Lemon Drop Cookies

It was my Dad's birthday yesterday, and aside from cooking his favourite meal of pork belly last night, I also made him some birthday cookies. These lemon drop cookies are really quick and easy to make, with a strong flavour – perfect with a cuppa, or with clotted cream ice cream! Happy birthday Dad!

Ingredients:

140g unsalted butter

100g caster sugar

1 egg

250g plain flour

½tsp baking powder

3tsp ground ginger

75g oats

Zest and juice from one large lemon

Icing sugar for dusting

Pre-heat your oven to 180c and line a couple of baking trays with greaseproof paper.

In a large mixing bowl, beat together the butter and sugar until it’s creamy. Crack in the egg, and mix in.

Sift in the flour, baking powder and ginger, and fold into the mixture, before stirring in the oats.

Finally add the lemon zest and juice, and mix with your hand, forming it into a soft but fairly firm dough.

Take a heaped teaspoon of dough, roll it into a ball and place it on the greaseproof paper. Use a fork to flatten the ball, and then press again with the fork at right angles to create a criss-cross pattern. Repeat these steps until all the dough is used up. The cookies can be quite close together on the trays as they don’t spread much when cooking, but make sure they aren’t touching.

Bake for 12-15 minutes, until they are lightly golden on top and firm to the touch. Leave to cool on a wire rack before dusting with icing sugar.

Cheese Cake

OK, so when someone says 'cheese cake', you automatically think of the creamy biscuit based dessert... But why not actually make a cheese sponge cake? Cheese scones are commonplace, as is cheese bread - it's just really a cross between the two. A savoury Victoria sponge if you will. It's great for a light lunch with salad, or serve it as a quirky side dish at a dinner party. Trust me, you'll love it!
 
Ingredients:
170g salted butter
3 eggs
170g self raising flour
1/2 tsp baking powder
100g strong cheddar, grated
2 heaped tbsp chives, chopped
3 tbsp milk
Black pepper to taste
200g cream cheese (I used the sweet chilli Philadelphia)
200g of onion chutney
 
Pre-heat your oven to 180c and grease/line a round loose-bottomed cake tin.
 
In a large mixing bowl, beat the butter until it's soft, then mix in the eggs one at a time, until just combined.
Sift the flour and baking powder into the bowl and fold into the mixture.
Add the grated cheese and chives and mix in lightly, before stirring in the milk and pepper.
 
Once it's thoroughly combined, tip the mix into your cake tin and spread out evenly.
Bake for 22-25 minutes, until lightly golden and a skewer inserted into the middle comes out clean.
Leave to cool on a wire rack.
 
Once cool, slice the sponge in half, so you have two layers. Place the bottom layer on to your plate and spread the cream cheese over the top. Carefully spread the onion chutney on top of the cream cheese before adding the second layer of sponge on top. And there you have it!
 

Spiced Raspberry and Pimms Cake

 

A colleague celebrated her 50^th birthday on Monday, so I had to come up with a cake worthy of the celebration! As it’s been so hot here the last few weeks, I decided to avoid anything too rich and chocolaty and stick to something light and fruity instead. I saw a recipe for spiced raspberry cake a while ago, but it used plain flour and cinnamon, so to keep it lighter (and cinnamon free!) here’s my adaptation of this beautiful summery cake! You’ll notice that I ran out of chocolate fingers… I only brought two boxes, so a third is definitely needed to make sure there are no gaps! And I know, I'm a messy cook...

Ingredients:
For the sponge:
250g pack butter, softened
250g caster sugar
5 large eggs
4 tbsp buttermilk
450g self raising flour
1/2 tsp baking powder
1 tsp mixed spice
2 tsp ground ginger
3 cardamom pods, shelled and ground


For the filling and frosting:
200g raspberry jam
100g raspberries, plus extra to decorate
60g butter
250g icing sugar
2tbsp Pimms
3 boxes white chocolate fingers

Preheat your oven to 170c and grease/line two loose bottomed cake tins.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Crack the eggs into the bowl and add the buttermilk. Mix until just combined, then sift in the flour and baking powder and fold into the mixture.

