Sticky Toffee Pudding

At first I was going to be all indignant about how no one told me how easy Sticky Toffee Pudding was to make and how much better it was homemade. 

Then I realized that I would look silly if I did that because many people have said to me how easy and how good it is homemade!

When it comes to Christmas dinner I tend to cheat as much as I can. I use anything that makes my life easier on the day, because the last thing I want is to be banned to the kitchen by myself. Our kitchen and living room are very separate.

In the past even though I like making desserts, I have tended to buy or use easily put together desserts. For various reasons like the one above also because we only have one oven and time management has never been my thing!

This year was going to be different. I was proud of myself that I time managed just right and only after we finished our filling dinner I started the dessert. By the time it was ready we were all had room for it and as a bonus it was nice and hot! The best way to eat Sticky Toffee Pudding! I mean is there any other way?

I generally think of Sticky Toffee Pudding as essentially British. However there are rumors that it came originally from Canadian army men stationed here in the UK during World War II. If it we are to believe this, it makes me wonder what else they are lying to us about!

While I attempt to research that I will sit down with a bowl of this pudding and realize I don’t really care where it comes from because it’s so good!

Sticky Toffee Pudding

180g dates, chopped

1 tsp bicarbonate of soda

200ml boiling water

75g butter, softened

100g light brown sugar

1 large egg

1 tsp vanilla extract

150g plain flour

1 ½ tsp baking powder

2 tsp cocoa powder

100g pecans, chopped

Heat the oven to 160C fan/180F and line an 8x8 square cake tin. Soak the dates in the boiling water with the teaspoon of bicarbonate of soda.

Beat the butter until soft and creamy, add the sugar and beat until light and fluffy. Add the egg and vanilla extract and beat for a few seconds until combined. Then fold in the flour, baking powder, and cocoa powder until just combined. Last but not least fold in the pecans.

Pour the batter into the prepared tin and bake for 30-35 minutes. Use the skewer test if you are unsure.

While it’s the oven make the

Naked

toffee sauce

100g light brown sugar

150ml double cream

75g butter

1 tablespoon black treacle

pinch of salt

Place all the ingredients into a saucepan and heat until they are all combined. Once the pudding is out of the oven serve it up and cover each portion with enough toffee sauce to cover said portion.

Enjoy!

Not Naked

notes: Recipe is adapted from Crumb by Ruby Tandoh. If you liked this post you may be interested in the review of Crumb and Monkey Bread also from her book. 

Gluten & Dairy Free Blueberry Almond Crumble Muffins

When I was little I had a good dentist, who happened to live in our neighbor hood and on Halloween would give out toothbrushes and Trident sugar free gum. I didn’t realize how great he was until we moved states and I encountered a capable, but horrendous dentist.

Which is why I really appreciate our current dentist, he’s pretty cool and my girls love visiting him. They don’t see the dentist as something to fear and I thank him for that. I think it really does matter how you feel about going depending on who you’re going there to see.

If it were not for my friend who used to work with him, we’d still be with our old dentist who just wasn’t great with kids.

To make sure he knows he’s appreciated I occasionally bring him baked goods. The first time I brought a big plate of Rocky Road, however unbeknownst to me he cannot have gluten or dairy. So, he was unable to enjoy the Rocky Road due to all the chocolate and biscuits.

This time round, as our appointment was in the morning, I brought him these Blueberry Crumble Muffins. They were a bit heavier then regular muffins but they were good. The blueberry and almond flavors really go well together.

It will be six months before I get to ask him about them, but I really hope he’s enjoyed them. Wonder what I should bring him next?

The recipe was adapted from Ms Cupcake’s The Naughtiest Vegan Cakes in Town! It’s one of those books I highly recommend to any one who is after Vegan or dairy free cakes and bakes. Plus all of the recipes can be adapted like I did to this one to be gluten-free as well!

