Reeces Peanut Butter Cup Ice Cream Cookie Sandwich

How do you improve on one of the best flavours of ice cream known to man? That’s right. You squish it between two incredible, homemade cookies! I bring you Reeces Peanut Butter Cup Ice Cream Cookie Sandwich. Oh yes people, this is the foodie equivalent of winning all the coins and one-ups in a Super Mario game and then some. Stick with me as I take you through an incredible ice cream journey.

FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream Cookie Sandwich a real dessert treat.

First of all there is ice cream, packed with Reeces Mini Peanut Butter Cups. While some are mini cups are left whole, others are roughly chopped. Resulting in a peanut butter cup filled ice cream base. Dark chocolate ganache ripples through the vanilla base, with a hit of pure peanut butter in every spoonful. It’s okay. I undersrand if you want to think on that for a while?

FF Reeces Peanut Butter Cup Ice Cream Cookie Sandwich
Reeces Peanut Butter Cup Ice Cream Cookie Sandwich

Complimenting such a flavour punched ice cream are Mega Toffee Cookies. A large, robust Cookie is the only way to go when sandwiching chunks of peanut butter cup ice cream. Since these cookies are double their usual size, they are perfect for creating an ice cream sandwich.

FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream Cookie Sandwich

Completely sending this ice cream cookie sandwich over the top, is the customisation of the mega cookies. Dipped in dark chocolate and sprinkled with peanut butter chips, rather than contrasting, they compliment the flavours within the ice cream.

Recipe: Reeces Peanut Butter Cup Ice Cream makes 1L approx.

300mls Double Cream plus an additional 100mls for the chocolate ganache

300mls Whole Milk

6tbsp Caster Sugar

4 Large Free Range Egg Yolks

1tsp Vanilla Extract – I use Nielsen-Massey

1tsp Cornflour

100g/4oz Dark Chocolate minimum 70% Cocoa plus an additional 100g of Dark Chocolate for dipping the cookies

50g/2oz Peanut Butter

1 x 226g/8oz Reeces Peanut Butter Cup Minis – alternatively use the equivalent weight of regular Reeces Peanut Butter Cups roughly chopped

2 x Packets of Toffee Cookie Mix by Wright’s Baking, alternatively use this recipe here.

Method:

Ensure the freezing part/bowl of the ice cream maker has been in the freezer for at least 6 hours, ideally overnight, or according to manufacturer’s instructions.

Note: For step-by-step instructions, including photographs please see here.

  • First of all, Place the milk and cream into a heavy bottom saucepan over a medium heat. Heat the cream mixture to scalding point, little bubbles appear around the rim of the saucepan before the mix reaches boiling point. As soon as scalding point is reached, remove the pan from the heat.
  • While the cream mix is heating, place the eggs, sugar, cornflour and vanilla extract into a large heatproof bowl. Whisk together until the eggs have thickened.
  • With the whisk switched to slow, gently pour the hot cream mix into the bowl with the egg mix, whisking constantly. This creates the custard base for the ice cream.
  • Pour the custard base back into the saucepan, place over a medium heat and stir constantly. Cook until the custard has thicker and coats the back of a wooden spoon.
  • Remove the pan from the heat and pour the custard through a sieve, into a large heatproof bowl.
  • Place cling film directly on top of the custard to stop a skin from forming.
  • Leave the custard to cool a little before placing in the fridge to chill.
  • While the ice cream base is chilling, prepare the mini Reeces butter cups. Tip out on to a chopping board, roughly divide into two thirds which will be roughly chopped and one third, which are kept whole.
  • Also make the chocolate ganache, which will be swirled through the ice cream. Place 100g of chocolate and 100mls of double cream into a heatproof/microwaveable jug. Heat on medium for 30 second bursts, stirring after each heating session. As soon as the chocolate starts melting into the cream continue stirring until the ganache is smooth and shiny. Set to one side to cool.
  • Set the ice cream maker up as per manufacturer’s instructions.
  • Add the peanut butter to the ice cream base. Use a balloon whisk to break it up into small pieces within the ice cream base.
  • Pour the ice cream mixture into the already churning ice cream maker.
  • As soon as the ice cream is thickened and frozen stop the machine. Remove the paddle so the ice cream can be scooped out.
FF Reeces Peanut Butter Cup Ice Cream
The process of making Reeces Peanut Butter Cup Ice Cream.
  • Scatter a few chopped Reeces Peanut Butter Cup Minis in the bottom of the freezing container.
  • Scoop half of the ice cream on top of the peanut butter cups.
  • Add one half of the remaining chopped and whole peanut butter cups. Now add the remaining ice cream.
  • Using the handle of a wooden spoon, swirl the peanut butter cups through the ice cream using a figure of eight motion.
FF Peanut Butter Cup Ice Cream
Adding the chocolate ganache swirl to the Reeces Peanut Butter Cup Ice Cream.
  • Pour the cooled, yet still liquid, chocolate ganache on top of the ice cream. Again, using the handle of a wooden spoon swirl the ganache through the ice cream.
  • Snap on an airtight lid, or double wrap in cling film and place the ice cream into the freezer to firm up.
  • Leaving the ice cream to freeze overnight ensures the chocolate ganache fully freezes within the ice cream.
FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream ready to serve.

To serve, remove the ice cream from the freezer 10-20 minutes prior to scooping. Allowing the ice cream to soften slightly. Scoop two balls of ice cream and place on one large cookie, top with another cookie and press gently to form the ice cream cookie sandwich. Alternatively, scoop and serve in a bowl with additional Mini Reeces Peanut Butter Cups.

FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream Cookie Sandwich using Wright’s Toffee Cookie Mix.

