Refreshing Tropical Fruit Sorbet

The smell of Summer. Sun tan lotion, seaside air and luscious seasonal fruits. Ok, I accept that the fruits in this Refreshing Tropical Fruit Sorbet are not necessarily grown in this country, although they are cheaper and more readily available during the summer.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet so good.

Making your own Refreshing Tropical Fruit Sorbet is so worth it. Forget about the adverts telling you that ‘you’re worth it’ this is a delicious, good for you treat, that tastes of fruit heaven!

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet will make your tastebuds come alive!

The marriage between the flavours will make your tastebuds sing in harmony.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet a delicious alternative to ice cream.

There are a couple of steps needed to prepare the fruit for this sorbet, but they are absolutely worth it to extract every drop of flavour from the fruit.

Once the fruit is prepped it is then cooked for a short time. This breaks down the pineapple and separates the passionfruit seeds from their surrounding juice. The cooked fruit mixture is then sieved, to remove the very crunchy seeds. A quick whizz with an immersion blender, or liquidiser, cool and your sorbet is ready to be churned.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet so worth making.

This sorbet tastes of Summer. Light, intensely fruity, sweet – but not overly so and with a colour to brighten the dullest of days.

A light dessert or a delightful palette cleanser between courses for a more formal meal.

The mangos I bought for this recipe spent a few days on our sunny lounge window ledge ripening up, in fact they were warm when I prepared them. The passionfruit were smooth skinned when bought and ripened to a prune-like wrinkling of the skin. To test if a pineapple is ripe I suggest smelling it. If it smells of pineapple then it’s ripe.

Recipe: Makes 1L Refreshing Tropical Fruit Sorbet

6 Passion Fruit

2 Large Mango

1 Medium Pineapple

400mls Water

100g/4oz Sugar

Optional – see note at the end – Orange Blossom Water 1/4tsp – I suggest Nielsen-Massey

Method: Ensure the frozen compartment of your ice cream maker has been in the deep freeze overnight or according to manufacturers instructions.

  • Scoop the contents of the 6 passion fruit into a large heavy based saucepan. Squeezing the empty skins to ensure every drop of precious juice is used.
  • Next prepare the mangos. Cut down either side of the central stone, you will have three pieces. Take a fleshy side of the mango and score into three pieces using a sharp knife. With the blade flat to the skin, run the knife along each third, releasing a long slither of juicy, ripe mango. Repeat for the other side. Place the mango slices into the saucepan. Hold the central flesh and skin covered stone over the saucepan and squeeze as hard as you can. Scrape all of the pulp and juice from your hand into the pan.
  • Prepare the pineapple by cutting off the green spiky top and the flat base. Cut the pineapple into half and then divide each half into 3 sections. Cut down the outside of the central hard core – it will be the point of the pineapple. As with the mango, lay the blade flat between the fruit and the skin and slice to separate the two. Chop the pineapple into large chunks and add to the saucepan. Squeeze the skin and the hard core pieces over the saucepan to extracte as much juice as possible.
  • Pour the water over the fruit.
  • Add the sugar and turn the heat on to high under the pan.
FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet
  • Once the contents of the pan have started to bubble reduce the heat to medium, keep an eye on the fruit to ensure it doesn’t boil over.
  • Continue cooking for 20 minutes.
  • Carefully remove a spoonful of liquid from the saucepan, allow to cool and taste. The flavour should be pure fruit, not watered down and not super sweet – just as if you had eaten a slice of ripe mango. If the flavour is a little weak, continue cooking for a further 10 minutes and taste again.
  • When you are happy with the tropical fruit flavour, remove the saucepan from the heat.
  • Place a sieve over a large bowl.
  • Carefully pour the hot fruit mixture into the bowl through the sieve.
FF Refreshing Tropical Fruit Sorbet
This is going to become the most Refreshing Tropical Fruit Sorbet.
  • Using a strong dessert spoon press all of the fruit through the sieve. Occasionally clearing the underside of the sieve with a clean spoon, so that all the fruit pulp and juice goes into the bowl below.
  • This takes about 10 minutes to get it to this stage.
FF Refreshing Tropical Fruit Sorbet
Pips and pulp left in the sieve, all the flavour is in the bowl.
  • I did taste the remaining pulp and although crunchy it was pretty flavourless, that said you could still have it swirled through yoghurt for breakfast.
  • If you have an immersion blender or liquidiser, blend the resulting lumpy liquid until velvety smooth.
  • Place the bowl on a trivet, to aid cooling air circulation and cover with a net food tent, or cling film to stop flies having a taste!
FF Refreshing Tropical Fruit Sorbet.
Refreshing Tropical Fruit Sorbet cooling.
  • Allow the sorbet liquid to cool and then place in the fridge to chill.
  • Once chilled set up your ice cream maker according to manufacturers instructions.
  • Transfer the sorbet liquid to a jug, this makes pouring the liquid into the frozen chamber much easier.
  • With the machine churning pour the sorbet liquid into the ice cream maker and churn until slushy like.
  • Stop the machine, remove the paddle and scoop/pour the slushy mixture into a freezer proof, resealable tub.
FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet so full of fruity flavour.
  • Pop the lid on and place in the deep freeze, generally I leave ice creams and sorbets overnight, until frozen through.

To serve, remove the sorbet from the freezer 15-20 minutes to allow to soften slightly.

FF Refreshing Tropical Fruit Sorbet
Refreshing Tropical Fruit Sorbet the perfect way to end a meal.

For me, this is the perfect dessert after a hot spicy meal such as a curry or my Chunky Chilli. The cool, fruity sorbet, soothing on your tastebuds.

This is the perfect sorbet to make if you happen upon marked down fruit in the market or shops. It will keep for 3 months in the deep freeze and brighten a dull Winter’s day.

If you have enjoyed the recipe for my Refreshing Tropical Fruit Sorbet here are some others you may also like:

Strawberry Ripple Ice Cream

FF Refreshing Tropical Fruit Sorbet
Strawberry Ripple Ice Cream

Dark Chocolate Chip Vanilla Ice Cream

FF Refreshing Tropical Fruit Sorbet
Dark Chocolate Chip Vanilla Ice Cream

Lemon Ripple Ice Cream

FF Refreshing Tropical Fruit Sorbet
Lemon Ripple Ice Cream

 

I love creating, experimenting, tasting and testing different recipes. If you love mangos but aren’t a fan of pineapple, add more mango and leave the pineapple out.

Being allergic to oranges, means I always have to double check when I buy anything labelled ‘tropical’. Making my own Refreshing Tropical Fruit Sorbet means I know exactly what has gone into it. By all means adjust the sugar quantity if your fruit is sweeter, or riper. That’s why it is important to taste the liquid from the pan, remembering all the flavours will be dulled slightly by the freezing process.