Tip in the mixed spice, ginger and cardamom and beat well, getting as much air into the mixture as possible.

Divide the mixture between the two cake tins, pushing it up to the edges and flattening the top.

Bake for 25-30 minutes, until the sponge is golden, springy to the touch and a skewer inserted in the middle comes out clean.

Remove the sponges from the tin while still warm, a slice each sponge in half so you have a total of four layers; two that are slightly rounded on top where they have risen, and two that will be completely flat.

In a small bowl, mix the raspberries and the raspberry jam together, mashing some of the raspberries and leaving some whole.

To assemble the cake, place one of the slightly rounded layers upside down (rounded side down) on to your plate/board, and cover the top with a third of the raspberry jam mix. Place the other half of that sponge on top, and cover that with another third of the jam mix. Next add the second rounded layer, upside down, and cover that with the rest of the jam mix. Lastly, add the final layer, flat side up, so you have a nice flat surface on top.

Now to compress the layers – take one of your cake tins, turn it upside down, and place it on top of the four layers, like a hat. Place a few full tins/jars on top, and leave for about 3 hours.

This compresses the layers so the juice from the raspberries is pushed into the sponge, and it makes a nice flat, smooth cake that’s easier to decorate.

To make the frosting, beat the butter in a small bowl until it’s soft and creamy. Mix in the icing sugar, a few spoonfuls at a time, until it makes a thick but spreadable frosting. Add the Pimms and mix in well.

Spread about a third of the frosting onto the top of the cake using a palette knife, and then use the rest to cover the sides.

Push the chocolate fingers into the frosting all around the side of the cake, and then add any extra raspberries to the top.

  

 

Caramel Pretzel Brownies

The last recipe from my cake-cart is for these gooey caramel pretzel brownies! With the cocktail cupcakes and flapjacks already, I decided I needed something chocolaty, and after seeing these pretzel topped brownies a while back, I thought I’d make my own version, with added caramel!

They are pretty oozy with the caramel, so be prepared to eat them with a spoon!

Ingredients:

185g unsalted butter
185g best dark chocolate
100g plain flour
45g cocoa powder
3 large eggs
275g golden caster sugar 
2 tubes of Rolos

16 salted pretzels

Preheat the oven to 160C and grease/line a square oven-proof dish.

Melt the butter and dark chocolate together in a heat-proof bowl over a pan of simmering water. Once it’s melted, leave to one side to cool.

In a large mixing bowl, add the three eggs and tip in the sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy like a milk shake. This should take about 5 minutes. You will know it's ready when the mixture becomes pale and about double its original volume. Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.

Hold a sieve over the bowl and sift in the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the batter, then add the Rolos, mixing in lightly so as not to knock the air out of the mixture.

Pour into your dish and bake for 15 minutes. Remove from the oven and press the salted pretzels into the surface of the part cooked brownies, spacing them apart evenly. Put back in the oven and bake for a further 15 minutes.
Leave to cool before removing from dish and cutting into squares.

Popcorn Flapjacks

Trying to come up with a different flapjack recipe for the party on Saturday was easy; my Mum LOVES popcorn, and I’ve been meaning to try popcorn flapjacks for a while, so this was the perfect excuse to finally give them a go! I’m regretting not trying them sooner now – these are my new favorite! (Sorry the photo is a bit dark - being inside at night, with no flash, after a few drinks can be blamed for that!)

Ingredients:
175g unsalted butter

2tbsp golden syrup

175g demerara sugar

225g rolled oats

100g toffee popcorn

Drizzle of maple syrup

Pre-heat your oven to 160c and grease/line a deep-sided baking tray or dish.

In a small saucepan over a low heat, melt the butter and golden syrup together. Once melted, remove from the heat and leave to cool.

