 Mini Sparkenhoe Red Leicester Tarts 

Note: Sparkenhoe Red Leicester Cheese is UNPASTEURISED

320g Puff Pastry – I used ready rolled puff pastry from JustRol

100g/4oz Sparkenhoe Red Leicester Cheese – available from Pong Cheese

4tbsp Good Quality Onion Marmalade – I recommend Hawkshead Relish Red Onion Marmalade

3tbsp Chives – finely chopped

Method: Preheat the oven to 220C/200C fan, gas mark 7

You will need a mini muffin tin to make these Mini Sparkenhoe Red Leicester Tarts

  • If frozen remove the pastry from the freezer and allow to thaw in the fridge overnight.
  • Cut the rind from the cheese and finely grate.
  • Unroll the pastry and cut into 5cm/2″ squares. I actually used a ruler to measure out the squares.
FF Mini Red Leicester Tarts
5cm puff pastry squares cut with a sharp knife.
  • If your mini muffin tin is not non stick then spray with a little oil.
  • Place one pastry square on to each mini muffin hole and press gently so that it dips in and forms a cup.
  • NOTE – I ovelapped two of the smaller pastry strips, squeezing them together, from the edge to create more tarts.
  • Add 1/4 teaspoon of onion marmalade to each pastry square.
FF Mini Red Leicester Tarts
Each pastry square forms a little tart shape.
  • Place 1 teaspoon of finely grated Sparkenhoe Red Leicester cheese on top of the onion marmalade.
  • Snip over a sprinkle of fresh chives.
FF Mini Red Leicester Tarts
Mini Sparkenhoe Red Leicester Tarts ready for the oven.
  • Place the tin in the middle of the preheated oven and bake the tarts for 10-12 minutes. They are baked when they are risen, golden and full of bubbling, melted cheese.
  • Once baked remove from the oven.
FF Mini Red Leicester Tarts
Mini Sparkenhoe Red Leicester Tarts golden and bubbling with gooey, melted cheese.
  • Remove the tarts immediately and place on to a serving platter, if serving immediately, or on to a cooling rack for serving later.
FF Mini Red Leicester Tarts
Mini Sparkenhoe Red Leicester Tarts delicious mouthfuls of flavour heaven.

I served these tarts with a few extra chives snipped over for an extra pop of colour.

Served warm these Mini Sparkenhoe Red Leicester Tarts are at their best. The mild onion flavours pair beautifully with the warm, nutty cheese. To make ahead, store in an airtight container for up to three days in the fridge. Refresh by popping on to a baking sheet and into a medium, preheated oven for 5 minutes.

If you have enjoyed this recipe for Mini Sparkenhoe Red Leicester Tarts here are some others you may also like:

Goddess Cheese Pine Nut Muffins

FF Mini Red Leicester Tarts
Goddess Cheese Pine Nut Muffins.

Asparagus Prosciutto Ham Tart

FF Mini Red Leicester Tarts
Asparagus Prosciutto Ham Tart using Goddess Cheese.

Beauvale Cheese Walnut Scones

FF Mini Red Leicester Tarts
Beauvale Cheese Walnut Scones

Cheese comes in such a variety of textures and flavours. I am thoroughly enjoying experimenting with and using them as  ingredients to create different recipes.

I hope I have inspired you to both make and try different cheeses?

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

Sammie xx

Pong Cheese provided me with the cheese for this recipe. All opinions, views, content and photoraphy are my own. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_plustumblr

Union Jack Sponge Cake

This Union Jack Sponge Cake may be one of the simplest recipes I have made and yet it is also one of the most delicious cakes I’ve ever made.

FF Union Jack Sponge Cake
Union Jack Sponge Cake bursting with fresh berry flavours.

A light vanilla sponge base, covered and piped with freshly whipped cream and decorated with strawberries and blueberries. A final sprinkling of glitter sets this cake off.

Why bake a flag cake?

