Biscuit base – Feasting Is Fun

Double Strawberry Cake Bars

We are now in a brand new year, chances, decisions, opportunities and endless possibilities lay before us. I adore the start of January. Christmas decorations packed away and a return to ‘normality’. With this blog I want to bring you even more easy, yet delicious recipes and also add more savoury dishes to the menu. Let’s start with these Double Strawberry Cake Bars.

A crisp, oat biscuit base is topped with strawberry jam and then topped with a vanilla cake sponge studded with oven dried strawberries. Urban Fruits sell a range of dried fruits that I have used in previous bakes such as my Strawberry Oat Crumble Cookies. Although the strawberries are dried they are not dry. Think dried apricots. Intense fruit flavour with a chewy bite. Used in these cake bars the strawberries bring an extra depth of flavour as well as texture.

FF Double Strawberry Cake Bars — Double Strawberry Cake Bars

Portable Food

Since my hubby takes a packed lunch to work I try to come up with recipes that travel well. Because these cake bars have a solid biscuit base they are easy to wrap and pop into a lunch box. Likewise, during warmer months they are ideal for picnics. Food that travels well is always a bonus, as it is perfect for taking to friends homes, family get togethers and pot luck gatherings.

Also these cake bars are perfect for munching on, book in one hand, snack in the other. Sometimes I find a book that I cannot put down and happily munch away whilst reading.

Recipe – Double Strawberry Cake Bars makes 16

For the biscuit base

225g/8oz Unsalted Butter at room temperature

150g/5oz Caster Sugar

1/4tsp Sea Salt (1/8tsp table salt)

1tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg Yolk

150g/5oz Rolled Oats (not quick cook)

125g/4.5oz Plain White Flour

175g/6oz (Half a jar of) Strawberry Jam

For the cake layer

175g/6oz Unsalted Butter at room temperature

175g/6oz Caster Sugar (I have used golden caster sugar as that’s what was in the cupboard!)

1/4tsp Sea Salt (1/8tsp table salt)

2tsp Vanilla Extract

3 Large Free Range Eggs

175g/6oz Plain White Flour

2tsp Baking Powder

90g/4oz Oven Dried Strawberries – I use 1 packet of Urban Fruit Smashing Strawberry

For the icing drizzle

100g/4oz Icing Sugar (Confectioners Sugar)

2-3 tbsp Fresh Lemon Juice

Method:

Making The Oat Biscuit Base

First of all line a 22.5cm x 30cm (9” x 12”) deep tin with baking parchment.
Into a large bowl add the butter, sugar and salt. Whisk together until pale and creamy.
Next add the egg yolk and vanilla extract. Whisk together until combined.
Sift in the flour and add the oats.
Using a large spoon mix the ingredients together until fully combined.

Spoon the oat biscuit mixture into the prepared tin. Smooth with the back of a spoon to create an even layer.
Place the tin into the fridge for 30 minutes.
While the biscuit base is firming up in the fridge preheat the oven to 180C/160C fan, 350F, gas mark 4.
As soon as the base has chilled place the tin into the centre of the oven and bake for 20 minutes.
Remove the tin and immediately reduce the oven temperature to 160C/140C fan, 325F, gas mark 3.

While the base is cooling make the cake batter.

Making And Adding The Cake Batter

Add the butter, sugar and salt to a large bowl and whisk until combined.
Next add 3 eggs and the vanilla extract. Whisk until combined.
Sift in the flour and baking powder then add the dried strawberries.
Stir with a spoon until the cake batter just comes together.

Spoon strawberry jam on to the biscuit base, using the back of a spoon to create an even layer that does not touch the edges.

Cover the layer of jam with cake batter. I found it easier to create an even layer using a fork.
Ensure the cake batter goes right to the edge. Doing so stops the jam from leaking out.
Place the tin into the centre of the oven and bake for 45-50 minutes.

The cake layer is fully baked when it is lightly pressed and springs back in the centre.
As soon as it is baked remove from the oven.
Leave to cool completely in the tin.
As soon as the cake is cooled lift it out of the tin using the baking parchment to help.