 

FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream served in a bowl.
  • Making the Cookies:
  • Wright’s Toffee Cookie Mix is a great flavour combination to pair with this ice cream. Alternatively if you are unable to buy this mix my Caramac Caramel Cookies recipe also works well.
  • Make the cookies as per instructions, however, for the Wright’s Toffee Cookies make them twice as big. You should get 10 mega cookies from 2 packets of mix.
  • Bake as directed, again the toffee cookies will take 18-20 minutes to bake as they are larger than usual.
  • Allow the cookies to cool completely on the baking tray.
  • Melt 100g of chocolate in a heatproof, microwaveable bowl, on medium setting, for 30 seconds at a time. Stir the chocolate after each heating session.
  • As soon as the chocolate is melted, dip each cookie into the chocolate, using a spoon to cover halfway across the top oven each cookie.
  • Place the chocolate covered cookies on to baking parchment and sprinkle Reece’s peanut butter chips over the chocolate covered half. Leave to set. In hot weather place in the fridge for a few minutes until set.
FF Reece's Peanut Butter Cup Ice Cream
Baking and decorating the toffee cookies for the ice cream sandwich.

 

FF Reeces Peanut Butter Cup Ice Cream
Creating the perfect Reeces Peanut Butter Cup Ice Cream Cookie Sandwich with Wright’s Baking.

Such an incredible ice cream deserves a cookie that enhances all of its qualities.

If you have enjoyed this recipe for Reeces Peanut Butter Cup Ice Cream Cookie Sandwich you may also like these:

 

Caramac Caramel Cookieswith Very Vanilla Ice Cream

FF Reeces Peanut Butter Cup Ice Cream
Caramac Caramel Cookies with Very Vanilla Ice Cream.

Rolo Chocolate Cookies with Chocolate Rolo Ice Cream

FF Reeces Peanut Butter Cup Ice Cream
Rolo Chocolate Cookies with Chocolate Rolo Ice Cream.

Chocolate Monster Mini Egg Cookies with Smarties Chocolate Mini Egg Ice Cream

FF Reeces Peanut Butter Cup Ice Cream
Chocolate Monster Mini Egg Cookies with Smarties Chocolate Mini Egg Ice Cream.

Since all of the recipes shown can only be made at home, this emphasises the core beliefs of Feasting is Fun. Creating flavour combinations, at home, should be fun. Each one of these examples is a feast in itself. Also, most importantly, invite your friends over to share these incredible ice cream cookie sandwiches. Finally proving that all food tastes better when shared.

Sammie xx

Wright’s Baking provided the Toffee Cooki Mixes used in this post. All recipe ideas are my own. No payment was received for the creation of this post. All views and opinions are my own. No part of this post may be reproduced without my specific written permission. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_pluspinteresttumblr

Chocolate Biscuit Base Mini Egg Brownies

Easter weekend is finally here. Four days holiday for most people. Enjoying the good weather, lawns are mowed, kitchens prepare treats for the weekend, while teenagers prepare for upcoming exams. Whatever you and your family are doing, this Chocolate Biscuit Base Mini Egg Brownies bake is sure to bring about a smile.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies using Wright’s Brownie Mix.

The base of these brownies is a chocolate biscuit. More like a slightly harder version of the soft, squidgy brownie on top. The advantage being that, with a firmer base these brownies are easier to pick up and hold. While developing this recipe my thoughts were directed by practicality.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies perfect for packed lunches and picnics.

No matter how practical these brownies are, they absolutely had to be fun, as well as tasty. Since the addition of pretty, pastel Cadbury’s eggs, was a necessity. So also were the party streamer, piped coloured chocolate drizzles. Resulting in a beautiful, yet fun, Easter bake.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies perfect for celebrating.

While this may look like a complicated bake, it absolutely isn’t. First of all the biscuit base is made, then baked. Once cooled the Wright’s Brownie Mix, which takes seconds to make, is poured over. Followed by a generous sprinkle of chocolate mini eggs, another quick bake. Finally after cooling you can let your creativity run wild, decorating your bake.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies. Complete fun!

A quick note: This bake will look and taste just as good if you’d prefer not to use coloured Candy Melts. Since this is your bake, feel free to add coloured sprinkles, chocolates or whatever you like. Most importantly, have fun!!!

Recipe: Chocolate Biscuit Base Mini Egg Brownies makes 24

For the Biscuit Base

225g/8oz Unsalted Butter

150g/5oz Light Brown Sugar

1 Large Free Range Egg

1tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Cocoa Powder – I use Callebaut

200g/7oz Plain White Flour

For the Brownies

2 x Packets of  Wright’ Baking Brownie Mix – available online in the U.K. – if you are unable to obtain the Mix please use this recipe Chocolate Fudge Brownie Bites.  Leaving out the addition of chocolate chunks out of the recipe.

Decoration:

1 x Family Pack (326g) of Cadbury’s Mini Eggs or the rough equivalent weight in smaller bags/tubes

75g/3oz of each of the following :

White Chocolate, Rainbow Dust Pink/Blue/Purple Candy Melts -available from Party Animal Online

Any additional decorations that you like – I found a bag of really small mini eggs from Sainsbury’s.

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

First of all grease a 33cm x 23cm x 5cm (13″ x 9″ x 2″) tin with a little butter. Line the base and sides with baking parchment.

  • Starting with the biscuit base, add the butter, salt and sugar to a large bowl. Beat until fully combined and free from lumps.
  • Next add the egg and vanilla, continue mixing until smooth.
  • Sieve the flour and cocoa powder into the same bowl. Starting at a slow speed mix the ingredients until combined.
  • Finally tip the biscuit base dough into the baking tin. Spread the dough, using the back of a spoon until it evenly covers the base of the tin.
  • Place the tin into the middle of the preheated oven and bake for 20-25 minutes.
  • While the base is baking, make the Brownie Mix, according to the packet instructions.
FF Chocolate Biscuit Base Mini Egg Brownies
Creating and baking the layers of the Chocolate Biscuit Base Mini Egg Brownies
  • The biscuit base, once baked may still be a little soft to touch, however it will be darker than the uncooked dough.
  • Remove the tin from the oven and allow to cool for 5 minutes.
  • Pour the brownie batter over the biscuit base. Tilt the tin to ensure even coverage.
  • Follow by sprinkling 200g of mini eggs on to the brownie batter.
  • Place the tin back in the oven and bake for a further 20-25 minutes.
  • The brownie batter is baked when it has a sheen and does not wobble in the centre.
  • Remove the tin from the oven and allow to cool completely.
FF Chocolate Biscuit Base Mini Egg Brownies
Portioning and decorating the Chocolate Biscuit Base Mini Egg Brownies
  • Once completely cooled remove the entire bake from the tin and place on a solid surface.
  • Cut centrally through the length and width with a sharp knife. Now cut each half into 12 even sized portions.
  • Place 75g of each coloured Candy Melt or chocolate into a separate heatproof, microwaveable bowl.
  • Heat the first bowl for 20 seconds at a time, stirring in between until the chocolate is fluid.
  • Spoon the liquid into a small, disposable, piping bag. Be careful, it will be very warm.
  • Snip the very end of the bag off and pipe whatever pattern you wish over the top of the bake.
  • Continue, in exactly the same way with the second colour.
  • Follow this by adding extra mini eggs or decorations, hold a few back.
  • Prepare and pipe the third colour, allowing some to cover the newly added eggs.
  • Finally finish with white chocolate, piped all over the bake and sprinkle any remaining decorations.
FF Chocolate Biscuit Base Mini Egg Brownies
Happy Easter!

