Recipes – Page 34 – Feasting Is Fun

Crunchy Homemade Coleslaw

Hello everyone. A big shout out to all the Mums and Dads on half-term duty. So, I have created a deliciously Crunchy Homemade Coleslaw, that all my children and us adults love. Most importantly, it’s a really good way of getting fresh vegetables onto the dinner plate and goodness into us all. Also, I should mention that this Crunchy Homemade Coleslaw tastes seriously good!

While some may argue, “Why should I make my own Coleslaw, when it’s easily available and isn’t that expensive?” Which, if you think about it, is a fair point. On occasion, I used to buy Coleslaw from the shops and each time I did I regretted it, so I stopped! Either I find ready made Coleslaw is gloopy and smothered in creamy sauce, or it seems to contain only cabbage and onion, the latter having a strong, onion, overbearing taste. Truthfully, I really don’t enjoy shop bought Coleslaw. Finally, I’ve said it!

Pretty bamboo fibre bowl with decorative flowers around the outside edge, containing a no cook, easy side dish. — Crunchy Homemade Coleslaw

While I like onion in my Coleslaw, I don’t like it to have a nasal clearing, strong, over powering taste. So, I’ve come up with a solution. First of all, I use red onions, which are generally sweeter than white onions, then I slice them thinly and soak them in lemon juice with a sprinkle of salt. And the acidity of the lemon juice draws out all the acridness from the onions, leaving them sweet and crunchy. Resulting in a balance of flavours.

Pretty red onions add a super sweetness to this Coleslaw!

Because we enjoy this coleslaw so much, I always make a big bowl. Since it’s great to eat alongside fish and potato wedges, fabulous with my Better Than Takeout Pizza, burgers, or in place of salad with any meal.

Recipe : Crunchy Homemade Coleslaw serves 6 as side dish.

1/2 Medium White or Red Cabbage

1 Medium Red Onion

3 Medium Carrots (or 2 large)

1 Lemon

1/2 tsp Sea Salt – I use Maldon

Approximately 5 Heaped Tablespoons of Mayonnaise (I use full fat mayo)

1/2 tsp Freshly Ground Black Pepper

Making The Lemon Mayonnaise For The Coleslaw

First of all, take the lemon, cut in half and squeeze it into a large bowl, feel free to use your favourite citrus juicer!

Watch out for any pips!!! — Watch out for any pips!

Now cut the red onion in half and slice as thinly as possible into half moons. Break up the onion and add to the lemon juice in the bowl. Sprinkle over the sea salt and using your fingers mix the onion half moons, breaking them apart as you go, into the lemon juice.

Set aside for 10 minutes whilst you prep the cabbage.

Take half a medium white cabbage and remove the tough core. Cut the cabbage into 3 sections and finely shred them with a sharp knife.

In the bowl with the onions and lemon juice add 4-5 heaped tablespoons of your favourite mayonnaise. Mix thoroughly so that the lemon juice becomes incorporated into the mayonnaise. Add 1/2tsp of freshly ground black pepper.

The onions should now be in a thickish, lump free sauce.

Adding The Cabbage And Carrots To The Marinating Onions

The lemon juice thins out the mayonnaise, so the resulting sauce is smooth and creamy, but not gloopy, thick and claggy like some ready made coleslaw. Add the shredded cabbage on top of the onions and sauce in the bowl.

All we need now are the carrots!!!! — All we need now are the carrots!

Trim off the tops and bottoms of the carrots, peel and then grate using the coarse side of a box grater.

Place the grated carrot in the bowl.

"Hi there - you've been Tango-ed!!!" — “Hi there – you’ve been Tango-ed!!!”

Finally, mix all the ingredients together thoroughly and you have yourself some top notch, Crunchy, Homemade Coleslaw.

I'm not a side dish - I'm the main attraction!!! — I’m not a side dish – I’m the main attraction!!!

If not using straight away, cover in cling film and refrigerate for up to 24 hours. While this coleslaw is at it’s best the day you make it, you can refrigerate and eat the following day.

Put me on a jacket potato and dive in!!!!

Also, this is a fantastically portable dish and is great for taking to family and friend gatherings. And it is ideal for buffets, it’s easy to double, triple or quadruple the quantities. While being easy to make, inexpensive, cheaper and way more delicious than the shop bought alternative. As soon as you try this recipe I can guarantee you’ll think twice before buying shop bought Coleslaw again!

Finally, please let me know how you get on, I love to read your comments.

If you have enjoyed this recipe for Crunchy Homemade Coleslaw you may also like these:

Roasted Summer Vegetable Orzo Salad

Fresh Basil Topped Slow Roasted Tomatoes

Lime Couscous

We love this coleslaw recipe here at home. Because it is so easy to make ahead and leave sitting in the fridge and it also tastes so good too. Since the ingredients cost very little, compared to ready made coleslaw, it makes good economical sense to make it myself. And, as with most homemade recipes, there isn’t any plastic waste either. Resulting in a great recipe that is good for us and good for the planet too.

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

Sammie x

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

Breadsticks Garlic Herb Dipping Oil

Hello there, have I got a new take on Garlic Bread for you today? Oh yes I have. Homemade Breadstick Garlic Herb Dipping Oil – deeeelish!! A fab recipe to make with the kids any day, but especially this week, during half term, here in the UK. Just like at Cafe Rouge except everyone has their own pot of dipping oil!

Crunch Breadsticks with Garlic and Herb Dipping Oil — Crunchy Breadsticks with Garlic and Herb Dipping Oil

We first had a version of these at Cafe Rouge a few years ago and we all thought they were yummy. So my mind started whirring, thinking that these couldn’t be ‘that hard’ to make at home – and guess what, they’re not!! And, dare I say, they taste better!

THE perfect sharing food. Perfect with pasta.

Usually, when I’m feeding a crowd, I double up on the recipe and two people share one plate. But last night, with our Spag Bol we each had our own bowl of Garlic and Herb Dipping Oil and Breadsticks (some of us are getting over colds – so thought individual was best!!).

Crunchy Breadsticks, perfect for dunking in the Garlic and Herb Oil.

Firstly to make the breadsticks, for me it really is easier to have a bread maker or stand mixer. There is no way I could do all that kneading by myself, but if you’re happy to make the dough by hand, feel free.