Portioning And Decorating The Cake Bars

First of all, using a sharp knife cut halfway across the width of the bake.
Next cut down the centre, creating 4 quarters.
Cut down each quarter four times creating 4 Cake Bars per quarter.
Separate the cake bars to enable the icing to drip down the sides.
In a bowl mix the icing sugar with 2-3 tablespoons of lemon juice to create a thick yet flowing icing.
Using either a fork or a piping bag with a very small hole, drizzle the icing diagonally across each cake bar.
Leave to set.

As soon as the icing is set, the cake bars can be served or stored in an airtight container.

Finally, when serving, add fresh strawberries to the plate and stack the cake bars to create height.

If you have enjoyed this recipe for Double Strawberry Cake Bars you may also like these:

Cinnamon Drizzle Apple Walnut Cake Bars

Rich Raspberry Chocolate Fudge Brownies

Double Cherry Drizzle Oat Cake Bars

Because I am practical by nature, this naturally translates in the recipes I develop. For example, when making these for a picnic or outside event it is likely that I would leave off the drizzle. Simply to avoid attracting bugs and wasps. Although the lemon in the icing really does bring out the strawberry flavour. Perhaps adding a little lemon zest to the cake? And I’m off again, my head spinning with possibilities based around this one bake!

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

Lemon Drizzle Cake Bars

It is no secret that I love lemon. Whether it be in a glass of Franklin’s tonic water with clinking ice and a slice of lemon, cut into quarters as part of savoury Lemon Thyme Roast Chicken recipe, or even in a sweet bake such as my Lemon Blueberry Bundt Cake. Lemons are very versatile. And they bring sunshine into the kitchen on the dullest day’s. So let me introduce my Lemon Drizzle Cake Bars.

While a sturdy, yet delicious oat biscuit base covered in lemon curd and then topped with the lightest lemon sponge ensures these bars are easy to handle. And a drizzle of fresh lemon juice icing ensures your tastebuds wake up with a zing. Resulting in a tasty bar that keeps you feeling full for longer because of the oats.

FF Lemon Drizzle Cake Bars — Lemon Drizzle Cake Bars

Especially ideal for picnics, packed lunches, or just as a mid morning or afternoon snack to keep you going until meal time.

Although I really do need to get around to making my own lemon curd, for this recipe I used Waitrose own luxury lemon curd. Because using a good quality lemon curd makes all the difference to the overall flavour.

Recipe: Makes 16 Lemon Drizzle Cake Bars

For the Oat Biscuit Base:

225g/8oz Unsalted Butter

125g/4.5oz Caster Sugar

1/8tsp Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg Yolk

100g/4oz Rolled Oats – not quick cook

125g/4.5oz Plain White Flour

3tbs Lemon Curd – use the best quality one that you can afford

For the Lemon Sponge Layer:

125g/4.5oz Unsalted Butter

100g/4oz Caster Sugar

1/8tsp Salt

1/2tsp Vanilla Extract

2 Large Free Range Eggs

125g/4.5oz Plain White Flour

1tsp Baking Powder

Finely grated zest of 1 Lemon – reserve the juice for the icing

For the Lemon Drizzle Icing:

100g/4oz Icing Sugar

Juice of 1 Lemon

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

Making the Oat Biscuit Base:

First of all, line a 28cm x 20cm x 5cm (12″x 8″x 2″) Swiss roll tin with baking parchment. I have found that I am able to line mine without greasing, however, lightly grease the tin if it is easier to keep the parchment in place.
In a large bowl beat/whisk together the butter, cream and salt until pale and creamy.
Add the vanilla extract and egg yolk and continue to beat/whisk until combined.
Add the oats and flour and stir together until combined.
Place the biscuit mixture into the lined tin and press into place using clean fingers.
Place the tin in the fridge and chill the biscuit mixture for 30 minutes.
As soon as it is chilled place the Swiss roll tin in the centre of the oven and bake for 20 minutes.
Remove after the 20 minutes has elapsed and turn down the oven temperature to 160C/140C fan, gas mark 3.
Spoon the lemon curd on to the hot biscuit base and spread so that it covers and almost reaches the edges.