Blueberry Almond Crumble Muffins

crumble:

100g gluten free self-rising flour

50g demerara sugar

50g dairy-free margarine

Put all the ingredients into a bowl and mix together with your hands until it’s all crumbly.

blueberry almond muffin:

500g gluten free self-rising flour

60g ground almonds

1 tsp bicarbonate soda

1 tsp baking powder

250g golden caster sugar

500ml Oatly Oat Drink

320ml sunflower oil

2 tsp vanilla extract

½ tsp almond extract

100g whole blueberries

Heat the oven to 180C/350F and line a muffin tin with paper cases. I had enough batter for 18 muffins. In a big bowl mix the dry ingredients together. In another bowl mix the wet ingredients together. Then pour the wet mixture into the dry mixture and quickly fold together with a metal spoon until just combined. It will be a bit lumpy but that’s exactly how it should be, if it starts to fizz just bang the bowl on the counter a couple of times. Then fill the paper cases about ¾ full before dividing the blueberries between the cases and sprinkling with the crumble. Bake for 20-25 minutes. Cool in the tins for at least 10 minutes before placing on a cooling rack to finish cooling off. Then package up and give to really cool dentists who can’t have gluten or dairy.

notes: I used Dove’s Gluten-Free Self-Rising flour and Vitalite Dairy Free Margarine. I also used Oatly Oat Drink that was leftover from a previous post I did for them. Feel free to use a soya or rice milk. Be sure to check that your baking powder is gluten free. None of these brands are sponsoring this post, but thought I would mention it as I felt it would be helpful. All opinions are my own please see my contact/policy page for more information.

If you enjoyed this post here are a few others you might like:

My first attempt at Vegan Cupcakes

Vegan Chocolate Cupcakes with Peanut Butter Frosting 

Oatly Espresso Cupcakes

Oatly Chocolate Mini Donuts

Snowball {cocktail review}

When I think of the word “snowball” I immediately think of a snowball fight! Or of those Hostess cakes Sno Balls. 

When I came across this Snowball cocktail like drinks I was intrigued.

If you like me have never heard of a Snowball, they are an egg-based cocktail with lemon and lime flavoring. If you are making them from scratch they are usually made with an egg based alcohol called Advocaat, which is similar to egg nog and topped up with lemonade.

It’s popular here in the UK especially during the winter months, it’s commonly thought of as a winter warmer.

At first I wasn't sure what I thought of them, they have a very distinct flavor. After one I just had to have another.... and it's then I decided that when I think of snowballs I would not only think of snowball fights and Hostess cakes, but these cocktails! 

There is the refreshing side of the lemony-lime flavor and the slight eggy flavor gives it a warm comfy feeling.

They definitely fit this time of year perfectly! I dressed mine with a couple of cocktail cherries and a slice of lime. A slice of lemon would work just as well. 

These Sainsbury’s Smooth Snowballs are available in a package of four and would make a great addition to any winter party! 

notes: In association with Sainsbury’s only the product was provided for this review, all opinions are my own, please see my contact/policy tab for further information.

Snail Rolls {hor d’oeuvres for children}

One of my earliest memories of making food are these snack rolls. It was when we were still living in Wisconsin, before we moved to Indiana when I was 5.

I remember sitting at the kitchen table, the same table my little sister and I got caught hiding under with a jar of peanut butter. My older sister found us and promptly told on us. We tried to deny it, but the peanut butter all over our faces and the finger marks in the jar told a different story.

Anyhow it was that same table that the three of us sat rolling out bread slices and trimming the crusts before covering each slice with either peanut butter or jelly, then we’d roll and cut them up before sticking with toothpicks and eating them up!

That is basically how you make Snail Roll, you can trim the crusts before or after it really doesn't matter and you can add whatever fillings you want.

I made them with my girls and we added in Cookie Butter spread, chocolate spread, peanut butter, and jelly. Other fillings that would be good are honey, marshmallow fluff, lunchmeats, cheese, cream cheese, and other sandwich fillers!

Then you roll them up before cutting up into about ½ - 1 inch rolls. As kids we thought they looked like snails so that's how they got their name. 

We shared them with friends and they were gone in minutes so I was in the kitchen making more to satisfy the hungry children!

They are great for a rainy day activity or for any party! 

notes: No snails were used in these rolls. 

Chocolate Bailey's Nanaimo Bars

You know how one day you’re just living life and then something happens that changes your life forever? And it makes you wonder how you ever lived before?

That’s exactly how I felt after I tried my first Naniamo bar. How did I live before these bars came into my life? They are the best no-bake bars I have ever had.

If you don’t know what a Naniamo Bar is, it’s a bar that has a nutty, coconut, biscuit base topped with a creamy custard like filling and a layer of chocolate. They are named after a town in Canada. There is some debate about where they originated, but does it really matter after the first bite. All that matters is where and when you will get more!

