Sammie – Page 7 – Feasting Is Fun

Chocolate Peanut Butter Drip Cake

The past fortnight has been a busy one here at home. Hospital appointments for me, rugby matches for our son and both of our girls working hard on their studies. Life has been hectic. Yet, during this time, we have also celebrated two special birthdays in our family. Amidst the coming and going, we made time for what is important. Spending time together. Celebrating birthdays and enjoying the company and love that we have for each other. Laughing, catching up, chatting, more laughter and sharing this delicious Chocolate Peanut Butter Drip Cake.

Family First Support And Sharing

For me, nothing is more important than spending time with those that I love. Whether family, friends or both. Yet due to the continued frequency of seizures see here, these occasions have been few and far between over the last two years. While I was able to attend the wedding of my amazing nephew and my new niece, there have been very many missed opportunities, simply due to my health. Finally, this trend seems to be on the turn and change is afoot!

FF Chocolate Peanut Butter Drip Cake — Chocolate Peanut Butter Drip Cake

Since our son and my sister celebrate their birthday on the same day, it has become a tradition for them to see each other on their special day. While last year this event was cancelled, we more than made up for it this year! We gathered and celebrated this very special day together. Presents were unwrapped, cards opened, cuddles given. Most importantly we were a family celebrating together. Is there anything that is better?

Peanut Butter And Chocolate

Because I made our, not so little boy, a fruit cake for his birthday over the past couple of years, change was definitely needed! Since I know how much he loves Reeces Peanut Butter Cups I suggested a chocolate and peanut butter cake. Resulting in a huge smile and a big yes from the birthday boy. So I made light chocolate and peanut butter sponges, sandwiched together with peanut butter icing, along with hidden, chopped peanut butter cups in the centre. Frosted all over with the same icing and decorated with a milk chocolate drip and more peanut butter cups. Finally, a sprinkle of bronze crunch added elegance to the finished cake.

Above all I had made the cake of our son’s dreams. Utterly thrilled with both the look and taste of his birthday cake, oohs and aahs escaped from everyone’s lips. While delivering completely on taste, as it did looks, this cake proved to be a huge hit. Most importantly from the birthday boy himself. Resulting in a day full of happy shared memories.

Recipe: Chocolate Peanut Butter Drip Cake serves 10-12

For the cake:

275g/10oz Unsalted Butter at room temperature

275g/10oz Light Brown Sugar

50g/2oz Peanut Butter smooth – I use Reeces available from Amazon

1/4 tsp Sea Salt – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

5 Large Free Range Eggs

75ml/5tbsp Whole Milk

200g/7oz Plain Flour

2 tsp Baking Powder

75g/3oz Cocoa – I use Callebaut

Frosting and Decoration:

250g/9oz Unsalted Butter softened to room temperature

75g/3oz Peanut Butter smooth

1/4 tsp Sea Salt

500g/1lb 2oz White Icing Sugar

2 tbsp Very Hot Water

1 tsp Vanilla Extract

20 Mini Reeces Peanut Butter Cups plus additional to place around the base of the cake

6 Regular Reeces Peanut Butter Cups

200g/7oz Good Quality Milk Chocolate

Bronze Crunch Sprinkles available from Waitrose

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3

Making And Baking The Sponge Cakes

First of all, you will need 2 x 20cm/8″ sandwich tins that are 5cm/2″ deep. Grease thoroughly with butter and line the base with baking parchment.

Into a large bowl add the butter, peanut butter, sugar and salt. Whisk until pale and creamy, this will take around 5 minutes. Creaming the butter and sugar together properly helps create a light sponge.
Next add all 5 eggs, the milk and vanilla extract. Whisk briefly to break up the eggs.
Now sift in the dry ingredients, flour, cocoa powder and baking powder.
Finally, whisk or beat all of the ingredients together until they become a smooth batter. Over whisking will create a tough cake sponge.

Divide the cake mixture evenly between the two prepared tins.

Place the cake tins evenly spaced apart, into the oven and bake for 30-40 minutes.
The cakes are baked when they spring back from a light touch. as soon as they are baked remove from the oven.
Allow the cakes to cool for 15 minutes in the tin before turning out on to a cooling rack.

How To Frost The Cake

First of all, chop 20 mini peanut butter cups into small pieces. See the photograph below as a guide. Set to one side.
Into a large bowl add the butter, peanut butter, salt, vanilla extract and icing sugar. Next pour the very hot water down the inside of the bowl.
Starting on a slow speed whisk the ingredients together, increasing in speed as they become combined. Continue whisking until the buttercream is light and creamy in consistency, with no visible lumps.
Check the cake is completely cooled before frosting.
Place one cake sponge, flat side up, on to a cake board or plate. Spoon 3 heaped dessert spoons of frosting on to the sponge and spread evenly across the sponge with a palette knife.
Next, sprinkle over the choped peanut butter cups so they create an even layer across the frosted sponge.

If you have a turning, cake decorating stand place the cake on it. Alternatively place the cake board on to a cake stand. The cake can then be rotated on the board, making the frosting process easier.
Place the other cake sponge, flat side down, on top of the bottom sponge.
Scoop three quarters of the remaining frosting on to the top of the cake.
Using a palette knife spread the frosting across the top of the cake and over the sides. Add the remaining frosting as needed.
Rotate the cake, spreading the frosting, until an even finish is achieved.
Fill a jug with very hot water. Place a clean palette knife into the water, for a couple of seconds, remove and wipe away the water. Smooth the frosting using the hot pallet knife. Repeat this process until you have a smooth and even finish to the cake.
Refridgerate the cake for at least one hour. The cake may be left in the fridge overnight at this stage.

Creating The Chocolate Drip Effect

While the cake is finishing chilling, prepare the chocolate.
Break up, or chop the chocolate and place into a heatproof, microwaveable bowl.
Heat in the microwave, on medim power, for 30 second bursts. Stirring after each heating burst.
As soon as the chocolate starts to melt remove the bowl and continue to stir until completely melted.

Remove the chilled cake from the fridge and make sure that you have everything needed to hand.
Spoon the melted chocolate on to the middle of the top of the cake, gradually working towards the outside edge.
As the chocolate reaches the edge add more to encourage it to drip down the side.
Continue all the way around the cake until you have the desired ‘drip’ effect.
Place the larger peanut butter cups in a pattern and set into the still molten chocolate.
Follow by placing mini peanut butter cups aroung the base of the cake.
Finish with bronze sprinkles around the outside edge of the cake.
Leave the cake to set. This can be achieved more quickly by chilling in the fridge.

To serve, remove the cake from the fridge. Place a sharp knife into a jug of very hot water for a couple of seconds. Wipe the knife dry and then easily slice through the set chocolate and cake.

Store the cake in an airtight container for up to 5 days. Keep refridgerated during warmer weather.

If you have enjoyed this recipe for Chocolate Peanut Butter Drip Cake you may also like these:

Raspberry Vanilla Naked Celebration Cake

Strawberry Chocolate Vanilla Drip Cake

Chocolate Heart Cake

Homemade cakes are so much better and far more delicious than their mass produced counterparts. Since each cake made at home is individual in both style and flavour. Knowing that someone has taken the time to create and bake a cake makes me personally feel very special and loved. That is exactly the same feeling I hope to invoke when baking for others. Seeing a big smile is my motivation and reward.