Recipe : Breadsticks Makes 10

1lb/450g Strong White Bread Flour

2tsp Dried Fast Acting Yeast

300ml Water – Approx 37C Body Temp

2tbsp Olive Oil

3/4 tsp Sea Salt Flakes – I used Maldon

Method : see below for hand kneading

Place the warm water into the bowl of your bread maker or stand mixer with the dough hook attached. Add the dried yeast and mix with your fingers. Place the flour on top of the water/yeast. Pour the oil on top of the flour and sprinkle over the salt.

* For bread maker set cycle to knead and prove.

* For the stand mixer, mix the ingredients for 10 minutes. When the dough is soft and elastic remove to an oiled bowl, turn once, so the sides and top are slicked in oil, cover with cling film and place in a warm place to double in size (1-2 hours).

* For hand kneading, place all the ingredients into a large bowl, as per the other methods. Bring together with your hand, in the bowl, until a complete lump of dough is formed. Place the dough on a lightly floured worktop and knead by hand until the dough is smooth and elastic – proceed as for stand mixer.

Once the dough has doubled in size knock back – gently punch down into the bowl to knock out the air (in a bread maker set to mix and allow 30 seconds of slow rotating to knock back your dough).

Tip your dough out onto a floured worktop.

Form the dough into a flat, done shape. — Form the dough into a flat, dome shape.

Divide the dough into half - using a dough cutter or knife. — Divide the dough into half – using a dough cutter or knife.

Divide the first half into 5 equal pieces of dough.

Twist each length of dough, pulling as you do so, to make a long twisted, uncooked bread stick and place on an oiled baking sheet.

Repeat the same process for the other half of the dough. Cover with a clean tea towel and leave to rise in a warm draught free place until doubled in size.

Preheat the oven to 215C (200C fan).

Place the baking sheets into the hot oven and bake the breadsticks for 20-25 minutes until golden brown. Remove from the oven.

Place the cooked breadsticks on a cooling rack to cool.

Recipe : Garlic and Herb Dipping Oil

4tbsp Virgin Olive Oil

4tbsp Butter

3 Fat Garlic Bulbs

1tbsp Fresh Finely Chopped Herbs – I used Thyme and Rosemary – or 1tsp Mixed Dried Herbs

1/2 tsp Flaky Sea Salt

1/2 tsp Freshly Ground Black Pepper

Method :

Firstly I have to admit I didn’t actually measure the butter or olive oil when I made this!! But you are aiming for a 50:50 mix of Olive oil and butter! My laziness is your gain, as you can add more oil/butter if you want to stretch this recipe out for more servings!!! And I get called Cheeky – can’t think why?????

Anyway back to the dipping oil for the breadsticks! Put the Olive oil and butter into a small pan. Chop the herbs finely and add to the cold oil/butter.

Finely chopped Thyme (left) and Rosemary (right).

Either mince finely, or use a garlic press to chop/squish the garlic bulbs and add to the pan. Finally add the salt and pepper – you can add less salt if you’ve used salted butter – too little salt however, will result in this dipping oil having a very bland flavour (sorry Cafe Rouge, but it’s the seasoning in your dipping oil that let’s it down!).

Ooh a little heat, a little time and this will become the MOST delish Garlic and Herb Dipping Oil x x x

Place the pan over a very low heat. The idea is to melt the butter, infuse the oil/butter with the garlic and herbs and of course NOT BURN THE GARLIC!!!!

As soon as the butter is melted take the pan off the heat.

Leave the pan off the heat to sit and infuse with the Garlic and Herb flavours. Even a few minutes makes a big difference to the final oil. I made the oil whilst the Breadsticks were baking. 10 minutes before serving place the pan over a medium heat. As soon as the oil is bubbling and the Garlic is sizzling, remove from the heat and decant into individual serving bowls – I used ramekins.

Breaking into the crunchy Breadsticks and dipping into the Garlic and Herb Oil is a taste explosion in your mouth!! It’s a fun change from the usual Garlic Bread. As always these Breadsticks go amazingly well with all pasta dishes.

NOTE: The Garlic and Herb Oil can also be spooned over Ciabatta or Baguette for a more traditional style Garlic Bread.

The Breadsticks can be made smaller (this will stretch out the number of servings), just remember to reduce the baking time – I’d start checking at 15 minutes.

Any leftover breadsticks can be frozen, in a freezer bag, for up to a month.

If you do try this recipe I’d love to hear how you get on?

Have fun making these and most of all sharing them!

Sammie x

Peach and Banana Smoothie

Hi and thanks for dropping by. Are you having a good Monday or is it a bit of a drrrraaaagggg? Mondays can be a real dichotomy. If you’re on holiday, honeymoon or just cos the sun’s shining, then Mondays can be great!! If it’s another week at work or school, with deadlines looming, meetings pressing and the sun nowhere to be seen, it can be the hardest thing ever having to haul yourself outta bed and start another working week. This super easy Peach and Banana Smoothie not only looks like sunshine in a glass, it tastes amazing, is made in moments and it’s good for you!! Just the pick me up needed on a Monday, or any other day of the week.

So whatever day you are having this super easy, super delish, Peach and Banana Smoothie is exactly what you need to give you the energy to face the day!

Peach and Banana Smoothies - ideal to have with Breakfast! — Peach and Banana Smoothies – ideal to have with Breakfast!

Although I’ve pitched these as ideal for breakfast, I actually made this mid afternoon!!! We’d had a late breakfast, skipped lunch and I didn’t want us (me included) snacking on sugary treats whilst waiting for dinner. So far, so good! Dinner’s still an hour away and no ones hungry.

To make these Peach and Banana Smoothies all you need is:

Recipe : Makes 4 servings.

3 Bananas

2 x 400g Tubs/Cans Peach Slices in Fruit Juice

Method :

Tip the peaches and juice into a blender, or a food processor.

Next peel the bananas, break them into chunks and add them to the peaches.

Your Peach and Banana Smoothie is a few pulses away.

Blitz the peaches and bananas until you have a lump free Smoothie.

Get ready to pour.... — Get ready to pour….

