Tag: Cookies

Baking and Why I Love it?

Hello, I hope you are having a good day. Why do I love baking?

The BEST Carrot Cake with Cream Cheese Frosting.
The BEST Carrot Cake with Cream Cheese Frosting.

Firstly and above all other reasons, I find it really relaxing.  I’m constantly amazed that I really can have a batch of cookies, a cake or loaf of bread baking in the oven in literally minutes!

Secondly I’m always surprised when recipes turn out well.  I’m not sure why this is – as I do have a tendancy to ‘interprete’ recipes, as opposed to following them strictly.

I'm amazed every time I bake these Pecan & Sultana sticky buns. They are scrummy!
I’m amazed every time I’ve baked these Pecan & Sultana sticky buns. They are scrummy!

Thirdly, I have learnt, over the many years of baking and cooking to trust my nose.  Following on from my bad habit if not entirely following recipes to the letter, I also very rarely time things as they are baking or cooking!  I know, sooo bad.  But, since I’ve started my blog I’m getting better.  It’s a work in progress!!!!

Not enough pastry for a Sausage Plait, so made a huge Sausage Roll a cut a diamond pattern to make it look pretty!!
Not enough pastry for a Sausage Plait, so made a huge Sausage Roll a cut a diamond pattern to make it look pretty once baked!!

Next (fourthly didn’t sound quite right?!) I love the smell emanating from the oven as something is nearing it’s cooked stage.  In fact it is this very thing that stops me from timing how long something takes to bake.  My nose alerts me, with alarming accuracy!

As with planting a seed, caring and watering the plant that grows, then picking the produce or flowers, so too, in all types of cookery and baking, the ‘magic’ of turning a wet, lumpy mess into moist, delicious muffins never, ever fails to thrill me.  Yes I make mistakes, but I am all the better for it, tweaking ingredients, methods etc. It’s fun!!

A sticky, wet, Morello Cherry and Almond batter....
A sticky, wet, Morello Cherry and Almond batter….

Once cooked, cooled and sliced looks like this…,.

A moist, cooked cake, with a scrumptious Morello Cherry centre!!!!
A moist, baked cake, with a scrumptious Morello Cherry centre!!!!

Baking and cooking allow me to explore the creative side of my nature and I am never short of taste testers who give me the honest feedback I value.

Lastly and following on from the previous point, I get to share! l love the reaction from anyone I share my food with, whether it be the latest homemade ice cream flavour, devoured by our children and their cousins, or an individual portion of lasagne, given to one of my best friends, after a days serious walking (we’re talking 6-10miles here people!!!), knowing, she not only doesn’t have to think about what to have for dinner, but half an hour in the oven and a home cooked meal is ready.

Sharing is such an important part of who I am and so it naturally translates to my baking and cooking.

Made for sharing, totally delicious & good for you!!! Well they contain fruit......
Made for sharing, totally delicious & good for you!!! Lemon iced baked fruit buns.

Many people’s diet is restricted by the fact that they live alone.  If I’m making a Chilli for five of us it’s not any bother to make it for 6 people and it is always greatly appreciated.

None more so than by me.  The week following our eldest daughter’s birth, neither my husband or I cooked.  Family and friends brought round a main meal, everyday of that week.  Now I can honestly say we’ve probably tried every single type of Shepherds pie ever made!  But do you know what?  To a nursing mum (me) and a severely sleep deprived couple, who had absolutely no idea of what parenting was all about, each evening meal was truly wonderful.  I was constantly hungry and my gorgeous hubby has never, ever been a fan of cooking and our needs were met.

Beautiful Pink Cupcakes, made by my wonderful Mummy, for our Daughter's Birthday. Love you Mummy xxxx
Beautiful Pink Cupcakes, made by my wonderful Mummy, for our Daughter’s Birthday. Love you Mummy xxxx

I have never forgotten the love and practical kindness shown to us, during the earliest days of parenthood (where bathing the baby would take over an hour – I’m not joking!!!).

My aim is to now show that same practical love to others and in doing so encourage others to also share.