On Twitter there is a community run by two fabulous, fun women, called @SundayBakeClub, they were recently featured in the Telegraph. Each week they pick a different theme that challenges bakers to express their creativity, try news skills, but mostly have fun! Last Sunday’s theme was #GirlPower. So the Spice Girls and our longest reigning monarch were my inspiration.

A Union Jack Sponge Cake idea was born.

FF Union Jack Sponge Cake
Union Jack Sponge Cake with pretty piped cream edges.

To be completely honest my original idea was to make a cheesecake with a Union Jack design on it, however, I woke up on Sunday with a cracking migraine. I resigned myself initially to not being able to take part.

Later in the day the pain eased enough for me to get a sponge base made and baked. Back came the pain. Back I went to bed!

After a couple of hours I was able to get up and decorate the cake. I am really pleased that I saw this bake through. You have no idea how many times I start something, only for me to be too unwell to complete, or photograph the results. So on this occasion #GirlPower really did prevail.

FF Union Jack Sponge Cake
Union Jack Flag Cake my lunch portion the following day!

I love how the Sunday Bake Club is a community of bakers who inspire and help each other. The main focus is to encourage people to get baking and stretch those who already bake often. The environment is completely non competitive, although the ‘Best Bits’ are chosen, by the organisers and posted on to their Blog. Bakers may then vote for their favourite and the ‘winner’ is awarded a virtual golden spoon.

A few weeks ago I was very fortunate to be awarded a golden spoon for my Hazelnut Raspberry Vacherin, I promise to write it up and post it on here soon. It has three tiers of hazelnut meringue with whipped cream, raspberries and toasted hazelnuts in between and on top. It was a real technical challenge for me

Back to the Union Jack Sponge Cake, you will need a 20cm x 28cm x 5cm (8″ x 11″ x 2″) Swiss roll tin to bake this flag cake.

Recipe: Union Jack Flag Cake serves 12

225g/8oz Unsalted Butter at room temperature – plus an extra tablespoon for greasing the tin

225g/8oz Caster Sugar

1/4tsp Salt – I use Maldon

2tsp Vanilla Bean Paste – I use Nielsen-Massey

4 Large Free Range Eggs

225g/8oz Plain White Flour – plus an extra tablespoon for dusting the tin

2tsp Baking Powder

400ml Double Cream

300g Fresh Blueberries

400g Fresh Strawberries

1tsp Caster Sugar

Optional – edible glitter

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

  • Using the extra tablespoon of butter thoroughly grease the Swiss roll tin.
  • Next add one tablespoon of flour and tip it around the tin until the inside of the tin is completely coated. Tip any excess away into the bin.
  • In a large bowl add the butter, sugar and salt.
  • Whisk/beat together until pale and creamy.
  • Add 1tsp vanilla bean paste, all four eggs and the flour.
  • Whisk/beat slowly until everything is just combined. Finish mixing using a spatula or spoon to ensure all the ingredients are combined – be careful not to over mix as your cake will not be light.
  • Tip the cake batter into the prepared tin and smooth out so that it fills each corner and is even.
FF Union Jack Sponge Cake
Delicious light vanilla cake batter ready for the oven.
  • Place in the centre of the oven and bake for 30-40 minutes.
  • The sponge is baked when it is golden and springs back from a light touch.
  • Once baked remove the tin from the oven and allow the cake to cool for 10 minutes in the tin.
FF Union Jack Sponge Cake
Beautifully golden baked sponge.
  • Run a palette knife around the edge of the cake and then tip the sponge out on to a cooling rack.
  • Allow the sponge to cool completely before decorating.
  • As I didn’t have a board large enough for this cake, I placed it on to some baking parchment and then back on to the cooling rack to decorate.