I hope I have inspired you to get creative in your kitchens. Cooking should be fun. Combining flavours, adding a little something here or there, I hope that you take my recipes, try them and then change them to suit your tastes. I very much suspect a drop or two of orange blossom water would work very well in this recipe. But then I’ll never know 😉

Sammie xx

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Dark Chocolate Chip Vanilla Ice Cream

Dark Chocolate Chip Vanilla Ice Cream, perfect on it’s own or to accompany  sweet, hot, fudge brownies.

FF Dark Chocolate Chip Vanilla Ice Cream
Dark Chocolate Chip Vanilla Ice Cream crowning a delicious homemade chocolate brownie.

Using Callebaut Dark Chocolate Belgian Chips ensures this ice cream has more than a touch of luxury to it.

Vanilla bean speckled ice cream, crammed full of dark chocolate chips is the perfect treat for those who enjoy a not-too-sweet-treat. It also is the perfect accompaniment for a sweet treat, such as my Vanilla Fudge Chocolate Brownies. Balancing out and complimenting the sweet, chocolate and vanilla fudge brownie with dark chocolate chips in a vanilla ice cream.

FF Dark Chocolate Chip Vanilla Ice Cream
Dark Chocolate Chip Vanilla Ice Cream so delicious.

Ok so that’s the technical side to things, in my mind there is only one way to improve a brownie and that is by warming it slightly, 10 secs on medium, in the microwave and crowning it with one great big scoop of ice cream!!!!

The ultimate combination.

FF Dark Chocolate Chip Vanilla Ice Cream
Dark Chocolate Chip Vanilla Ice Cream crunchy chocolate against the velvety ice cream.

So much so, I actually created this Dark Chocolate Chip Vanilla Ice Cream to go with Brownies. By all means serve it in a cone or bowl, but my recommendation is to serve it on top of a homemade Chocolate Macadamia Nut Brownies.

Just a quick note about the chocolate chips – I use chocolate chips that are designed for melting, that is they are not the chocolate chips you find in the baking isle with added stabilisers to make them bake stable. Alternatively use a couple of bars of good quality (70% cocoa) chocolate chopped up into chunks.

Recipe: Makes 750ml Dark Chocolate Chip Vanilla Ice Cream

300ml/ 1/2pint Double Cream

300ml/ 1/2pint Milk – Whole or Semi Skimmed – not skimmed

1tsp Vanilla Bean Paste – I use Nielsen-Massey

4 Large Free Range Egg Yolks – freeze the whites in bags for meringues, for up to one month in the freezer.

6tbsp Caster Sugar

1tsp Corn Flour – I used certified gluten free by – Doves Farm

250g/9oz Dark Chocolate Chips – I use Callebaut

Method: Ensure the freezing compartment of your ice cream maker has been in the freezer overnight, or according to the manufacturers instructions.

For step by step photographs showing how to make the ice cream custard base please see Very Vanilla Ice Cream

  • Place the cream and milk together in a large, heavy bottomed saucepan, over a medium heat. Heat to scalding point – this is just before boiling and you will see a ring of bubbles appear around the rim of the liquid. Once scalding point is reached remove from the heat.
  • Meanwhile in a large bowl whisk together the egg yolks, vanilla bean paste, sugar and corn flour until pale and creamy.
  • With the whisk running on slow, gradually add the hot cream mixture to the egg mixture in the bowl.
  • Once combined pour the custard base back into the saucepan and place over a medium heat.
  • Stir constantly with a wooden spoon, until the custard is thickened and coats the back of the spoon.
  • Pour the cooked custard, through a sieve, into a clean bowl.
  • Cover the top of the custard base with cling film, so that it is in direct contact with the liquid, this prevents a skin from forming.
  • Allow the liquid to cool on the work top, I place the bowl on a trivet to aid air circulation.
FF Dark Chocolate Chip Vanilla Ice Cream
The vanilla custard base cooling on the worktop.
  • When the liquid is just warm place the bowl into the fridge until chilled.
  • Set up your ice cream maker according to the manufacturers instructions.
  • With my Andrew James ice cream maker the machine must be churning as the liquid is poured in. If it is easier, transfer the custard base to a jug for pouring.
  • Pour the liquid into the ice cream machine and churn until you have a soft set ice cream.
  • Stop the machine, remove any paddle and scoop the contents into a freezer proof, sealable container.
  • Add most of the dark chocolate chips to the soft ice cream and swirl through using the handle of a wooden spoon.
  • Sprinkle the remaining dark chocolate chips on to the surface of the ice cream. Clamp on the lid and place in the deep freeze until fully frozen.
FF Dark Chocolate Chip Vanilla Ice Cream
Dark Chocolate Chip Vanilla Ice Cream needs a few minutes out of the freezer to soften.

To serve, remove the Dark Chocolate Chip Vanilla Ice Cream from the freezer 10-20 minutes before needed, so that it can soften and be easily scooped. One of the fantastic advantages of making your own ice cream at home, is, that no preservatives or additives are present. Yes this means waiting for the ice cream to soften a little prior to scooping. For me I’m willing to wait!

FF Dark Chocolate Chip Vanilla Ice Cream
Dark Chocolate Chip Vanilla Ice Cream perfect in a cone as well as with a brownie.

The contrast between the clattering, crunchy chocolate chips and the smooth, velvety, vanilla ice cream simply creates one of the best ice creams I have tasted so far. Trust me, that says a lot.

I have made plenty of ice creams this year with my beloved Which Best Buy Andrew James Ice Cream Maker, some haven’t made it on to the blog yet as they either haven’t delivered on taste and texture, or simply need tweaking. I really am tough on the recipes that I’m willing to post. They have to be excellent, not just ok!

Trust me this Dark Chocolate Chip Vanilla Ice Cream is excellent.

If you have enjoyed this recipe for Dark Chocolate Chip Vanilla Ice Cream then you may also like these:

Strawberry Ripple Ice Cream

FF Dark Chocolate Chip Ice Cream
Strawberry Ripple Ice Cream

Chocolate Orange Ice Cream

FF Dark Chocolate Chip Vanilla Ice Cream
Chocolate Orange Ice Cream

Lemon Ripple Ice Cream

FF Dark Chocolate Chip Vanilla Ice Cream
Lemon Ripple Ice Cream

Making ice cream at home is so simple, the range of flavours are limitless and the cost of the ice cream maker justified by the quality of ice cream you can make at home.

I have put this Andrew James Ice Cream Maker, which has been awarded a Which Best Buy, through rigorous testing and I thoroughly recommend it.

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

Sammie xx

Andrew James provided me with the ice cream maker for the purposes of a review. All opinions, views, recipes, content and photographs are my own. please see my Disclosure Policy.

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Muesli Flapjack Squares

Muesli Flapjack Squares are THE answer to rushed mornings and missed breakfasts. Make these at the weekend and you’ve got brekkie covered for the whole week. Ooh and did I mention they’re gluten free too!

