The Good, The Bad, The Ugly!

I bet you are wondering if Rosie has lost her marbles. Fear not my friends, my marbles still are chinking around in my brain, well I hope so, *giggle*.

I will first start with the word ugly; this is just how I looked last Saturday. My ongoing back condition had raised its ugly head once again, and here was I walking like the hunchback of Notre Dame. I definitely had that distinctive hunch, lent over walking and it wasn’t a pretty sight, it did verge on the ugly! I am taking things slowly and each day as it comes with my back once again.

Bad, well this word came into play because Mr. R. (hubby) had promised me a treat with his - YES HIS – credit card, to a kitchen and home ware store last weekend! You see, because of the Notre Dame experience above, I did not have the pleasure of hammering his credit card; who me, no, not I, how could do such a thing – my lips are sealed *cough*....... Let’s see what this weekend brings *wink* *wink*.

Now for the GOOD, the lovely Katie over at Katiecakes had her first Blog Giveaway, I am SO thrilled and SO excited to tell you that I won!! I was totally shocked and taken back to learn this news; I had to pinch myself to see if it was true! The Giveaway is a gorgeous baking book from Harry Eastwood, Red Velvet and Chocolate Heartache. I have been yearning to own this book since it first came out! Katie asked which unusual ingredient you have, or would like to bake with and how you would use it. This is my answer; my ingredient would have to be beetroot because I have been pondering on making a red velvet cake without all the red colouring. Hopefully the beetroot would stain the sponge enough and with veggies included it’s got to be healthy don’t you think ???

Thank you Katie SO much, I am extremely honoured and thrilled to be receiving this awesome book! If you have not visited Katie’s Blog yet, I fully recommend a visit as you are definitely missing out on such a treat of fantastic baked goodies.

*Phew*, now let us catch our breaths after all this news!!

I thought I would offer you a simple but delicious little bake today. This cake would be ideal to serve as a pudding with vanilla ice cream or whipped cream or even my favourite, lashings of custard. It has a seam of squidgy cherry conserve running through, (much akin to a jam-filled doughnut), the light fluffy almond sponge, with a little crunch from the flaked almonds scattered over the top. In my opinion, it has much of the distinctive flavours of a Cherry Bakewell cake and just as every bit as scrumptious.

Cherry and Almond Cake

Makes a 900g (2 lb) Loaf cake

Ingredients
175g (3 oz) softened butter
150g (5 oz) caster (superfine) sugar
2 eggs, beaten
1 tsp vanilla extract
4 – 6 tbsp milk
150g (5 oz) self -raising (self- rising) flour
100g (4 oz) ground (almond meal) almonds
6 tbsp cherry conserve
20g (¾ oz) flaked almonds
Icing sugar to dust

You will need a 900g (2lb) loaf tin – greased with a little butter and lined with baking parchment.

Method

Preheat the oven to 160°C/fan oven 140°C/325°F/Gas mark 3. In a large bowl beat the butter and sugar together until light and fluffy. Add a little at a time of the beaten egg to the mixture until fully incorporated. Beat in the vanilla extract and 4 tablespoons of the milk. Fold in the flour and ground almonds with a spatula. If the mixture appears a little too thick, add the remaining 2 tablespoons of milk and incorporate it into the mixture until well combined. Spoon half the mixture into the loaf tin and level off with a spatula. Spoon over the cherry conserve leaving a gap all around the edges. Spoon the remaining mixture of the cherry conserve to cover and level off with a spatula. Scatter the flaked almonds over the top. Place in the preheated oven to bake for 1 hr - 1 hr 15 minutes or until golden and a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 15 minutes before turning out onto a wire rack to cool completely. Remove the baking parchment and dust with icing sugar.

Lastly, cut yourself a slice of this magnificent cake, and then sit back, relax and enjoy.

It’s Berry, Berry Good Cake!

Do you admire a cake that also equals as dessert? Well if the answer is yes; look no further than this excellent tasting mixed berry cake. You could serve slices with whipped cream and a mixed berry sauce, or custard; whatever floats your boat!

I wouldn’t declare this is one of the prettiest cakes around with its homemade ragged style top, but to me this cake makes a statement. It’s utterly noble in size and towers above the top of the cake tin when taken out of the oven. The sponge tastes creamy and sweet with a light moist texture and soft lush summer berries studded throughout, simply delicious!

Being such an easy bake to achieve, this cake takes no time to create. Shush, this is our little secret, no one will ever guess *wink* *wink*.