When I went in search for a recipe most of the ones I found were in American cup measurements. It’s not a problem, but since I've been baking in the UK for some long I have just gotten used to using scales. For these no-bake bars cups just make sense as there is a lot of throw this or that together! 

OXO now have a 7 Piece Measuring Cup set available which is exciting to me because it includes a 1 and a ½ cup as well as a ¾ cup! They also have a matching 7 Piece Measuring Spoon set of measuring spoons. If you would like a chance to win a set of each including a Baking Spatula and a magic Baker’s Dusting Wand please follow the instructions in the widget below!

The best part of these bars is that the creamy custard middle can be adjusted in many ways. In this one I have added some Chocolate Baileys! They are one of the most addicting things I have ever made and here’s how I made them... 

Chocolate Bailey’s Nanaimo Bars

the base:

½ cup (114g) butter

¼ cup sugar

5 tablespoons cocoa powder

1 large egg, beaten

1 ½ cups rich tea biscuits, crushed

½ cup chopped mixed nuts

1 cup sweet and tender shredded coconut

Line an 8x8inch square pan with greaseproof paper. Make sure there is some over hang for easy removal. Melt the butter, sugar, and cocoa powder in a saucepan. Then add in the beaten egg and whisk quickly until it’s a thick glossy chocolate. Remove from the heat before adding in the crushed tea biscuits, chopped nuts, and coconut. Fold until combined and then press down into the prepared pan. Place in the fridge for at least 30 minutes. About 15 minutes in start the middle layer.

middle layer:

½ cup (114g) butter, softened

2 tablespoons & 2 tsp Chocolate Bailey’s

2 tablespoons custard powder

2 cups icing sugar

Beat the butter for a few minutes in a freestanding mixer until soft. Then add the Chocolate Bailey’s, custard powder, and icing sugar and beat until lighter in color and fluffy. It can take around 5 minutes. Then spread over the base layer, try to get it as flat as possible. Then chill while you make the top layer.

top layer:

114g dark chocolate

1 ½ tablespoons butter

Melt the chocolate and butter together in a heatproof bowl over a simmering pot of water. Once it’s completely melted very gently spread it over the middle layer. Place in the fridge for about an hour before cutting into squares.

NOW CLOSED

How to enter: 

OXO GOOD GRIPS Giveaway

notes: in association with OXO please see contact/policy page for more information. I bought the Bailey’s they are in no way promoting this post. Recipe adapted from Cakespy Presents Sweet Treats for a Sugar-Filled Life by Jessie Oleson.

Orange, Passion Fruit, & Champagne Jelly desserts {product review}

After being at home with my girls for the last 7 years, I have jumped back into the working world. At the moment I currently have 2 ½ jobs. It seems like I have found myself with a lot on my plate.

I am finding out what it really means to time manage. So, I was pretty proud of myself for making these jellies’s in the morning so they would be set for after dinner!

It’s pretty impressive if I even have dinner on the table on time these days!

Jelly is one of those things that everyone loves. It doesn't matter how old you are. As we get older our tastes buds change and sometimes our favorite childhood treats just don't taste the same. This Taste the Difference range of jellies from Sainsbury's is full of flavor and has fun flavor combinations! 

These jellies can be made according to the instructions and therefore will be suitable for the whole family, but making it with the suggestions I listed below make it a bit more adult.... then again maybe not?

I was sent Orange, Passion Fruit, and Champagne Jelly and Blackcurrant, Elderflower, and Cassis Jelly to try out.

First I made the Orange, Passion Fruit, and Champagne Jelly with half orange juice and half prosecco. I added in some canned mandarin’s for texture and topped with whipped cream and passion fruit seeds/juice.

Then I made the Blackcurrant one in champagne flutes to add a bit of festive fun and topped that one with some whipped cream as well.