And then pour your smoothie into a tall glass…

It's like pouring liquid sunshine!! — It’s like pouring liquid sunshine!!

Next enjoy!

During the summer you could add frozen bananas, or substitute tinned peaches for fresh and add some ice to make this a cool drink. But for mid February this Smoothie was fab as is. Enjoy!!!!

Easy, quick Peach and Banana Smoothies - delish x — Easy, quick Peach and Banana Smoothies – delish x

I hope you give this a try and that it makes you smile on a Monday, Tuesday, in fact what ever day you make it!

Sammie x

Giant Chocolate Chip Cookies

Hi, there how are you? In the mood for baking these Giant Chocolate Chip Cookies I hope???

These cookies deserve some serious (only kidding!!) respect. They are sugary crisp on the outside and gooey, meltingly, chocolately on the inside. This is THE cookie you have been waiting for – and you didn’t even know it!!!

See I told you!! That's a large ice cream scoop - lost amongst the Giant Chocolate Chip Cookies (bet it would be nice to be that scoop??!!). — See I told you!! That’s a large ice cream scoop – lost amongst the Giant Chocolate Chip Cookies (bet it would be nice to be that scoop??!!).

I can honestly say I’ve never wanted to be an ice cream scoop before – but there’s a first time ……

That's only 8 cookies people - nearly as tall as the Eiffel Tower (artistic license allowed!!) — That’s only 8 cookies people – nearly as tall as the Eiffel Tower (artistic license allowed!!)

Did I mention that these are Giant Chocolate Chip Cookies – oh I did and you want me to get on with the recipe – fair enough: here goes!!

Recipe: This recipe makes 14-16 Giant Chocolate Chip Cookies.

225g/8oz Light Brown Sugar

150g/5oz Unsatled Butter

1 Large Egg +

1 Large Egg Yolk

2 tsp Vanilla Extract

Pinch of Salt – free flowing

275g/10oz Plain White Flour

1/2 tsp Sodium Bicarbonate.

400g/14oz Chocolate Chunks/Chips

Method :

Preheat the oven to 170C (160C fan).

In a large, microwave proof bowl, add the butter and sugar. Place in the microwave and heat until the butter is just starting to melt : it’s very hard to give exact timings here, as it depends how cold your butter is to start, what power (wattage) your microwave is etc. The only advice I would give is to heat it slowly, on medium. Once butter melts in a microwave it starts to spit and bubble. Whilst this is going to have a small impact in your recipe, it’s a real pain to have to clean out the microwave, mid baking, before the butter sets hard. Just trying to help!!

Next get whisking and I mean you really do need an electric whisk for this. I made these cookies a fair few times before I realised the importance of really whisking the butter and sugar together properly and then again when you add the egg, extra yolk and vanilla extract. Bi have absolutely no idea why it makes such a difference, but it does and so much for the better!

The whisked butter and sugar, ready to be whisked again with the egg and vanilla.

Lovely fluffy, whipped eggs/butter/sugar and vanilla - almost doubled in size. — Lovely fluffy, whipped eggs/butter/sugar and vanilla – almost doubled in size.

Whisking the eggs and vanilla extract into the butter/sugar mixture for a good 5 minutes makes all the difference to the finished cookie.

Now sift in the flour/bicarb and salt. Then add the chocolate (I used Milk Chocolate Chunks – you may use whichever chocolate you prefer!!). Using a spoon gently fold all the dry ingredients, including the chocolate chunks into the whisked mixture. I’ve found the cookie dough comes together very easily.

Chocolate Chip Cookie Dough - yummeeeee! — Chocolate Chip Cookie Dough – yummeeeee!

Line two baking sheets with parchment paper (I’m sorry I just don’t get along with greaseproof paper, it always sticks!!). Then using a large, spring operated ice cream scoop ( see 1st photo! ), proceed to scoop out 4 portions if cookie dough, well spaced apart, on each sheet. Using damp hands, slightly flatten the dome top of each unbaked cookie. Place in the oven for 20-25 minutes, or until the biscuits have a sugary, crackled sheen, turning golden and are starting to set. Remove from the oven and allow to cool for at least 5 minute before placing each cookie on a baking rack.

Then proceed as before to bake the rest of the Giant Chocolate Chip Cookies – or make smaller cookies: take a golf ball sized piece of cookie dough, roll into a ball in you hands, place on the lined baking sheet and press down lightly as before. Bake for approx 15 minutes. The cookie dough left, yielded 13 smaller (but NOT small) cookies.

The second batch of smaller, Giant Chocolate Chip Cookies - now there's a contradiction! — The second batch of smaller, Giant Chocolate Chip Cookies – now there’s a contradiction!

I had soooo much fun making these cookies. The recipe was originally inspired by Nigella (thank you Ms Lawson) but I’ve adapted it over time and it is absolutely, one hundred per cent, our children’s and my Nieces favourite cookie that I bake – like ever!!!

A Giant Chocolate Chip Cookie with 2 not so smaller ones!

The very best part of making these cookies is sharing them. Children and the young at heart love being treated to a Supersize cookie (as the sugar content is quite a bit higher than my other cookie recipes, these don’t get baked very often – see I am a responsible mum – almost!!).

I hope that you give these Giant Chocolate Chip Cookies a try and enjoy sharing them and revelling in the smiles you see!

Sammie x

Nutella Hazelnut Covered Chocolate Marble Cake

Hi there, I hope there is something in your day today that makes you smile. I’m definitely smiling because I’ve made this luscious, moist Nutella Hazelnut Covered Chocolate Marble Cake. Chocolate and vanilla sponge swirled together, baked and then topped with a generous slather of Nutella and whole, toasted hazelnuts.

Yep I’m back to baking, after being out of action for a few weeks with horrid Migraines, see here. Frustrating, painful and boring, however today I did it. I finally got to remake the cake that I teased you about and as Nutella has been on special offer, I won’t get blasted by the children, for depleting their Nutella supply.

Cut cake showing the marbling effect. — See the marbling effect inside the cake.

I should mention, given the number of times I’ve mentioned Nutella, that this is not a paid promotion. It’s just Nutella is such an easy frosting for a cake and this particular combo is especially yummy.