Decorating the Union Jack Sponge Cake:

  • Place the cold fresh cream, 1tsp of caster sugar and 1tsp of vanilla bean paste into a bowl.
  • Whisk until the cream just holds a stiff peak.
  • Place half of the whipped cream into a piping bag fitted with a large star tip. Secure the bag and place in the fridge – it was an extremely hot summer’s day when I made this cake, so I had to work quickly!
  • Spread the other half of the whipped cream on to the surface of the cake, using a palette knife to achieve a flat even finish. You DO NOT need to cover the sides in cream.
  • Hull and slice the strawberries. Wash and dry the blueberries, sorting through them as you dry them to remove any stalks or over ripe berries.
  • Have a picture of the Union Jack flag in front of you. By all means use my cake as a reference, but a picture is more accurate.
  • Start by forming the central red cross using sliced strawberries.
  • Cut some of the strawberry slices in half. Angle these into the cream to create the X shaped cross.
FF Union Jack Sponge Cake
The Union Jack Sponge Cake is starting to take shape.
  • Use the blueberries to fill in the triangles ensuring there is a gap of plain cream to represent the white lines of the flag.
  • Now pipe stars around the outside. I first piped around the bottom edge of the cake and then again around the top edge. It gives the cake a beautiful finish.
  • If like me you like a few sparkles, sprinkle over some edible glitter to complete your Union Jack Sponge Cake!
FF Union Jack Sponge Cake
Union Jack Sponge Cake perfectly pretty and very tasty.

I popped the whole cake, uncovered, into the bottom of the fridge for an hour before serving. It helped the cream set and cooled the cake down. As I mentioned I baked and decorated this cake on a very, very hot day.

If the temperature isn’t melting everything in sight this Union Jack Sponge Cake is fine to serve as soon as it has been decorated. Cut into squares, or slice down the centre and serve as slices.

This cake kept exceptionally well, in an airtight tin for 5 days in the fridge. It remained light and fresh and is simply one of the best cakes to enjoy with a cup of tea!

If you have enjoyed this Union Jack Sponge Cake recipe, here are some others you may like:

Raspberry Almond Cream Cake

FF Union Jack Sponge Cake
Raspberry Almond Cream Cake simply delicious.

Loveliest Lemon Curd Cake

FF Union Jack Sponge Cake
Lemon Curd Cake so tangy and refreshing.

Black Forest Giant Doughnut

FF Union Jack Sponge Cake
Black Forest Giant Doughnut with a hint of kirsch.

The baking community on Twitter are very encouraging and supportive, as well as a constant source of inspiration for me. Everyone shares and seeing as how I’m that kind of person, I fit in well!

Whatever time of year you make this cake, use whatever seasonal berries are available. I bet it would taste wonderful with raspberries and blackberries!

Thank you for all of your comments both here and on Twitter. I love hearing and seeing what you are making in your kitchens. You are a constant source of inspiration and encouragement to me too.

Sammie xx

 

Share This Facebooktwittergoogle_plustumblr

Sun Dried Tomato Bread Pizza

Over the past couple of days Summer has asserted itself with a vengeance. Temperatures above 30C, blisteringly hot sunshine and clear blue skies. I love Summer and sunshine, but even this has been a little too hot for me. Cooking becomes a chore, rather than its usual relaxing pleasure. So you can imagine how relieved I was to be able to prepare a meal in under 10 minutes. Grabbing a packet of  Wright’s Baking parmesan and sun dried tomato bread mix, I came up with this easy Sun Dried Tomato Bread Pizza.

FF Sun Dried Tomato Base Pizza
Sun Dried Tomato Bread Pizza a delicious twist on a regular pizza base.

I also have my own recipe for Sun Dried Tomato Bread, which I’m sure would work just as well. However, I needed an easy, quick prep meal. So thank you Wright’s Baking for yet again coming to my rescue.

FF Sun Dried Tomato Base Pizza
Delicious Sun Dried Tomato Bread Pizza served with crunchy homemade coleslaw.