Place to one side to allow the chocolate to set.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies Happy Easter.

Serve with a big smile and my preference, a glass of cold milk.

If you have enjoyed the recipe for Chocolate Biscuit Base Mini Egg Brownies you may also like these:

Golden Egg Chocolate Sponge Cake

FF Chocolate Biscuit Base Mini Egg Brownies
Golden Egg Chocolate Sponge Cake.

Chocolate Monster Mini Egg Cookies

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Monster Mini Egg Cookies

Smarties Chocolate Mini Egg Ice Cream

FF Chocolate Biscuit Base Mini Egg Brownies
Smarties Chocolate Mini Egg Ice Cream

 

Since most of these recipes are designed specifically for Easter and for using left over chocolate, I hope that you will make them throughout the year. Although, that may not be a good thing for our bodies. Maybe the fun is in making them only during the Easter Holidays.

I wish everyone who reads this a very Happy Easter, please see Important Stuff.

Sammie xx

Wright’s Baking gave me the Brownie mixes to create this recipe. All opinions, view, content and photography are my own. Please do not copy it. For your information please see my Disclosure Policy.

This month I am linking up with Stuart at Cakey Boi  and Kat at The Baking Explorer  who is hosting this month’s Treat Petite .

FF Chocolate Biscuit Base Mini Egg Brownies

 

 

Share This Facebooktwittergoogle_pluspinteresttumblr

Maraschino Cherry Chocolate Drizzle Cupcakes

Who doesn’t love a cupcake? A beautifully decorated, perfectly portioned, whole cake to yourself. While I’m known for encouraging people to share, here on Feasting is Fun, that’s not a problem with cupcakes. Simply bake a batch and share them with whoever you want. These Maraschino Cherry Chocolate Drizzle Cupcakes are perfect for sharing.

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes beautifully delicious.

Cupcakes are great for those who struggle to share. Indeed I used to not be as keen on sharing when I was younger. Nowadays, however, if you visit, knock on the door, clean the windows, etc I am more than willing to give you a cookie or cupcake. Since cupcakes come as a complete package, they are easier to share. Our window cleaners and post lady were very appreciative of these Maraschino Cherry Chocolate Drizzle Cupcakes that I gave them today.

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes great with Afternoon Tea.

Light sponge tinged pink with chopped maraschino cherries, topped with a swirl of frosting and a whole cherry. Dark chocolate is drizzled over the frosting. Resulting in a perfect balance of flavours. The dark chocolate tempers the sweet frosting and compliments both the cherry and almond flavours.

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes so cheerful.

The unique flavour of maraschino cherries can be tasted through every single bite of these cupcakes. Adding almond extract to the frosting emphasises their flavour too. Substituting glacé cherries wouldn’t give the same result. Maraschino cherries are easily found in the supermarket. Usually near the alcoholic drinks section.

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes pretty perfect!

Since these cupcakes are each topped with a bright red cherry, they would also make a great ‘Red Nose Day’ bake!

Recipe: Maraschino Cherry Chocolate Drizzle Cupcakes makes 12

125g/4.5oz Unsalted Butter softened

125g/4.5oz Caster Sugar

1tsp Vanilla Extract

2tsp Liquid from the maraschino cherry jar.

1/4tsp Salt – I use Maldon

50g/2oz Maraschino Cherries plus 12 whole cherries to top the cupcakes

150g/5oz Plain White Flour

1.5tsp Baking Powder

For the frosting and decoration:

400g/14oz Plain White Icing Sugar

200g/7oz Unsalted Butter softened

1tsp Almond Extract – I use Nielsen-Massey

2tbsp Very Hot Water – from a recently boiled kettle

50g/2oz Dark Chocolate minimum 70% Cocoa

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

  • First of all, line a cupcake or muffin tin with 12 cupcake cases.
  • Remove 12 nicely shaped, maraschino cherries from the jar and place on to kitchen towel to drain. Weigh out slightly more than 50g of cherries and place into a bowl. Tip away any excess liquid that collects in the bowl. Follow, by cutting the cherries in the bowl into small pieces and set to one side.
  • Next, into a large bowl add the sugar, butter and salt. Beat until pale and creamy.
  • Add the vanilla extract and 2 teaspoons of liquid from the cherry jar. Now beat these into the mixture.
  • Using the ‘all in one’ method, add the eggs to the bowl and then sift in the flour and the baking powder. Finally add the chopped cherries and gently mix the ingredients together until they are combined.
  • Fill each cupcake case with one dessert spoonful of cake batter.
  • Place the tin into the centre of the preheated oven and bake for 25-30 minutes.
  • The cupcakes may look a little darker than usual. This is due to a combination of the cherries in the batter and the liquid from the jar added to the cake batter.
  • They are fully baked when the sponge springs back from a light touch, or an inserted toothpick comes out clean.
  • Once baked remove the cupcakes from the oven.
  • Remove the cupcakes from the baking tin and place on a cooling rack.
FF Maraschino Cherry Chocolate Drizzle Cupcakes
Making the batter, filling the cases and baking the cupcakes.
  • While the cupcakes are cooling make the buttercream frosting.
  • Into a large bowl add butter and then sift in the icing sugar.
  • Next add the hot water and almond extract.
  • Start whisking on a very slow speed, until the butter and icing sugar have combined. Then gradually build up the whisking speed to high. Continue whisking until the frosting is pale and fluffy.
  • Spoon the frosting into a piping bag that has been fitted with a large star tip. I use a Wilton #1M.
  • Starting at the outside edge, on the top of the cupcake pipe a complete swirl. As the next swirl overlaps, lift the piping bag to bring the swirl inwards. Continue piping in swirls, finishing in the centre, by pulling the bag away. Similar to piping a Mr Whippy ice cream.
  • Continue until all of the cupcakes have been piped with frosting. Do not worry if there is a little buttercream left in the piping bag.
  • Next place a cherry on top of each cupcake.
FF Maraschino Cherry Chocolate Drizzle Cupcakes
Making the frosting, piping and decorating the cupcakes with maraschino cherries.
  • Allow the icing to set on the cupcakes.
  • While the cupcakes are setting, make the chocolate drizzle.
  • Break up, or chop the chocolate and place into a small, heatproof, microwaveable bowl. Heat for 20 seconds at a time, in the microwave. Making sure to stir the chocolate after each heating. When the chocolate has completely melted pour into a small, disposable piping bag.
  • Snip the very end of the bag off and drizzle chocolate over each cupcake.
FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes melted dark chocolate drizzle adds the finishing touch.