FF Muesli Flapjack Squares
Muesli Flapjack Squares delicious and full of good things for your body.

Most people I know don’t have hours of time to spare in the mornings, during the week. They know breakfast is THE most important meal of the day, so in a bid to give their body something they grab a latte and coffee shop choccie muffin on the way to work. Then wonder why they are starving again by 10am if not sooner.

FF Muesli Flapjack Squares
Muesli Flapjack Squares are great food on the go.

One of these Muesli Flapjack Squares will keep you going until lunchtime!

Now eating one of these delicious Muesli Flapjack Squares isn’t the same as sitting down with a bowl of muesli, or a plate of wholemeal toast and homemade jam and a cup of coffee. But, they are a whole lot better both for your body and you wallet, than the take out option.

FF Muesli Flapjack Squares
Muesli Flapjack Squares so easy to make.

Flapjacks do contain both sugar and butter, as do the take out muffins. I have tried to reduce both and even tried to switch to honey, but, unfortunately I haven’t cracked that recipe code yet.

What I have done is taken a fabulous gluten free, muesli mix made by Delicious Alchemy and turned it into the gluten free Muesli Flapjack Squares. So yes you’ll get the initial sugar hit and a wee bit of caffeine from the dark chocolate, but instead of the post sugar slump, the oats, seeds and dried fruit will start slowly releasing their energy – sustaining you until lunch.

FF Muesli Flapjack Squares
My lunch today was one of these and a banana!

With everything made in one bowl, a little mixing, 20 minutes in the oven, cool then swirl on some chocolate, these can easily made by anyone.

If buying a different muesli from the one suggested ensure that it has no added sugar, salt or fat and of course, that it’s gluten free if you have dietary intolerances.

Recipe: Makes 12 Muesli Flapjack Squares

225g/8oz Unsalted Butter

100g/4oz Light Soft Brown Sugar

100g/4oz Golden Syrup – light corn syrup

425g/15oz Muesli – I used Delicious Alchemy

100g/4oz Chopped Dried Fruit – I used mango and apricots (dried)

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

  • Line a 8″ x 11″  20cm x 28cm Swiss roll, or 2″ deep baking tin with baking parchment. I have found it unnecessary to grease my tin prior to lining, however, using a little butter in the corners, should help the parchment to stick without fully greasing the tin.
  • In a large heatproof and microwaveable bowl add the butter and then sugar.
  • Place in the microwave a heat on low until the butter is just melted.
  • Once melted remove from the microwave and add the golden syrup. Stir with a wooden spoon until everything is well mixed.
  • Add the muesli and chopped, dried fruit.
FF Muesli Flapjack Squares
Now to get mixing!
  • Next stir everything together until it is all covered in the glossy butter mixture.
  • Tip the mixture into the prepared pan and press flat and even using the back of a dessert spoon.
FF Muesli Flapjack Squares
Pressed evenly into the tin, ready for the oven.
  • Place in the centre of the oven and bake for exactly 20 minutes.
  • Once the baking time is up remove from the oven and allow to cool completely in the tin.
FF Muesli Flapjack Squares
Muesli Flapjack Squares beautifully baked and golden.
  • When cooled lift the flapjack slab from the tin on to a board.
  • Cut into 12 even squares (if you look mine aren’t that even – oops)!
  • Melt the dark chocolate in a heatproof, microwaveable bowl until almost melted. Remove and stir until completely melted.
  • Drizzle over the squares, or fill a small piping bag and pipe hearts on each square.
Muesli Flapjack Squares
Beautifully decorated with a heart.

During hot weather it might be worth popping the Muesli Flapjack Squares into the fridge for an hour. This will set the chocolate and really firm up the bars.

I like to wrap them in baking parchment for packed lunches, cling film and foil work well too.

Store them in an airtight container. I use an old biscuit tin and separate layers with baking parchment.

FF Muesli Flapjack Squares
Muesli Flapjack Squares a great solution to breakfast.

Give yourself a pat on the back knowing you have breakfast sorted for the week!!

If you have enjoyed these Muesli Flapjack Squares you may also like these:

Double Cherry Drizzle Oat Bars

FF Muesli Flapjack Squares
Double Cherry Drizzle Oat Bars a delicious oat biscuit base topped with cherry sponge.

Macacdamia Apricot Flapjacks

FF Muesli Flapjack Squares
Macadamia Apricot Flapjacks another delicious flapjack bar.

Lemon Drizzle Cake Bars

FF Muesli Flapjack Squares
Lemon Drizzle Cake Bars with a layer of lemon curd on top of an oat biscuit base.

All of the recipes above are easy to make and are fabulous food on the go. Ideal for packed lunches, picnics, or simply having something on hand at home that easily fits in a tin.

I deliberately left nuts out of this recipe so that more people on a restricted diet can enjoy it. I’ve also successfully switched butter for coconut oil in my Coconut Almond Date Flapjacks, which would make this recipe suitable for those with lactose intolerance.

It is my intention to make as many recipes as possible versatile, so that those with dietary restrictions can also have fun feasting!

Sammie xx

Delicious Alchemy provided the muesli mix for me to try. All opinions, views, content and photographs are my own. Please see my Disclosure Policy.

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Raspberry Chocolate Ice Cream Sundae

Every time I look at the colour of this Raspberry Chocolate Ice Cream Sundae it makes me smile.

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae this dessert is big time wow!

The colours are bright, summery, vibrant and let’s face it beautiful!

Just wait until you taste this!

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae this is a party in a glass!

Ok, let’s clear one important matter up – this Raspberry Chocolate Ice Cream Sundae does NOT have to only be eaten on Sunday’s!

I know, I can feel your relief 😉.

Great vanilla ice cream, draped in tart raspberry coulis and delicious, soft, chocolate meringue all layered in a tall sundae glass. An incredible flavour combination where every ingredient is distinct, yet each works in total harmony as a whole.

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae as delicious as it is beautiful.

You are so going to love this recipe. Apart from making the deeply chocolate meringues, there is no other baking involved!

Yippee!

As much as I love baking, I really, really do – sometimes it’s nice to pull together a fabulous dessert where very little effort.

In fact this Raspberry Chocolate Ice Cream Sundae came about by accident. Having baked the chocolate meringues I was hoping to make an Eton Mess type dessert. The cream, which was well within it’s use-by-date had gone off, the strawberries were past their best. The whole Eton Mess thing just wasn’t happening – don’t worry it will be made!

Instead I improvised. Typically, when I wing it the result is either amazing or revolting! Fortunately the combination of flavours in this incredible dessert totally, utterly and completely worked.

I mean really, really, really worked!

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae share this with everyone.

Don’t you just love it when things turn out better than you could of ever hoped?