There are so many ways to be creative with this range, such as:

• Use prosecco in place of water, as suggested on the bottle
• Use your favorite fizzy drink, lemonade or an orange soda
• Different juices to match the flavors of the chosen jelly (ex: elderflower juice in the blackcurrent or orange juice in the orange etc…) if you do use half water half juice sometimes it is a little too soft when setting if you use just juice.
• Add in matching fruits, canned usually works best because the fruit will be soft.
• Make it a jelly terrine!
• Make it in a flat baking tray and once it’s set use cookie cutters to cut out fun shapes
• Make it in a trifle (my husband wanted me to do this and I just don’t like trifles that much…. I know I know we’ll talk about this later!)
• Make it in fun shapes using jelly moulds
• Top with whipped cream or meringues or ice cream
• Drizzle with all sorts of fruit syrups

Jelly is fun for all ages and these Taste the Difference ones from Sainsbury’s were super easy to make and they make a great treat for any time of the day! Especially during the holiday season that is full of rich and heavy foods. Why not lighten the load a bit with a jelly dessert! My favorite part is that they are made in advance and takes some of the stress away from the big day! See my time management is already getting better! 

notes: in association with Sainsbury's they sent me the jelly to try all opinions are my own please see my contact/policy tab above. 

Belated Birthday Chocolate Cupcakes with Salted Caramel Frosting

It’s this time of year that I use momentum when it comes to my blog. If you look at past years December always has the least amount of posts. I am forcing myself right now to write this post because just like in the past I am finding it hard to motivate myself to blog. It’s not because I’m busy, but because my priorities change.

One of these priorities is the amount of baking I do for birthdays! This month is full of birthdays. The people I tend to bake for have favorites and so have already been blogged, but it leaves me little room for other baking aka new things to blog!

My father-in-law this year didn't have a preference so he left it up to me. I choose to make him chocolate cupcakes, as I know he has a love for chocolate cake!

These particular cupcakes are a very soft crumbly cake with a kick of coffee flavor that enhances the chocolate flavor. The frosting is also one of the best frosting's I have made in a while; even if I messed up the Salted Caramel.

It’s messed up because I didn't let the caramel caramelize enough. It starts looking a bit amber and I whipped it off the stove because I didn't want it to burn. I ended up with light lack luster caramel. It was still really tasty! The frosting had a nice vanilla/caramel taste that complimented the chocolate cake very well.

Chocolate Cupcakes

185g unsalted butter

185g dark chocolate

1 ½ tablespoon coffee granules

130ml of water

3 large eggs

2 tablespoons sunflower oil

100ml buttermilk

110g self-rising flour

110g plain flour

45g cocoa powder

½ teaspoon bicarbonate of soda

300g golden caster sugar

Heat the oven fan to 170C. Melt the butter, chocolate, coffee granules, and water in a saucepan. Stirring occasionally until completely melted then take it off the heat.

Mix the eggs, oil, and butter milk together in the bowl of a free standing mixer or large bowl.

Gradually add the chocolate mixture to the egg mixture.

Add both the flours, cocoa powder, bicarb, and sugar and beat until just combined.

Using an ice cream scoop fill 24 paper cases in a cupcake pan about ¾ full and bake in the heated oven for 20 minutes or until the skewer test comes out clean. Cool the cupcakes before frosting them….

Salted Caramel Frosting

300g unsalted butter, softened

500g icing sugar

½ tablespoon of fine sea salt

salted caramel (make it (below) or buy it)

Beat the butter until it’s soft, light, and fluffy. Then add in half of the icing sugar and the salt, beat until combined before adding the rest of the icing sugar. Lastly add in about half of the salted caramel sauce and beat until well combined. Fill a piping bag or just spread on top of each cupcake and enjoy! Or you could drizzle with some of the left over salted caramel or sprinkles or something.

Salted Caramel

250ml double cream

1 tsp vanilla extract

230g caster sugar

6 tbsp water

1-2 tsp sea salt flakes

In a small saucepan heat the cream and vanilla together, don’t boil. While that is warming, place the sugar and water into a larger saucepan. Bring to a boil, once it’s started to boil give it at least 5 minutes or until it will be a deep amber color. It can burn quite quickly so keep an eye on it. (This is where I always seem to mess up, I always seem to take it off the heat too soon.) Once it’s ready take it off the heat and carefully add some of the vanilla cream. Whisk it quickly and keep adding the cream little by little until all combined. If it gets lumpy just whisk as fast as you can and if that fails place it back on a low heat whisking all the time. Once it’s cooled down add the salt.
Save any leftovers in a clean/sterilized jar for up to 2 weeks in the fridge. It would be great on top of ice cream!

