christmas – Feasting Is Fun

Cherry Bakewell Rocky Road Bars

When it comes to entertaining, especially during busy times of the year, it’s really handy to have a few no bake recipes tucked up your sleeve. Also, should you need to transport your creation, something that won’t leak all over the car and travels well is a definite bonus. These Cherry Bakewell Rocky Road Bars tick all the boxes and taste utterly delicious to boot!

Since McVities Digestive Nibbles became available I take full advantage of skipping the ‘biscuit bashing’ step. Similar to my recipe for Caramel Crunch Rocky Road Bars.Because anything that makes life easier is a bonus in my book. Chocolate covered biscuit balls combine with whole, toasted almonds, providing great crunch and texture. While the glacé cherries and mini marshmallows add sweet chewiness, held together in a thick chocolate sauce.

Finally each bar is finished with a double chocolate drizzle, flaked toasted almonds, more glacé cherries and sparkling silver balls. Most of all, the combination of ingredients ensures traditional cherry bakewell flavours are in every chewy, crunchy, delightful bite. Resulting in a delicious sweet treat that is as ideal to make and serve at home as it is easy to transport.

Each one of these Cherry Rocky Road Bars is a feast in itself. Also what better time to share these with friends and family, than over the holiday season? Since sharing food makes it taste so much better, these also make a great edible gift. Pop into cellophane bags tied with festive ribbon and give as gifts. A perfect festive treat.

Recipe: Cherry Bakewell Rocky Road Bars makes 24

For the bars:

200g/7oz Dark Chocolate minimum 70% cocoa solids

200g/7oz Milk Chocolate

100g/4oz Unsalted Butter

1/4tsp Sea Salt – I use Maldon

3tbsp Golden Syrup

100g/4oz Whole Almonds lightly toasted and cooled

3 Packs McVities Digestive Nibbles total 360g available from most supermarkets. Alternatively crush 360g digestive biscuits into roughly 1cm sized pieces

100g/4oz Glacé Cherries

175g/6oz Mini Marshmallows

Optional 1/2tsp Almond Extract – I use Nielsen-Massey

For the topping:

100g/4oz White Chocolate

100g/4oz Milk Chocolate

50g/2oz Flaked Almonds lightly toasted and cooled

50g/2oz Glacé Cherries cut in half

Silver Sugar Balls

Method:

First of all line a 22.5cm x 30cm (9” x 12”) deep tin with aluminium foil.
Next, into a large microwaveable bowl add the milk and dark chocolate, broken up or chopped into pieces. Also add the butter and sea salt.
Heat the chocolate and butter in the microwave, on medium power for 30 seconds at a time. Stir the mixture between each heating burst. As soon as the chocolate and butter start to melt stir continuously until completely liquid.
Add the golden syrup and stir to combine. Stir in the almond extract if using.
Into the bowl add the toasted almonds, glacé cherries, digestive nibbles (or broken biscuits). Finally add the mini marshmallows.
Mix to combine all of the ingredients, ensuring everything is slicked with the chocolate mixture.
Spoon the mixture into the prepared tin, pressing with the back of a spoon and making sure that the tin is filled evenly.

Break up the milk and white chocolate and place into separate heatproof, microwaveable bowls.
Heat separately, as before, on medium. Stir after each heating burst until the chocolate is completely melted.

Starting with the milk chocolate, use a teaspoon to diagonally drizzle the chocolate over the rocky road.
Continue with the white chocolate in the same manner.

While the chocolate is still un-set, sprinkle over the flaked almonds. Place the cherries evenly over the flaked almonds and finally scatter over silver balls for extra sparkle.

Cover the tin tightly with aluminium foil and place in the fridge, or somewhere cool to set. I actually placed the tin in our very cold porch overnight!
Once set, lift the block of marshmallow and chocolate loveliness out of the tin. Peel away the foil and place on to a board.
Using a sharp knife cut across the width of the block, dividing it into four equal portions. Cut downwards through the middle and then again through the middle of each larger quarter, creating 24 individual bars.

Serve on a pretty tray or platter. A silver tray highlights the silver balls on top of each bar, giving them a festive look.

Store in an airtight container, keep in the fridge during warmer weather. They will keep for up to one week, if they last that long!

If you have enjoyed this recipe for Cherry Bakewell Rocky Road Bars you may also like these:

Maltesers Popping Candy Cupcakes

Almond Cacao Nib Shortbread Bars

Double Strawberry Almond Muffins

Making food for others is one of life’s greatest pleasures. Since taking time to create something special to be shared amongst those you love, care and appreciate is not only fun, but also a great way to show that you are thankful to have them in your life. Especially during Christmas time, sharing is important. Helping us to not become self centered and to put others first. For the ultimate selfless act please see Important Stuff.