A slice of Nutella Hazelnut Covered Chocolate Marble Cake

Because, being completely honest, I’ll admit to eating a slice of this cake for lunch, three days in a row. It really is that tempting.

Recipe : Nutella Hazelnut Covered Chocolate Marble Cake serves 8-10

12oz/350g White Caster Sugar

12oz/350g Unsalted Butter – room temperature

1/4tsp Sea Salt – I use Maldon

2tsp Vanilla Extract I use Nielsen-Massey

6 Large Eggs – pref free range

240mls/8fl oz Buttermilk

12oz/350g White Self Raising Flour

3oz/75g Cocoa Powder – I use Callebaut

5-6 Heaped Tablespoons of Nutella

4oz/100g Blanched Hazelnuts

Method: Preheat the oven to 170C/150C fan, gas mark 2, 300F

Making The Chocolate And Vanilla Cake Batter

First of all grease thoroughly with butter a 9 inch/22.5cm springform cake pan and line the base with baking parchment.
Add the butter, sugar and salt to a large bowl and cream together using an electric whisk (or stand mixer with paddle attachment). This actually takes a good 5 mins to get a really pale, light and fluffy mixture (so unless you want a thorough workout I don’t suggest you do this by hand!).

Next add the vanilla extract, and 1 egg. Whisk until combined. While continuing to whisk gradually add the rest of the eggs, slowly, one at a time, until they have all been added. If it looks like your mixture is going to curdle add one tablespoon of Self Raising Flour and the mixture will come back together.

All eggs added and no curdling – I added a tablespoon of flour, just in case!

Add the remaining flour and partly fold in. Now add the buttermilk (it’s worth giving the container a good shake, as the buttermilk can settle). Complete the mixing, by folding in the part blended flour mixture and the buttercream. Watch in amazement as the batter takes on a mousse like consistency.

This St Ivel buttermilk is the only one I could find!

If my batter looks a bit pinky/orange, it’s because the eggs that I used had very orange yolks.

In a separate bowl (I suggest that you use a larger one than I did) add the cocoa powder.
Place half of your vanilla cake batter on top of the cocoa and whisk until blended. I did try mixing by hand, but it was hopeless as the bowl was too small!

Creating The Marble Effect Of The Cake

Spoon in large dollops of the chocolate cake batter.
Follow with vanilla cake batter dropped in between the chocolate.
Now add chocolate batter on top of the vanilla.
Likewise repeat with vanilla and then chocolate batter until it is all in the cake tin.

Finishing with the rest of the chocolate.

Using a butter knife swirl the two batters together. What you’re aiming for is a rippled effect. Since there is no precision to this method, swirl a few times, but not so many that the result is both cake batters completely mixed together.

Swirling finished, now level off the cake top.

Baking The Chocolate Marble Cake

Place the cake in the centre of a preheated oven and bake for an hour. The cake is cooked when it is firm to touch and does not wobble underneath the set top. Also an inserted skewer will come out clean.
As soon as the cake is cooked remove from the oven.
Place the cooked cake, still in it’s tin onto a baking rack and leave to cool, for 15 minutes.
After 15 minuntes unclip the springform tin and remove the tin, leaving the cake on the tin base to cool.

Don't worry if there are a few cracks on the top. These will close as the cake cools. — Don’t worry if there are a few cracks on the top. These will close as the cake cools.

Decorating The Cake With Toasted Hazelnuts And Nutella

While the cake is cooling, lightly toast the hazelnuts.
Place the hazelnuts into a dry frying pan and toast over a high heat for approximately 5 minutes. Toasting the hazelnuts brings out the wonderful oils and flavour. As soon as the hazelnuts are toasted remove from the pan and place in a bowl to cool.

Toast the hazelnuts in a dry pan over a high heat.

Once toasted the hazelnuts turn a gorgeous golden colour.

As I mentioned, any cracks in the top of the cake will close on cooling, but don’t worry, the top is going to be covered in Nutella.

Place the cake on a cake stand/board or plate. Place 5-6 tablespoons of Nutella on to the top of the cake. Spread the Nutella over the top of the cake right up to the edge. An off set spatula is ideal for spreading.

Sorry, you do have to spread the Nutella as it doesn't set. — Sorry, you do have to spread the Nutella as it doesn’t set.

Oooh scrummy, this Nutella covered cake looks ready to eat - but we can add a final touch! — Oooh scrummy, this Nutella covered cake looks ready to eat – but we can add a final touch!

Time to get creative with the toasted hazelnuts. You can place them randomly or in a pattern on top of the Nutella. Once finished you finally have a Nutella Hazelnut Covered Chocolate Marble Cake.

Nutella Hazelnut Covered Chocolate Marble Cake

So scrumptious looking and the perfect cake for sharing. Also the Nutella doesn’t set so invite a friend/neighbour round, or the whole family and pop the kettle on. This cake is ready for slicing, so enjoy.

Store in an airtight container and eat within 5 days.

If you have enjoyed this recipe for Nutella Hazelnut Covered Chocolate Marble Cake you may also like these:

Vanilla Sponge Cake

Uncut Victoria Sponge Cake on a pretty cake plate decorated with delicate pink roses. — Victoria Sponge Cake

Malted Marbled Chocolate Cake

FF Nutella Hazelnut Covered Chocolate Marble Cake — Malted Marbled Chocolate Cake

Maltesers Popping Candy Cupcakes

While it is nice to bake a cake, just to have in the cupboard. So that family members can cut a slice and enjoy with a cup of tea, there are other reasons to bake. For example, to give as a gift to a new family, or take round to welcome new neighbours. If you think bout it there are plenty of reasons to bake and share cake. Since an unexpected gift has a double feel good factor. Not only do the recipients receive a delicious gift, they also know that they’ve been thought about. What other reason do we need that that?

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 written permission of the owner. Please see my Disclosure Policy.

Double Chocolate Chunk Mint Cupcakes.

Hi there, I hope you are having a good day and hopefully this recipe for Double Chocolate Chunk Mint Cupcakes will make you smile and encourage you to get baking!!!!

So late (7.30pm – that’s late for me!) the other night, I was in bed and our lil man popped his head round the door and said “Mummy it’s the school bake sale tomorrow. Do we have anything that I can take in?”. Looking at me with his angelic, freckled face and gorgeous green eyes, hopeful, expectant. Mummy’s can sort anything out, at a moments notice – can’t they????