Mixed Berry Cake

Adapted from Simon Rimmer of Market Kitchen

Ingredients
250g (9 oz) butter
100ml (3½ fl oz) double cream
1 tsp vanilla extract
3 large eggs
275g (10 oz) caster sugar
550g (1lb 4 oz) plan flour
Finley grated zest of 1 lemon
2 tsp baking powder
500g (1lb 2oz) frozen mixed summer berries
Icing sugar to decorate

You will need a 20cm (8 in) round springform tin, greased and lined with baking parchment or greaseproof paper.

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.

In a saucepan over a low heat, melt the butter, cream and vanilla extract, and then leave aside to cool. Beat the eggs and sugar together until light and fluffy. Add the cooled butter and cream mixture and mix through to combine. Sieve the flour and baking powder together over the mixture and fold through, now fold the lemon zest in. Taking all the frozen summer berries gently fold these through trying not to break the fruit up. The mixture is thick so don’t be alarmed. Spoon all the mixture into the prepared cake tin and smooth the top with a spatula or back of a spoon. Bake for approximately 1 hour or until a skewer inserted into the centre comes out clean. Allow the cake to cool for 10 minutes before turning out onto a wire rack to cool completely. Sift a little icing sugar over the top of the cake before serving.

Serve in slices as a teatime cake or as a dessert with mixed berry sauce and whipped cream or lashings of custard.

Lastly, take a slice of mixed berry cake and enjoy the wonders of this marvellous cake!

Apple with Spice & All Things Nice!

You know how it is I’m sure, you look in the fruit bowl and some of the fruit has passed its best. Normally for me this is bananas, but today it happened to be a few green apples. Peeled, cored and chopped, those apples were perfectly fine for stewing up into applesauce for these cupcakes. Applesauce gives the sponge a lovely moistness and each flavour complements each other perfectly here in this bake. It never ceases to amaze me how one ingredient that is passed its prime can influence a bake, such as the apples from my fruit bowl.

Applesauce & Cinnamon Cupcakes

Makes 12

Ingredients
100g (4 oz) softened unsalted butter
100g (4 oz) caster (superfine) sugar
100g (4 oz) self-raising (self-rising) flour
2 large eggs
100g (4 oz) unsweetened applesauce
75g (3 oz) raisins
1tsp ground cinnamon
1 small red sweet apple, thinly sliced
2 tbsp granulated sugar

You will need a 12 holed muffin tin lined with paper cupcake cases

Method

Preheat the oven to 180°C/fan oven 160°C/350°C/Gas mark 4. Place the butter, caster sugar in a mixing bowl and beat until light and fluffy. Add one egg at a time and beat until fully combined into the mixture. Fold the flour, cinnamon, raisins and applesauce, into the creamed mixture. Spoon the mixture into the paper cupcake cases. Lay the apple slices on top and sprinkle with a little granulated sugar on each cupcake. Bake for 25 minutes or until golden in colour and baked through. Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely, or you could serve these cupcakes warm with lashings of custard for dessert.

Lastly sit back chill out, serve yourself a cupcake, you absolutely deserve a treat!!

Wishing all my dear friends across the pond – A Happy 4th July!!!

White Chocolate, Strawberry, Banana Bread

I am eager for further blue skies and sunny days, fluttering carelessly along balmy breezes, butterflies showing off their magnificent colours in my garden attracted by a buddleia shrub. To me this suggests summertime where P.Y.O. (pick your own) strawberries are literally in abundance just down the road from me. I love to incorporate strawberries in bakes and desserts as much as possible, not forgetting a good few jars of strawberry conserve. P.Y.O. strawberries are just perfect for this and one or two may just slip into my mouth just to taste for ripeness, you understand! *Giggle*

This leads me onto my recent bake that I can’t wait to share with you! I’ve had this idea for a while now to include white chocolate and strawberries in banana bread. You can imagine just how moist the crumb is from the mashed banana and speckled throughout with white chocolate and slices of strawberries. For me it is perfect served just as it is, on the other hand, take it to another level for that utter luxuriousness and serve a slice spread with strawberry conserve, softly whipped cream and a few sliced strawberries dusted over with icing sugar.