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 replicated without the written permission of 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.

Luxury Amaretto Hot Chocolate

Colder days mean one thing in our house, steaming mugs of hot chocolate. Whether it’s coming in from a chilly walk, huddled around a bonfire, or a bedtime treat, it’s a family favourite. Having won some Cranberry and Almond Biscotti from Daylesford Organic in a Twitter competition, I wanted to create an adult drink to compliment them. Welcome to my Luxury Amaretto Hot Chocolate.

Amaretto is a sweet, Italian, Almond liqueur. Since chocolate goes so well with nuts I thought I’d add it to this hot drink. Oh my! If you love almond and chocolate, you will literally go nuts over this drink!

Extra luxurious

Regular hot chocolate mixes are generally a mix of cocoa powder and sugar. For this luxury version I wanted to use real, dark chocolate. Melted into the hot milk, the dark chocolate takes this drink to the next level. In fact, no sweetening is needed, so leave out the booze and this drink is perfect for children. For adults though, the addition of a splash of Amaretto, creates a delightful, warming drink, that goes down too easily.

Since this, is a luxury treat, it is topped with whipped cream and crunchy chocolate pearls. Toasted, flaked almonds would also provide a crunchy topping, indulgently eaten with a long handled, sundae spoon.

The Cranberry and Almond Biscotti complimented this incredible drink perfectly. My only concern is that they aren’t really long enough to dunk! So, I’ll be working on a recipe as soon as possible for us all to share. Meanwhile my prize is very gratefully being devoured, here at home. It’s a real treat not to have to have baked them myself. Also, they are not baked until they are jaw breakingly hard. An absolute bonus, these biscotti are delicious.

While creating the recipe, I used amounts for one drink. If making more than 3 drinks it would be advisable to heat the milk in a saucepan, over a medium heat.

Recipe: Makes one Luxury Amaretto Hot Chocolate

200ml Whole Milk

40g Dark Chocolate – use the best quality you can

2tbsp/30mls Amaretto – I use Disaronno

Whipped Cream

Grated Chocolate or Crispearls available from – Callebaut

Method:

Making the Luxury Amaretto Hot Chocolate

First of all, measure out the quanity of milk needed into a heatproof, microwaveable jug.
Place the jug into the microwave and heat on high for 1 minute (per serving).
While the milk is heating finely chop the dark chocolate.
Add the chopped chocolate to the warm milk and stir. Return to the microwave and again heat for a further minute (per serving). Keep an eye on the milk to ensure it doesn’t boil over.
Once heated, remove the jug and gently whisk the melting chocolate into the milk using a balloon whisk.
Pour the Amaretto into latte glasses and then pour over the hot chocolate.

Top with whipped cream and your choice of sprinkles, add a long handled spoon and serve.

This drink is the ultimate in homemade luxury. The combination of hot chocolate and the warming almond liqueur, results in a drink that really is the equivalent of a big hug!

If you have enjoyed this recipe for Luxury Amaretto Hot Chocolate then you may also like these:

Chocolate Dunking Waffles

Dark Chocolate Ginger Brownies

Chocolate Christmas Pudding Cookies

While this drink, with all of the trimmings, is a treat, using real chocolate is really worth trying. The lack of overt sweetness, results in a really chocolatey drink. So much so, I am considering chopping up a big bar of dark chocolate and storing it in a tin, ready for use.

An alternative drink, for those who don’t or cannot drink alcohol, is to add a drop of almond extract to the hot chocolate. The almond/chocolate flavour combination will still be present, without any alcohol.

Whatever you are creating, making and baking, during this festive period, have fun. Christmas is a time for feasting and celebrating. Make sure you have time to unwind, relax and most of all not cook! Yes I’ve said it. As much as cooking, having guests round and visiting people is fun, it’s important to have a little time to ourselves. So that we can enjoy all of the other parts of Christmas, without it becoming a burden.

Sammie xx

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

Dark Chocolate Ginger Brownies

Baby it’s cold outside! The second of two storms is currently battering the southern half of the British Isles. While gale force winds and squally showers are battering outside, baking makes indoors warm and cosy. Especially when the aroma of these Dark Chocolate Ginger Brownies escapes from the oven. A brilliant and tasty way to warm up the day.

Since discovering Sugar and Crumbs gingerbread flavour icing sugar, I have become a little obsessed with all things ginger flavoured. Wanting to create a winter spiced brownie, I decided to substitute the flavoured icing sugar for some of the treacly dark sugar in the recipe. Having been sent some Dark Chocolate Ginger Thins from Beech’s Chocolates, to try, I couldn’t resist adding some to the brownie batter. Resulting in a deep, dark chocolate brownie with a background warmth from the gingerbread sugar and nuggets of ginger chocolate studded throughout.