In a large mixing bowl, combine the sugar and oats and make a well in the middle. Pour the cooled butter into the well and mix thoroughly, making sure all of the oats are covered in the butter mixture.

Stir in the toffee popcorn, and tip the mixture into your tray or dish. Press the mixture down with the back of a spoon, pushing it into the corners and leveling the surface.

Drizzle over a little maple syrup before popping it in the oven and baking for 18-20 minutes.

Leave to cool in the dish before removing, and cutting into squares.

Sex on the Beach Cupcakes

The last of the cocktail cupcakes - a summertime favourite, Sex on the Beach. These were the first to go, and the cherry tops it off perfectly!
 
Ingredients:
For the sponge:
200ml cranberry juice
125g unsalted butter
350g self raising flour
240g caster sugar
1.5 tsp baking powder
2 large eggs
50ml Peach Schnapps
Zest of an orange
Juice of 1/2 an orange

For the frosting:
60g unsalted butter
250g icing sugar
25ml Peach Schnapps
Few drops pink food colouring
Glacier cherries and cocktail sticks to decorate

Preheat your oven to 180c and line your muffin tray with cases.

Mix the butter and cranberry juice in a small sauce pan over a medium heat, until the butter has completely melted.
Remove from the heat leave for a couple of minutes to cool.

In a large mixing bowl, mix the eggs and sugar, beating well.
Add the cranberry mixture to the bowl and stir until just combined.
Now, sift the flour and baking powder into the bowl and fold into the mixture, making sure it's well combined.
Add the Peach Schnapps and the orange zest and juice and mix until the zest is evenly distributed.

Spoon the mix into the cases and bake for 20-25 minutes, until just firm to the touch and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.

To make the frosting, put the butter and half of the icing sugar in a bowl and cream together.
Add the Peach Schnapps and food colouring and mix in well, before stirring in the remaining icing sugar.

Pipe the frosting onto the cupcakes and to decorate, skewer a glacier cherry onto a cocktail stick and poke into the sponge.

Pina Colada Cupcakes

Another of the cocktail inspired cupcakes from my parents Silver Wedding Anniversary party. Pina Colada is my favourite cocktail, so this one just had to make an appearance!

Ingredients:
For the sponge:
200ml pineapple juice
125g unsalted butter
330g self raising flour
240g caster sugar
1.5 tsp baking powder
2 large eggs
75g dessicated coconut
50ml Malibu

For the frosting:
60g unsalted butter
250g icing sugar
25ml Malibu
Few drops yellow food colouring
Cocktail umbrellas to decorate
 
Preheat your oven to 180c and line a muffin tray with cases.

In a small saucepan, mix the butter and pineapple juice over a medium heat, until the butter has completely melted.
Remove from the heat and leave to cool for a couple of minutes.

In a large mixing bowl, mix the eggs and sugar, beating well.
Add the pineapple mixture to the bowl and stir until just combined.
Now, sift the flour and baking powder into the bowl and fold into the mixture, before stirring in the dessicated coconut and Malibu.

Spoon into the cases and bake for 20-25 minutes, until springy to the touch and a skewer inserted in the middle of a cake comes out clean. Leave to cool on a wire rack.

To make the frosting, cream the butter and half of the icing sugar together in a bowl. Add the Malibu and food colouring and mix in well before stirring in the remaining icing sugar.
Pipe the frosting onto the cupcakes and add a cocktail umbrella to decorate.

Mojito Cupcakes

 

My parents are celebrating their 25th Wedding Anniversary on Tuesday, and to celebrate, they had a huge garden party with all of their family and friends. My Mum gave me a two tiered dumb waiter to fill with as many cakes and bakes as I could; I filled the top tray with a selection of cocktail inspired cupcakes, decorated with all the usual cocktail garb, and on the second tray I had brownies and flapjacks... so the next few recipes will be everything that adorned my parents party, starting with mojito cupcakes!
 