Making the Sponge Layer:

Note: This can easily be made whilst the oat biscuit base is baking.

In a large bowl whisk/beat the butter, sugar and salt together until they are pale and creamy.
Add the 2 whole eggs and vanilla extract. Whisk/beat until light and foamy.
Sift in the flour and baking powder. Add the finely grated zest of 1 lemon.
Fold all the ingredients together, using a spoon, until they are just combined.
Spoon the mixture over the lemon curd coated biscuit base.

Spread the cake batter using the back of a spoon, or an offset spatula, until it covers almost all of the biscuit base.

Place the Swiss roll tin in the centre of the preheated oven and bake for 30 minutes.
The sponge is baked when it springs back from a light touch and is a light golden colour. Don’t worry if it is paler than you expect, the lower baking temperature stops it browning as much as you may be used to.
As soon as the sponge is baked remove the tin from the oven, place on a cooling rack and allow the entire bake to cool in the tin.

When the bake is completely cooled, lift out of the tin, using the baking parchment and a palette knife and place on to a board.
Peel back the sides of the baking parchment and tuck them underneath.

Making the Lemon a Drizzle Icing:

Sift the icing sugar into a small bowl.
Add the juice of one lemon.
Mix until you have a smooth, slightly runny paste.
Using a spoon, drizzle the lemon icing over the top of the cake/biscuit slab. I prefer a line style drizzle, but you can drizzle your icing however you wish. Let your creative juices flow! Although I do advise against pools of icing gathering on top of the bake.
Set your Lemon Drizzle Cake Bars bake to one side to allow the icing to set.

Once set you may cut your slab into individual bars.
Cut down the length of the bake in the middle.
Next cut across the width of the bake, creating four quarters.
Cut each quarter into four individual bars.

Because of the sturdy and delicious oat biscuit base, these Lemon Drizzle Cake Bars are the perfect, portable food.

Store in an airtight tin (I use old biscuit tins, usually from Christmas), separating layers with pieces of baking parchment and eat with 5 days.

I had one of the Lemon Drizzle Cake Bars with a cup of tea for a rather late lunch and it was incredibly tasty and refreshing. While using good quality Lemon Curd ensures the right balance of tartness within the bar, as does using fresh lemon juice in the drizzle icing. So I highly recommend these delightfully tangy Lemon Drizzle Cake Bars!

If you have enjoyed this recipe for Lemon Drizzle Cake Bars, here are a few more you may like too:

Bakewell Shortbread Bars

Macadamia Apricot Flapjacks

Double Cherry Drizzle Oat Bars

Since my family love having something homemade to take to school or work in their packed lunches these bars are ideal. Also I hope I have inspired you to try these delicious Lemon Drizzle Cake Bars. Alternatively, why not bake a batch and take them into the office as a Friday, or mid-week treat for everyone?

Finally, whatever you are making, baking and creating in your kitchen, have fun preparing and sharing 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 Cherry Drizzle Oat Bars

Hi lovelies, thank you so much for stopping by and taking a look at what I’ve been cooking up lately. While the sun is still shining and the sky a most glorious blue colour, my mind is once again on portable food. Picnics, packed lunches, outdoor parties, or even just something to have mid morning with a cup of coffee in the garden. May I present these Double Cherry Drizzle Oat Bars!

A crunchy oat biscuit provides the base for these delicious bars. Topped with cherry jam and then a thick layer of light, vanilla sponge studded throughout with glacé cherries. The Double Cherry Drizzle Oat Bars are then finished with a drizzle of cherry icing and a sprinkle of edible glitter!

Incredibly tasty, these bars also hold together really well, very important when being packed up for lunch or a picnic.

Feel free to sit in the sun with a cup of coffee and one of these Double Cherry Drizzle Oat Bars and simply stare at how beautiful and sparkly they are.

I would!

I did!!