Finally, allow the chocolate to set before serving these Maraschino Cherry Chocolate Drizzle Cupcakes.

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes

These cupcakes will last for 5 days if kept in an airtight container. However, it is doubtful, once shared that they will last that long 😉.

If you have enjoyed this recipe for Maraschino Cherry Chocolate Drizzle Cupcakes you may also like these:

Lemon Blueberry Cupcakes

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Lemon Blueberry Cupcakes

Marshmallow Frosted Mango Cupcakes

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Marshmallow Frosted Mango Cupcakes with a gluten free option.

Coconut White Chocolate Snowball Cupcakes

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Coconut White Chocolate Snowball Cupcakes

Sharing baked goodies, not only makes others happy, but also keeps waistlines from expanding! While selling my own bakes is not something I ever wish to do, sharing them allows me to follow my real passion. Since that is recipe development, mixing flavours, textures, being creative, giving away baked treats actually helps me. Resulting in smiles all round!

Do you enjoy baking for others?

Sammie xx

 

Share This Facebooktwittergoogle_pluspinteresttumblr

Multi Millionaires Shortbread Squares

Festive greetings to all of my readers. While this recipe for Multi Millionaires Shortbread Squares may not necessarily be only a Christmas bake, they look so sparkly, not making them wasn’t an option. Rich, buttery shortbread, topped with creamy caramel then coated it velvety, smooth chocolate, studded with white chocolate stars. Who wouldn’t want a square or two over the Christmas period?

FF Multi Millionaires Shortbread Squares
Multi Millionaires Shortbread Squares a delicious homemade treat.

I tried to make these last year, also at Christmas time. However, I wasn’t confident enough whilst making the caramel. As a result of not cooking it for long enough it didn’t set. This only became apparent after chilling for a good length of time, in the fridge. Resulting in an oozing, caramel mess when the squares were cut.

Never one to give up on a challenge, even if it has taken a whole year, I decided to start again from scratch. First of all a new shortbread recipe for the base. Last year’s attempt used a cookie recipe. Followed by nothing short of sheer bravery, when making the caramel. Do not be scared or alarmed. I will talk you through each step, so that you will have success first time and every time you make the caramel. Finally the chocolate covering, which has stayed the same. Although I’ve improved the cutting technique, which minimises the risk of the chocolate cracking.

FF Multi Millionaires Shortbread Squares
Multi Millionaires Shortbread Squares layers of shortbread, caramel and chocolate.

Now, I am not known for my sweet tooth – Caramac is an entirely different matter😉 – however, these squares may very well be my undoing. Years ago, when our children were young, a group of us mums would meet up regularly. We all, at that time, had girls who were friends at school. Meeting up gave the girls an opportunity to play together and allowed us mums to get to know each other. 10 years on, I now count two of those wonderful ladies as my best friends.

One particular time, we met up at my friend Lizzie-Lou’s house. Let me tell you, that lady can cook AND bake! That morning she had been busy in the kitchen, baking with her two gorgeous girls. I honestly cannot remember what they made, except for Millionaires Shortbread. Having never tasted it before I tentatively took a square AND then another. I was hooked! Everything about me shouldn’t have enjoyed the sweet, chocolate covered wonders. But I did, ooh I so did. I’m embarrassed now to think back and wonder how many squares I ate. I simply couldn’t stop!

FF Multi Millionaires Shortbread Squares
Multi Millionaires Shortbread Squares perfect for sharing.

So this post and this recipe are dedicated to my beautiful friends Lizzie-Lou and K. For the love, friendship and support they have given and continue to give. I have learned so much from both of them and wherever we may be, we will always be friends. Looking back over the years, they have truly proven the backbone of this blog. That is, that food really does taste better when it is shared and feasting is fun when friends or family take part.

Recipe: Multi Millionaires Shortbread Squares makes 18

Base:

300g/10oz Plain White Flour

200g/7oz Unsalted Butter – softened

100g/4oz Caster Sugar

1 Large Free Range Egg

1/4tsp Salt – I use Maldon

2tsp Vanilla Bean Paste – I use Nielsen-Massey

Caramel:

100g/4oz Golden Syrup

150g/5oz Unsalted Butter

379g Can of Condensed Milk – I use Carnation

1/8tsp Salt

200g/7oz Milk Chocolate

100g/4oz Dark Chocolate

White Chocolate Stars – available from Waitrose

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

Lightly butter a 28cm x 20cm x 5cm (11″x 8″x 2″) swiss roll tin and line with baking parchment.