What motivates you to bake?

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

Sammie xx

No part of this post may be copied or replicated without written permission from the owner. Please see my Disclosure Policy.

Chocolate Cherry Chiffon Bundt Cake

So, it’s another week and there’s another theme. Since #ChocolateWeek is now upon us, chocolate inspired bakes are bringing out the best cocoa creations from Twitter’s imaginative baking community. And, inspired by the theme, I created this beautiful Chocolate Cherry Chiffon Bundt Cake. Since it is always chocolate week here at home, this chocolate cherry cake fits the bill perfectly.

First of all, I absolutely adore Bundt pans. Since their beautiful designs and intricate moulding create the most exceptional looking cakes. While my cake decorating abilities are improving, due to regular practice, using a Bundt pan really does take away the need to decorate. Needing only a simple sprinkle of edible glitter to finish this cake. Alternatively, a light dusting of icing sugar (confectioners sugar) would also work well.

Chocolate And Cherry – A Flavour Match Made In Food Heaven

Cherry and chocolate are a delicious and classic flavour combination, which also happens to be a favourite of mine. And, using chocolate cherry naturally flavoured cocoa powder gives this cake it’s base flavour. Alternatively, a dash of kirsch (cherry liqueur) would also work well, when using plain cocoa powder. Finally, the addition of cherries and ground almonds creates a moist cake with surprise, hidden cherries inside. During baking the cherries drop to the bottom of the cake, which becomes the top of the cake after turning it out of it’s tin. Resulting in a jammy like topping inside the cake.

The looping, scalloped design of the Chiffon Bundt Pan is very elegant. While flickers of light from the edible glitter, sparkle and accentuate the design. Aside from covering in a very thin glaze, as done here, this cake really is best left as is. Indeed, left un-iced, dare I say this would be utterly delicious eaten with hot custard.

Recipe: Chocolate Cherry Chiffon Bundt Cake serves 10-12

275g/10oz Unsalted Butter at room temperature

275g/10oz Light Soft Brown Sugar

1/4 tsp Sea Salt – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

1/2 tsp Almond Extract

5 Large Free Range Eggs

4 tbsp/60ml Whole Milk

100g/4oz Ground Almonds

75g/3oz Chocolate Cherry Cocoa Powder* – available from Sugar and Crumbs

*If you are unable to obtain chocolate cherry flavour cocoa powder, use plain cocoa and add either cherry flavouring or 3-4 tablespoons of kirsch (cherry liqueur).

125g/4.5oz Plain White Flour

2 tsp Baking Powder

Half a 400g/14oz (200g/7oz) Tin of Cherries or Cherry Pie Filling. Alternatively, use the equivalent weight of fresh, de-stoned cherries.

1/4 tsp Edible Glitter to decorate, alternatively use 1-2 teaspoon of icing sugar (confectioners sugar) to dust the finished cake.

Method: Preheat oven to 160C/140C fan, gas mark 3, 325F.

Tips on using Bundt pans:

This recipe uses a 10 cup Bundt Pan. I have used the Chiffon Bundt Pan available from Nordicware.

Most importantly, to ensure a successful release of the cake from the pan, cake release is highly recommended. Either available as a spray, or a liquid that is brushed on with a soft pastry brush. I recommend and always use Wilton
cake release.

Making And Baking The Bundt Cake

First of all add butter, sugar and salt to a large bowl. Whisk until the sugar is fully beaten into the butter.
Next add both vanilla and almond extracts. Also add 5 eggs and milk.
Now add ground almonds, cocoa powder, flour and baking powder.
Whisk everything together until fully combined. Take care not to over whisk as the resulting cake will be tough.
Prepare the Bundt pan, spraying, or brushing liberally with cake release.
Spoon the prepared cake batter into the pan, pushing the mixture into the base to avoid air pockets.
Finally, spoon half of tin of cherries on to the top of the cake batter, making sure that none of the liquid touches the side of the Bundt pan.
Place the Bundt pan into the lower middle part of a preheated oven and bake for 1 hour 20-30 minutes. Low, slow baking results in an evenly baked cake.
The cake is baked when it feels firm to touch, is coming away from the sides of the tin and an inserted skewer comes outs clean.
As soon as the cake is baked remove from the oven and place on a cooling rack.

Allow the cake to cool for 10 minutes, then turn out on to a cooling rack.

Leave the cake to cool completely.
Finally, when cooled, place the cake on to a board or stand. Using a teaspoon, carefully sprinkle with glitter from a height.

The Finished Cake

Since this cake is so elegant, it could be used for any celebration, such as Christmas. Alternatively, if someone you know has a birthday, this cake would be a delicious surprise. And the addition of candles would simply make the cake sparkle more.

Finally, to serve, slice and place on a pretty plate with a cake fork.

Store in an airtight container and eat within 5 days. Also, during warmer weather keep the cake refrigerated.

If you have enjoyed this recipe for Chocolate Cherry Chiffon Bundt Cake you may also like these:

Lemon Blueberry Bundt Cake

Maple Syrup Iced Coffee Bundt Cake

Lemon Lime Gin Heart Bundt Cake

Bundt pans are available in a wide variety of different shapes and designs. And, each pan creates a beautifully shaped cake without any extra effort required from the baker. While also allowing for creativity when decorating. Either with a simple dusting of icing sugar or glitter, or more precise icing, accentuating the features of each Bundt cake. Resulting in an exceptional, celebration worthy, unique cake every time.

So, whatever er you are making, baking and creating in your kitchens, enjoy preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written consent on the owner. Please see my Disclosure Policy.

Caramel Crunch Rocky Road Bars

As much as I enjoy baking, sometimes it is nice being able to whip up a sweet treat, without putting the oven on. Especially these Caramel Crunch Rocky Road Bars, requiring nothing more than a spot of microwave melting and chilling before being ready to eat. Resulting in a perfect, last minute party contribution, or satisfying Saturday evening hunger fest.

Using two packs of the ‘relatively new’ digestive nibbles gives these bars a really satisfying crunch. While the addition of Rolo’s add a not too sweet caramel bite. Mixed with mini marshmallows and set within a delicious chocolate base, every possible texture pops in the mouth. Crunchy, chewy and melting. The combination of all of the ingredients is incredible. Finished with the perfect white chocolate drizzle.

FF Caramel Crunch Rocky Road Bars — Caramel Crunch Rocky Road Bars.

So quick and easy to make, perfect for sharing.

Recipe: Caramel Crunch Rocky Road Bars makes 12 large or 18 small

200g/7oz Milk Chocolate

100g/4oz Dark Chocolate

100g/4oz Unsalted Butter

2tbsp Golden Syrup

1/4tsp sea salt – I use https://www.maldonsalt.co.uk

150g/5oz Mini Marshmallows

3 packs Rolos approximately 150g

2 Packs McVities Digestive Nibbles – 240g combined available from Waitrose, Sainsburys, Ocado, Tesco. – or 2 large bags of Maltesers. Alternatively substitute with an equal weight of shortbread or digestive biscuits

200g/7oz White Chocolate

Method:

Making the rocky road

First of all, line a 20cm x 28cm x 5cm tin (8″ x 11″ x 2″) with baking parchment.
Into a large, heatproof, microwaveable bowl add the butter and broken up milk and dark chocolate. Heat in the microwave, on medium power, for 30 second bursts. Stir after each heating burst. As soon as the chocolate and butter are melted remove the bowl from the microwave. And then add the golden syrup and salt. Stir continuously until the mixture is fully combined and glossy.
Next add 2 packets of Digestive nibbles.
Follow by adding the marshmallows and Rolos.
Stir until everything is slicked in chocolate.