The beauty of using the sun dried tomato bread mix, is that whilst it is mixing, in the stand mixer, I made my Crunchy Homemade Coleslaw. I always keep lemons in the kitchen and I love the way they not only thin the mayonnaise, but also remove the acrid taste from the onions in this coleslaw, which is in my opinion one of the best accompaniments to homemade pizza.

What’s great about making your own pizza, is that you can top it with whatever you like. I had an antipasto meat selection in the fridge that went beautifully with the delicious sun dried tomato base. In fact as well as lemons I generally have mozerella and at least one packet of cured meat in the fridge. Pizza makes a quick, delicious and nutritious meal, providing it is served with a healthy pile of salad of coleslaw!

FF Sun Dried Tomato Bread Pizza
Sun Dried Tomato Bread Pizza what would you top yours with?

I have to mention just how completely delicious the base of this Sun Dried Tomato Bread Pizza is. The crust doesn’t turn jaw breakingly hard, but remains slightly soft with a delicious salty parmesan and herb tomato flavour all of its own. I wouldn’t recommend overloading this pizza with topping as the base is just as delicious, if not more so, than what you top it with.

Make this Sun Dried Tomato Bread Pizza with toppings that will work with the tasty bread base. In fact this pizza would be wonderful with a little sauce, mozerella and some basil leaves. The sun dried tomato bread base really is that good.

Recipe: Makes 2 Large Sun Dried Tomato Bread Pizza

1 Packet Parmesan and Sun Dried Tomato Bread Mix by Wright’s Baking  – alternatively you can use my Sun Dried Tomato Bread  recipe – although I would recommend adding 1/2tsp of dried oregano to the flour

4tbsp Tomato Purée

2tbsp Olive Oil plus a little extra for greasing the baking trays

400g Block of Mozzerella

Selection of cured meats for topping

2 handfuls fresh basil leaves

Method:

  • Make the Parmesan and Sun Dried Tomato Bread Mix according to the instructions on the packet.
  • TIP – whilst the bread is mixing make the coleslaw or salad!
  • Grease 2 large baking trays with a little olive oil.
  • Tip the kneaded bread mix on to one baking tray and divide in half.
FF Sun Dried Tomato Bread Pizza
Divide the sun dried tomato bread dough in half.
  • Place one half of the bread dough on each of the oiled baking trays.
  • Rub your hands in a little oil and then gently pat the dough until it is flat and fills the baking sheet. Do the same for the other half of the dough.
  • Add 1 tablespoon of olive oil and 2 tablespoons of tomato purée to the top of each pizza base.
  • Using your hand smoosh the tomato purée and olive oil together so that they cover the pizza base – yes smoosh is a technical term in the Feasting kitchen!
FF Sun Dried Tomato Bread Pizza
Sun Dried Tomato Bread Pizza base covered in tomato purée.
  • Slice or tear the mozerella and lay on top of the pizza base.
  • Add thin slices of cured meat and scatter a handful of basil leaves over each pizza.
FF Sun Dried Tomato Bread Pizza
Deliciously topped Sun Dried Tomato Bread Pizza
  • Cover both pizza’s with cling film, or do as I did on such a hot day, pop them into an unheated oven, uncovered, for 30 minutes. This will give them time to rise.
  • Turn the oven heat to 220C/200C fan, gas mark 7.
  • Remove the cling film and place the pizza’s in the oven, if they are not already in there.
  • Bake for 20-30 minutes. The pizzas are cooked when the base is firm underneath. I use a large palette knife to slide under the pizza and lift it. If it’s not quite firm pop it back into the oven for another 5 minutes.
  • Once baked remove from the oven.
FF Sun Dried Tomato Bread Pizza
Baked Sun Dried Tomato Bread Pizza with melting cheese and crisp prosciutto ham.

To serve, remove the pizza from the tray – I slide it on to a board – and cut into slices or triangles.

This tasty Sun Dried Tomato Bread Pizza is perfect for feeding a crowd, as part of a buffet, or served with homemade coleslaw for an easy meal.