Recipe: Makes 6 Raspberry Chocolate Ice Cream Sundaes

For the chocolate meringues:

Note: for photos showing step by step pavlova instructions, please see here

3 Large Egg Whites

125g/4.5oz Cater Sugar

50g/2oz Cocoa Powder

1/2tsp Corn Flour

1/2tsp Vanilla Extract – I use Nielsen Massey

1/2tsp White Wine Vinegar

For the raspberry coulis:

300g/11oz Raspberries – I used frozen raspberries from Waitrose

1tbsp Caster Sugar

Juice of a Lemon

Ice Cream – 750ml Vanilla Ice Cream – really good quality ice cream or you can use my recipe for Very Vanilla Ice Cream

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

Making the meringues:

  • Line a baking tray with baking parchment.
  • In a large bowl add the 3 egg whites and whisk until they can hold a stiff peak.
  • Continue whisking and addding in the caster sugar one tablespoon at a time.
  • Keep mixing until the egg whites are glossy and the caster sugar has been incorporated.
  • Add the vanilla extract, vinegar, corn flour and sift in the cocoa powder.
FF Raspberry Chocolate Ice Cream Sundae
These meringues are intensely dark and chocolatey.
  • Gently fold the ingredients into the meringue.
  • Dollop 6 clouds of chocolate meringue onto the baking sheet.
FF Raspberry Chocolate Ice Cream Sundae
Chocolate Meringue Clouds ready for the oven.
  • Place the chocolate meringues into the oven an immediately turn the oven temperature down to 140C/120C fan, gas mark 1.
  • Bake the meringues for 40 minutes and then switch off the oven, allow the meringues to cool completely in the oven – this is how they will obtain their brownie like texture.
  • Once completely cooled they can be used straight away, or stored in a tin, separated by baking parchment, where they will keep for 5 days.
FF Raspberry Chocolate Ice Cream Sundae
Chocolate meringues that taste like the best brownies!

Making the raspberry coulis:

  • Place the fresh or frozen raspberries into a medium bowl.
  • Sprinkle over 1 tablespoon of caster sugar.
  • Cover and leave for at least an hour.
  • Tip the raspberries, sugar and juice of a lemon into a blender.
  • Blitz in the blender until you have a super smooth purée.

Assembling the Raspberry Chocolate Ice Cream Sundae:

  • Remove the vanilla ice cream from the freezer 20 minutes prior to assembling the sundaes.
  • Place a scoop of ice cream into each sundae glass.
  • Pour over some raspberry coulis, ensuring that you have a little left for the tops of the sundaes.
  • Add another scoop of ice cream to each sundae glass.
  • Break two thirds off of the chocolate meringue, break up and add on top of the second ice cream layer. Repeat for each sundae.
  • Add a third and final scoop of ice cream on top of the crumbled chocolate meringue.
  • Finish with a final drizzle of raspberry coulis and the final third of the chocolate meringue.
FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae ready to be eaten and enjoyed.

Serve with a long sundae spoon so that you can reach right down to the very bottom of your sundae glass. You are not going to want to waste any of this utterly luscious, refreshing dessert!

I bought these sundae glasses a couple of years ago, in Asda for £1.50 each. I had been wanting some for ages and as a rather clumsy person at times, I needed something sturdy that could withstand me and be used for smoothies, milkshakes and of course sundaes. Plus if I do break one it is cheaper to replace.

We all enjoyed these Raspberry Chocolate Ice Cream Sundaes for dessert today and were amazed a not only the awesome flavour combo, but also how refreshing they are. These are a massive hit and will be enjoyed on many more occasions throughout the warmer months.

Each Raspberry Chocolate Ice Cream Sundae has a 50g serving of raspberries and fresh lemon juice in it – they are virtually a health food 😉

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae add spoon and devour.

In the photo above you can see how gloriously dark the inside of the chocolate meringue is – yummy!

Also, true to my promise, I am including more desserts on here – it’s a tough job……

If you have loved this recipe for Raspberry Chocolate Ice Cream Sundae here are a few more you may like too:

Blackberry Chocolate Chunk Ice Cream

FF Raspberry Chocolate Ice Cream Sundae
Blackberry Chocolate Chunk Ice Cream

Strawberry Chocolate Cheesecake

FF Raspberry Chocolate Ice Cream Sundae
No Bake Strawberry Chocolate Cheesecake

Lemony Strawberry Pavlova

FF Raspberry Chocolate Ice Cream Sundae
Lemony Strawberry Pavlova

I never really urge you to try any particular recipe, but in this instance I am. The theme of Feasting is Fun is sharing and I’d be crazy not to encourage you to try these Raspberry Chocolate Ice Cream Sundaes at least once!

The meringues can’t fail as they aren’t meant to be light and fluffy, rather more like a dense brownie texture. Ice cream can be bought and the raspberry coulis is a whizz – literally.

Ooh I should also mention that this is a fab recipe if you have a sore throat – three of us here have sore throats at the moment and this cool, refreshing sundae really soothed.

Whatever you are making and baking in you kitchens this weekend I really do hope you have fun creating a feast to be share.

Sammie xx

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Macadamia Apricot Flapjacks

I am so loving the longer daylight hours at the moment. Feeling as though I want to make the most of every drop of sunshine. Winter being a distant memory, I’ve been out in the garden, clearing, ready for sowing and planting. Don’t worry I have also been in the kitchen baking and these Macadamia Apricot Flapjacks are the delicious result.

FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks, slow release energy that’s delicious.

When the weather is warm and the sun is shining I simply love being in the garden. Listening to the chatter and chirruping of birds, feeling the warmth of the sun on my back, our garden becomes my haven again, after the long, cold winter months.

So being able to eat breakfast, or more usually brunch, outside is very much treasured. These Macadamia Apricot Flapjacks are perfect to munch on whilst sitting on our garden bench, hot cup of coffee to hand. Packed with slow energy release oats, they make a tasty, yet filling alternative to toast or cereal.

FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks so good with a cup of good coffee.

This recipe is so simple and quick. A few minutes in the kitchen melting, mixing, baking and cooling means that you can have a great, portable bar, that is perfect for breakfast on the go, packed lunches, getting through the late afternoon energy dip. Plenty of deicious bars to see you through the week.

That has to be a winning recipe – right?

FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks – crunchy, chewy bars of yum!

I love easy recipes – more so during the warmer months, when my passion for cooking and baking is matched by my passion for gardening. Yes I still have to work around my body (see – Living with siezures ), that just makes the time I have even more precious. Whilst in the winter I can happily spend all day – relatively speaking – in the kitchen, during warm spring and summer days my preference is to be outside.

My hubby jokes that I was born wearing Wellington boots! Whilst I may not be able to do the heavy digging of years past, I still like to get my hands dirty. I’ve also found, especially during the hotter months of summer, baking is best done first thing in the morning. That way there isn’t a hot oven baking bread, mid afternoon, just as the temperature outside is peaking.