While not as dense, or fudgey as regular gingerbread and brownies, these squares are perfect as they are. Bordering on cake-like, yet not light and fluffy, these squares tick all the boxes. Sweet, but not overly so. Chocolatey, yet not cloying. Warming, without being overwhelming. Perfectly balanced flavours that satisfy with every bite.

Dark Chocolate Ginger Brownies a delicious comforting treat.

So easy to make and bake, these brownies also make a delicious edible gift. Ensure the icing is set, then pop a few into a pretty tin, or cellophane bag tied with ribbon. All food tastes better when shared. Homemade treats have the extra luxury of love mixed into them. Now that is something that cannot be bought!

Recipe: Dark Chocolate Ginger Brownies makes 15

150g/5oz Unsalted Butter

225g/8oz Dark Brown Muscavado Sugar

50g/2oz Gingerbread Icing Sugar available from Sugar and Crumbs see *note

1/8tsp Salt – I use Maldon

50g/2oz Cocoa Powder – I use Callebaut

150g/5oz Plain White Flour

1/2tsp Sodium Bicarbonate

4 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Dark Chocolate Ginger Thins – available from Beech’s Fine Chocolates

*note – if flavoured icing sugar is unavailable use 275g/10oz of D/B Muscavado sugar and add 2tsp of ground ginger to the sieved flour.

For the icing:

100g/4oz Gingerbread Flavour Icing Sugar – if not available use plain icing sugar.

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

You will need a 28cm x 20cm x 5cm (12″ x 8″ x “2) traybake tin lined with aluminium foil.

First add the butter, both types of sugar and salt to a heavy bottomed large saucepan. Place over a medium heat and stir constantly until the butter is melted.
Take the pan off the heat and add the cocoa powder, stirring until it is thoroughly combined. Set the saucepan to one side to cool slightly.
While the pan is cooling, crack the eggs into a jug, add the vanilla extract and whisk lightly to combine – liquid ingredients.
Next sift the flour and sodium bicarb. into the saucepan. Stir to combine. The mixture will be quite stiff, that is normal.
Now pour the liquid ingredients into the saucepan and stir thoroughly until the brownie batter is thoroughly combined.
Roughly chop the ginger chocolate and add to the saucepan. Stir a couple of times to distribute evenly.
Finally pour the brownie batter into the prepared tin. Give the tin a couple of sharp raps against the work top. This will bring any bubbles to the surface.

Place the tin in the centre of the oven and bake for 20-25 minutes. Halfway through the baking time, open the oven door and rap the tin against the shelf. This really helps to stop the brownies becoming too airy and cake-like.
The brownies are baked when the top is set and there is not hint of wobble in the centre.
Once baked, remove the tin from the oven and allow the brownies to completely cool in the tin.

While the brownies are cooling, make the gingerbread icing.
First, sift the icing sugar into a medium sized bowl, then add a teaspoon of water. Stir, adding extra water, drop by drop, until you have a thick, drizzling consistency.
Spoon the icing into a small piping bag. Alternatively, cover the bowl with cling film and you can use a spoon to drizzle the icing.
When the brownies are completely cooled, lift the entire slab from the tin, using the foil to help. Peel the foil carefully away from the baked brownie and place on to a large piece of baking parchment. Now cut the brownie into 15 equal sized squares. First cutting across the width, diving into 3 and then cutting across at 5 equal intervals to create 15 individual brownie squares. Spread the squares out so that each one can be iced individually.
Next, snip the end from your piping bag to leave a very small hole. Pipe diagonal lines across each brownie, or lightly drizzle the icing using a teaspoon.

Leave the icing to set before serving, or storing in an airtight container for up to 5 days.

These Brownies are delicious served just as they are, with a hot drink and a smile. However, if you really want to turn them into a fantastic dessert, warm briefly (10 seconds in the microwave) and serve with a scoop of you favourite ice cream!

If you have enjoyed these Dark Chocolate Ginger Brownies then you may like these too:

Chocolate Christmas Pudding Cookies

Gingerbread Frosted Ginger Christmas Cupcakes

Chocolate Sparkle Cake

Whether you bake these Dark Chocolate Ginger Brownies as a treat for yourself and you family, or to take into school or work to share with friends, they are sure to be a big hit. Homemade bakes taste infinitely better, unless you live close to a great bakery. Sharing our bakes shows others that they are valued in our lives. Regardless of their situation, someone has thought of them. I personally, cannot think of a better reason to get in the kitchen and bake!