Ingredients:
For the sponge:
6oz unsalted butter
6oz golden caster sugar
3 eggs
6oz self raising flour
1tsp baking powder
2tsp chopped mint leaves
Zest of a lime
Juice of 1/2 a lime
50ml white rum
 
For the frosting:
60g unsalted butter
250g icing sugar
25ml white rum
Few drops green food colouring
Straws and small slithers of lime to decorate
 
Pre-heat your oven to 180c and line your muffin tin with cases.
 
In a large mixing bowl, cream together the butter and sugar until soft. Add the eggs, and mix until just combined.
Sift in the flour and baking powder and fold into the mixture, making sure to get rid of any lumps.
Next, add the chopped mint leaves, lime juice and zest, and rum and gently mix into the batter until the mint leaves are evenly distributed.
Spoon the mix into the cases and bake for 20-25 minutes, until the tops are golden and springy to the touch, and a skewer inserted into the middle of a cake comes out clean. Place on a wire rack to cool.
 
For the frosting, use a spoon to cream together the butter and half of the icing sugar in a bowl. Next add the rum and food colouring and stir in before adding the rest of the icing sugar and mixing until thoroughly combined.
Once the cakes are cool, use a piping bag to spiral the frosting onto each cake. Decorate with a short length of straw and slither of lime.

Chocolate Biscuit Truffles

Stuck for a birthday present idea? Why not try making truffles! Admittedly, it's not the easiest thing to make in this heat, hence these not being very round, but if your struggling when it comes to rolling the mix into balls with it melting in your hands, try this tip: have a big glass of icy water next to your bowl, and between truffles, place your hands on the outside of the glass to keep them cool. It's messy work, but it's worth it!

Ingredients:
300g dark chocolate, chopped
300ml double cream
50g unsalted butter
75g biscuits (Nice work well, as does shortbread or digestives)
Cocoa powder for dusting

In a saucepan, gently heat the cream and butter until it just starts to boil. Remove from the heat immediately and add the chopped chocolate. Leave for a couple of minutes before stirring in and making sure it's well combined.
Place the biscuits in a sealed sandwich bag and crush with a rolling pin. You want the pieces to be fairly small, the biggest being about the size of a Skittle or Smartie.
Stir the crushed biscuits into the chocolate mix and leave in the fridge for approx. 4 hours, until it's firm enough to roll into balls.

Once it is firm enough, sprinkle a little cocoa powder onto a plate and get your glass of icy water ready. Now for the messy part! Use a spoon to scoop up a heaped teaspoons worth of mix and lightly roll it into a ball using the tips of your fingers (your fingers are cooler than the palms of your hand). Once you've shaped the truffle, roll it in the cocoa powder and place on a plate. Once all the truffles have been shaped and coated, return them to the fridge for at least an hour before serving.

If you need to wash your hands between rolling the truffles, make sure they are completely dry before rolling the next one as water will make the truffle mix melt quicker.

Try adding chopped hazelnuts or dessicated coconut for different variations.

Banana and Maple Upside Down Cake

Having an abundance of bananas in the fruit bowl made me want to make banana bread, but after a quick scan online for inspiration, I settled on this cake instead. It's full of banana and nuts and is covered in a sticky maple glaze, and it's great hot from the oven as well as cut into squares or bars for a party or picnic!

Ingredients:
2 ripe bananas
1 over-ripe banana, mashed
100g unsalted butter
8tbsp maple syrup
200g light muscovado sugar
4 eggs
1tsp vanilla essence
250g self raising flour
50g chopped nuts (I used almonds, but I think pecans would be better)
Pinch of bicarbonate of soda
200g Greek yogurt

Pre-heat your oven to 160c. Grease a square baking tin/dish and line the base with greaseproof paper.

Pour half of the maple syrup into the bottom of the tin and spread evenly over the base. Slice the two ripe bananas length ways and lay these flat side down in the tin.