Macadamia Nut Dried Apricot Flapjacks
Macadamia Apricot Flapjacks crunchy, chewy and full of flavour.

Back to the Macadamia Apricot Flapjacks! The macadamia nuts add a buttery crunch to these bars that I absolutely adore, however, I know they can be pricey. A great substitute would be almonds, either flakes or whole almonds that you chop yourself. I have used dried apricots that are the gorgeous tangerine orange of their fresh counterparts, however, if you prefer the darker, unsulphured apricots, use them instead. Good quality rolled oats, absolutely make these flapjacks the stars that they are.

I have specified that these Macadamia Apricot Flapjacks are gluten free, please check the labels of ingredients carefully to ensure that they are so. This is vital when baking for someone on a restricted diet. Their health absolutely cannot be compromised.

Recipe: Makes 12 Macadamia Apricot Flapjacks

250g/10oz Unsalted Butter – plus a little extra for greasing the tin

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

125g/5oz Light Brown Sugar

325g/11.5oz Rolled Oats (not quick cook) – I used Delicious Alchemy as they are 100% gluten free

150g/5oz Dried Apricots – chopped into rough quarters

100g/4oz Chopped Macadamia Nuts – I buy whole nuts and roughly chop them myself

Optional – 100g White Chocolate

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

  • Grease and line a 8″ x 11″ – 20cm x 28cm swiss roll tin/shallow baking tin, with butter and baking parchment.
  • Into a medium saucepan add the butter and sugar. Warm over a medium heat, stirring until melted.
  • In a large bowl add the golden syrup.
  • Pour the melted butter/sugar mixture into the bowl containing the golden syrup. Stir continuously until combined.
  • Add the oats, chopped apricots and macadamia nuts and stir to thoroughly combine.
  • Tip the mixture into the prepared tin and press down using the back of a metal spoon, until the mixture is one even layer.
FF Macadamia Apricot Flapjacks
The Macadamia Apricot Flapjack mixture compacted into an even layer and ready for the oven.
  • Place the tin in the middle of the oven and bake for 20 minutes exactly.
  • The flapjacks will be a light golden colour when baked – do not be tempted to bake them for longer as this will result in them being hard, not chewy!
  • Once baked remove the tin from the oven and allow to cool completely.
  • When completely cooled remove the entire flapjack bake from the tin, using the excess baking parchment to help lift it out.
Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks ready for the finishing touch.
  • As seen above, cut down the middle length of the bake and then across the width.  Cut each quarter into 3 generous bars – you could cut each quarter into 4 making 16 individual flapjacks in total.
FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks with a drizzle of white chocolate.
  • To finish the flapjacks – chop the white chocolate into small pieces and place in a heatproof, microwaveable bowl.
  • Zap for 20 seconds at a time, stirring between each heating session.
  • When the chocolate is half melted, remove from the microwave and stir until completely liquid.
  • Fill a small disposable piping bag with the melted chocolate.
  • Snip off the very end of the bag, creating a small hole.
  • Pipe swirls or zig zags of chocolate onto each flapjack to provide a beautiful finish.
FF Macadamia Apricot Flapjacks
Macadamia Apricot Flapjacks as pretty to look at as they are delicious to eat.

Ooh how completely yummy do these Macadamia Apricot Flapjacks look?

A couple of notes: During the summer, once the flapjack bake has cooled to room temperature, if the ambient temperature is 25C or above, it may be worth popping the tin in the fridge for an hour to allow the flapjacks to completely set. Likewise, unless the flapjacks are stored in the fridge I would leave off the white chocolate drizzle. If these Macadamia Apricot Flapjacks are going to get warm throughout the day, whether in a packed lunch box, or a bag, the white chocolate will melt and create a whole lotta mess!

This is just my advice as a mum of three and wife to hubby who takes a packed lunch to work.

Im just sayin’!!!

Love these Macadamia Apricot Flapjacks? Here are a couple of other recipes you may like to try as well.

Coconut Almond Date Flapjacks

FF Macadamia Apricot Flapjacks
Coconut Almond Date Flapjacks

Bakewell Shortbread Bars

FF Macadamia Apricot Flapjacks
Bakewell Shortbread Bars

Cranberry Walnut Flapjacks

FF Macadamia Apricot Flapjacks
Cranberry Walnut Flapjacks

Whilst spending time in your kitchen, baking and cooking, have you ever thought of making extra and sharing some?

We all have people in our neighbourhood who are lonely and perhaps a little unhappy. Inviting them round for a chat over a cup of tea and delicious slice of cake, or flapjack, may seem such a small thing to us and yet can make the world of difference to someone else’s day.

Time seems to be so precious to many, which is why it is such a valuable gift to give.

Sammie xx

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Chocolate Cherry Cupcakes

Yay it’s the weekend and I have the most fabulous treat for you. These absolutely delicious, 100% gluten free, Chocolate Cherry Cupcakes.

FF Chocolate Cherry Cupcakes
Chocolate Cherry Cupcakes deliciously gluten free treats.

I’m so excited I could almost burst! Delicious Alchemy sent me some of their Vanilla Sponge Cake Mix to try. All of their products are 100% gluten free and so, with friends that cannot tolerate gluten, I was excited and intrigued to see how well this packet mix performed.

My first project was to remake my delicious Marshmallow Frosted Mango Cupcakes. The cake mix was made as per the packet instructions and I added 100g of mango before filling the cupcake cakes. Once baked and cooled I topped the cupcakes with Marshmallow Frosting. The cupcakes on tasting were deliciously light, tender and moist, with mango distributed evenly throughout each cake. A firm 9 out of 10 marks was given by all of the taste testers who had also tried my original recipe!

FF Chocolate Cherry Cupcakes
Marshmallow Frosted Mango Cupcakes made with gluten free vanilla cake mix.

Delicious Alchemy are currently running a Crowdfund project, raising funds to create a book for people living on a restricted diet. Why not take a look at their website to find out more and see how you too can a be part of this fantastic project.

Offering my baking skills to help raise awareness for Delicious Alchemy’s Crowdfund Project, led to me creating these delightful Chocolate Cherry Cupcakes, ooh and a bit of playing with fondant and alphabet cutters 😉.

FF Chocolate Cherry Cupcakes
Chocolate Cherry Cupcakes proudly supporting people who live on a gluten free diet.

Sugar and Crumbs sell a range of naturally flavoured icing sugars, cocoa, baking ingredients and baking equipment. All of their flavoured icings and cocoas are gluten free! To make these Chocolate Cherry Cupcakes I used their Chocolate Cherry Cocoa added to a Delicious Alchemy Vanilla Sponge Mix. Then topped each cupcake with a buttercream frosting using Black Forest Icing Sugar.

The result, a firm 10 out of 10!

Well they are Chocolate Cherry Cupcakes and chocolate makes everything better right 😉.