Whatever you are creating, making and baking in your kitchen, have fun and remember to stir some extra love in.

Sammie xx

Beech’s Chocolates sent me the dark chocolate ginger thins to try. This is not a sponsored post. All opinions, views, photographs and content are my own. Please see my Disclosure Policy.

Dundee Fruit Celebration Cake

Today’s post is a celebratory one. Since our son turned 14 yesterday. While enjoying everything about celebrating his birthday, from blowing up balloons, hanging fairy lights, presents, cards, seeing family. Aside from seeing his Auntie, he really looks forward to his birthday cake. Since he’s not a huge fan of icing, although he loves Christmas cake, after much discussion he decided on this Dundee Fruit Celebration Cake.

Since he would happily eat Christmas cake every single day, this seemed to be a good compromise. Rather than soaking the dried fruit in an alcoholic concoction, as is needed for Christmas cake, this Dundee Fruit Celebration Cake is easily made in one day. Although as much as I enjoy making Christmas cake, usually with our son’s help, having it throughout the year, would make it less of a special event.

A Lighter Fruit Cake

Dundee Fruit Celebration Cake is a lighter fruit cake, filled with raisins, sultanas and in this recipe, glacé cherries. Because recipes differ I am unsure as to how authentic their addition is. However, in our home their presence in any fruit cake is a must. Alternatively, simply leave them out if you aren’t a fan and add more dried fruit.

Since baking a fruit cake without spices allows the other flavours in the cake to come through. So, taking my first bite the freshness of the lemon hit with the warmth from the sherry, creating a deliciously moist cake. While the cherries and fruit add to the overall flavour, the almonds, in contrast, provide a delightful crunchy topping. Resulting in a perfectly balanced cake, both in flavour and texture.

A single firework candle lit in the centre of this cake, creating a spectacular display that had our son enthralled. And when we cut the cake, his pleasure was clear to see. While devouring his first slice he had a big smile on his face. Thoroughly pleased with this Dundee Fruit Celebration Cake for his birthday, this was most definitely a hit. Most importantly, our son thoroughly enjoyed his birthday, it was indeed a true celebration.

Recipe: Dundee Fruit Celebration Cake serves 10-12

225g/8oz Unsalted Butter plus 1tbsp – at room temperature

225g/8oz Soft Light Brown Sugar I use – Billington’s

1/4tsp Salt I use – Maldon

1tsp Vanilla Extract I use – Nielsen-Massey

4 Large Free Range Eggs

300g/11oz Plain White Flour

4tsp Baking Powder

100g/4oz Ground Almonds

225g/8oz Sultanas

200g/7oz Raisins

200g/7oz Glacé Cherries cut half of the cherries in half and leave the remaining whole

1 Whole Lemon – scrubbed with a nail brush under hot water

2-3tbsps Sherry – alternatively replace with full fat milk

75g/3oz Whole Blanched Almonds

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

Cake Tin Size And Preparation

A 20cm/8″ diameter 10cm/4″ deep round cake tin is needed for this bake. Grease the tin with butter and line the bottom and sides with baking parchment. The sides of the parchment should be above the top of the tin by 3-4 inches. Cut a spare circle of parchment that fits the base. This may be used later to stop the cake from browning too quickly on the top.

Making The Fruit Cake Batter

First sift the flour together with the baking powder into a spare bowl.
Next in a large bowl add the softened butter, sugar and salt. Whisk these together until they are pale and creamy.
Add the vanilla extract, 1 egg and 1 tablespoon of sifted flour. Whisk for 30 seconds until just incorporated.
Repeat this process, adding an egg and 1 tablespoon of flour, whisking to mix, until all the eggs have been added.
Now add the remaining flour and ground almonds. Then add the sultanas, raisins and glacé cherries.
Grate the zest of the lemon directly into the bowl and then add its juice.
Finally add 2 tablespoons of sherry, or milk and using a large spoon fold all the ingredients together, adding another tablespoon of sherry/milk if the batter is too thick.
Spoon the lemon/sherry flavoured cake batter into the parchment lined cake tin, smoothing the top so that it is flat.
Decorate the top of the cake with 3 rings of blanched almonds – see the photos for guidance. Tip – lay the almonds flat on to the cake batter surface. I pushed them in a little and a couple were enveloped by the cake batter whilst baking.