Well of course we can! Improvisation is one of the most important parenting tools any mum or dad learns.

So, fortunately my cupboards are groaning under the weight of baking ingredients at the mo, due to being unwell over Christmas – see there’s a silver lining to every dark cloud! If I was going to bake I was definitely going to blog about it. Only problem with that is, have already posted Chocolate Chunk Cupcakes (chocolate cupcakes guaranteed to sell and make the most money!), I needed a different chocolate recipe. So I invented a new recipe on the spot – Double Chocolate Chunk Mint Cupcakes!

Double Chocolate Chunk Mint Cupcakes. They look and taste soooo good!

Given my desire to get back to bed ASAP I decided not to frost these cupcakes. Sprinkling each individual cupcake top with chopped up crunchy after dinner mints turned out better than I hoped for. The crunchy mint chocolate shards didn’t melt, or lose their shape and once cooled provided an excellent topping in itself! Ditching the frosting also made it much easier for my lil man to transport these scrumptious (WHAT?? – of course we had to try them!!!) cupcakes to school.

Recipe : Makes 33-36 Cupcakes

1lb/450g Unsalted Butter – at room temp

1lb/450g Light Soft Brown Sugar

8 Eggs – Large, room temp – pref free range

2tsp. Vanilla Extract

1tsp. Peppermint Extract

1/4tsp. Salt – I use Kosher (free flowing and additive free)

12oz/350g White Self Raising Flour

4oz/100g Cocoa Powder

8oz/225g Milk Chocolate Chunks (or chips)

4oz/100g Dark Mint Chocolate

Method :

Preheat oven to 190C (175C fan).

Place the butter and sugar into a large bowl and whisk (using an electric whisk, or beater paddle in a stand mixer) until completely combined (this is called creaming) and light and fluffy in texture.

A mix of sugars. Dark and light brown and white caster - it was late and it was the best I could do!!!! — A mix of sugars. Dark and light brown and white caster – it was late and it was the best I could do!!!!

It all whisked up beautifully - breathed sigh of relief!!!! — It all whisked up beautifully – breathes sigh of relief!!!!

Add the vanilla/peppermint extracts and the salt. Whisk in thoroughly. Now add the eggs, one at a time, whisking between each addition – I break each egg into a separate bowl before adding it to the mixture – it helps keep any errant eggshell out of the batter. If the eggs are at room temp then the batter shouldn’t curdle, however, if it does start to curdle just add 1 tablespoon of your flour and the mixture will come back together again.

All 8 eggs whisked in and no curdling! I was relieved.

Next sift in the flour and cocoa powder. Fold this in using a spoon/spatula, using a gentle figure-of-eight movement rotating the bowl to ensure the flour/cocoa become fully incorporated. The idea is to keep the mixture light and not lose too much of the trapped air from the whisked in eggs.

Add the milk chocolate chunks and fold these into the Cupcake batter so they are evenly distributed.

This mixture looks, smells and tastes scrumptious!

Line you cupcake/muffin tin with cupcake cases and using an ice cream scoop, fill the cases 3/4 full (one scoop full). Remember I’m not frosting these cupcakes so I want them to have a nice rounded top!

Plop! The exact amount of batter drops into the cupcake case - brilliant - and quick - and much less messy than using 2 spoons! — Plop! The exact amount of batter drops into the cupcake case – brilliant – and quick – and much less messy than using 2 spoons!

Sprinkle the crunchy, dark mint chocolate shards over the top of each uncooked cupcake, pushing slightly into the batter.

Bake the cupcakes for 15-20 mins depending on your oven. I usually test if cupcakes are cooked by lightly pressing in the middle and if it springs back it’s cooked. I DON’T suggest you do this – I did, forgetting there would be melted chocolate on the top – OUCH!! So, when the Double Chocolate Chunk Mint Cupcakes are risen, with a nice dome shape, lightly press the SIDE of the cupcake top. If firm remove the cupcakes from the oven, if it’s still a bit sticky and wobbly, leave them in the oven for 3-5 minutes until firm and then remove.

Leave to cool for a good 5 minutes before removing to cool on a baking rack.

If you’ve only got a couple of cupcake tins you can pop them on the garden bench to speed up the cooling process, so you can decant the cupcakes, wash the tins, get the next batch in the oven and get back to bed!!!!

When the cupcakes are all cool, pack into an airtight container, cupcake box for school bake sale or place one on a plate pour a glass of milk and take it up to bed to enjoy!!!!

All Double Chocolate Chunk Mint Cupcakes were sold out in 2 minutes the next day, raising £10 for the charity Mencap!!!

The fun bits……..

Who needs a dishwasher...... — Who needs a dishwasher……

You could easily halve this recipe, should you not have a cake sale to bake for, or, here’s a thought – use the recipe, as is, and surprise someone with a tin/box/plateful of scrummy cupcakes!!

Remember Food Tastes Better When It’s Shared. Happy Feasting!

Sammie x

Crunchy Seeded Bread

Hi there, thank you for stopping by. So today I have this Crunchy Seeded Bread recipe to share with you. And it tastes utterly amazing. Because each mouthful is filled with the taste of freshly baked bread and nutty, mixed seeds, including; poppy, sunflower, sesame and pumpkin seeds. So easy to make, either by hand, bread maker or stand mixer with dough hook attachment.

Making this bread using my bread maker, stand mixer and by hand. Especially as each method is rigorously tested and gives consistently delicious results. While the seeds give this bread incredible crunch and flavour, especially good when toasted.

Added wholemeal (20%) seeded bread. — Crunchy seeded bread with added fibre

Alternatively, for a higher fibre bread loaf, as seen above, use 90g of strong wholemeal flour and 360g of strong white flour. All other ingredients and method stay unchanged.

Recipe : Makes One Crunchy Seeded Bread Loaf

260ml Water – tepid

7g Sachet Dried Yeast – I use Allinson easy bake

1tbsp Runny Honey

450g/1lb Strong White Bread Flour

4tbsp Mixed Seed (I used a mixture of poppy, sesame, sunflower and pumpkin)

1tbsp Unsalted Butter – plus extra for greasing the loaf tin

7g Salt – I use Maldon

Method :

Bowl – refers to bread maker tin, stand mixer bowl or large bowl for hand mixing.