Spoon the mixture into the prepared tin, taking care to fill evenly.
Now break up the white chocolate and place into another heatproof, microwaveable bowl. Again, heat on medium for 30 seconds stirring after each heating burst. Take care not to overheat the chocolate. As soon as it starts to melt remove and stir continuously until it is completely liquid.
Using a spoon, drizzle the white chocolate over the rocky road mixture in the tin.

Place the tin in the fridge for 30 minutes, or until the chocolate has completely set.

Two portion sizes

As soon as it is set, remove the slab of rocky road from the tin using a palette knife to lift beneath the baking parchment.
Using a sharp knife cut across the width, creating 3 evenly sized portions. Then cut through the centre. For smaller bars divide each half into 9 squares, as on the left. Divide into 6, as on the right, for larger bars.

Finally some advice, if you are making these for a party, place in a baking parchment lined, airtight container and hide them!

During warm weather keep in the fridge. While they will keep for up to one week, however I very much doubt, if you have children or teenagers around that you will have any left after 48 hours. I speak from experience.

So incredibly delicious and surprisingly not overly sweet, these Caramel Crunch Rocky Road Bars are perfect for parties and family gatherings.

If you have enjoyed the recipe for Caramel Crunch Rocky Road Bars, then you may also like these:

Chocolate Fudge Double Hazelnut Brownies

Multi Millionaires Shortbread Squares

Chocolate Vanilla Vienesse Finger Biscuits

FF Caramel Crunch Rocky — Chocolate Vanilla Viennese Finger Biscuits.

Over the years I have made many different versions of this recipe. Digestive biscuits work well, when broken up. Because their slightly salty, wholemeal flavour balances the sweetness from marshmallows and chocolate. And Digestive Nibbles have that same quality. While they also bring a uniform shape to the cut bars, resulting in less crumbling when handled.

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

Sammie xx

No part of this post may be replicated or copied without the written permission of the owner. Please see my Disclosure Policy.

Plaited Seeded Top Wholegrain Spelt Bread

Bread is the recipe most often baked here at home. Aside from the infinitely better quality of a home baked loaf, the flavour is superior in every way to its mass produced, plastic wrapped, shop bought counterpart. And, a variety of different flours are available to the home baker. While spelt flour produces a light, wholegrain loaf that is nutty and delicious to eat. I thoroughly recommend my Plaited Seeded Top Wholegrain Spelt Bread.

While this loaf is 100% wholegrain, it lacks the heaviness of a wholemeal wheat grain bread. Yet it loses none of the delicious, hearty, wholegrain flavour. Also quicker to make, in the kneading and dough proving stages, than a regular loaf. This is the loaf to make when you haven’t got all day to linger over making bread and yet, nothing about it feels rushed. Resulting in the same feeling of relaxation and accomplishment one feels from baking any bread at home.

The Benefits Of Home Baked Bread

Spelt is an ancient grain that can prove tricky to grow. Craggs & Co grow spelt here in the U.K. where it is also milled. Initially grown by request from a chef, they now sell both wholegrain and white spelt flour online, or it can be ordered and collected directly from the farm. Due to its claimed health benefits, it is becoming more popular with bakers.

While I don’t have independent evidence to corroborate the health claims from eating spelt, as opposed to wheat, I can give my opinion. Eating any wholegrain flour is always going to be better for our bodies due to the fibre content. Helping to keep our digestive system healthy. Finally, personaly I found the bread to be lighter on my stomach and more quickly digested than wholemeal bread, it did not lay heavy on my stomach, at all.

Recipe: Plaited Seeded Top Wholegrain Spelt Bread

325ml Water at room temperature

5g Dried Yeast – I use Allinson Flour

1tsp Clear Honey

500g Wholegrain Spelt Flour – I used Craggs & Co

25g/1oz Unsalted Butter

7g Sea Salt – I use Maldon

3-4 tbsp Mixed Seeds

Method:

Initial mixing of the dough is carried out using a stand mixer with dough hook attachment. While mixing by hand is possible, the dough is very wet and sticky to start with. Should you wish you start your dough by hand please see here for step by step instructions, remembering to follow this recipe!

Making The Spelt Dough

Into the bowl of a stand mixer weigh 325g of room temperature water. 1g = 1ml water.
Next add the yeast and honey.
Add the flour on top, so that it entirely covers the water, yeast and honey.
On top of the flour add the sea salt and butter.
With the dough hook attached, mix on a low speed until the dough forms a smooth ball. At this point you can stop the mixer, remove the dough and continue to knead by hand until it passes the windowpane test*, see below.
Continue to mix on a medium speed until the dough is smooth and elastic, 6-10 minutes. Stop the mixer, lift the dough hook and pull at the dough. As soon as the dough can be stretched thin enough so that light can be seen through it, it passes the windowpane test*.
Scrape the dough from the hook into the bowl. Cover with a clean tea towel and leave to prove at room temperature until doubled in size. 45-60 minutes.
While the dough is proving lightly grease a large baking tray with butter.

Creating A Plaited Loaf

When doubled in size, scrape out the dough on to a very lightly floured worktop. Ensuring the top of the dough in the bowl, now becomes the bottom and is in contact with the worktop.
Next it is important to create tension in the dough. Pull one side out and press diagonally across to the opposite side. Repeat, turning the dough after each pull and tuck, shaping the dough into a rough log as you do so. The dough should look like the picture below, without any sticky dough present.

Plaiting The Dough

Weigh the dough and then divide the weight by 3.
Cut the dough into 3 equal sized pieces.
Roll out each piece until it measures 35cm/14″.
These will be numbered 1, 2 and 3 from left to right.
Place 3 on top of 1 and press together to secure.
Next place 2 on top of 3 and again press to secure. You are now ready to start plaiting the bread. Note, each time a dough strand is moved, ensure that the plait is tight. If the plait is too loose it will be difficult to transfer to the greased baking tray. Also the plait definition may become lost during the second prove and baking.
Each strand will have a new number when moved. The middle will always be 2, left 1 and right 3. The pattern is 3 over 2 then 1 over 2. Otherwise known as right over middle, left over middle.
To start plaiting place 3 over 2. Moving 2 to the right as it becomes 3.
Next 1 over 2. Moving 2 to the left as it becomes 1.
Continue until the plait is complete.

Gently tuck and press the ends together, in the same pattern, at the bottom of the plait.
Place the plaited bread diagonally on to a baking tray. Use both hands to support the plait as it is moved.

Proofing The Plaited Dough

FF Seeded Top Wholegrain Spelt Bread — The completed bread plait.