Baking The Dundee Cake

Place an ovenproof dish of water on the shelf underneath the middle shelf in the oven. This should ensure a flat, even top as the cake bakes.
Next put your cake tin into the middle of the oven and bake for 2 – 3 hours.
Check the cake after 1.5 hours baking. If the top is already golden, then place the spare circle of baking parchment on top of the cake. Because the cake still has a while to bake, this should stop the top from burning.
Once 2 hours baking time has elapsed, check to see if the cake is baked by inserting a skewer. The cake is baked when the removed skewer is clean. Should it have cake batter on it, the cake is not fully baked and needs more time in the oven.
Continue checking the cake at 15 minute intervals. As soon as the skewer comes out clean the cake is fully baked and can be removed from the oven.
Place the cake tin on a trivet or cooling rack and allow the cake to cool completely in the tin.

Serving The Fruit Cake

Leaving the cake to cool overnight is ideal.
When the cake is completely cooled turn it out from the tin and then carefully remove the baking parchment from the base and the sides.
Place on a board or cake stand.

Serve the cake with a cup of tea, or a glass of something bubbly.

Homemade cake is far superior in both taste and texture when compared to mass produced, shop bought alternatives. Any celebration, whether a birthday, anniversary, or family get together, will be richly enhanced, with the addition of a home baked cake.

If you have enjoyed the recipe for this Dundee Fruit Celebration Cake then you may also like these:

Raspberry Almond Cream Cake

Fluted Chocolate Lemon Marble Cake

Mascarpone Topped Carrot Cake

While I enjoy baking cakes, getting together with family and friends is always a celebration when cake is present. Catching up over a slice of cake and a cup of tea can turn any event into a celebration, even if it is simply sharing with a neighbour.

Most of all, my long held belief that food shared, not only tastes better, it also somehow enriches the experience of eating. As a result our lives are made richer, purely by eating with others. A simple concept that can easily be achieved.

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.

Sparkling Snowflake Cake

Merry Christmas one and all. So, it is my pleasure to be sharing this beautiful Sparkling Snowflake Cake with you today.

This Sparkling Snowflake Cake is stunning and I can take no credit for the beautiful detail. Because the cake is baked in a beautiful Bundt tin made by Nordicware . Amazon, ebay and Lakeland UK are all stockists of Bundt tins, it really is worth shopping around as prices vary. While Bundt tins may not be cheap, treated with care and looked after they will last a life time.

Another beauty of Bundt pans is the beautiful array of delightful shapes available. Although I embellished this Sparkling Snowflake Cake with edible diamonds, a dusting of edible glitter and some piped icing, a dusting of icing sugar would be perfect on it’s own.

Birthday and Christmas Celebrations

Our youngest daughter should have been a near Christmas baby, however, she obligingly arrived early! So this Sparkling Snowflake Cake was made for her birthday.

Because she isn’t too keen on icing this cake was perfect for her. Resulting in a deliciously moist, vanilla sponge, dusted with flavoured icing sugar. The flavour I used is called Santa’s Snowball, perfect for this beautiful snowflake.

Sparkling Snowflake Cake vanilla sponge dusted with flavoured icing sugar www.feastingisfun.com — Sparkling Snowflake Cake

Using edible diamonds on this cake adds extra sparkle. White, edible, sparkly glitter was also dusted on top of the icing sugar. It is a real shame that it didn’t photograph well, in any light, trust me I tried. Moving the cake aound the house to catch the small amount of sunlight that we get this time of year, shining through the windows. The lengths I will go to trying to get the perfect shot!

So, you’ll have to trust in me that this cake really, really sparkles. It looks so pretty, twinkling like a real snowflake. Although we may not get snow this Christmas, we can certainly make your own!

Sparkling Snowflake Cake catches the light and sparkles like a real snowflake www.feastingisfun.com — **Sparkling Snowflake Cake**

Here is the Sparkling Snowflake Cake lit by candles for our daughter’s special day. Also, it would make a fantastic alternative to the traditional, fruit laden Christmas Cake. Set on a cake stand, or pretty plate, surrounded by tea light candles which add extra sparkle. Resulting in a glittering, festive feast.

Spending Snowflake Cake stunning with candles www.feastingisfun.com — **Sparkling Snowflake Cake**

Preparing the Bundt Tin

Here is the incredibly detailed snowflake Bundt tin that I used for this cake, alongside is Wilton bake easy, cake release spray. I cannot emphasise enough how important it is to use cake release spray (or the brush on version) for this tin. I tried this recipe, brushing the tin with melted butter, as I have with previous Bundt bakes and the cake stuck. Badly. It was an epic disaster. And I cried, how silly is that? Finally, determined not to be beaten by a cake tin AND with lots of tips and advice from my Bundt baker friends on Twitter, I rebaked the cake and SUCCESS.

Snowflake Bundt tin and cake release spray.

Now time to share how I made this wonder.