  • To make the shortbread base:
  • Into a large bowl add the softened butter, caster sugar, vanilla bean paste and salt. Whisk until pale and creamy.
  • Next sift in the plain flour and then stir with a spoon until the whole shortbread dough comes together.
  • Tip the shortbread dough into the prepared tin and then using the back of a spoon press the dough evenly into the tin.
  • Prick the shortbread dough all over with a fork. This will stop any air bubbles forming under the cooked shortbread.
  • Now place the tin into the centre of the oven and bake for 50-60 minutes. Halfway through the cooking time turn the tin around, this helps the shortbread  to bake evenly
  • The shortbread is baked when it is a golden colour and firm to touch.
  • Once baked remove the tin from the oven and set to one side.
FF Multi Millionaires Shortbread Squares
The shortbread layer. Chilling the dough will give a smoother result.
  • Making the caramel:
  • Add the butter, golden syrup and condensed milk to a medium sized saucepan, over a medium heat.
  • Stir continuously until the butter is melted, then increase the heat to bring the liquid up to a bubbling boil. Continue to stir. The mixture will gradually become thicker and as it does it will darken.
  • Once thickened, remove the caramel mixture from the heat and spoon over the cooled shortbread.
  • Using an offset palette knife spread the caramel so that it completely covers the shortbread.
  • Set the caramel shortbread to one side to cool completely.
FF Multi Millionaires Shortbread Squares
Making the caramel layer.
  • Covering with chocolate:
  • Break the chocolate up and place into a heatproof, microwaveable bowl.
  • Heat the chocolate for 30 seconds at a time, stirring in between.
  • As soon as the chocolate has started to melt, remove the bowl from the microwave and stir. Continue stirring until the chocolate is completely liquid. If needed, zap the chocolate in the microwave for 10 seconds at a time, until the chocolate has completely melted.
  • Pour the melted chocolate over the caramel covered shortbread. Again using a clean, offset spatula to spread it evenly.
  • Now, take the tin and rap it against the worktop 3 times. This brings any air bubbles to the surface and leaves the chocolate surface completely smooth.
  • Finally scatter over white chocolate stars and then set to one side to cool.
FF Multi Millionaires Shortbread Squares
Melting the chocolate, covering and decorating the Multi Millionaires Shortbread Squares.
  • When the chocolate has just set, use a sharp knife to score through the chocolate layer, in the tin, creating the squares. Doing so enables a crisp, clean cut after the chocolate is chilled. Therefore removing the risk of the chocolate shattering on cutting after chilling.
  • Place the tin into the fridge for a couple of hours to completely firm up.
  • Once chilled, remove the slab of chocolate and caramel covered shortbread from the tin, using the parchment paper to help ease it out.
  • Finally, cut through, where the score marks are, so that you have 18 pieces of Multi Millionaires Shortbread Squares.
FF Multi Millionaires Shortbread Squares
Multi Millionaires Shortbread Squares, use a ruler to measure if you prefer each square to be the same size.

Serve with a smile and something delicious to drink.

These Multi Millionaires Shortbread Squares are not overly sweet. There is a pleasant balance of flavours that are just sweet enough and they are extremely more-ish 😉.

FF Multi Millionaires Shortbread Squares
Multi Millionaires Shortbread Squares delicious eaten by candlelight with hot chocolate.

The Multi Millionaires Shortbread Squares can be kept in an airtight container for up to one week. In very warm weather it may be advisable to keep them in the fridge.

If you have enjoyed this recipe for Multi Millionaires Shortbread Squares here are some others you may also like:

Lemon Drizzle Cake Bars

FF Multi Millionaires Shortbread Squares
Lemon Drizzle Cake Bars

Dark Chocolate Ginger Brownies

FF Multi Millionaires Shortbread Squares
Dark Chocolate Ginger Brownies

Crunchy Vanilla Shortbread

FF Multi Millionaires Shortbread Squares
Crunchy Vanilla Shortbread

Traybakes are so versatile. They travel well and are ideal, individually wrapped, as an addition to packed lunches and picnics.

Food can be very often linked to memories. A favourite birthday cake, going out for a celebratory meal, or simply time spent with friends.

Do you have any specific memories that are closely tied to something you ate? No food poisoning stories please!

Whatever you are making, baking and creating in your kitchens, have fun, relax, laugh and enjoy your feast in the company of others.

Sammie xx

Share This Facebooktwittergoogle_pluspinteresttumblr

Cherry Bakewell Soda Bread

Nothing smells better than the aroma of homemade bread, baking in the oven. As many of my regular readers will know, I adore making bread. Yet sometimes, time is the enemy. Especially if it’s needed for breakfast and we have run out. The solution is to bake this beautiful and delicious Cherry Bakewell Soda Bread.

FF Cherry Bakewell Soda Bread
Cherry Bakewell Soda Bread crowned with cherries.

An un-yeasted bread, made even easier by using a packet of Wrights Scofa Bread Mix. All this tasty loaf requires is a little mixing, shaping and popping in a preheated oven to bake. The addition of cherries and flaked almonds gives this loaf the wow factor. Especially with the almond flavour icing, temptingly drizzled over the loaf and finished with ruby red, glacé cherries.

FF Cherry Bakewell Soda Bread
Cherry Bakewell Soda Bread hearty and delicious.

Since this loaf takes less than 45 minutes from start to baked, it is perfect for lazy weekend breakfasts. Still, if you are in a real rush, ditch the icing and crown of cherries and serve this sliced, warm from the oven, with butter if desired.

FF Cherry Bakewell Soda Bread
Cherry Bakewell Soda Bread perfect for afternoon tea.

While this bread can be made and baked in under an hour, leaving to cool allows for simple, yet stunning decoration. Thick, almond icing, draped over the rustic loaf, simply topped with jewelled cherries. Creating a sensation for the eyes as well as the palette. Cooled and sliced, I found this delicious, hearty loaf needed no further addition. Each bite full of almonds, cherries and rustic, wholemeal bread.