Making The Bread Dough

First of all, place the water, yeast and honey into the bowl. Swish around with clean fingers to mix. Add the flour, butter and salt. Do not add any seeds yet.

If using a bread maker set to mix and prove. Add 3 tablespoons of mixed seeds when prompted by your machine during the mixing process.

When using a stand mixer, attach a dough hook, mix for 8 minutes. Now add 3 tablespoons of mixed seeds and continue to mix for a further 2-3 minutes. Remove dough and place in a buttered bowl cover in cling film and leave until doubled in size (1-2 hours).

And if hand mixing, bring all the ingredients together with your hand. Place on a very lightly floured worktop. Knead for a good 10 minutes. If the dough gets sticky, keep kneading and working it, because if you add extra flour the finished bread will be dry. After a good 10 minutes kneading, the dough should have a smooth elasticity. Add 3 tablespoons of mixed seeds and knead into the dough until evenly dispersed. Place the kneaded dough into a buttered bowl, cover in cling film and leave until doubled in size, 1-2 hours.

Shaping The Dough Into A Loaf

Turn the seeded bread dough out onto a lightly floured work top. Stretch the dough out and fold each end (a third of the dough) back into the centre. Turn the dough by a quarter and repeat. Turn and repeat the folding twice more (4 times in total). Doing so builds structure into your loaf.

Next, place the dough into a buttered 2lb place your shaped loaf.

Cover with a clean cotton tea towel and put in a draught free place until doubled in size – 1-2 hours.

Adding The Crunchy Seeded Topping

Lightly brush the surface with water, or spray with water and sprinkle over the remaining tablespoon of mixed seeds, pressing them lightly into the top of the dough.

Preheat the oven to 220C/200C fan, gas mark 7, 425F.

Baking The Seeded Bread

Place the proofed dough into the oven and bake for 20-25 minutes. The bread should be a golden brown and sound hollow when knocked with your knuckle on the base. For an extra crunchy crust, I turn my loaf straight out onto the oven rack to crisp up the base for a few minutes, while I quickly wash the loaf tin up. CAREFUL THE TIN IS VERY HOT!!

As soon as the Crunchy Seeded Bread is baked remove from the oven. Turn out of the tin, if not already done and place on a cooling rack. Leave to cool completely.

Breathe in deeply. It doesn’t matter how many times I bake bread, the smell is amazing!!

Most importantly you should wait until the loaf is cooled, or only just warm. Otherwise, cutting through the bread when it’s hot will result in a squished loaf! It’s worth the wait, I promise.

Also, allowing the bread to cool makes the crumb lighter, helps the loaf keep it’s shape and is more easily digested.

Toasting takes this bread to another level!!

Yummy, scrummy a big bite for my rumbly tummy!

I love eating this Crunchy Seeded Bread sliced and toasted ( I know I’ve also said that about my Oat Bran White Bread – I can have two favourites?!). Also it is ideal for dunking in soup, eating with chilli – in fact this bread is perfect for any occasion which requires bread! So I guess you could call this an easy, everyday loaf, perfect for feasting and sharing!

If you have enjoyed this recipe for Crunchy Seeded Bread you may also like these:

Easy Home Cottage Loaf

Easy homemade cottage loaf — Easy Homemade Cottage Loaf

Seeded Cob Loaf

Lighter Wholemeal Loaf

Lighter wholemeal bread loaf. — Lighter Wholemeal Loaf

Baking bread at home is such a rewarding experience and a great way to get children involved in the kitchen. Since it is very difficult to over work bread made by hand, dough is the perfect medium for them to practice with. Also, I find when they have had a hand in making something, such as my Better Than Takeout Pizza they are much more inclined to eat what they’ve made and also try new flavours. And this can work for adults too!

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

Sammie x

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

Raspberry Almond Muffins

Hi there everybody, thanks for stopping by to take a look at these delicious , Raspberry Almond Muffins. Ideal with a mug of steaming coffee for Breakfast, Elevensies, Mid Afternoon Snack, or anytime your tummy rumbles and your next meal is too far away!!

Crunchy flaked almonds hide the moist, raspberry and almond muffin!

What I love about these Raspberry Almond Muffins is they aren’t too sweet, they are proper muffins, dense and moist. Each mouthful filled with the tartness of Fresh Raspberries and the sweet crunch of the flaked Almonds!

This recipe is very easy, you can use fresh or frozen Raspberries (defrosted) and from start to finish these can be made and baked in half an hour!

Recipe : Makes18 Muffins

8 oz:250g Unsalted Butter – room temp

8 oz/250g Caster Sugar

4 Large Eggs – pref free range

1/4 tsp Salt – free flowing (I use Kosher)

1/4tsp Almond Extract

1 tsp Vanilla Extract

4 oz/125g Fresh Raspberries (or frozen raspberries defrosted.

4 oz/125g Ground Almonds

4 oz/125g. Self Raising White Flour

1/2 tsp Baking Powder

4 oz/125g Flaked Almonds

Method : Preheat oven to 175C (160C fan)

Whisk or beat the butter and sugar until pale, light and fluffy. I used an electric whisk, you’ll see why as you read through the recipe!

Add the eggs slowly, one at a time, until they are fully incorporated in the batter. The eggs MUST be room temp for the mixture not to curdle (curdling makes a slightly heavier muffin/cake ). If the mixture starts to curdle add in a tablespoon of your flour, whisk away and watch as your mixture comes, beautifully together again!

Next add the salt, vanilla and almond extracts and half of your raspberries (along with any juice, if using defrosted, frozen raspberries). Whisk until thoroughly combined and enjoy the pretty, natural pink colour!!

Oh, just wait - pink is just a whisk away!!!! — Oh, just wait – pink is just a whisk away!!!!

Now add the ground almonds, flour and baking powder.

That pink's so pretty- oh did I already mention that???? — That pink’s so pretty- oh did I already mention that????

I now switch to a spoon and finish mixing the batter by hand. Using the folding technique I mix until the batter is just combined.