Recipe: Makes one Sparkling Snowflake Cake that will serve 12

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

4 Large Eggs

1tsp Vanilla Extract – I use Nielsen-Massey

225g/8oz Self Raising White Flour

1/4tsp Salt

100g/4oz Icing Sugar

Optional – Edible glitter in the colour of your choice and edible diamonds. Both available from cake decorating shops and Amazon.

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

First of all thoroughly spray or brush the Bundt tin with cake release. I will not judge if you want to give it a double coating (I did!).

Making the Cake Batter

Cream the butter and sugar together in a large bowl until light and fluffy.
Add the salt, vanilla extract, one third of the flour and 2 eggs. Mix until just incorporated.
Next add another third of flour and the last 2 eggs and mix as before.
Finally add the remaining flour and gently mix into the cake batter until incorporated, taking care not to over mix.
Spoon the cake batter into the prepared Bundt tin ensuring it is evenly spread into all the points.

Baking the Snowflake Cake

Place the tin in the oven and bake for 30-35 minutes.
The cake is cooked when pressed lightly in the center and it springs back, or an inserted skewer comes out clean.
As soon as the cake is baked remove from the oven and place the tin on a cooling rack or trivet.

Leave the cake to cool in the tin for 10 minutes.
Invert the Bundt tin on to a cooling rack.

Leave for a further 5 minutes. If the cake doesn’t turn out immediately gently tap the tin and the cake should release.
If the cake still will not turn out, gently go around the ouside of the cake with a small palette knife. Re-invert the tin on to a cooling rack, the cake should release easily.
Most importantly, the more you use a Bundt tin the more non stick it becomes.

Sparkling Snowflake Cake look at the beautiful detail. — **Sparkling Snowflake Cake**

Adding Sparkle to the Snowflake Cake

Sparkling Snowflake Cake dusted with flavoured icing sugar. — **Sparkling Snowflake Cake**

First of all, dust the cake liberally with icing sugar and then sprinkle over edible glitter.
I made a small batch of royal icing, lightly tinted pink and piped detail on to the outer points.
Finally, place edible diamond in the round dips, as seen in the photo below.

Sparkling Snowflake Cake edible diamonds, edible glitter and piping add an extra special touch to this already beautiful cake. — **Sparkling Snowflake Cake**

My Sparkling Snowflake Cake is as beautiful as it is delicious. It would make the perfect gift as would the tin. A great tip if you know someone who enjoys baking.

Sparkling Snowflake Cake perfect for Christmas and celebrating www.feastingisfun.com — **Sparkling Snowflake Cake**

If you have Disney’s Frozen fans in your household, a touch of blue, or all white and this cake will have them singing “Let it snow!”

Store the cooled cake in an airtight container and eat within 5 days.

If you enjoyed the recipe for this Sparkling Snowflake Cake you may also like these:

Chocolate Christmas Pudding Cookies

FF Sparkling Snowflake Cake — Chocolate Christmas Pudding Cookies

Cream Cheese Pastry Mince Pies

Snowy Black Forest Roulade

I especially enjoy baking during the festive season. Rather than relying on shop bought, prepared food (although they have their place), spending time in the kitchen relaxes me. While listening to Christmas carols I am lost in a world of delicious aromas and sparkles. And, since it is the season of goodwill, making cookies and mince pies are a great gift for sharing with family, friends and neighbours. Above all, it is a time to give thanks for the baby Jesus.

Sammie xx

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

Cream Cheese Pastry Mince Pies

Ok, please don’t hate me? I know it’s only October and yes I am posting a recipe for mince pies. Just hear me out for a sec please? Because these Cream Cheese Pastry Mince Pies are totally, out of this world amazing and it would be completely unfair for me to have waited any longer to share these with you.

Phew! I said it.

Just look at them. They are so cute and little and perfectly bite size. They’ve even got a dusting of snow.Tell me you’re not interested now – thought so!!

Star topped Christmas mini mincemeat bakes. — Cream Cheese Pastry Mince Pies

Cream Cheese Pastry – the easiest pastry you will ever make:

So, who would have thought of putting Cream Cheese in pastry? Yet, this recipe is based on a Pampered Chef recipe I jotted down years ago at one of their parties. Since they, (the Pampered Chef’s) are masters of quick, delicious, recipes and whilst their cooking and bakeware may be a little on the pricey side, it lasts forever. Also, this is not a sponsored post, I genuinely love their stuff.

Anyway, back to the pastry. I first saw this made and demonstarted at a Pampered Chef Party (if you host one you get great discounts – just saying!). The Cream Cheese Pastry was used to make some mini Pecan Pies and delicious they were too.

With me being me, I like to fiddle around with recipes. Because the pastry has a subtle, yet beautiful tang to it, I was sure that it would pair beautifully with sweet mincemeat. Resulting in these Cream Cheese Pastry Mince Pies.