Recipe: Cherry Bakewell Soda Bread

1 Packet Scofa Bread Mix available from Wrights Baking

Cold Water

150g/5oz Glacé Cherries

100g/4oz Flaked Almonds

3tsp Almond Extract – I use Nielsen-Massey

200g/7oz Sifted Plain Icing Sugar

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

  • First of all, remove 12 whole glacé cherries and set them to one side for decoration.
  • Next cut all the remaining cherries in half.
  • Place the volume of water, as specified on the packet, into a large bowl.
  • Add 1 teaspoon of almond extract to the water. Swirl to mix.
  • Add the entire packet of Scofa Bread Mix.
  • Now add the cherry halves on top of the bread mix, lightly dusting them with the mix to stop them sticking together.
  • Reserve one tablespoon of flaked almonds for decoration and add the rest to the bowl.
  • Use a wooden spoon to stir the mixture until it comes together.
  • Tip the dough out on to a lightly floured work top and shape into a round.
  • Place the shaped dough on to a greased baking sheet.
  • Cut a deep cross into the dough, if not icing, sprinkle the remaining almonds over the bread.
  • Next place in the centre of a preheated oven.
  • Bake the bread for 30-35 minutes. Once baked it will sound hollow when rapped on the base with your knuckle. Note – this baking time is slightly longer than specified on the packet. This is due to the addition of cherries and almonds.
  • Once baked remove the bread from the oven and place on a cooling rack.
FF Cherry Bakewell Soda Bread
Making, shaping and baking the Cherry Bakewell Soda Bread
  • Note – the bread doesn’t change colour very much whilst baking.
  • Allow the bread to completely cool before icing and decorating.
  • To make the icing: Add 2 teaspoons of almond extract to the sieved icing sugar. Now add enough water, approximately one tablespoon, to the icing and stir. It should be a thick paste that can hold a figure of eight for a few seconds.
  • Place the cooling rack with the bread on it, over a baking tray, to catch any drips.
  • Start in the centre. Spoon thick icing over the bread, encouraging it to drape down over the sides of the loaf.
  • Continue until the bread is evenly drizzled with the icing.
  • Next, place the reserved cherries on top of the bread, forming a crown-like circle.
  • Finally, scatter the reserved almond flakes over the bread.
FF Cherry Bakewell Soda Bread
Icing and decorating the Cherry Bakewell Soda Bread
  • Set the decorated bread to one side to allow the icing to set.
FF Cherry Bakewell Soda Bread
Cherry Bakewell Soda Bread deliciously easy to make.

Serve this delicious bread sliced, for breakfast, lunch of afternoon tea. In fact, it is perfect for anytime of the day.

Store in an airtight container. This bread is at its best when eaten wishing 24 hours of baking. That shouldn’t be too much of a problem!

If you have enjoyed the recipe for this Cherry Bakewell Soda Bread you may also like these:

Ginger Date Hot Cross Buns

FF Cherry Bakewell Soda Bread
Ginger Date Hot Cross Buns

Christmas Spiced Fruit Loaf

FF Cherry Bakewell Soda Bread
Christmas Spiced Fruit Loaf

Toffee Banoffee Waffles

FF Cherry Bakewell Soda Bread
Toffee Banoffee Waffles

Making something different for breakfast at the weekend is a real treat. Whilst most of my baking is made from scratch, the convenience of having good quality packet mixes in the cupboard cannot be denied. Balancing time spent together as a family with, the time it takes to create a feast, is important.

Do you make breakfast more of a treat at the weekend?

After all, it is the most important meal of the day?

Sammie xx

Wrights Baking supplied me with the mix to create this recipe. All views, content and photography are my own. Please see my Disclosure Policy.

Share This Facebooktwittergoogle_pluspinteresttumblr

Gingerbread Frosted Ginger Christmas Cupcakes

Is anyone else else excited about Christmas? For me a large part of the fun of Christmas is in the build up. Getting the children to write Christmas lists, putting up decorations and ordering our turkey and ham from Graig Farm. Finally making the Christmas cake, yet knowing it can’t be eaten until Christmas Day is always hard on certain members of the family. So, I baked these Gingerbread Frosted Ginger Christmas Cupcakes. Perfect festive sweet treats to enjoy, during the build up to the big day!

FF Gingerbread Frosted Ginger Christmas Cupcakes
Gingerbread Frosted Ginger Christmas Cupcakes perfect for sharing.

The frosting on these cupcakes is truly addictive. It really, REALLY, tastes of gingerbread. So, in order to provide balance, the cupcake itself is only lightly spiced. The combination of both cake and frosting is absolutely perfect. Warming, sweet and not heavy, these really are the perfect treat.

FF Gingerbread Frosted Ginger Christmas Cupcakes
Gingerbread Frosted Ginger Christmas Cupcakes delicious warming flavours.

Because these cupcakes are so yummy, they disappeared very quickly. Always a good sign when everyone in the family absolutely loves them. I have a feeling that making these may well become a Christmas tradition like so many other things have, in our home.

Traditions include, decorations going up on December 1st, making mince pies then giving them to our neighbours whilst carol singing and cooking the ham on Christmas Eve. Also, tracking Santa Claus’ schedule, whilst munching on cheese straws and playing cards, have all become Christmas traditions. Each as important as putting out a drink, mince pie and carrot, before bed, on the night before Christmas.

FF Gingerbread Frosted Ginger Christmas Cupcakes
Gingerbread Frosted Ginger Christmas Cupcakes easy to make.

Each of the traditions has crept upon us, unplanned. If something has been done two years in a row, the children automatically dictate that it is now a tradition. This year I think I will make some Gingerbread Frosted Ginger Christmas Cupcakes to hand out whilst carol singing, alongside the warm mince pies. We are blessed to call our neighbours friends, so sharing homemade goodies with them, whilst they listen to our singing is always fun!

Do you have family traditions at Christmas? I’d love to hear about them.