For an afternoon tea, you could easily cut these into 24 smaller, bite sized delights, in fact, if you decide to do that, it may well be worth icing them after they have been cut. That way you can loop the icing around each individual square, making them look even more elegant.

No matter whether you make these as beautiful bars or simple, elegant squares, there is one thing guarenteed and that is they taste amazing.

A perfect combination of pretty and pretty yummy!

Recipe: Makes 16 Double Cherry Drizzle Oat Bars

For the biscuit base:

225g/8oz Caster Sugar

125g/5oz Unsalted Butter – softened to room temperature – plus a little extra for greasing the tin

Tiny pinch of salt – 1/8 tsp – I use Maldon

50g/2oz Rolled Oats – not quick cook – I used Waitrose Essential Porridge Oats

225g/8oz Plain White Flour

1/2 Jar/4tbsp Cherry Jam – I used morello cherry

For the sponge top:

175g/6oz Unsalted Butter – softened to room temperature

175g/6oz Caster Sugar

3 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

Scant pinch of salt – see biscuit base

175g/6oz Plain Flour

Level 1.5tsp Baking Powder

175g/6oz Glacé Cherries

For the drizzle icing:

100g/4oz Icing Sugar

3tsp Black Cherry Syrup – I use Monin Syrup

if you do not have the syrup simple make up the icing adding a little extra water in lieu of the syrup – a tiny dot of pink food colour gel added will create a similar colour

1/4tsp Almond Extract – I use Nielsen Massey

Optional – edible glitter – I used holographic silver

Preheat the oven to 190C/170C fan, gas mark 5, 375F

Making And Baking The Oat Biscuit Base

Lightly grease and line with baking parchment a 28cm x 20cm x 5cm (12″ x 8″ x 2″) swiss roll tin.
In a large bowl add the butter and sugar and whisk/beat until pale and creamy.
Add the oats, flour and salt and mix gently until the dough just comes together.
Tip the biscuit dough into the prepared pan and press into a single, even layer with your fingers.
Place the tin in the fridge for at least 30 minutes to allow the dough to rest.
After the dough has chilled place the tin into the centre of the oven and bake for 20 minutes.
The biscuit base will be a lovely golden colour. Once the cooking time has elapsed remove the tin from the oven.

While the biscuit base is hot spoon over the cherry jam so that it covers the base but does not spread right to the edges.

Reduce the oven temperature to 160C/140C fan, gas mark 3, 325FMAKING.

Making And Baking The Cherry Sponge

In a large bowl cream together the butter and sugar until pale and creamy.
Add all 3 eggs and the vanilla extract. Whisk/beat until combined.
Reseve 1 tablespoon of the flour and sift the rest of the flour, salt and baking powder into the bowl.
Mix until the ingredients are just combined.
In a separate bowl toss the cherries in the reserved flour, this will prevent them sinking to the bottom of the cake whilst baking – although the cake layer in this Double Cherry Drizzle Oat Bars is not very deep, it is a good tip to remember.
Add the flour dusted glacé cherries to the cake batter and mix gently so that they are evenly dispersed.
Using a spoon, evenly dollop the cake batter over the biscuit/jam base.
Spread out the cake batter until it almost reaches the edges – I used the back of a metal spoon. The cake will spread to fill the pan whilst baking.

Place the tin into the centre of the oven and bake for 30-35 minutes.
The cake layer is baked with it is a golden colour and springs back from a light touch.
When baked remove the tin from the oven.

Allow the Double Cherry Drizzle Oat Bars to cool completely in the tin.
When cooled invert onto a baking rack and carefully remove the baking parchment.
Place another cooling rack on top of the tray bake and flip over again, your bake should now be cake side up.

Making The Cherry Drizzle

Sift the icing sugar into a medium sized bowl.
Add the cherry syrup and stir.
Next add 3 teaspoons of cool tap water and the almond extract.
Stir to combine. You will have a thick, icing that will just hold it’s shape when piped.
Fill a small disposable piping bag with the pink, cherry icing.
Snip the very end of, leaving a small hole.
Pipe swirls and squiggles all over the top of the tray bake. Alternatively, use a teaspoon to lightly drizzle the icing over.
Dust with a sprinkle of your favourite edible glitter, if desired.