I really do recommend trying the Wright’s Baking range of bread mixes. Having a couple in the cupboard, even though I make almost all of our bread from scratch, is really handy on hot, busy days!

If you enjoyed this Sun Dried Tomato Bread Pizza you may also like these recipes:

Homemade Ciabatta Base Pizza

FF Sun Dried Tomato Bread Pizza
Homemade Ciabatta Base Pizza

Better Than Take Out Pizza

FF Sun Dried Tomato Bread Pizza
Better Than Take Out Pizza for when you have a little more time.

Asparagus Prosciutto Ham Tart

Sun Dried Tomato Bread Pizza
Asparagus Prosciutto Ham Tart easily made with puff pastry.

 

We all need a few quick prep. meals that we can draw on when we either don’t have the time, energy or both to create a nutritious and tasty meal. All of my pizza recipes contain less fat that delivery pizzas. That said, sometimes that really is the only option!

Whilst in a perfect world I would have a freezer full of homemade pasta bakes, casseroles and the like, sometimes it’s nice to have a treat. Homemade pizza always feels like a treat simply because it takes so little effort to make and our children are always ready to help.

As the weather cools and we rediscover the urge to cook and bake again, enjoy it. Have fun in your kitchens creating your own very special feasts.

Sammie xx

Wright’s Baking sent me the parmesan and sun dried tomato bread mix to try. All opinions, views, content and recipes are my own. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_plustumblr

Thanking Teacher Cupcakes

Thanking people is important to me. I am very thankful for you, my wonderful readers who stop by and take time to read my posts. As a parent with three children, all now in their teen years, I am very grateful to all the teachers who have taught and nurtured them over the years. As the Summer term comes to a close I have created this Thanking Teacher Cupcakes recipe as a way to say thank you for all of their dedicated work.

FF Thanking Teacher Cupcakes
Thanking Teacher Cupcakes a delicious way to show your appreciation.

Thanking Teacher Cupcakes a delicious light vanilla sponge, with added chocolate chips. Chocolate buttercream is then swirled on top and they are decorated with  Elizabeth Shaw  wrapped mint milk chocolate crisps!

FF Thanking Teacher Cupcakes
Thanking Teacher Cupcakes easy to make.

I know that for most of the country, these past few days have been extremely hot. You will be relieved to know that these Thanking Teacher Cupcakes are very easy and quick to make, so the oven won’t be on for too long!

FF Thanking Teacher Cupcakes
Thanking Teacher Cupcakes so pretty, yet ideal for both male and female teachers.

Making these Thanking Teacher Cupcakes is something you can do with your children and they make a unique homemade gift.

I have friends and family that are teachers and whilst they all really appreciate the gifts they are given, sometimes they receive enough bubble bath to see them through the year.

So send in a batch of these delicious cupcakes and everyone in the staff room can have a treat with their morning cuppa at break time.

Recipe: Makes 15-18 Thanking Teacher Cupcakes

175g/6oz Unsalted Butter at room temperature

175g/6oz Caster Sugar

1/4tsp Salt

1tsp Vanilla Extract – I use Nielsen-Massey

3 Free Range Large Eggs

175g/6oz Plain Flour

1.5tsp Baking Powder

2tbsp Milk – Whole or Semi Skimmed

100g/4oz Milk Chocolate Chips or Chunks

For the buttercream:

200g/7oz Unsalted Butter at room temperature

350g/12oz Plain Icing Sugar – sifted

50g/2oz Cocoa Powder – sifted

2tbsp Very Hot Water

1 box Elizabeth Shaw Mint Chocolate Crisps

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

  • Line 2 deep 12 hole cupcake/muffin tins with 18 cupcake cases.
  • Into a large bowl add the sugar, salt and butter.
  • Whisk/beat until pale and creamy.
  • Add the vanilla, eggs, milk and sift in the flour and baking powder.
  • Whisk/beat on a low speed until all the ingredients have just combined.
  • Add the chocolate chips/chunks and fold into the cake batter using a spoon.
  • Divide the cake batter evenly between the cupcake cases, so that the cases are half full. My cases are very deep, you may easily get 18 cupcakes from the batter.
FF Thanking Teacher Cupcakes
Thanking Teacher Cupcakes ready for the oven.
  • Place the trays in the middle and lower half of the oven and bake for 25-30minutes. Mine took 30 minutes exactly.
  • The cupcakes are baked when they are a light golden brown and spring back when pressed lightly.
  • Once baked remove the cupcakes from the oven.
FF Thanking Teacher Cupcakes
Thanking Teacher Cupcakes beautifully baked with flat tops.
  •  Leave the cupcakes to cool for 5 minutes in the tin, so that you don’t burn yourself and then remove and place on a cooling rack.

Making the buttercream:

  • In the bowl containing the sifted icing sugar and cocoa add the butter and hot water.
  • Slowly whisk until all of the ingredients are combined and then increase the whisk speed to high. Continue whisking for 5 minutes, the buttercream will have doubled in size and be lighter in colour.
  • You can spoon some chocolate buttercream on to the cupcakes, or for a pretty finish, fit a piping bag with a large star tip.
  • Fill the piping bag with the chocolate buttercream and pipe swirls and roses on to the top of the cupcakes.
FF Thanking Teacher Cupcakes
Thanking Teacher Cupcakes with delicious chocolate buttercream frosting.
  • Now all you need to do is adorn them with the chocs! I think the beautiful blue colour looks so pretty against the chocolate background.
FF Thanking Teacher Cupcakes
Thanking Teacher Cupcakes elegant and delicious, the perfect thank you.

Pack the cupcakes into specially designed cupcake boxes, available from good cake decorating shops and online, or pack them into saved Christmas sweet/biscuit tins. You could even decorate the tins with tissue paper and ribbon. I’ll leave that to you though. Arts and crafts are definitely not my gifts!!!

FF Thanking Teacher Cupcakes
Thanking Teacher Cupcakes a pretty, perfect, treat!

These Thanking Teacher Cupcakes are a wonderful way to say thank you to all the teachers that dedicate so much of their time and energy whilst educating our children.

They would also make a great gift for nurses and doctors, who have looked after a loved one whilst in hosptial, the vetinary surgery who have cared for your pets. Whoever you want to thank, these cupcakes really do make a wonderful gift.

Thank you teachers and all the support staff that work so hard in our schools.

If you have enjoyed these Thanking Teacher Cupcakes here are some other recipes you might like:

Vanilla Bean Cupcakes

FF Thanking Teacher Cupcakes
Vanilla Bean Cupcakes topped with edible pearls.

Springtime Vanilla Cupcakes

FF Thanking Teacher Cupcakes
Springtime Vanilla Cupcakes almost too pretty to eat.

Raspberry Ripple Almond Cupcakes

FF Thanking Teacher Cupcakes
Raspberry Ripple Almond Cupcakes so delicious.

Marshmallow Frosted Mango Cupcakes – Gluten Free

FF Thanking Teacher Cupcakes
Marshmallow Frosted Mango Cupcakes 100% Gluten Free

Only a couple of days until the school summer holidays. I don’t know about you, but I love having my children – now in their teens – at home.

They seem to spend such a lot of time at school/college and then working on homework in the evenings. It’s a great opportunity to chill out, throw the rules out of the window, fill the huge inflatable pool and enjoy feasting and having fun as a family.

Whatever the summer holds for you, enjoy the longer days, open windows and bird song. Take time to watch the butterflies and bees fly and flutter about their buisiness. Enjoy this beautiful world that we live in.

Sammie xx

Elizabeth Shaw provided the chocolates for this recipe. All content, photographs, opinions and views are my own. Please see my Disclosure Policy.

 

 

Share This Facebooktwittergoogle_plustumblr