Recipe: Gingerbread Frosted Ginger Christmas Cupcakes makes 12

For the cupcakes:

175g/6oz Unsalted Butter softened

175g/6oz Caster Sugar

1/8tsp Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

3 Large Free Range Eggs

175g/6oz Plain White Flour

2tsp Baking Powder

1tsp Ground Ginger

For the frosting:

500g/1lb 2oz Gingerbread Natural Flavoured Icing Sugar from Sugar and Crumbs

250g/9oz Unsalted Butter softened

2tbsp Very Hot Water

Mini Gingerbread Men and White Edible Glitter to decorate both available online

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

  • First, line a cupcake tin with 12 deep cupcake/muffin cases
  • Next, in a large bowl add the butter, sugar and salt. Whisk, gradually increasing the speed, until pale and creamy.
  • Now add the vanilla extract and whisk until fully incorporated.
  • Into the bowl add the eggs and sift in the flour, baking powder and ground ginger. Then mix together until just combined. Over mixing can result in a tough, not light and airy, cupcake.
  • Spoon the cake batter into the cupcake cases, taking care to ensure that they are evenly filled.
  • Place the tin into the centre of the preheated oven and bake for 40-45 minutes. Once baked each cupcake will spring back from a light touch. The cupcakes will be soft and fairly pale, this is because they have been cooked at a low heat to ensure a flat top.
  • Once baked remove the cupcakes from the oven. Carefully take each cupcake out of the tin and place on a cooling rack. Allow the cupcakes to cool completely before icing.

Making the frosting and decorating the cupcakes:

FF Gingerbread Frosted Ginger Christmas Cupcakes
Making, baking and decorating the cupcakes.
  • To make the icing; place the softened butter into a large bowl and sift the icing sugar on top of it. Next add 2 tablespoons of very hot water from a recently boiled kettle. Whisk, starting on a very slow speed and gradually increasing to a high speed. Continue until the icing is very light and creamy.
  • Fit an icing bag with a Wilton round piping tip #12, or use a large disposable piping bag. Fill the bag with the whipped, gingerbread frosting. If using a disposable bag without a tip, snip off the end to leave a 7mm diameter hole – approximately.
  • Check the cupcakes to ensure they are completely cooled, then begin piping the frosting. Keeping an even pressure on the bag pipe a double swirl. One on top of the other, pressing down in the centre before pulling away at the end.
  • Continue piping until all of the cupcakes are frosted.
  • Place a gingerbread man or woman in the centre of the frosting.
  • Finally, finish by sprinkling each cupcake with a dusting of edible glitter.
FF Gingerbread Frosted Ginger Christmas Cupcakes
Gingerbread Frosted Ginger Christmas Cupcakes pretty delicious.

Store the cupcakes in an airtight container. They will keep for up to 4 days, however, you’ll be lucky if they last that long, unless you hide them 😉.

Serve each cupcake with a smile.

FF Gingerbread Frosted Ginger Christmas Cupcakes
Gingerbread Frosted Ginger Christmas Cupcakes light, moist cake topped with whipped buttercream.

If you have enjoyed this recipe for Gingerbread Frosted Ginger Christmas Cupcakes here are some other festive recipe you may like:

Chocolate Christmas Pudding Cookies

FF Gingerbread Frosted Ginger Christmas Cupcakes
Chocolate Christmas Pudding Cookies

Sparkling Snowflake Cake

FF Gingerbread Frosted Ginger Christmas Cupcakes
Sparkling Snowflake Cake

Cream Cheese Pastry Mince Pies

FF Gingerbread Frosted Ginger Christmas Cupcakes
Cream Cheese Pastry Mince Pies

 

While it is nice enjoying the build up to Christmas Day, the excitement of children, unexpected guests, the hope of snow, it is also important to remember the true meaning of Christmas.

A baby boy, born of a virgin mother, Emmanuel – God with us. Jesus may not have been born on December 25th, yet that is the day we choose to remember His birth. Amongst all of the hustle and bustle surrounding Christmas, it is important to remember why we celebrate it. Please see Important Stuff for more information.

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

Sammie xx

Note – this is not a sponsored post. I genuinely love Sugar and Crumbs products.

 

Share This Facebooktwittergoogle_pluspinteresttumblr

Baked Pumpkin Spiced Doughnuts

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

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

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

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

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

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

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

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

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

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

Becky’s recipe for Pumpkin Pie Spice Mix:

4 tbsp Ground Cinnamon

3tsp Ground Ginger

2 tsp Ground Nutmeg

2 tsp Ground Allspice

1 tsp Ground Cloves

Mix together and store in an airtight jar.

Making the Baked Pumpkin Spiced Doughnuts

Recipe: Makes 7-8 Baked Pumpkin Spiced Doughnuts

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

80g Pumpkin Purée – available at Sainsbury’s

145g Full Fat Natural Yoghurt – I use Yeo Valley

1 Large Free Range Egg

185g Plain White Flour

1tsp Baking Powder

1/8tsp Salt -I use Maldon

1.5tsp Pumpkin Spice Mix – Becky’s recipe

75g Soft Light Brown Sugar

To coat the Doughnuts:

60g Unsalted Melted Butter

75g Granulated Sugar

2tsp Ground Cinnamon

Method: 

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

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

Serve immediately, with a warming drink.

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

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

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

Chocolate Fudge Brownie Bites

FF Baked Pumpkin Spiced Doughnuts
Chocolate Fudge Brownie Bites

Mascarpone Topped Carrot Cake

FF Baked Pumpkin Spiced Doughnuts
Mascarpone Topped Carrot Cake

Crunchy Vanilla Shortbread

FF Baked Pumpkin Spiced Doughnuts
Crunchy Vanilla Shortbread

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

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

Sammie xx

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

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

Share This Facebooktwittergoogle_pluspinteresttumblr

Camp Coffee Ice Cream

Camp Coffee Ice Cream with crunchy chocolate coffee beans.

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

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

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

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

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

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

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

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

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

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

Recipe: Makes 750ml Camp Coffee Ice Cream

300ml/ 1/2pt Double Cream

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

2tsp Camp Coffee – widely available in stores and online

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

1tsp Vanilla Extract – I use Nielsen-Massey

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

5tbsp Caster Sugar

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

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

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

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

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

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

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

It’s definitely more fun to share.

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

Blackberry Chocolate Chunk Ice Cream

FF Camp Coffee Ice Cream
Blackberry Chocolate Chunk Ice Cream

Chocolate Orange Ice Cream

FF Camp Coffee Ice Cream
Chocolate Orange Ice Cream

Strawberry Ripple Ice Cream

FF Camp Coffee Ice Cream
Strawberry Ripple Ice Cream

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

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

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

Sammie xx

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

Share This Facebooktwittergoogle_pluspinteresttumblr

New Berry Fruits Ice Cream

Tutti fruity. Does anyone else remember that ice cream flavour? Or am I showing my youth 😉. Well that’s what I was aiming for when I created this New Berry Fruits Ice Cream, except……….. it is so much better than I ever remember. The jelly sweets have a true, intense, fruity flavour, that doesn’t diminish when frozen AND they stay chewy!