Handing my shopping delivery man a cupcake. Thank you for carrying all my heavy shopping through to the kitchen.
Handing my shopping delivery man a cupcake. Thank you for carrying all my heavy shopping through to the kitchen.

It’s amazing how many people you can make smile, just because you take a moment to notice them and share with them!

Try it.  I’d love to know how you get on?

Sammie xx

Almond and Cranberry Cookies

Hello, thank you for stopping by to take a peek at my blog and the recipe for these scrumptious Almond and Cranberry Cookies.

Almond and Cranberry Cookies - delish xxx
Almond and Cranberry Cookies – delish xxx

Just because Cranberries are naturally in season over the holiday period, doesn’t mean you can’t use the dried version any time of the year!

Pop the kettle on - I need to be dunked!!!
Pop the kettle on – I need to be dunked!!!

Dried cranberries have a sweet/tart flavour and work wonderfully well in these cookies as they are not too sweet.  Most supermarkets stock Craisins (by Ocean Spray) otherwise I’ve found reliable stockists of dried Cranberries on Amazon/eBay.

Recipe :  Makes 20 – 30 cookies

5 oz  Caster Sugar

8 oz  Unsalted Butter (at room temp)

1/4 tsp Salt (I use Kosher – no additives)

1 tsp Vanilla Extract

1/2 tsp. Almond Extract

1  Large Egg Yolk (free range if possible)

2 oz  Ground Almonds

8 oz. Plain White Flour

4 oz  Dried Cranberries

2 oz  Flaked Almonds

Method :

Preheat the oven to 160C fan ((175C conventional oven).

Line 2 baking trays with parchment paper (if the trays aren’t non stick).

Cream together the butter, sugar and salt, using either an electric whisk (much easier!!) or wooden spoon, until pale and smooth to touch (rub a little of the mixture between your thumb and forefinger, it should not feel grainy).

Whisk/beat in the Egg Yolk, Vanilla and Almond extracts.

I now always switch to a spoon for mixing the dry ingredients, this way I can ‘feel’ when everything is combined and avoid overworking the flour (this can lead to tough cookies).

Add the Plain White Flour, Ground Almonds, Dried Cranberries and Flaked Almonds.  Mix until all the ingredients are just combined.

This dough looks yummy enough to eat!!
This dough looks yummy enough to eat!!

Using a teaspoon form small balls (the size of large marbles) of the mixture, approx 12-14 balls – this will use approx half of the mixture.

Place the cookie dough balls, spaced evenly, onto the baking sheets.  Lightly press the balls to form 1/4 inch thick disc.

Put both baking trays into the preheated oven and cook for 18-25 mins.  They are cooked when they have turned a light, golden colour.  Do not expect the cookies to be hard, they will firm up on cooling.

Leave to cool fully on the baking tray.

These taste even better the next day. I had to hide them to find that out!!!!
These taste even better the next day. I had to hide them to find that out!!!!

With the remaining cookie dough, wipe your worktop with a clean cloth and place at least 14 inches of cling film onto the worktop.  Where the worktop is damp it will anchor the cling film in place!!

Place the cookie dough onto the cling film, form into a roll (approx 1 1/2 inch diameter).  Wrap with the cling film and place in the fridge, it will keep fresh for up to one week.  Or you can place in the freezer for up to one month.

Defrost the dough overnight in the fridge.  To bake, preheat the oven and remove the dough log 20 minutes before slicing – this allows the dough to warm slightly and will help stop the cookies cracking when being cut.

Slice 1/4 inch (1cm) discs from the dough log, place on baking sheets as before and bake for 18-25 minutes.  The time will vary depending on the diameter and thickness of your cookies.

Again they are cooked when lightly golden.  Leave to cool on the baking sheet.

These cookies make lovely gifts.  Pack a few up in a cellophane bag, tied with a pretty ribbon, reuse a Christmas chocolate tin and fill with Cookies, or pop some into a Kilner jar!

A super present, people can see what they're being treated to!!!!
A super present, people can see what they’re being treated to!!!!

Not only are these so easy to make, you can keep the dough stored in the fridge to whip out when unexpected guests arrive and have freshly baked cookies, ready to share with a smile and a cuppa!

Food really does taste better when it’s shared!!