Question(s): 

1. Am I the only one who is nervous about burning caramel? 

2. What do you like for your birthday treat? 

I'd love to hear your answers below in the comment section! 

notes: The recipe is adapted from Jamie Oliver’s Food Tube The Cake Book by Cupcake Jemma. Next I will be making some birthday brownies for a co-worker so stay tuned!

Teavivre Tea For Life (review)

Tea has been around for hundreds of years and probably one of the most popular drinks around the world. I love trying new and/or different teas then the usual English Tea. Teavivre make a variety of different flavors that they ship around the world.

This is the second time they have sent me tea to review and I was just as impressed this time, as I was last time.

Superfine Taiwan Moderately-Roasted Dong Ding Oolong Tea is a very rich tea with lots of flavor. It too has a subtle sweet taste that is great for a morning cuppa!

Superfine Taiwan Qing Xiang Dong Ding Oolong Tea this tea is similar to the above, the obvious difference as the above is roasted. It is a popular tea, most likely due to the sweet mellow taste.

Taiwan High Mountain Oolong Tea is a great tea for first time drinkers of Taiwan oolong tea. It has a flowery fragrant, but a very sweet taste.

Taiwan Monkey Picked - Ma Liu Mie - Tie Guan Yin Oolong Tea has a smooth fruity flavor with a hint of honey. It is called “monkey picked” because a legend says that the cliff where oolong tea leaves grows can be too abrupt and so a monkey is trained to climb the cliff and pick the precious leaves. A soft fire bakes the leaves in about 6 minutes; it is what gives this tea its distinct flavor.

Anxi Monkey King – Tie Guan Yin Oolong Tea is low in caffeine so a great evening or bedtime tea. This tea smells amazing! It is also a very smooth tea, with a sweet aftertaste.

notes: For more information and other tea flavors check out the Teavivre website! Check out my first post! The tea was provided for the review no other compensation was given. Please see my contact/policy page for more information! 

Apple Cinnamon Bundt

A is for Apple.

B is for Bundt

C is for Cinnamon        

This cake is as easy as A-B-C 1-2-3! The batter for this cake is a bit more like a muffin batter, because you have all the wet ingredients mixed together and the dry mixed together and then you just combine them.

I like the easy things in life especially in the chaos of everyday life. Plus a good slice of cake makes life just a little bit better too.

This cake fits both criteria.

It’s easy to make and since it’s in a bundt pan there is no need to decorate, as it’s gorgeous as is! It isn't a big secret that I don't do a lot of fancy decorating when it comes to my cakes. Probably because I have been tricked by too many pretty cakes that had no flavor!

Trust is an easy thing to lose yet, very hard to gain back. So, while I am still building up a trust in gorgeous looking cakes, I will stick to the simple and wow looking ones like these!  

It’s also a good cake, with a soft spongy texture and cinnamon apples spread through out, exactly what you need when life is being a little complicated. 

Apple Cinnamon Bundt                                      

 2-3 tart apples

3 tbsp sugar

1 tsp ground cinnamon

350g sugar

250ml sunflower oil

4 eggs

60ml apple juice

2 tsp vanilla extract

500g plain flour

1 tablespoon of baking powder

½ tsp salt

Grease and flour a 10 or 12 cup bundt pan, leave aside. Peel and chop the apples into little cubes. Sprinkle the sugar and cinnamon over the apples and mix. Leave aside.

Heat the oven to 160C or 325F. 

Whisk the sugar and oil together in a bowl until combined and a bit sloppy looking. Add the eggs one at a time and mix until just combined. Then add the apple juice and vanilla extract. In a separate bowl mix the flour, baking powder, and salt together before sifting into the wet ingredients. Fold the dry ingredients into the wet until just combined.
Spoon a third of the batter into the bundt pan, then spread half of the apples over the batter before topping it with half of the remaining batter. The apples might be a bit watery try to leave the liquid behind. Then spread the rest of the apples and top with the remaining batter before placing in the oven to bake for an hour/60 minutes or until a skewer comes out clean. Beware that the apples may make it look greasy when doing the skewer test, but just check in a few different places.

Leave to cool for at least 10 minutes before turning it over and taking it out of the pan.

Slice and enjoy! 

notes: This bundt was actually made for National Bundt Day, that day is November 15th. I am clearly not on top of my posting at the moment. So, here it is finally!