White Chocolate, Strawberry, Banana Bread

Serves 10 -12

Ingredients
275g (10 oz) plain flour
1 tsp baking soda
½ tsp baking powder
100g (4 oz) brown sugar
100g (4 oz) caster sugar
100g (4 oz) butter, softened
2 eggs
120 ml (approx 4½ fl oz) sour cream
½ tsp vanilla extract
3 medium bananas, peeled and mashed
150g (5 oz) ripe strawberries, hulled and chopped
100g (4 oz) white chocolate chunks or chips

You will need 13cm x 23cm (5in x 9in) loaf tin, lightly buttered and lined with parchment paper.

Method

Preheat the oven to 180°C/fan 160°C/350°F/Gas mark 4. Sift the flour, baking soda, baking powder together in a large bowl. Add both sugars and the softened butter, using your finger tips rub the butter in until it resembles coarse breadcrumbs. In another large bowl, whisk the eggs, sour cream, and vanilla extract together. Add the mashed bananas, chopped strawberries and white chocolate chunks. Make a well in the centre of the dry ingredients and pour in the wet mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, and then pour into the prepared loaf tin. Smooth the top, and bake in the preheated oven for 1 -1¼ hours or until a skewer interested into the centre comes out clean. Allow to cool for 10 minutes before removing from the tin and leave to cool on a wire rack.

Do I have you salivating at the prospect of dipping your fork into a slice of sweet nectar? Don’t just take my word for just how good this tastes; this is a definite bake that needs to be recreated, sliced and eaten as you drift away on a cloud to nirvana!

S Is For Summer But Also For Strawberry Shortcakes.

I just adore a traditional Sunday afternoon tea taken with my family on a pleasant warm afternoon. This is one classic British tradition that still when possible, is extremely satisfyingly good. The ultimate bake in my family for this occasion of afternoon tea would have to be shortcakes filled with good strawberry jam, a good dollop of clotted cream, and sat like a bejewelled crown of triumph on top, lush red sweet ripe strawberries! Shortcakes are much akin to a sweetened scone, a gorgeous creation from our friends across the pond in America.

Strawberry Shortcakes

Makes 6

Ingredients
325g (11½ oz) plain flour, plus extra for dusting
Pinch of salt
1 tbsp baking powder
75g (3 oz) caster sugar
125g (4½ oz) chilled butter, chopped into small cubes
1 egg, lightly beaten
125ml (approx 3¾ fl oz) single cream
1 egg, lightly beaten for egg wash
For The Filling
Jar of good strawberry jam
100g (4 oz) clotted cream
4 large strawberries per shortcake, halved
Icing sugar for dusting

You will need a large baking tray lined with non-stick baking paper. A round cutter 9 cm (3½ inch) wide.

Method

Preheat the oven to 220°C/fan oven 200°C/425°F/gas mark7.

In a large mixing bowl, sift in the flour, salt, baking powder and 45g (1¾ oz) of the sugar. Place the butter into the bowl and rub through with fingertips until the mixture resembles breadcrumbs. In a large jug add one egg into the single cream and add the wet ingredients to the dry bringing the dough together with a fork. Turn the dough out onto a lightly floured surface and roll out to 2.5cm (1 inch) cut out six rounds, re-rolling the dough if necessary. Place each cut out round onto the prepared baking tray, leaving a gap around each one for them to expand when baking. Brush each top with a little egg wash and sprinkle each top with caster sugar from the remaining sugar that was left over. Bake in the oven for 12 – 15 minutes until risen and golden brown. Remove and place onto a wire rack to completely cool. When cold, split open place a good tablespoon of strawberry jam on the bottom followed by a good dollop of clotted cream and finishing off with halved ripened sweet strawberries, place the lid on. Dust each shortcake with icing sugar and serve.

These shortcakes are best eaten on the day of baking.

Lastly, take that first bite, which will transport you all the way into paradise!

I am sending my strawberry shortcakes into H.C. @ My Kitchen Treasures who is hosting a great event called Strawberry Feast! For more information on how to partake, do call by her blog.

You Say Whoppers I Say Maltesers!

Where I live these delightful confections of malted milk balls are called Maltesers but perhaps in your part of the world you would know them as Whoppers? However, wherever you live they still remain the same temptations of light and crunchy, in a sphere-shaped with malted centres and dressed in a layer of creamy chocolate - *slurp*. Now if you’ve not tried these little beauties you really are missing out, but if you are like my Mr R. (hubby) you’re already totally hooked on them!

These bars are simplicity itself to make by melting and mixing a few ingredients; baking the chocolate base and spreading over the malted topping with a sprinkling of chopped Maltesers. All that remains to do is cut into bars and sit back and enjoy!