Brush the plait lightly with room temperature water and then sprinkle over the mixed seeds.

Cover with a clean tea towel and leave until doubled in size, 30-40 minutes.
While the dough is having its second prove preheat the oven to 240C/220C fan, gas mark 9.

Baking The Plaited Seeded Top Wholegrain Spelt Bread

Just prior to placing your bread on the oven, add a small pan with 1cm water to the bottom of the oven. This will help the crust expand before it sets and hardens.
Once doubled in size remove the tea towel and place the bread into the centre of the oven.
Bake at the hottest temperature for 5 minutes and then reduce the temperature to 220C/200C fan, gas mark 7. Allow to bake for a further 30-35 minutes.
The bread is baked when it is a deep golden brown and sounds hollow when tapped.
When baked remove the bread from the oven and immediately transfer to a cooling rack.

Such a beautiful loaf. Tempted though you may be, leave the bread to cool completely before slicing. Doing so allows the bread to slice properly and cooling bread is also better for digestion.

Serving And Storing The Spelt Bread

Slice and serve the bread as you would any other loaf. Accompanying soup, a hearty Spicy Sausage Bean Casserole, or as toast and sandwiches.

Double wrap in cling film and freeze for one month. Allow to defrost at room temperature, place in a moderately hot oven for 5 minutes and it will taste freshly baked.

To store, place in a bread bin or wrapped in baking parchment. Eat within 4 days.

If you have enjoyed this recipe for Plaited Seeded Top Wholegrain Spelt Bread then you may also enjoy these:

Baked Cheese Olive Ciabatta Bread

Easy Homemade Cottage Loaf

Seeded Cob Loaf

Baking bread at home is a deliciously rewarding experience. Even if you live close to a great bakery, the aroma of home baked bread only comes from making your own. Recipes can be tweaked for those with dietary restrictions. For example, leaving the seeds off of this loaf still results in an amazingly light, healthy, wholegrain bread. Your adaptations make each loaf baked suitable for sharing.

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

Sammie xx

No part of this post may be reproduced or duplicated without the express written permission of the owner. Please see my Disclosure Policy.

Caramac Frosted Chocolate Cupcakes

The popularity of cupcakes, since their meteoric rise to stardom, has not waned. While Pinterest has thousands upon thousands of boards dedicated to these individual portion sized cakes. And if you type cupcake recipes into the browser on your computer/phone/tablet you will find endless recipes, for every type of cupcake you could ever want. Or so I thought! While there are recipes for Caramac cupcakes, there aren’t any Caramac and chocolate combinations. Resulting in the creation of these Caramac Frosted Chocolate Cupcakes.

What Is Caramac?

Caramac in itself is a lightly caramel flavoured white chocolate. While it is completely delicious, it tends to be rather sweet. Combining Caramac frosting with a dark chocolate cupcake balances both flavours out. Similarly, with the drizzle. And the bitter dark chocolate is enhanced by the sweet caramel from the Caramac. Resultying in a perfect flavour combination.

Delicious and very more-ish. So, could you stop at one?

Pretty, individual portions of caramel and chocolate in a cake. These cupcakes are elegant enough to be served for dessert, or alternatively, handed around at a party.

Recipe: Caramac Frosted Chocolate Cupcakes make 18

For the cupcakes:

175g/6oz Unsalted Butter at room temperature

1/8tsp Sea Salt – I use Maldon

175g/6oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

3 Large Ree Range Eggs

150g/5.5oz Plain White Flour

1.5tsp Baking Powder

30g/2.2oz Cocoa Powder – I use Callebaut

3tbsp Milk – whole or semi-skimmed

For the frosting:

275g/10oz Icing Sugar

125g/5oz Unsalted Butter at room temperature

1/4tsp Sea Salt Flakes

2tbsp Very Hot Water from a recently boiled kettle

110g Packet Caramac Buttons

1tsp Vanilla Bean Paste

For the drizzle:

110g Packet Caramac Buttons

100g/4oz Good Quality Dark Chocolate minimum 70% cocoa solids – choppedinto small chunks

Preheat oven to 160C/140C fan, gas mark 3, 325F.

Making The Chocolate Cupcake Batter

You will need two, deep, 12 hole cupcake/muffin tins. Line one tin completely with cupcake cases and the central 6 holes in the other with cupcake cases.

First of all, in a large bowl add butter, caster sugar and sea salt. Whisk together until pale and creamy.
Sift in the flour, cocoa powder and baking powder. Then add the milk.
Whisk together until just combined. The chocolate colour should be uniform and no streaks or lumps present.
Scoop a heaped dessert spoonful of cake batter into each cupcake case. Do not worry if the batter doesn’t fill 18 cupcake cases. Mine stretched to 17. Most importantly, each cupcake case should contain equal amounts of cake batter.

Baking The Caramac Frosted Chocolate Cupcakes

Place both cupcake tins, evenly spaced, into the preheated oven. Bake for 20-25 minutes.
The cupcakes are baked when they are risen and spring back from a light touch.
As soon as the cupcakes are baked, remove from the oven.

Leave the cupcakes to cool for a couple of minutes in the tin, then remove and place them on to a cooling rack to fully cool.
While the cupcakes are cooling, make the buttercream.

Making And Piping The Caramac Frosting

Place the Caramac buttons into a heatproof, microwaveable bowl. Heat for 20 second bursts, stirring between each one. Remove from the microwave once the Caramac is completely melted.
Into a large bowl add the softened butter, salt and icing sugar. Whisk, adding the hot water whilst the beaters are whisking. Continue whisking until the buttercream is combined, yet still thick in consistency.
Finally, add the melted Caramac to the bowl and keep whisking until the mixture is smooth, light and creamy.
Into a large piping base fitted with a 1cm round nozzle tip ( I use Wilton number 12 carded round tip ), add the whipped Caramac buttercream.
Using both hands to guide, pipe a double swirl. Start in the centre of the cupcake, pipe one swirl, then pipe a second swirl on top. Press the nozzle down into the centre and pull away. Practice on a sheet of parchment paper first and then scrape the buttercream back into the piping bag.

While the frosting on the cupcakes sets, prepare the chocolate and Caramac drizzle.

Adding The Caramac And Chocolate Drizzle

Into separate heatproof, microwaveable bowls place the Caramac buttons and then the dark chocolate chunks.
Prepare 2 small, disposable piping bags, as seen in the photo. Open up each bag and place into a small tumbler, ensuring the edge of the bag folds over the side of the glass. Doing so makes pouring the melted chocolate/Caramac into the bags easy and reduces the risk of burning yourself with hot, melted chocolate.
Heat the chocolate and Caramac as for the frosting, stirring between each 20 second burst in the microwave. Once melted pour into the prepared piping bag.
Starting with the Caramac, twist the top of the bag and then snip the end of the bag off, leaving a small hole.
Pipe melted Caramac on to each cupcake using a zigzag pattern. Since this is a drizzle, melted Caramac (and also chocolate) can go over the sides of the frosting on to the cupcake.
Repeat the same process using the dark chocolate.

No two cupcakes will look identical, don’t worry! Rather, each cupcake’s individuality is part of its appeal and charm.

Place the cupcakes somewhere cool to set. During warmer months pop in the fridge for a few minutes.