Allow the drizzle to completely set before slicing.
Transfer the Double Cherry Drizzle Oat Bar slab onto a flat surface. I use a glass kitchen saver, don’t use your best knife for cutting as the glass will blunt it!
First of all, cut down the centre length of the bake. Cut across the middle of the width to create 4 quarters. Finally, cut each quarter into 4 bars

FF Double Cherry Oat Bars — **Double Cherry Drizzle Oat Bars** sparkling in the sunshine.

Take lots of photos of these utterly dazzling Double Cherry Drizzle Oat Bars just because they are so pretty! Also don’t forget to pop a picture on Twitter/Instagram, tag me in and I will retweet, or give you a shout out.

Portable Food

I know in previous posts that I’ve mentioned not taking ‘anything’ iced on picnics, however, these bars are so completely delicious I’m going to make an exception. The nutty flavoured oat base and hint of almond extract in the cherry drizzle work together in complete harmony with the cherry studded sponge creating a perfectly flavour balanced bar. They stop the Double Cherry Drizzle Oat Bars from being too sweet.

Ok so the smart ones among you (that’s everyone, just to be clear), may have notice that these ‘double’ cherry are in fact triple cherry drizzle oat bars. I’d already written most of this post, edited and labelled photos, so I thought I’d throw in the extra one for free 😉

If you have enjoyed these Double Cherry Drizzle Oat Bars, here are some other recipes you may like too:

Macadamia Apricot Flapjacks

Bakewell Shortbread Bars

Sticky Pecan Sultana Buns

FF Double Chocolate Cherry Drizzle Oat Bars — **Sticky Pecan Sultana Buns** so easy to make and incredibly delicious to eat.

Eating outside, whether on a picnic, at a barbecue or even in the garden, is such a great way of getting together with friends old and new. There is something so informal and relaxing being in the great outdoors. I can see why so many people choose to get married outside, as it’s a great way of mingling a diverse combination of guests in a relatively informal environment.

We are planning a fab get together with our friends and neighbours over the coming weeks, so watch out for fun, feasting and barbecue recipes coming up.

Are you planning on any outdoor get together’s?

Do you enjoy the great outdoors – even if it’s only your back garden?

Sammie xx

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

White Chocolate Strawberry Cheesecake

So Wimbledon starts today here in the UK and that can only mean one, two, oh well maybe a few things. First of all it means Strawberries, beautiful, British, luscious, red, ripe berries. While strawberries are available year round in the supermarkets, eating local, seasonal berries cannot be beaten. And to celebrate these gorgeous fruits I have created this White Chocolate Strawberry Cheesecake.

Which brings me onto my second point; many afternoons will be spent over the next fortnight watching copious amounts of tennis. I kid you not. Because Wimbledon is a national pastime. Will Murray make it through to the final? Will the Williams sisters reign supreme? Second to our preoccupation with the weather (which is actually my third point!), Wimbledon lovingly becomes THE subject of conversation. And taking precedence over my third point. Will the weather hold? Will the roof be closed. So much speculation, umming and aahing takes place during Wimbledon AND it’s FUN!!

Smiling at British eccentricities

I love the way we British, while watching a well known player blast their way through three sets against a relative unknown ALWAYS pull for the underdog. It’s one of the Great British traits I really admire. Yet for two weeks computers, iPhones, TV’s are all tuned to the BBC, for a glimpse of the All England Tennis Club’s freshly prepared, lawn courts, get thoroughly annihilated by some of the worlds top athletes.

FF No Bake Cheesecake — No Bake White Chocolate Strawberry Cheesecake

And Wimbledon is one of the highlights of my year. Can you tell? Since I had the opportunity to go, back in the day when John McEnroe reigned supreme, I’ve been sold on it ever since. In fact, should you get the opportunity to visit SW19 it’s a wonderful, Wimbledon, experience!