*My apologies for my absent lately once again in the blogosphere! I evidently spoke too soon when I mentioned my back felt on the mends because I've spent since my last post here resting up in bed. Oh well on the upside of things, it has given me chance to bookmark bakes that took my fancy in magazines and books. I’m looking forward to getting back into the swing of things once again*.

Malteser Bars or Whopper Bars

Ingredients

Chocolate Base:
175g (6 oz) unsalted butter, cut into cubes
175g (6 oz) good quality milk chocolate, broken up into squares
350g (12 oz) granulated sugar
2 tsp vanilla extract
4 large eggs, lightly beaten
225g (8 oz) plain flour
½ tsp baking powder
½ tsp salt
Malted Milk Topping:
100g (4 oz) malted milk powder, (Horlicks)
3 tbsp milk
1 tsp vanilla extract
40g (1½ oz) butter
150g (5 oz) icing sugar
150g (5 oz) maltesers /whoppers, roughly chopped

You will need a metal baking tin measuring 33cm by 23cm (13 inch by 9 inch) lined with foil (over lapping at each long side with foil) grease foil.

Method

Preheat oven to 180°C/fan 160°C/350°F/Gas mark 4.

For the chocolate base: In a small bowl combine the flour, salt and baking powder set aside for later.

In a large saucepan melt the butter and chocolate stirring frequently. Remove from the heat and stir in the sugar and vanilla extract. Beat in the eggs until blended in and then lastly the flour mixture until it’s fully combined. Spread the mixture over the prepared baking tin levering the top with a spatula. Place into the preheated oven and bake for 25 – 30 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin on a wire rack.

For the malted milk topping: In a small bowl stir together the malted milk powder, milk and vanilla extract until combined into a smooth mixture. In another bowl, add the butter and icing sugar and beat together until blended, add to the malted mixture and beat together.

When the chocolate base is nearly cold spread all the malted topping over with a spatula until fully covered and then top with the chopped maltesers. When the topping is firm, transfer with the foil to a chopping board. Cut into bars to the size you wish each bar to be.

Lastly, sit back and relax arming yourself with one of these gorgeous bars and relish in its wonderful delights......

For The Love of Lemon & Lime & My Birthday Cake!

Sub-lime Lemon & Lime Squares

My love for citrus flavours began as a child when I would visit my ‘dear’ aunt. She would always make sure a home baked lemon meringue pie would be on the tea-table, I would always eagerly accept a slice to eat too! As my teeth sunk whole heartily into firstly the crispy meringue, then the velvet yellow lemon curd and lastly but not least the magnificent sweet pastry base – oh this is a dessert to behold! Today I still enjoy a slice of home baked lemon meringue pie which I now bake myself and when I take that first bite it transforms me back to sunny child free days and fond memories of my aunt.

Lemon Square

Lime Square

These lemon and lime squares are such an easy bake but packed with such delicious flavours. The base is somewhat like a buttery shortbread followed by a silky smooth lemon or lime topping. They make a tempting treat to have with a cuppa and also a delicious dessert too.

Sub-lime Lemon & Lime Squares

Either use finely grated lemon zest and juice or finely grated lime zest and juice, depending on which citrus flavour is desired.

Ingredients
125g (4½ oz) softened butter
40g (1½ oz) icing sugar
150g (5 oz) plain flour - plus 2 tablespoons of plain flour

3 eggs
225g (8 oz) cater sugar
2 tsp finely grated lemon or lime zest
125ml (4½ fl oz) lemon or lime juice

You will need 20cm (8 in) square tin, line the base and sides with tin foil, extending the tin foil 2cm (¾ in) above the edge of the tin. This will help to ease out the bar when ready for slicing.

Method

Pre-heat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4. Beat the butter and icing sugar in a small bowl until smooth. Stir in the 150g (5 oz) of flour. Press the mixture evenly over the base of the prepared tin. Bake in the pre-heated oven for about 15 minutes until browned lightly. Meanwhile, place the eggs, caster sugar, remaining 2 tablespoons flour, zest and juice in a bowl. Whisk until combined. Pour the egg mixture over the hot base. Return to the oven and bake for 20 minutes or until firm. Cool in the tin on a wire rack before cutting into squares. Dust with extra sifted icing sugar, if desired or a slice of thinly sliced lemon/lime. Store sliced, covered in the refrigerator for up to three days.