Cupcakes Are Made For Sharing

So, why not invite friends over and serve these cupcakes with a smile and a hot drink? Alternatively, package some up in a box and take to work to share with your colleagues. Since these cupcakes are so delicious, it really would be a shame not to share them.

Store in an airtight container and eat within 5 days. During very warm weather store in the refrigerator.

If you have enjoyed this recipe for Caramac Frosted Chocolate Cupcakes you may also like these:

Black Forest Cupcakes

Raspberry Ripple Almond Cupcakes

Gingerbread Frosted Ginger Christmas Cupcakes

Since the flavour combinations are virtually endless and each cupcake is an individual portion size, it is easy to see how they have remained so popular. In addition, each cupcake, especially when homemade, is unique. Also, they are just so pretty. Whether embellished with sprinkles, drizzles, little figures, flowers or simply piped with buttercream, the appeal of having a cake all to ourselves is such fun. Resulting in the perfect feast.

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

Sammie xx

No part of this blog post may be copied or reproduced without the specific written permission of the owner. Please see my Disclosure Policy .

Almond Cacao Nib Shortbread Bars

Regular visitors to this blog may know that I am a self confessed Cookie Monster. However, it is not just cookies I enjoy. Rather it is biscuits, cookies and shortbread that all have an equal place in my heart. And these Almond Cacao Nib Shortbread Bars certainly make the grade. Crunchy, flaked almond topped bars, studded with a deep, deep, slightly bitter chocolate flavour from the cacao nibs. Exactly what I need to satisfy a cookie craving.

Cacao Nibs And Their Impact On The Shortbread Flavour

Since receiving a tub of Cacao Nibs from Food Thoughts, I couldn’t wait to see how their flavour would transfer in the shortbread. Each nib is packed with an intense flavour. Similar to very good quality, high cocoa content chocolate. Because cacao nibs are chocolate in its purest form before anything has been added to it. Each nib is the fermented, roasted part of a cocoa bean. Resulting in an intense, pure chocolate flavour.

FF Almond Cacao Nib Shortbread Bars — Almond Cacao Nib Shortbread Bars

While I am not a fan of very dark chocolate, these tiny nibs give just the right amount of flavour in this bake. Complimented by the almonds, each nib bursts with intense flavour on the tongue, without being cloying or overwhelming. Resulting in shortbread bars that are incredibly delicious and a satisfying treat.

Although I have cut the shortbread bars into a generous size, simply cut smaller squares for smaller potions. While shortbread squares are ideal for serving with afternoon tea, individual bars fit happily into packed lunch boxes. Whichever way you cut and serve this shortbread, be sure to share it. Introducing new flavours into a bake is always an experience to be shared.

Recipe: Almond Cacao Nib Shortbread Bars – makes 12

200g/7oz Unsalted Batter at room temperature

100g/4oz Caster Sugar – plus 1tbs extra for topping

1/4tsp Sea Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Ground Almonds

50g/2oz Semolina

150g/5oz Plain White Flour

50g/2oz Cacao Nibs – I use Food Thoughts available at Sainsburys, Waitrose and Ocado

25g/1oz Flaked Almonds

Method: Preheat oven to 170C/150C fan, gas mark 3, 325F.

Butter and line a 28 x 20 x 5cm (12″ x 8″ x 2″) Swiss roll tin with baking parchment.

Making The Shortbread Dough

First of all, into a large bowl add the butter, sugar and salt.
Whisk together until pale and creamy.
Add the vanilla extract and whisk to incorporate.
Sift in the plain flour and then add the ground almonds, semolina and cacao nibs.
Mix together until just combined.

Spoon the shortbread mixture into a prepared tin. Press out, using the back of a metal spoon, so that the mixture evenly fills the tin.
Dock the shortbread all over with a fork.
Sprinkle over the additional tablespoon of sugar and evenly scatter over the flaked almonds.

Baking The Cacao Nib Studded Shortbread

Place the shortbread into the centre of a preheated oven and bake for 35-45 minutes. If you find that the almonds are browning too quickly during baking, either reduce the heat and bake for a little longer, or cover the top of the shortbread with aluminium foil.
When golden all over and semi-firm to the touch the shortbread is baked.
As soon as the shortbread is baked remove from the oven and allow to cool for 10 minutes in the tin.

After the cooling period slice the shortbread into 12 bars. Cut across the middle, then down the width, forming 4 squares. Follow by dividing each square into 3. To create 24 squares, simply cut across the middle at 4 even (8cm) spaces.
Leave the shortbread to fully cool in the tin.
Once cooled, use a palette knife to help lift out the shortbread. Because the shortbread is already cut it’s more flexible and therefore unlikely to crack when removing from the tin.

Serve with a hot drink. Especially as the go well with tea, coffee and of course hot chocolate.

Store in an airtight container for up to one week. Since these bars improve in flavour after a day, dare I suggest you hide the tin? It’s only for a day 😉.

A nut and raw chocolate biscuit traybake. — Almond Cacao Nib Shortbread Bars

If you have enjoyed this recipe for Almond Cacao Nib Shortbread Bars you may also like these:

Cherry Bakewell Cookies

Blueberry Lemon Shortbread Cake Bars

Multi Millionaires Shortbread Squares

While biscuits and shortbreads are readily available in the shops, there are huge advantages to making your own at home. Firstly and most importantly to me, the flavour is far superior to their mass produced equivalents. Also, flavour combinations that aren’t available in the shops, I can easily make at home. Finally, unless you live close to an artisan bakery, where each product is made with love and care, baking at home is a pleasure. Since you know exactly what ingredients have gone into your bake, including the love with which they are made.

So, whatever r you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Food Thoughts sent me the cacao nibs as a gift, to try. All opinions, content and photography are my own. No part of this post may be reproduced or copied without the specific, written permission of the owner. Please see my Disclosure Policy .

Easy Homemade Cottage Loaf

For me, nothing quite compares to the beauty, taste and smell of homemade bread. Four ingredients, flour, yeast, water and salt, when mixed together, worked, rested, shaped and baked give such incredibly satisfying results. Bread is surely the heart of any feast and therefore, teaching others to bake it is of upmost importance to me. Using step by step instructions and photographs, you too can learn how to make and bake this Easy Homemade Cottage Loaf.

Bread Making Is Easy To Learn And Bake At Home

Inspired by a friend on Twitter, who claimed that bread baking was beyond her, I set out to show her she could. While she is a very accomplished baker, far more so than me, bread is her baking stumbling block. Everyone can make bread. Are you wary of baking bread? With this guide and a relaxing cup of tea, read through and then get baking!

Following the techniques and tips in this recipe will guarentee that you too, can make delicious, homemade bread. Also the more that you practise, the more confident and better you will get a baking bread at home. It is important to remember that occaisionally a loaf of bread will turn out mishapen. Rarely is it inebible though!

Two balls of bread on top of each other with the bottom one larger than the top. Grooves scored around the outside. — Easy Homemade Cottage Loaf

Recipe: Easy Homemade Cottage Loaf

320mls Water at room temperature

1/2tsp Caster Sugar

7g Dried Yeast make sure that is reasonably fresh (3 months old max) – I use Allinson in the green tub/sachets

500g/1lb 2oz Strong White Bread Flour – I use Shipton Mill

25g/1oz Unsalted Butter at room temperature

7g Sea Salt – I use Maldon

Method: For making by hand or using a stand mixer with dough attachment.