FF Chocolate Cherry Cupcakes
Chocolate Cherry Cupcakes gluten free and finished with a white chocolate heart.

Feasting is fun is an inclusive blog. The theme of sharing being it’s very backbone. Creating recipes that more people can enjoy appeals to the nature of who I am as a person. Supporting Delicious Alchemy in their Crowdfund by making these Chocolate Cherry Cupcakes was the very least I could do.

NOTE: All of Delicious Alchemy’s products are gluten and dairy free. The recipe below uses milk, butter and eggs.

Recipe: Makes 18 Chocolate Cherry Cupcakes

1 packet of gluten free Vanilla Sponge Mix from Delicious Alchemy

50g Cocoa Powder – I used Sugar and Crumbs cherry cocoa

180g Unsalted Butter – softened to room temperature

3 Free Range Eggs

60ml/4tbsp Whole Milk

250g Black Forest Icing Sugar

50g Cocoa

100g Plain Icing Sugar

200g Unsalted Butter – softened to room temperature

Approximately 3tbsp Hot Water

Optional – 200g White Chocolate for the chocolate heart decorations – alternatively ensure any decoration is gluten free

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

  • Line 2 cupcake tins with 18 cupcake cases.
  • Add the softened butter, eggs, vanilla sponge mix, flavoured cocoa and milk to a bowl.
  • Whisk until you have a smooth cake batter – approximately 2 minutes.
  • Divide the cake batter evenly between the cake cases.
  • Place the cupcake tins in the oven and bake for 20-25 minutes. The cupcakes are cooked when they are firm and spring back from a light touch.
  • Once baked remove the cupcakes from the oven.
  • Allow the cupcakes to cool, either in their tin or transferred to a cooling rack, before icing.
FF Chocolate Cherry Cupcakes
Gluten Free Chocolate Cherry Cupcakes.

To make the buttercream frosting:

  • Place the softened butter into a large bowl.
  • Sift in the flavoured icing sugar, cocoa and plain icing sugar.
  • Add 2 tablespoons of hot water from a recently boiled kettle.
  • Whisk, starting on a very slow speed and gradually increasing, until the buttercream is light and creamy – add in the extra tablespoon of hot water if the buttercream is too stiff.
  • Fit a large piping bag with a large star nozzle – I use Wilton’s #1M.
  • Fill the piping bag with the buttercream.
  • To pipe rose swirls, start with the nozzle just above the centre of the cupcake, pipe an e shape and then continue round.
FF Chocolate Cherry Cupcakes
Chocolate Cherry Cupcakes with swirls of frosting.

To make the white chocolate hearts:

  • Chop up the chocolate into small pieces.
  • Place two thirds of the chocolate into a heatproof, microwaveable bowl.
  • Zap for 20 seconds at a time stirring in between.
  • When the chocolate is melted, remove from the microwave and immediately add the last third of chopped chocolate.
  • Stir continuously until all of the chocolate is melted. This method is a cheat’s way of tempering chocolate and helps prevent any white marks (bloom) appearing on the cooled chocolate.
  • Spoon the melted chocolate into the heart mould, tapping the mould after every three hearts are filled, to bring air bubbles to the surface.
  • Leave the chocolate to set somewhere cool. You can chill the mould in the fridge.
FF Chocolate Cherry Cupcakes
White Chocolate Hearts to decorate the cupcakes.
  • Once the white chocolate hearts are firm, press out from the mould, ensuring you have cold hands for handling them, so as not to mark them.
  • Place a chocolate heart on the top of each cupcake.
FF Chocolate Cherry Cupcakes
Chocolate Cherry Cupcakes perfect for sharing.

These gluten free Chocolate Cherry Cupcakes are so pretty and very delicious. Whilst eating one of these tasty treats I could honestly not tell any difference to ‘regular’ wheat flour cupcakes. Yet the great thing is that more people can enjoy these!

FF Chocolate Cherry Cupcakes
Chocolate Cherry Cupcakes will you help?

I thoroughly enjoyed making (and eating 😀) these cupcakes and supporting Delicious Alchemy in their Crowdfund campaign. Raising awareness for others who cannot eat freely and creating an ultimate guide to living with dietary restrictions is very close to my heart. Whilst I am able to eat wheat flour, having been a life long sufferer of migraines, there are certain foods that I too have to avoid.

Do you have dietary restrictions?

Are there recipes that you would like converted into gluten free versions?

Let me know and if I can help I absolutely will xx.

If you have enjoyed these gluten free Chocolate Cherry Cupcakes here are some other gluten free recipes you may like:

Lemony Strawberry Pavlova

FF Chocolate Cherry Cupcakes
Gluten Free Lemony Strawberry Pavlova

Autumn Apple Almond Cake

FF Chocolate Cherry Cupcakes
Gluten Free Autumn Apple Almond Cake

Almond Blackberry Pear Crumble

FF Chocolate Cherry Cupcakes
Almond Blackberry Pear Crumble gluten free

All of the above recipes are 100% gluten free and I have happily served them to guests who were not aware that wheat flour had not been used!!

Feasting on delicious homemade food should be fun. With these recipes more people can bake at home with confidence. Whilst supermarkets may provide a limited selection of gluten free products, they will never be as tasty as homemade. Having a gluten free cake mix in the cupboard means you can whip up a gluten free treat, for visitors with a restricted diet, without having to re-stock your baking cupboard!

Please let me know if I can help with the questions above?

Sammie xx

Delicious Alchemy provided me with the vanilla sponge mix for this post. All opinions, views, content and photographs are my own. I did not receive any payment for writing this post. Please see my Disclosure Policy.

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Coconut Almond Date Flapjacks

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

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

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

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

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

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

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

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

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

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

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

Recipe: Makes 16 Coconut Almond Date Flapjacks

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

125g/5oz Light Soft Brown Sugar

75g/3oz Golden Syrup -light corn syrup

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

100g/4oz Flaked Almonds

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

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

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

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

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

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

VC Coconut Almond Date Flapjacks
Coconut Almond Date Flapjacks

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

Do you have diet constraints?

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

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

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

Cranberry Walnut Flapjacks

VC Cranberry Walnut Flapjacks
Cranberry Walnut Flapjacks

Ginger Date Hot Cross Buns

VC Ginger Date Hot Cross Buns
Ginger Date Hot Cross Buns

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

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

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

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

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

 

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Marshmallow Frosted Mango Cupcakes

Today is the first day is Spring! The sun shone this morning, birds are chirping in the garden, people are outside mowing their lawns and I was inspired to create a cupcake that celebrates the passing of Winter. So here are my gluten free Marshmallow Frosted Mango Cupcakes.

HM Marshmallow Frosted Mango Cupcakes
Utterly delicious and gluten free Marshmallow Frosted Mango Cupcakes.

The lovely Sarah at Heavenly Marshmallows had sent me a selection of her homemade, artisan marshmallows. Amongst the selection were nine that are mango and passionfruit flavour. I knew I wanted to somehow include these in a bake.