Making a recipe work

So, with recipes I tend to be a bit of a rebel. Because if someone tells me something isn’t going to work, I want to know why and then try to figure out a way to make it work.

It was heavily stressed, during the cooking demonstration, that this pastry could not be rolled out. Well I just had to take that as a challenge and prove them wrong. And so I did.

The Cream Cheese Pastry is unbelivably soft, which is why it produces such a tender crumb. Yet, if you chill it for long enough and work quickly and methodically with it, then my lovelies, you sure can roll it out. And this little tip transforms a one recipe pastry into a whole new realm of possibilities, including my Cream Cheese Pastry Mince Pies!

Since I haven’t ever made anything bigger than a regular sized mince pie, using this pastry, I am doubtful it woud have the strength to hold together for a large tart. But I am willing to be corrected. And now I’ve written that, I may have set myself a challenge!!!

Aside from the deliciousness that this pastry brings to the mince pies, it is so easy to make. No mixer, food processor, just a bowl and a fork – really it’s that simple. Here I’ll show you how.

Recipe : Makes 36 mini Cream Cheese Pastry Mince Pies (approx 18 regular sized ones)

225g/8oz Very Soft Unsalted Butter

200g/7oz Cream Cheese – I used Philadelphia I really do think that it is the best cream cheese to use in this recipe

275g/10oz Plain White Flour

Sweet Mincement – I use Waitrose

Jam any flavour

Method :

Making the Cream Cheese Pastry

Add the butter and cream cheese to the flour in a large bowl.

Using a fork gently mix the 3 ingredients together to form a dough.

Form the pastry dough into a disc, wrap tightly in cling film and refrigerate for 1 hour.

Keep chilled and make your tart cases

A good tip, as this dough warms up very easily, is to have everything you need to make the pies, ready before you start rolling the dough.

Also preheat the oven to 200C/180C fan, gas mark 6, 400F.

On a well floured surface, break off 2/3 of the dough and roll out to 1/2cm.

Ensure you have plenty of flour, cutters and a palette knife handy.

Due to the high fat content I never grease my tin. Feel free to do so if you are unsure of it’s non stick ability.

Gather up the pastry and re-roll if needed to cut all of your pie bases out. Make sure you have plenty of flour on the work top, otherwise this pastry will stick.

And if the pastry does start to get too sticky, wrap up in cling film and pop back in the fridge for 20 minutes to chill it.

Adding the filling

Fill your pastry cups with mincemeat or alternatively jam.

Importantly, do not overfill your pastry cups, you will literally just end up with a heated mess.

I used a scant 1/2 teaspoon of filling in each of my mini pies.

You can see the 2 vertical lines on the left are filled with blackberry jam – youngest daughter not keen on mince pies!

Cream Cheese Pastry Mince Pies - use a cutter that just fits the top of your pies. — **Cream Cheese Pastry Mince Pies** – use a cutter that just fits the top of your pies.

Use the reserved third of pastry for rolling out the lids.

Top each pie with a cutout pastry shape. I used stars for mince pies and mini flowers for jam pies.

Sprinkle a little demerera sugar on the star topped mince pies for added sparkle.

Time to bake

Place into a preheated oven and bake for 15-20 minutes, until puffed and golden.

As soon as they are baked, remove from the oven and immediately remove the pies from the tin and place on a cooling rack. Be careful the filling is extremely hot.

A snowy, icing sugar dusted platter of mince pies. — Cream Cheese Pastry Mince Pies

These Cream Cheese Pastry Mince Pies are delicious warm just as they are, or drizzled with cream, or a scoop of vanilla ice cream……

They can be kept at room temperature for 3 days in an airtight container, or frozen, once cold for one month. Perfect to make before Christmas and stash in the deep freeze.

The last mince pie on an icing sugar snow dusted platter being pinched. — Watch out for the last mince pie!

Cream Cheese Pastry Mince Pies are a revelation on your taste buds.

If you have enjoyed this recipe recipe for Cream Cheese Pastry Mince Pies you may also like these:

Chocolate Christmas Pudding Cookies

FF Cream Cheese Pastry Mince Pies — Chocolate Christmas Pudding Cookies

Snowy Black Forest Roulade

Peppermint Candy Cane Topped Brownies

While Christmas is first and foremost about celebrating the birth of Jesus, it is also a time for meeting up with friends and family. Almost every shelf in the shops are laden with edible Christmas treats and they do have a place. Yet making and baking homemade goodies is also fun too. Above all, homemade treats are made with love, something that cannot be bought. And they taste a million times better than their shop bought counterparts!

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.