You will need a large, buttered baking tray.

Making The Bread Dough Using A Stand Mixer:

Add all of the ingredients to the bowl of a stand mixer in the order that they are listed. This ensures that the yeast does not come into direct contact with the salt.

With dough hook attached mix on low speed until all the ingredients are combined.

At this point if you wish to knead by hand, scrape the dough from the dough hook into the bowl. See making by hand method.
Continue mixing the dough on medium speed for a further 10 minutes.
After the kneading time has elapsed stop the machine and tear off a small piece of dough. Stretch it between your fingers until it is so thin that light can be seen through it. This is known as the windowpane test. If it tears whilst stretching, add back to the dough and continue to mix for a further 2 minutes as before. Repeat after each mixing period until the dough passes the test.
Scrape the dough from the dough hook into the bowl and cover with a clean tea towel.
Place the covered bowl in a draught free place, away from a direct heat source.

Leave until the dough has doubled in size.

Making The Dough By Hand

Place the flour and butter into a large bowl.
Rub the butter into the flower using your fingertips.
Add the sugar and yeast to the bowl on one side. Place the salt on the opposite side, so that it doesn’t come into direct contact with the yeast.
Make a well in the centre of the flour and then add all of the water.
Using your hand, shaped like a claw, bring the dry ingredients into the water and mix them together.
Continue mixing in the bowl until the dough has formed a sticky ball.
Place the dough on to a clean worktop and push with the heal of your hand to
Tear a small piece of the dough and perform the windowpane test as described above. If the dough tears knead for a further 2 minutes and test again.
Repeat the kneading and testing procedure until the dough passes the windowpane test.
Form the dough into a ball, place in a clean bowl, cover with a tea towel and leave in a draught free place until doubled in size.

Shaping And Building The Easy Homemade Cottage Loaf

For both methods given:

When the dough has doubled in size turn out on to a lightly floured surface, ensuring the top of the dough is in contact with the worktop. What was the top is now the bottom.
Weigh the dough and cut off one quarter.

Starting with the larger piece of dough, stretch and pull one side and press down into the opposite side.
Now stretch and pull the opposite side. Press down as before.
Turn the dough and repeat 4 more times, where the edge is rough and untouched, until your dough resembles the bottom right photo.

Flip the dough over and create a ball shape. Cup your hands around the dough, tucking and turning to create a tight ball shape.

Place the dough ball base of the cottage loaf, on to a prepared baking tray.
Repeat the streching/pulling process with the smaller piece of dough, then shape into a ball.
Place the smaller ball centrally on top of the base.
With two floured fingers push down, through the centre of the top ball, tight into the base. Doing so joins the top and bottom together, creating one loaf.
Score the top 6 times and the bottom 12 times. Cut vertically, from top to bottom.

Proving The Cottage Loaf A Second Time

Cover with a tea towel, leave in a draft free place until doubled in size, 45 – 60 minutes.
While the loaf is undergoing its second prove, preheat your oven to it hottest setting. Usually 250C/230C, gas mark 9, 500F.
15 minutes before the loaf is ready, place a pan with 5cm/1″ of water in the base of the oven. The steam created will delay the forming of a hard crust on the loaf, allowing maximum expansion, also called oven spring, to take place.

Baking The Cottage Loaf

As soon as the loaf has doubled in size it is ready to bake.
Remove the tea towel and place in the middle/lower part of the oven. Make sure there is enough height room, allowing for oven spring, when placing your loaf in the oven.
Bake for 5 minutes at the hottest temperature and then reduce the oven temperature to 220C/200C fan, gas mark 7, 450F.
Continue to bake for a further 35-45 minutes.
The loaf is baked when it is a deep golden colour, feels light (not heavy and dense) in your oven glove protected hands and most importantly sounds hollow when rapped on the top and base with a knuckle.
Remove from the oven and place immediately on to a cooling rack.

An incredible homemade, home baked artisan style bread.

Serve sliced as open sandwiches, or toasted. Alternatively serve as an accompaniment to a meal, such as Spicy Sausage Bean Casserole.

Best eaten within a day of making, this bread will keep for up to 4 days in a bread bin, which allows air to circulate. Do not to keep in an airtight container as it may go mouldy very quickly.

To freeze, thoroughly cool, then double wrap in cling film. Keep in the freezer for no longer than a month. Defrost at room temperature and refresh by placing in a moderate oven for 10 minutes.

If you have enjoyed this recipe for Easy Homemade Cottage Loaf then you make also like these:

Farmhouse White Loaf

Seeded Cob Loaf

Christmas Spiced Fruit Loaf

Baking bread is such a rewarding experience. Whether you make the entire loaf by hand, or enlist the help of kitchen machinery, each loaf will be far superior in both flavour and quality than it’s mass produced counterpart. Even if you have a great bakery in your local vicinity, baking your own means you can make unusual, rarely seen loaves such as this Easy Homemade Cottage Loaf.

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

Sammie xx

No part of this post may be reproduced without the written consent of the owner. Please see my Disclosure Policy.

I am entering my Easy Homemade Cottage Loaf in the #GBBOBloggers2017 linky hosted by http://www.mummymishaps.co.uk

Lemon Coconut Sponge Layer Cake

Lemon flavoured anything is always a hit with me. And judging by the number of page views and pins of my recipes, it is the same with you, my readers too. Having made a delicious, gluten free lemon cake for friends, I craved a lemon hit here at home too. Since I very rarely make the same cake twice, adding shredded, sweetened coconut seemed like a good idea. Good it wasn’t, fantastic it was. So welcome to my Lemon Coconut Sponge Layer Cake.

Light, golden, lightly flavoured sponges sandwiched together with tart lemon curd and creamy, lemon buttercream. Additionally, topped with more buttercream and sprinkled with coconut, this cake is a flavour feast in every bite. While the coconut is ordered from Amazon UK, it is never a faff. The moist, sweet bite of every single strand is worth the small extra effort. Alternatively you can, if you must, make this cake using dessicated coconut.

Afternoon tea set up with tea, cake and fresh flowers. — Afternoon tea set up.

Eating And Enjoying A Well Made Cake

While the photograph above shows a slender slice of cake, know that this is near impossible to achieve. And so it should be! Photographic aesthetics aside, please do cut a decent portion when serving. Otherwise you and your guests will be left longing for another slice, or two, such is the more-ish-ness of this sweet treat. Enjoy the satisfaction of not only seeing a decent slice of cake on your plate, but also from eating it.

FF Lemon Coconut Sponge Layer Cake — Lemon Coconut Sponge Layer Cake sandwiched with tart lemon curd and creamy buttercream.

Cake is not something that most people eat everyday. Although I cannot think of a single reason why it shouldn’t be, considering the consumption of biscuits and chocolate, we as a population eat our way through. Rather, cake and the eating of it, is a celebration. Perhaps of the moment, days gone by, or memories brought to mind. Eating cake, in itself is a feast. And a feast should never be eaten half heartedly.