Lastly, sit back, relax and enjoy a slice or two of your delicious citrus bar(s) you have created.... oh yes what joy....mmmmm!

I would also like to share with you my birthday cake that Mr. R. (hubby) purchased for my birthday today. As he would tell you himself, he is no baker what-so-ever, so he brought me this beautiful rose cake to enjoy. I couldn't resist showing you :0)

It has been a very busy period for me since Easter. Hopefully now that things are starting to calm down I will be back to ‘normal’ baking and blogging once again. Gosh I have missed you guys!!

Dutch Apple Cake

My hubby enjoys nothing more than a hearty pudding in winter when the cold weather extends its grip upon us. It certainly has been dessert time this week with the amount of snow fall we’ve had. I’ve had this recipe bookmarked for a while from Rachel Allen’s Bake. It may not be majestic to look at but the taste of vanilla butter sponge and baked apple slices running through is magical, which certainly makes up for its looks.


This is a slightly adapted the recipe I am posting by adding demerara sugar for sprinkling over the top and also using red eating apples. I thought the demerara sugar would give a nice little crunch to the top of the cake and red apples as I had a few that need using. I do like cake recipes that can double up as a cake or dessert; this has the advantage of leftovers, which can be served in a slice with a steaming cup of tea or coffee- perfection in my book!

I am publishing this post today via scheduled posting as hubby and I are aiming to do some food shopping, weather permitting!

Dutch Apple Cake

Slightly adapted from Bake by Rachel Allen 2008

Ingredients

2 eggs

175g (6 oz) caster (superfine) sugar

½ tsp vanilla extract

75g (3 oz) butter

75ml (2½ fl oz) milk

125g (4½ oz) plain (all-purpose) flour

½ tsp ground cinnamon

2¼ tsp baking powder
2 red eating apples, peeled, cored and thinly sliced

1 tbsp demerara sugar, for sprinkling

Method

Preheat the oven to 200°C/fan oven 180°C/400°F/Gas 6. Line the sides and base of a 20 x 20cm (8 x 8 in) square cake tin with parchment paper. Using an electric whisk, whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern. Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface. Arrange the apple slices over the batter. Sprinkle over the demerara sugar and bake in the oven for ten minutes, then reduce the oven temperature to 180°C/fan 160°C/350°F/Gas 4 and bake for a further 20–25 minutes or until well risen and golden brown. Remove the cake from the oven and allow to cool slightly in the tin. Cut into squares and serve warm with lashing of creamy custard.

Homemade Chocolate Brownies & Snow!

My love affair of homemade chocolate brownies began only a few years back. This came about after purchasing Nigel Slater’s, The Kitchen Diaries cookbook when it first came out in print. I was drawn like a moth towards light when I discovered Nigel’s 24-carat brownie recipe, which by the way is phenomenal! I enjoyed that gooey centre with an intense chocolate flavour, which a brownie always seems to deliver. Although these brownies are not Nigel’s they are definitely good with a hint of added coffee to enhance the chocolate flavour. Served with a scoop of vanilla ice cream it makes a perfect dessert to revel in!

Chocolate Brownies

Makes 24 pieces

Ingredients

100g (4 oz) unsalted butter + extra for greasing

200g (8 oz) dark chocolate 70% coco solids, broken up

250g (9 oz) caster (superfine) sugar

4 large egg

1 tsp vanilla extract

1tsp strong brewed coffee, cooled

60g (2 ½ oz) plain (all-purpose) flour

60g (2 ½ oz) cocoa powder

Method

Preheat the oven 180°C/fan160°C/350°F/gas mark 4. Grease and base line a 20.5cm x 25.5cm (10 in x 10 in) brownie or baking tin.

Put the chocolate in a heatproof bowl and melt over a bowl of gently simmering water. Remove from the heat to slightly cool a little until required. Beat the butter and sugar together until fluffy. Gradually add the eggs one at a time, and then add the vanilla extract and cooled coffee beating in. Add the melted chocolate and mix well. Sift the flour and cocoa powder into the mixture and carefully fold in until all incorporated. Spoon the mixture into the prepared tin and smooth the top over with a spatula. Bake for 20 minutes until firm but fudgy – the chocolate will continue to cook a little more removed from the oven. They are meant to be gooey in the middle – it’s what makes them so gorgeous! Put the tin on a wire to cool a little more before cutting into pieces. Delicious eaten with Vanilla ice cream!

I leave you with a few pics of the snow we have here.