Double Chocolate Brazil Nut Cookies

Ooh Delicious Double Chocolate Brazil Nut Cookies, sound scrummy, taste amazing!!

Today’s activities have been dictated by the weather!!! Actually not such a bad thing. I decided originally to make jam today, however it’s not raining and will be later on today, tomorrow, the next day, so on and so forth. Jam is most definitely a wet weather activity at this time of year – especially as I hadn’t yet put my Daffodil bulbs and Viola plants into the front garden flower bed.

I had actually resigned myself (given the very sorry state the Viola plants were in) to not being able to get this last bit of gardening done this year. My back has been playing up and as long as I’m up and about my priority for any given day is to try and get dinner sorted – in the morning, if possible, as my pain levels increase during the day. Also if I can get a wash load on that’s a bonus.

I know it sounds pathetic, but that simply is how it is. I always try and focus on the positive aspects of the day. If I started to look too closely as what I’ve not achieved I think that could lead me into a downward spiral – and that’s not the person I chose to be. Don’t get me wrong, there are days (weeks) that are harder than others and it does occasionally get me down, but I’m an optimistic person by nature, so I chose to look at the good things in my life.

I’m loved, more than I could ever imagine by The Most Amazing God, I have a wonderful family who also love and accept me. Friends that love and accept me despite my inability to be reliable or commit properly to something. I have a lot to be thankful for.

So today was the day for jam making, Except the weather’s good and jam can be made on rainy days!! I didn’t abort all cooking attempts though and decided to see whether some ‘left over’ chocolate covered Brazil nuts would make nice cookies? Oh yeah they do!!

Double Chocolate Brazil Nut Cookies

Recipe:

5oz Dark Brown Muscavado Sugar

8oz Unsalted Butter – room temp

1 Egg yolk – pref free range

1tsp Vanilla Extract

1/4tsp Salt

6oz Plain White Flour

2oz Cocoa Powder

2oz Shelled Brazil Nuts – chopped finely, to the same consistency of ground almonds

6oz Chocolate Covered Brazil Nuts

(or 3oz Shelled Brazil Nuts and 3oz Milk Chocolate Chunks)

Method:

Preheat the oven to 175C (160C fan)

Place the sugar and butter into a large bowl (I’ve used a clear glass jug as it’s easy to check that all the dry ingredient have been mixed in, later on).

The dark muscavado sugar gives the cookies a lovely depth of flavour, without tasting too sweet!

Whisk (or beat vigorously) the butter and sugar together until completely combined and paler in colour. Whisk in the egg yolk, salt and vanilla extract.

The whisked mixture will be darker than when using white sugar.

Now take the 2oz of shelled Brazil nuts and either using a mini-chopper or food processor, chop finely until it has the same texture of ground almonds. Add these finely chopped nuts, the cocoa and the flour to the bowl.

In this recipe I've substituted 4oz of flour with 2oz of both Cocoa powder and finely chopped Brazil nuts. — In this recipe I’ve substituted 4oz of flour with 2oz of both Cocoa powder and finely chopped Brazil nuts.

Now chop the chocolate covered Brazil nuts roughly (do the same for plain Brazils if using).

Don't chop too finely as you want some nice, nutty crunch to your finished cookie!! — Don’t chop too finely as you want some nice, nutty crunch to your finished cookie!!

Add the roughly chopped Brazils and gently mix all the dry ingredients into the sugar/butter mix. Make sure you combine all the dry ingredients that have dropped to the bottom of the bowl. Once everything is combined STOP!! If you overwork the mixture the dough will become tough and will affect the finished cookie.

Next, using a desert spoon and eating knife, drop golf ball sized dollops of the cookie dough onto a baking sheet lined with parchment paper.

Aim for a roughly circular dollop of cookie dough!!

Dampen your hand and gently press down on the cookie dough to slightly flatten it. This mixture is very sticky so you may need to rinse your hands, in cold water, in between squishing the cookie dough.

Place in the preheated oven and cook for 20-25 minutes. Keep a close eye on your cookies whilst cooking, it’s much harder to tell if chocolate cookies are burnt by sight!! the cookies are ready when the tops have a sugary, slightly shiny surface. When cooked, remove from the oven and allow to cool completely and firm up on the baking sheet.

Double Chocolate Brazil Nut Cookies- the perfect way to use up leftover Christmas nuts www.feastingisfun.com

It’s time to pop the kettle on!!! Place the cold cookies in an airtight container, or pop a few into cellophane bags tied with pretty ribbon and give as gifts

I’m sharing mine with my official ‘Taste Tester’ the Green Goddess, whose honest feedback and encouragement is invaluable.

It really is so much more fun sharing what you’ve baked with others – and they enjoy it too!!

Sammie x