The mango and passionfruit marshmallows are gluten free and as you all know how much I love sharing, I decided to make a gluten free cupcake, with mango in the cake batter.

Yep – I love a challenge.

HM Marshmallow Frosted Mango Cupcakes
Marshmallow Frosted Mango Cupcakes so beautiful and utterly delicious.

As if making gluten free cupcakes was not a big enough challenge, I also wanted to incorporate the delicious mango and passionfruit marshmallows into the frosting. I had seen lots of different marshmallow frosting’s on Pinterest and after reading through a few different recipes, as usual, decided to come up with something of my own.

Thank you to Pinterest – without it I probably would have never tried this frosting.

HM Marshmallow Frosted Mango Cupcakes
Marshmallow Frosted Mango Cupcakes could you tell the difference?

For these Marshmallow Frosted Mango Cupcakes I decided to make two cake batters. The first was gluten free and can be seen in the photos on the yellow background, the cupcake wrappers are yellow floral, perfect for Spring.

The second batch are in the orange wrappers and are made using plain flour, that is NOT gluten free. As no one in our home is gluten intolerant, my wonderful family were to serve as ‘taste testers’, in a blind taste testing!!

HM Marshmallow Frosted Mango Cupcakes
Marshmallow Frosted Mango Cupcakes you can see the pieces of mango in the cupcake.

Each batch of cake batter had some mango added to it. As I didn’t have any fresh mango, I used mango from a pot in juice. I mashed up the mango with a fork and added it to the cake batter. I was thrilled that in both bakes, the mango stayed evenly distributed throughout the cooked cupcake.

So that was the cupcakes made. I’d successfully made gluten free cupcakes, with a good texture.

Now onto the frosting. Which wasn’t as daunting as I’d imagined. The hardest part was saying goodbye to each of the 9 mango and passionfruit marshmallows as I put them in a heatproof bowl, over a double boiler.

This dreamy marshmallow frosting is effectively buttercream, with melted marshmallows added to it. Yes, there’s a bit more to it than that, but it is no more difficult than making a chocolate ganache, that is then whipped and piped.

HM Marshmallow Frosted Mango Cupcakes
Marshmallow Frosted Mango Cupcakes the dreamy frosting is lighter than buttercream.

For some reason I’d imagined the marshmallow frosting to be a bit like marshmallow fluff. Very sticky, sweet, frosting that I’d probably have enough of halfway through eating the cupcake.

I couldn’t have been more wrong!!

This marshmallow frosting is the stuff of dreams, where fairies and unicorns live and rain falls like glittery sprinkles. Just took myself off into my dream world there 😉. It truly is amazing. The melted marshmallows lighten the buttercream frosting, giving it a mallow, sponginess, that doesn’t set hard and melts, almost like sherbet on your tongue.

Buttercream would have been delicious piped onto these cupcakes. Heavenly Marshmallows takes it to a completely different level. Utterly divine marshmallow frosting.

Recipe: Makes 12 Marshmallow Frosted Mango Cupcakes

Note: These cupcakes can be made NOT gluten free, just substitute wheat flour for the gluten free flour. Method and cooking times are exactly the same.

For the Mango Cupcakes

100g/4oz Unsalted Butter-at room temperature

100g/4oz Caster Sugar

2 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Gluten Free White Flour – I use Doves Farm

1tsp Baking Powder – Waitrose Cooks’ Homebaking baking powder as it is gluten free – check yours not all brands are gluten free.

Small pinch of salt

75g/3oz Fresh or Tinned Mango – any juice strained off and mango mashed with a fork.

For the Marshmallow Frosting

Heavenly Marshmallows Mango and Passionfruit flavour marshmallows

1tbsp Glycerine

300g/11oz Icing Sugar – sifted

150g/6oz Unsalted Butter – very soft

3tsp Boiling Water

Gluten Free Sprinkles

To make the mango cupcakes preheat the oven to 165/150 fan, gas mark 2-3.

  • Add the caster sugar,vanilla and butter into a medium sized bowl and whisk/beat together until pale and creamy.
  • Sift in the gluten free flour, baking powder and salt.
  • Add 2 eggs.
  • Whisk/beat until all the ingredients have come together and the batter is smooth.
  • Always take care to not over mix the cake batter.
  • Add the mashed mango and fold into the cake batter.
  • Place 12 cupcake cases into a cupcake tin.
  • Spoon the cupcake mixture evenly into the cupcake cases.
HM Marshmallow Frosted Mango Cupcakes
Mango Cupcakes ready for the oven.
  • Bake in the middle of the oven for 25-30 minutes. The low slow cooking will ensure flat tops, perfect for frosting.
  • The cupcakes are cooked when they are golden brown and spring back from a light touch.
  • Once cooked remove the cupcakes from the oven.
  • Allow to cool for 5 minutes in the tin.
  • Remove the cupcakes from the tin and place on a cooling rack to cool completely.
HM Marshmallow Frosted Mango Cupcakes
Gluten Free Cupcakes cooling on the rack.

To make the marshmallow frosting

  •  Place the marshmallows into a heatproof bowl and place over a saucepan of barely simmering water.
HM Marshmallow Frosted Mango Cupcakes
Mango and Passionfruit Marshmallows starting to melt.
  • As the marshmallows melt it is important to keep stirring continuously.
  • Once melted remove the bowl from the saucepan and set to one side to cool.
HM Marshmallow Frosted Mango Cupcakes
Heavenly Melted Marshmallows!
  • Whilst the melted marshmallows are cooling make the buttercream.
  • Add the softened butter and boiling water into the bowl of sifted icing sugar.
  • Whisk on a high speed until light and creamy.
  • Add the glycerine and whisk into the buttercream.
  • Pour the warm melted marshmallows into the buttercream, whilst the whisk is still mixing.
  • Continue mixing on a medium speed for 5 minutes.
  • You will have the lightest frosting to pipe onto your cakes.
HM Marshmallow Frosted Mango Cupcakes
Light, creamy, marshmallow frosting.
  • Fit a large piping bag with a large star tip – I used Wilton #1M
  • Place the bag inside a sturdy jug or glass, folding back the sides of the bag.
  • Fill the bag with the marshmallow frosting.
  • Pipe swirls (like ice cream in cones) or roses see here.
  • Sprinkle over the topping of your choice.
HM Marshmallow Frosted Mango Cupcakes
Marshmallow Frosted Mango Cupcakes here piped as swirls the frosting is very versatile.

These Marshmallow Frosted Mango Cupcakes are completely delicious and in a blind taste test the gluten free cupcakes tasted exactly the same as the regular ones!! Nobody could tell the difference and happily ate both cupcakes.

One part that was declared “exceptional” was the marshmallow frosting. This is something that I will definitely be making again. The taste and unbelievable texture is most definitely worth the extra step!