White Chocolate Strawberry Cheesecake - the perfect dessert for Summer. — White Chocolate Strawberry Cheesecake – the perfect dessert for Summer.

Recipe : White Chocolate Strawberry Cheesecake Serves 8-10

275g/10oz Digestive Biscuits – or Graham Crackers

125g/5oz Unsalted Butter

750g/Approx 1.5lb Mascarpone Cheese

2tbsp Icing Sugar

1tsp Vanilla Bean Paste – or 2tsp Vanilla Extract – I use Nielsen-Massey

50ml/Splash of Whole Milk

200g/7oz Good Quality White Chocolate

250g/9oz Fresh Ripe Strawberries

Method : White Chocolate Strawberry Cheesecake

You will need a 25cm/10″ Springform Cake Tin for this recipe.

Since it can be quite difficult to remove the cheesecake from the base of the pan, I cover the base with aluminium foil and click into place.

Covering the base of the pan with foil protects it from knife marks! — Cover the base of the pan with foil to protect it from knife marks

Making the cheesecake base:

First of all, place the biscuits into a thick, sealed freezer bag and bash with a rolling pin, until they are broken and look like sand.

Bash the biscuits with a rolling pin until they are completely broken up and resemble sand.

Put the butter into a small saucepan and melt over a low heat. As soon as it is melted turn off the heat. Tip in the biscuit crumbs and mix thoroughly. The mixture should resemble damp sand.
Press the biscuit base into the tin using the back of a spoon to create a compact, even layer.
Refrigerate for an hour.

Tip the damp sand mixture into the springform pan.

Press the mixture down evenly with the back of a spoon. Refrigerate for an hour to set. — Press the mixture down evenly with the back of a spoon. And refrigerate for an hour to set.

Making the cheesecake filling:

Next for the cheesecake filling – melt 75g/3oz white chocolate in the microwave, remove before completely melted and stir. The residual heat will ensure all the chocolate melts. So be careful, white chocolate is the easiest chocolate to overheat.
Into a large bowl add the mascarpone cheese, icing sugar, vanilla bean paste and a splash – 1tbsp of milk. Whisk until the mixture is smooth.

Pour the cooled, melted white chocolate into the mascarpone mix and whisk until silky smooth.

Spoon the cheesecake mixture on top of the biscuit base and smooth the top.

Pop the cheesecake in the fridge while you sit on the kitchen floor and lick the bowl and spatula clean. Mmmm not too shabby!

Decorating the cheesecake:

Melt the rest of the white chocolate, as before and set aside to cool a little.
Also pick two strawberries for the centre of the cheesecake. Hull and halve the rest of the strawberries.

Arrange your strawberries in a pretty pattern, or just tumble them on top - it's your cheesecake!! — Arrange your strawberries in a pretty pattern, or just tumble them on top – it’s your cheesecake!!

Using a fork drizzle the melted white chocolate from side to side.

Continue drizzling until your White Chocolate Strawberry Cheesecake is complete.

Finally place the cheesecake in the fridge for at least 4 hours to set (overnight would be better – but who are we kidding?).
Run a palette knife around the edge of the cheesecake and release from the tin.
Finally place the cheesecake onto a plate or cake stand.

FF White Chocolate Strawberry Cheesecake — No Bake White Chocolate Strawberry Cheesecake

Crunch base with a soft, light, vanilla topping.

Slice the cheesecake using a sharp knife. And serve on dessert plates with an accompanying fork.

Cover with cling film and keep refrigerated. Eat within 3 days.

If you have enjoyed this recipe for White Chocolate Strawberry Cheesecake then you may also like these:

Raspberry Topped Lemon Curd Pavlova

White Chocolate Drizzle Strawberry Cream Cake

Chocolate Honeycomb Sponge Cake

While Wimbledon certainly is a highlight of my year, gathering with family to watch the final together is the biggest thrill. Because sharing time together is what matters most. Also, making memories and creating experiences that our children will tell their children about, is absolutely the heart of who I am as a parent. And I firmly believe that all food tastes better when shared. So getting together with friends and family turns simple food into a feast!

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 reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.