Win Win.

FF New Berry Fruits Ice Cream
New Berry Fruits Ice Cream so intensely fruity and delicious.

Each 100g box of New Berry Fruits contains 8 individual jelly sweets with a liquid centre and a crunchy, sugary coating.

FF New Berry Fruits Ice Cream
New Berry Fruits beautifully packaged and incredibly tasty.

These jelly fruits with the liquid centre are unbelievably good. Intensely fruity, chewy, hidden nectar in the centre. If you love sweets, you really need to try these.

As I am allergic to orange, I left them out of the ice cream. If you love orange they will totally work with all the other New Berry Fruits in the ice cream base that I’ve created.

FF New Berry Fruits Ice Cream
New Berry Fruits Ice Cream 2 Scoops and it was all mine 😉

To make this recipe you will need 2 boxes of New Berry Fruits. We are very honest here at Feasting is Fun, it is acceptable for one or three jellies to ‘go missing’ during the making of this New Berry Fruits Ice Cream. That’s all part of the fun and the ice cream will taste just as good.

You will also need both lemon and rose extract. You only need a little bit of each, however, they are what give this fruity ice cream it’s fantastic background flavour. I have other recipes that use the extracts, so it really is worth buying them. I only use Nielsen-Massey extracts and they are available in most major supermarkets as well as online.

FF New Berry Fruits Ice Cream
New Berry Fruits Ice Cream it may be worth making a double batch as it is soo good!

Time to show you how to make this cooling, fruity treat.

Recipe: New Berry Fruits Ice Cream makes 750ml approx.

2 Boxes of New Berry Fruits

300ml/ 1/2pint Double Cream

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

1/4tsp Lemon Extract

1/4tsp Rose Extract

1tsp Vanilla Extract

4 Large Free Range Egg Yolks – the whites can be frozen for up to 1 month

1tsp Corn Flour – also known as corn starch

4tbsp Caster Sugar

Method: Ensure the cooling ‘bowl’ of your ice cream maker has been in the freezer for at least 8 hours, ideally overnight, or as per manufacturer’s instructions.

Note: For photographic step by step instructions on how to make the custard base for the ice cream please see Very Vanilla Ice Cream.

  • Pour the milk and cream into a heavy bottomed saucepan over a medium heat.
  • Bring the liquid to scalding point – this is just before it boils, there will be a ring of bubbles that appear around the edge of the liquid. Once the bubbles appear remove from the heat.
  • Whilst the milk/cream is heating, into a large bowl add the egg yolks, corn flour, sugar and vanilla extract. Whisk until pale, thick and creamy.
  • With the mixer on slow, slowly add the scalded cream mixture to the egg mix, constantly mixing.
  • Tip the contents of the bowl back into the saucepan, over a low heat.
  • Stir until the custard ice cream base has thickened and coats the back of a wooden spoon. The base is now cooked.
  • Pour the custard base through a sieve into a clean bowl – I generally quickly wash up the original bowl that I was using.
  • Cover the top of the custard base with cling film, so that it is in direct contact. This stops a skin from forming.
FF New Berry Fruits Ice Cream
The custard base is cooling ready for it’s extra flavour boost!
  • Allow the custard base to cool slightly and then chill in the fridge.
  • Once chilled add 1/4 teaspoon of both lemon and rose extract. Stir to mix.
  • Set up your ice cream maker and then pour in the custard base and switch the machine on.
  • Whilst the ice cream is churning and freezing, chop each New Berry Fruit into 4 pieces.
FF New Berry Fruits Ice Cream
Chopped up New Berry Fruits ready to add to the frozen ice cream.
  • When the ice cream is thickly frozen, switch off the machine, remove the top and paddle and using a silicone spatula scoop the fruity flavoured ice cream into a freezer proof tub.
  • Add the chopped New Berry Fruits and stir with a spoon to distribute evenly throughout the ice cream.
FF New Berry Fruits Ice Cream
New Berry Fruits Ice Cream mixing in the delicious jellies.
  • Pop an air tight lid on to the tub and place in the freezer until frozen solid.
  • To serve remove the ice cream from the freezer 10-15 minutes prior to scooping this will allow it to soften a little.

This is a fun ice cream so scoop your New Berry Fruits Ice Cream into cones or waffle cups and enjoy the amazing flavours and chewy jellies.

FF New Berry Fruits Ice Cream
New Berry Fruits Ice Cream fruity luscious fun.

Oh this New Berry Fruit Ice Cream is so berry, berry good! The fabulous fruity background flavour of the ice cream works beautifully with the intense bursts of fruity, chewy flavour.

New Berry Fruits are widely available online and at Waitrose.

If you have enjoyed this recipe for New Berry Fruits Ice Cream you may also enjoy these:

Lemon Ripple Ice Cream

FF New Berry Fruits Ice Cream
Lemon Ripple Ice Cream

Strawberry Ripple Ice Cream

FF New Berry Fruits Ice Cream
Strawberry Ripple Ice Cream

Refreshing Tropical Fruit Sorbet

FF New Berry Fruits Ice Cream
Refreshing Tropical Fruit Sorbet

Fruity, delicious, homemade ice creams and sorbet. You know exactly what has gone into each batch you make. Perfect for those following a gluten free diet, just ensure that your corn flour is certified gluten free. Whilst the sorbet it is both gluten and dairy free.

If you haven’t ever tried making your own ice cream at home, I hope I’ve encouraged you to have a go. It is so much fun coming up with new flavour combinations. I really wouldn’t be without my Andrew James Which Best Buy, ice cream maker. I’ve said before that an appliance has to earn it’s place in my kitchen. This summer alone I must have made 30 plus new ice cream recipes. Not all are on here – yet 😉!

Sammie xx

 

Share This Facebooktwittergoogle_pluspinteresttumblr

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_pluspinteresttumblr