So pretty and yummy, I just couldn't resist a taste!! — So pretty and yummy, I just couldn’t resist a taste!!

Place 18 Muffin/Cupcake cases in Muffin tins. Then using an ice cream scoop (or 2 spoons) fill each Muffin case with a scoopful of Raspberry and Almond Muffin batter (if using spoons fill the cases halfway).

An ice cream scoop provides just the right amount of batter!

Using a scoop fills the cases in next to no time!

For the final finish, pop a raspberry (or two – depending how many you have) on the top of each mound of batter.

Next evenly sprinkle the flaked almonds over the top of the uncooked Muffins, very gently pressing them into the batter.

When cooked the flaked almonds will hide the tart, crimson raspberry beneath!!

Place the muffin tins into the preheated oven and bake for 20-25 minutes. Don’t be alarmed if they turn a darker, golden colour than vanilla cupcakes – these Muffins have whole Raspberries whisked into a batter that is 50% ground Almonds (instead of 100% flour) the darker colour means they’re cooked!!!

So pretty and yummy, you just have to share these!

Gorgeous, crunchy on the outside, soft and moist inside. The perfect balance of sweet and tart.

Definitely feasting food, made to share!

Sticky Pecan Sultana Buns

Hi there, how are you today? These Sticky Pecan Sultana Buns are so easy to make and are perfect for weekend breakfast with a large mug of Coffee! They truly define the meaning of Lazy Weekend Breakfast Feasting.

Obviously, you don’t have to restrict eating these at breakfast time or just at the weekend – although, as scrummy as they are, I wouldn’t recommend having them everyday! These Sticky Pecan Sultana Buns are treats, in fact I had them for my birthday brekkie last year (& that was mid week!).

This recipe was inspired by Ina Garten, the Barefoot Contessa herself. After following her recipe a few times I fiddled with it a bit. The buns were scrummy, but I wanted Pecan nuts inside my buns and preferred the use of Sultanas. I also changed the ratio of ingredients, as I changed from American cup measures to Metric weight. I was extremely pleased with the results, I hope you will be to and this easy recipe will inspire you to have a go at making these buns!

Pecan Sultana Sticky Buns www.feastingisfun.com

Upside down buns

Firstly, I should say that these Sticky Sultana Pecan Buns are made upside down! That is, they are very similar, in method, to an upside down cake – meaning that you place a brown sugar/butter mixture along with Pecan nuts into the bottom of a deep muffin/cupcake tin, place the buns in top and then when cooked turn the buns out so the bottom of the bun becomes the top!

Don’t worry! It’s not as confusing as it sounds and I am ALWAYS amazed that the buns turn out perfectly, they never stick and always look so impressive for such little effort. In fact it really is a Ta Dah moment (I imagine a drumroll in my head!) that never ceases to amaze me and I always end up with a huge smile on my face!

Just a quick note : A proper deep muffin/cupcake tin must be used for this recipe. A bun/fairy cake tin is too shallow, not only will it be too small for your buns, but you’ll also end up with butter dripping all over your oven. I also place a baking sheet, a little larger than my cupcake tin, on the rack below, just in case any butter bubbles up and drips over – soo much easier to clean than the whole oven!!

Recipe : Makes 12 Sticky Pecan Sultana Buns

For the Topping:

150g/5oz Butter – unsalted and softened

75g/3oz Light, Soft Brown Sugar

100g/4oz Pecan Nuts – roughly chopped

1/4tsp Salt – I use Maldon

For the Buns :

450g/1lb Pack Shop Bought All Butter Puff Pastry

1tbsp Butter – melted

1 1/2tsp Cinnamon

150g/5oz Light, Soft Brown Sugar

250g/9oz Sultanas

100g/4oz Pecan Nuts – roughly chopped

Method :

Preheat the oven to 200C (180C fan), 400F, gas mark 6

Making The Sticky Bun Topping

Firstly, for the topping of the buns mix the softened butter, sugar and salt until well combined.

Using a teaspoon (not a teaspoon measure) scoop 1/2 a teaspoon of the butter/sugar mixture and place into the bottom of the muffin tin, repeating 11 more times.

Each muffin cup has a dollop of the sugar/butter mixture!

Next, divide the 100g of Pecan nuts between each of the muffin cups, placing them on top of the sugar/butter mixture. Remember, although this is going into the bottom of the tin, when turned out this will become the topping of the Sticky Pecan Sultana Buns!

The Pecan nuts become caramelised, golden and sticky during cooking. Yummy!!

Assembling The Buns

Lightly dust the worktop with plain, white flour. Roll out the all butter puff pastry, with a floured rolling pin. You need a square shape that is approx 34 x 34cm.

All butter pastry really is essential as it adds to the flaky, buttery flavour of the buns.

Next, trim the top and bottom of the pastry square and brush with the melted butter. Then sprinkle the sugar evenly over the whole of the square.

Don't worry about the odd few lumps in the sugar, they'll just add to the stickiness of the buns!! — Don’t worry about the odd few lumps in the sugar, they’ll just add to the stickiness of the buns!!

Sprinkle the cinnamon evenly over the sugar layer.

The smell of cinnamon fills the house when these buns are baking.

Now you can sprinkle firstly the Sultanas and the the chopped Pecan nuts, so they cover the pastry evenly.

Nice and evenly spread, now it's time to get a-rolling!!! — Nice and evenly spread, now it’s time to get a-rolling!!!

Starting at the front edge of the pastry, evenly roll over the edge of the pastry, tucking it under itself ( not too tightly). Then proceed to roll until you have a log shape, with the join underneath.

A nice even roll along the front edge of the pastry.

Keep rolling so the pastry is an even log shape.

Shaping the buns

Next, using a sharp knife, mark the middle of the log. Then mark each half of the log in the middle. Now divide each marked section into 3 separate pieces. You should now have 12 buns!

Use a very sharp knife to slice through each section - so you get a nice clean edge to each bun. — Use a very sharp knife to slice through each section – so you get a nice clean edge to each bun.

Carefully place each bun, cut side up, on top of the butter/sugar/Pecan mixture in the muffin tin. Squish a little bit if needed and don’t worry if a little of the filling falls out in transit, you can always pop errant Pecans and Sultanas into any gaps once all the buns are in the muffin tin!