Recipe: Lemon Coconut Sponge Layer Cake serves 8-10

For the cake sponge:

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

1/4tsp Sea Salt (halve for free flowing) – I use Maldon

4 Large Free Range Eggs

Zest of 2 Lemons

225g/8oz Plain White Flour

2tsp Baking Powder

150g/5oz Sweetened Shredded Coconut – I use Baker’s Angel Flake available from Amazon UK – alternatively use dessicated coconut and add 3 tbsp of milk to the cake batter

For filling, frosting and decorating:

100g/4oz Unsalted Butter at room temperature

200g/7oz Icing Sugar

1/2tsp Lemon Extract (optional) I use Nielsen-Massey

1tbsp Very Hot Water from a recently boiled kettle

3tbsp Good Quality Tart Lemon Curd – I recommend Hawkshead Relish

50g/2oz Sweetened Shredded Coconut

Method: Preheat oven to 160C/140C fan, gas mark 3, 325F

Butter and line with baking parchment, two 20cm/8″ round sandwich tins.

Making And Baking The Lemon Coconut Sponge Cakes

First of all, place the butter, caster sugar and salt into a large bowl. Whisk until pale and creamy.
Next add all 4 eggs and the zest of two lemons.
Sift the flour and baking powder into the same bowl. Now add the sweetened, shredded coconut.
Whisk briefly until everything is fully combined.
Divide the cake batter evenly between the 2 sandwich tins. Smooth the surface of the batter with a spoon.
Place the tins into the centre and lower parts of the oven and bake for 35-45 minutes.
The cakes are baked once they have turned golden brown and spring back from a light touch.
As soon as they are baked, remove the cakes from the oven and allow to cool in the tin for 10 minutes.

After cooling in the tin for 10 minutes, turn the cakes out on to a cooling rack.
Carefully remove the baking parchment from the base of each cake.
Set the cakes aside to cool completely.

Filling And Decorating The Layer Cake

While the cakes are cooling make the buttercream.
Add the butter, hot water, icing sugar and lemon extract to a large bowl.
Starting on a slow speed whisk the ingredients together, increasing the speed until the mixture is very light and creamy.
For ease of decorating, fill a piping bag, without a nozzle fitted, with the lemon buttercream.
To fill and decorate the cake ensure it is fully cooled before starting.
Place the bottom sponge flat side up, on to a plate or board.
Spoon over the lemon curd and spread to cover the cake just inside the edge.
Tun the top sponge so that it is flat side up. Pipe half of the buttercream in a swirl on to the cake. Spread so that the buttercream covers the cake, similar to the lemon curd.
Turn the top sponge over and gently place on top of the lemon curd covered bottom Sponge.
Pipe the remaining buttercream on to the top of the cake and spread evenly, so that the top of the cake is covered.

Stages of filling and covering a sandwich cake. — Filling, assembling and covering a sponge cake.

Finally sprinkle over the sweetened, shredded coconut, so that it evenly covers the top of the cake.

Serve generously sliced, to friends, family and neighbours. Likewise, include a fork as this cake is delectably soft, more so on the day of making.

If you know someone who loves the combination of lemon and coconut, why not bake them a cake as a surprise.

Store this cake in an airtight container for up to 5 days. Refrigerate during warm weather.

Afternoon tea set up with tea, cake and flowers. — A slice of cake served with tea.

If you have enjoyed this recipe for Lemon Coconut Sponge Layer Cake you may also like these:

Coconut White Chocolate Snowball Cupcakes

Iced Cherry Coconut Loaf Cake

Lemon Drizzle Whipped Cream Filled Giant Doughnut

Finally, should you want to indulge your love of lemon recipes further, why not visit Pinterest at Sammie | Feasting Is Fun. All of my recipes are easy to find on one board and I also have one board dedicated to Lemon Love. Whether sweet or savoury, lemon is an ingredient I am never without in my kitchen. And from coleslaw to cakes, there are a myriad of recipes using lemon to inspire you.

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

Sammie xx

No part of this post may be reproduced or replicated without the written consent of the owner. Please see my Disclosure Policy.

Chocolate Fudge Double Hazelnut Brownies

If you are a fan of nuts and brownies I can guarantee you will be mad for these Chocolate Fudge Double Hazelnut Brownies. Since they are packed with an almost obscene amount of chocolate, giving the dense fudgey texture and taste required in all great brownies. Also add in a ridiculous amount of chopped and whole hazelnuts and the resulting flavour is Ferrero Rocher in a brownie. Resulting in a gooey, crunchy combination of chocolate and hazelnut flavours.

Since eating a brownie is an indulgence, it makes sense to eat only the best. Made using 400 grams of good quality chocolate, dark, treacly sugar and aromatic vanilla extract, the basic brownie is already exceptional. In addition, by adding roasted, chopped hazelnuts to the brownie batter, not only does the flavour resemble Nutella, the hazelnuts add crunch to the texture. Finally, whole hazelnuts, roasted during the baking process, completes the exceptional flavour profile.

Preparing The KItchen For Brownie Making

While brownies are fun to make, things can get messy! So wearing an apron, or if you are like me with chocolate in the kitchen, overalls, is advisable. Also a sink full of soapy water is handy. Furthermore, mentally preparing for a ‘bit’ of kitchen mess relaxes the mind for the chocolate bomb to come! Since it is impossible for me to make brownies without creating a mess, I assume the same of everyone. Finally, know that the clean up process takes less time than baking the brownies. 😉

Recipe: Chocolate Fudge Double Hazelnut Brownies makes 15

200g/7oz Dark Chocolate minimum 70% Cocoa Solids

200g/7oz Milk Chocolate minimum 35% Cocoa Solids

225g/8oz Unsalted Butter

2tsp Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Eggs

1/4tsp Sea Salt – 1/8tsp Free flowing salt – I use Maldon

225g/8oz Dark Brown Muscavado Sugar – I use Waitrose as their dark sugar’s are made by Billingtons

75g/3oz Plain White Flour

1/2tsp Bicarbonate of Soda

100g/4oz Ready Roasted Chopped Hazelnuts

100g/4oz Whole Blanched Hazelnuts

Method: Preheat the oven 170C/150 fan, gas mark 3.5, 325F

You will need a 22.5cm x 30cm (9″ x 12″) deep tin, lined with foil or baking parchment.

Making The Hazelnut Studded Brownie Batter

First of all break or chop the chocolate into chunks and place in a medium, heatproof, microwaveable bowl.
Add the butter to the chocolate.
Heat, using a microwave, on medium power, for 30 second bursts. Stir between each heating period.
As soon as the chocolate starts to melt remove the bowl from the microwave. Continue to stir until all of the chocolate is melted and combined with the melted butter. Set to one side to cool.
Next, into a separate bowl, add the eggs, sugar and vanilla extract. Stir to combine the ingredients.
As soon as the chocolate mixture is cooled to body temperature pour the egg mixture in and stir constantly until the mixture is combined.
Sieve the flour and bicarbonate of soda on to the combined mix. Now add the chopped, roasted hazelnuts.
Stir the flour and nuts into the chocolate mix.

Pour the brownie batter into the prepared tin.