Heavenly Marshmallows  certainly live up to their name. Made with natural ingredients and flavourings and no artificial colours, they truly are unlike any other marshmallow I have ever tasted. Within the selection were: mint chocolate, chocolate, liquorice (which I don’t like – but tasted some of hubby’s and it was so subtle, I’d have happily finished it), lemon meringue, vanilla and the mango/passionfruit flavour.

My personal favourite was the lemon meringue, ooh I would love to top cupcakes with this one. It had an almost sherbet like flavour which I loved and it is unashamedly lemon, completely my type of delicious.

What surprised me was the melt-in-the-mouth texture. All flavours were delicious with the texture adding a massive bonus. These marshmallows are truly artisan, without preservatives and with some flavours being gluten free, I’d say they would be my perfect treat. If you know someone this Easter who doesn’t like, or can’t eat chocolate these Heavenly Marshmallows would make a wonderful gift.

Do you find it hard to buy an alternative to chocolate eggs at Easter?

If you enjoyed these Marshmallow Frosted Mango Cupcakes I think you’ll love these too:

Raspberry Ripple Almond Cupcakes  

Smartie Raspberry Ripple Almond Cupcakes
Raspberry Ripple Almond Cupcakes.

Springtime Vanilla Cupcakes

HM Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes

If you make these, or indeed any of my recipes, please post a photo, if you are able, on Twitter or Instagram and tag me in. I love seeing your makes and bakes.

Wishing you all a very happy Spring.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Heavenly Marshmallows  provided me with the marshmallows for this recipe. All content, photographs and recipes are my own. Please see my Disclosure Policy.

Note: unfortunately Heavenly allows are no longer trading.

I suggest ART OF MALLOW as a suitable replacement.

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Cranberry Walnut Flapjacks

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

Cranberry Walnut Flapjacks
Cranberry Walnut Flapjacks perfect for breakfast on the go.

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

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

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

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

Cranberry Walnut Flapjacks
Cranberry Walnut Flapjacks the perfect start to your day.

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

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

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

Thought not!

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

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

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

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

Recipe: Make 16 Cranberry Walnut Flapjacks

250g/10oz Unsalted Butter

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

125g/5oz Light Brown Sugar

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

150g/5oz Dried Cranberries

100g/4oz Chopped Walnuts

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

Method: Preheat the oven to 180/165C fan oven.

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

Into a large bowl add the golden syrup.

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

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

Cranberry Walnut Flapjacks
Add the oats, cranberries and walnuts to the bowl.

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

Tip the mixture into the lined tin.

Cranberry Walnut Flapjacks
Press the mixture into the tin using the back of a metal spoon, so it is an even layer.

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

Remove the tin from the oven and allow the Cranberry Walnut Flapjacks to cool in the tin. The flapjacks will be very soft at this stage, but will harden on cooling.

Cranberry Walnut Flapjacks
When the flapjacks are slightly warm, remove from the tin.

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

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

Once the Cranberry Walnut Flapjacks are completely cooled they can be drizzled with chocolate.

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

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

Cranberry Walnut Flapjacks
Chocolate drizzled Cranberry Walnut Flapjacks

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

Cranberry Walnut Flapjacks
Store layered with baking parchment in a tin.

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

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

Do your work colleagues miss breakfast? Try making these Cranberry Walnut Flapjacks and taking them to work. You may just make someone smile!

If you enjoyed these Cranberry Walnut Flapjacks then try these:

Oat Topped Lemon Shortbread Bars

Lemon Bars Cranberry walnut flapjack
Oat Topped Lemon Bars

Apricot Oat Crumble Cookies

Apricot Oat Cranberry Walnut Flapjacks
Apricot Oat Crumble Cookies

Sammie xx

 

 

 

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Almond Blackberry Pear Crumble

It’s cold, it’s wet, it’s Winter – time for real puddings. This Almond Blackberry Pear Crumble, that just happens to be Gluten Free people, hits the spot.

Almond Blackberry Pear Crumble a drizzle of cream perfectly compliments this pudding www.feastingisfun.com
Almond Blackberry Pear Crumble a drizzle of cream perfectly compliments this pudding www.feastingisfun.com

That spot where only warm, fruity, drizzled with cream or custard, or both – I’m not judging – puddings can only hit.

Are you with me?

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

The perfect combination of fruit and nuts.
The perfect combination of fruit and nuts.

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

Yep – that good!

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

Almond Blackberry Pear Crumble juicy, plump fruit, hides beneath the delicious, Gluten Free, crumble topping www.feastingisfun.com
Almond Blackberry Pear Crumble juicy, plump fruit, hides beneath the delicious, Gluten Free, crumble topping www.feastingisfun.com

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

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

Almond Blackberry Pear Crumble pour over the cream and tuck in! www.feastingisfun.com
Almond Blackberry Pear Crumble pour over the cream and tuck in! www.feastingisfun.com

Recipe: Almond Blackberry Pear Crumble serves 6 generous portions.

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

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

225g/8oz Flaked Almonds

100g/4oz Demerera Sugar

1/4tsp Salt

3-4 Conference Pears

200g/7oz Fresh or Frozen Blackberries

Optional – Double Cream, Custard, Ice Cream to serve

Method: Preheat Oven to 185C/170C fan

Cut the cold butter into cubes and place in a large bowl with the flour and salt.

Rub the butter into the flour with your fingers, working quickly and lightly, until the mixture resembles breadcrumbs.

Gluten Free flour worked just as well as wheat flour in this recipe.
Gluten Free flour worked just as well as wheat flour in this recipe.

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

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

Crunchy crumble topping.
Crunchy crumble topping.

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

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

Delicious pear and frozen blackberries.
Delicious pear and frozen blackberries.

Cover the fruit with the crumble mixture.

Almond Blackberry Pear Crumble ready for the oven! www.feastingisfun.com
Almond Blackberry Pear Crumble ready for the oven! www.feastingisfun.com

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

Once baked remove from the oven.

Almond Blackberry Pear Crumble juicy, plump fruit, hides beneath the delicious, Gluten Free, crumble topping www.feastingisfun.com
Almond Blackberry Pear Crumble juicy, plump fruit, hides beneath the delicious, Gluten Free, crumble topping www.feastingisfun.com

Serve immediately with the accompaniment of your choice.

Eat and enjoy!

Almond Blackberry Pear Crumble just the comfort needed on a cold, winter's day www.feastingisfun.com
Almond Blackberry Pear Crumble just the comfort needed on a cold, winter’s day www.feastingisfun.com

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

Being Gluten Free makes this Almond Blackberry Pear Crumble accessible to more people. Now that has got to be a good thing!

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

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

Apple Almond Cake also Gluten Free and delicious served warm

Amazing Apple Pie

I buy Dove’s Gluten Free flour from Waitrose.

Sammie xx

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