All ready to be popped into the preheated oven.

Baking the Sticky Pecan Sultana Buns

Place the tin into a preheated oven and bake for 30 minutes. The Sticky Pecan Sultana Buns are cooked when the pastry is golden and puffed.

Ooh yummy! But be careful, they will come out of oven very hot.

I just love to watch them bubbling and breath in their cinnamon scent when they first come out of the oven – it’s the little things in life that give me most pleasure!!!!!

Turning The Sticky Pecan Sultana Buns Out

Wait a few (3 ish but no longer than 5) minutes, then wearing oven gloves place a baking sheet (that is at least the same size as your muffin tin) over the top of the muffin tin and turn over. I promise the buns will drop out! Remove the muffin tin and stare in amazement at your gorgeous Sticky Pecan Sultana Buns– all 12 of them!! See I told you, they really are easy and they turn out every single time.

Perfectly turned out Sticky Pecan and Sultana Buns.

Leave to cool – remember all that bubbling and sizzling was butter and sugar boiling very hot!!

Serve warm with nothing but a hot drink of your choice, sit back, relax and smile!

Made for sharing

These Sticky Pecan Sultana Buns are perfect for breakfast, brunch, mid afternoon coffee. I think these are at their most delicious shared with friends and family who unexpectedly pop round! These are best served warm, so pop in a 140C oven whilst the kettle boils and serve with a steaming cup of coffee and a smile!

These scrummy Sticky Pecan Sultana Buns keep well in an airtight container for up to 5 days. They can also be frozen for up to 1 month. When needed, remove from freezer, place on a baking sheet and allow to defrost (this doesn’t take long 1-2 hrs depending on the room temperature), refresh and warm in a 180C oven for 5 minutes and serve.

I really hope that you give the Sticky Pecan Sultana Buns a try as not only are they easy to make, they are scrumptious and everyone who tries them has a big smile on their face!!!

Sammie x

Apricot Oat Crumble Cookies

Hello, how are you today? If you’ve taken a look at my blog before, you might have noticed that I rather like Cookies, ooh and Biscuits (is there a difference?)! Although this recipe for Apricot Oat Crumble Cookies started forming in my brain last week, it had to wait as I out of oats. So, I am very glad I ordered some with my shopping because these Cookies are scrumptiously delicious.

Because I like to play around with textures as well as tastes, these Crumbly Oat Cookies have yummy nuggets of dried Apricot which have a lovely chewy texture. While the addition of Demerera sugar also adds a very slight toffee taste and extra crunch. So all good then!

So, the first batch of Apricot Oat Crumble Cookies were made and baked. And my special friend and chief taste tester could not wait to try them. The result was a big thumbs up! Obviously I had to try one as well and they are scrummy, plus with fruit and oats in them they must be good for you. Well that’s my theory anyhow!

Recipe: Apricot Oat Crumble Cookies make approximately 20

50g/2oz Demerera Sugar

75g/3oz Caster Sugar

225g/8oz Unsalted Butter – at room temperature

1 Large Free Range Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Salt – I use Maldon

100g/4oz Dried Apricots

100g/4oz Ordinary Rolled Porridge Oats (not quick cook)

175g/6oz Plain White Flour

Method : Preheat the oven to 180C/160C fan, 350F, gas mark 4

Making the cookie batter:

First of all, in a bowl cream the butter and sugars together, ideally with an electric whisk (by hand with a wooden spoon is fine, just ensure the mixture is well beaten).

The whisked butter and sugars. The Demerara sugar gives the mixture more colour.

Add the egg yolk, vanilla extract and salt to the mixture and beat in well. Take the dried Apricots and chop them roughly into small 1/2cm pieces. You want the pieces of Apricot small enough so that they distribute evenly throughout the cookie dough, but big enough to be golden nuggets of chewy fruit that contrast with the crumbly cookie texture.

Here's a pic of how I chopped the apricots! — Here’s a pic of how I chopped the apricots!

Into the bowl add the oats, flour and place the chopped apricots on top. Mix together until just combined.

Placing the chopped apricots in top of the flour helps to stop them all clumping together.

Shaping the cookies:

Scoop a desert spoonful of the cookie dough and shape into a ball using your hands. I placed 6 cookie dough balls on both of the baking trays I used. Obviously the bigger the ball, the larger the cooked cookie will be!

Note : Unless you are confident that your baking trays are non stick, it’s best to line them with baking parchment paper.

Lightly press down on the dough balls, to flatten them into an even round shape.

Baking the cookies:

Finally, place the baking trays into the preheated oven and bake for 15-25 minutes until golden brown on the bottom (see photo). Again the cooking time will depend on the size and thickness of your cookies.

Note the underside is much deeper in colour than the top.

If the bottom is not golden (as above) return your cookies to the oven for an extra couple of minutes. The first tray I got out of the oven looked fine, however, when I tried to turn the cookie over to check the underneath, it completely fell apart – I put the tray bake in the oven for an extra 5 minutes and the photo above shows the result!

When cooked properly, even whilst still warm, the cookie will hold it’s shape, allowing you to check the underside. Leave the cookies to cool completely on the baking tray.

While cooling, ring a friend, or your mum, or someone you’ve been meaning to invite round for ages. Pop the kettle on, quickly clean up (vacuum, throw some bleach down the loo, anti bac wipe the cat…..). No, no, no!! Whoever you’ve invited round doesn’t want to see you (and the cat!) frazzled to within an inch of your life. Relax. Put on some whale music if necessary (although if you need that you might want to invite so and so tomorrow – just saying!!!).

If you have enjoyed this recipe for Apricot Oat Crumble Cookies you may also like these:

Extreme Chocolate Cookies

Cherry Bakewell Cookies

Sour Cherry Chocolate Chip Cookies

Finally, enjoy feasting and having a good natter, with a friend, over Apricot Oat Crumble Cookies. Have fun catching up and sharing in each other’s news. Because one of the most precious gifts you can give is your time. We all feel loved and valued when others take time out of their busy schedules to share part of their day with us!

I know, because my sister – who is the best sis in the world – took time out of her day for me today. Thanks babes, love you with all my heart xx.

Sammie x

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