Tips On Baking The Ultimate Brownies

Unlike baking a cake, where air bubbles are needed to help the cake rise, brownies are rich and dense with very little rise. To encourage an even bake, rap the filled baking tin sharply on the worktop. Doing so encourages any air bubbles present to rise to the surface of the batter.
Place the baking tin in the centre of the oven and bake for 10 minutes exactly.
Remove the baking tin after the initial baking time has elapsed. The surface of the brownies will have just started to set.
Sprinkle over the additional whole hazelnuts, use the back of a spoon to gently press into the surface of the brownie. Take care as the brownie tin will be very hot.

Return the tin to the oven and continue to bake for 20-25 minutes.
The brownies are baked when set, with only a hint of a wobble in the centre.
As soon as the brownies are baked remove from the oven and place the tin on a cooling rack.

Leave the brownies to cool in the tin. Or if you simply cannot wait, cool slightly, scoop portions of brownie into bowls and top with vanilla ice cream!

Serving Suggestions

Cut the cooled brownie slab into 3 even sized widths, then cut across at 5 evenly spaced lengths. Use a palette knife to slide between the base of the brownie and foil. Although the foil/baking parchment should easily peel away.

Serve slightly warmed (20 seconds in the microwave) with a scoop of ice cream for dessert. Alternatively, serve with a cold tumbler of milk.

Once cooled keep in an airtight container for up to 5 days. Although, who’s kidding that they will last that long? Definitely not in this house!

If you have enjoyed this recipe for Chocolate Fudge Double Hazelnut Brownies then you may like these:

Chocolate Biscuit Base Mini Egg Brownies

Bakery Style Soft Triple Chocolate Cookies

Chocolate Madness Muffins

I really enjoy baking cakes, brownies, muffins and cookies at home. And once I have mastered a particular recipe I can then adapt it to include other ingredients. Since you are the baker, you get to decide if hazelnuts or alternatively peanuts are used in your bake. As a result you get to create your own, personalised feast. And that is part of the fun of baking at home!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be replicated or copied without the written consent of the owner. Please see my Disclosure Policy.

Roasted Summer Vegetable Orzo Salad

So, as we continue to enjoy our British Summer, I am celebrating the abundance of seasonal vegetables available at this time of the year. And as birds chirp early in the morning of long, sunny, warm summer days, the variety of vegetables, bought or home grown, really allows me, as a home cook to get creative in the kitchen. Resulting in my Roasted Summer Vegetable Orzo Salad, a tasty celebration of easy summer cooking, making the most of seasonal vegetables.

A Make Ahead Marvel

While packed full of roasted veggies in a lemon vinaigrette, this dish can either be served on its own, or as a colourful side dish. Since it can be served warm, it is a perfect barbecue or buffet dish. Especially, when made in advance and left to sit for a few hours, the flavours develop, enhancing the overall deliciousness. So easy to prepare and make ahead!

A bowl containing roasted vegetable pasta salad topped with chopped parsley. — Roasted Summer Vegetable Orzo Salad

Although I enjoy a crunchy pasta salad, there is something very comforting in the softened, roasted vegetables here. While roasting they become slightly sweet, with a mere hint of caramelisation. And their flavour is enhanced by the fresh lemon juice in the vinaigrette. Also orzo provides the perfect bite, complimenting the vegetables. Resulting in a dish that lets the vegetable flavours shine, without being overly bulked out with pasta.

Recipe: Roasted Summer Vegetable Orzo Salad serves 6

1 Aubergine

2 Courgettes

2 Bell Peppers – deseeded

1 Red Onion – skin removed

1 Large Fennel Bulb – or 2 small

400g Dried Orzo (ensure you use vegan pasta if making for Vegans) – I use Waitrose own brand

20ml Olive Oil

1 Large Lemon – 20ml of juice

40ml Extra Virgin Olive Oil – I use Filippo Berio

1/2tsp Sea Salt plus 1tbsp for cooking the pasta – I use Maldon

1/2tsp Freshly Ground Black Pepper

Handful of Fresh Parsley – flat or curly

Note: individual vegetables may be substituted according to preference.

Method: Preheat oven to 200C/180C fan, gas mark 6, 400F

Preparing And Roasting The Vegetables

First of all, wash and thoroughly dry the vegetables. Follow by chopping into equal 1″/2.5cm pieces.
Transfer to a large baking tray.
Drizzle over a generous tablespoon of olive oil and one quarter of a teaspoon of sea salt and freshly ground black pepper.
Using clean hands, toss the vegetables in the seasoned oil, taking care to cover each piece.
Spread the vegetables out on the tray. During the cooking process they will reduce slightly in size.

Place the baking tray into the centre of a preheated oven and roast for 30-40 minutes, turning the vegetables halfway through the roasting time.
While the vegetables are roasting cook the orzo and make the lemon vinaigrette.

Bringing All The Ingredients Together In One Tasty Dish

Place a large pan of cold water on the hob and bring to a boil. When boiling add 1 tablespoon of sea salt and then add the orzo.
Squeeze the fresh lemon juice into a small, clean jar that has a fitted lid. Add the extra virgin olive oil, 1/4 teaspoon of sea salt and freshly ground pepper. Place the lid securely on to the jar and shake vigorously to combine.
Cook the orzo according to packet instructions, removing from the heat and draining 2 minutes before the finished cooking time.
Place the drained orzo into a bowl and pour over the lemon vinaigrette. Fork through the orzo to ensure the vinaigrette covers each small piece, stopping the pasta from forming clumps.
When cooked the vegetables will be softened, allowing a fork to easily pierce. In addition, some pieces may be slightly charred at the edges.

Spoon or tip the roasted vegetables on top of the orzo.

Gently, use two forks to mix the roasted vegetables into the Orzo.
Finally, roughly chop a handful of fresh parsley, discarding the stalks and scatter over the salad.

If making the same day as eating, cover with cling film and leave on the work top. Alternatively, when making the day before, leave out the parsley, cool, cover and store in the fridge. Finally, to serve, allow to sit at room temperature for one hour and garnish with freshly chopped parsley.

Since this salad is so versatile, it can be served alongside grilled chicken, salmon, or burgers and ribs at a barbecue. Likewise, it can also be served on its own as a tasty vegetarian or vegan meal.

If you have enjoyed this recipe for Roasted Summer Vegetable Orzo Salad you may also like these:

Lime Couscous

Roasted Pale Ale Jelly Tomatoes

Lemon Garlic Vegetable Orzo

So, to sum up, when shopping in large supermarkets it’s easy to become disconnected with seasonal vegetables. Because of transportation most ‘summer’ vegetables can be easily obtained throughout the year. Since large, super greenhouses have cropped up across the country, most notably in Thanet, Kent, the effect on home grown produce has been to lengthen its season. Consequently, allowing the British public to buy British produce, rather than imported. Something I fully encourage and strongly support.

Yet, even with this consideration, there is little to rival the fun of blackberry picking in August and September. Most importantly, connecting us all to nature and the natural season of harvest.

So, whatever you are making, baking and creating in your kitchens, have fun preparing our feast.

Sammie xx

No part of this post may be reproduced without the written consent of the owner. Please see my Disclosure Policy.