In a bowl, add the butter, sugar, eggs,vanilla and the mashed banana and mix with an electric whisk until well combined.
Sift in the flour and bicarbonate of soda and fold into the mixture before stirring in the chopped nuts and yogurt. Once it's all combined, carefully pour the mix into the tin, taking care not to move the bananas on the base. Bake for 45-50 minutes, until the top is lightly golden, springy to the touch and a skewer inserted into the middle comes out clean.

While it's still hot, poke holes all over the top of the cake with a skewer and pour over the rest of the maple syrup. Leave for a few minutes until the syrup has soaked into the cake before turning it out upside down.

If serving warm, it's great with clotted cream ice cream and a bit of extra syrup!

Pimms and Lemonade Cupcakes

A different alternative to the Jack and Coke cupcakes, these are really light and fruity. Again, you can swap the Pimms for any spirit you prefer - try gin and tonic or rum and ginger beer! The possibilities are endless!

Ingredients:
For the sponge:
200ml cloudy lemonade
125g unsalted butter
4 tbsp Pimms
330g self raising flour
240g caster sugar
1.5 tsp baking powder
2 large eggs
120ml sour cream
1 tbsp chopped mint leaves
 
For the ganache:
150g white chocolate, chopped
150ml double cream
1 tbsp Pimm's

For the frosting:
60g unsalted butter
250g icing sugar
3 tbsp Pimms
Few drops red food colouring
Strawberry sweets to decorate

Preheat your oven to 180c and line a muffin tray with cases.

Mix the butter and lemonade over a medium heat, until the butter has completely melted.
Remove from the heat and add the Pimms and mix again. Leave to cool for a couple of minutes.

In a large mixing bowl, mix the eggs and sour cream together before adding the sugar and beating well.
Add the lemonade mixture to the bowl and stir until just combined.
Now, sift the flour and baking powder into the bowl and fold into the mixture, before stirring in the chopped mint leaves.

Fill cake cases two-thirds to three-quarters full. Bake for 20-25 minutes, or until risen and just firm to the touch. Leave to cool on a wire rack. You can make the ganache whilst the cupcakes are cooking/cooling.

Heat the cream in a saucepan until just boiling. Remove from the heat immediately and add the chocolate pieces. Leave to sit and melt for a few minutes and then stir until smooth.
Add the butter and Pimms and stir. Leave to cool in the fridge for 10 minutes.

Once the cakes are cool, cut a well in the centres of the cakes and put the cut outs to one side. Using a piping bag (or a steady hand and spoon!) fill the wells with the chocolate ganache. I found this one soaked into the sponge more than the Jack and Coke ones, so if you find this too, fill them a second time and then replace the sponge you cut out into any remaining gaps. 

To make the frosting, cream the butter until very light and fluffy. Slowly add the icing sugar, a few tbsps at a time, and gentle mix in.
After adding about three-quarters of the icing sugar, drizzle in the Pimms and food colouring and make sure it's combined thoroughly.
Add the rest of the icing sugar and mix until well combined.

Pipe the buttercream icing onto the cupcakes and add a strawberry sweet on the top to decorate.

Jack Daniels and Coke Cupcakes

Jack Daniels and coke cupcakes. What more can I say! These are great for parties, and just go to show that not all cupcakes are girly! They even have a hidden pocket of gooey chocolate ganache in the centre.You can easy swap the whiskey for any other spirit too, vodka and coke would work great or maybe spiced rum!
 
Ingredients:
For the sponge:
200ml Coca-Cola (full fat - not diet!)
125g unsalted butter
90g cocoa powder
4 tbsp Jack Daniel's whiskey
240g self raising flour
240g caster sugar
1.5 tsp baking powder
2 large eggs
120ml sour cream
 
For the ganache:
150g plain chocolate, chopped
150ml double cream
1 tbsp Jack Daniel's whiskey
 
For the frosting:
60g unsalted butter
250g icing sugar
3 tbsp Jack Daniel's Whiskey
Fizzy cola bottles to decorate
 
Preheat your oven to 180c and line a muffin tray with cases.

Mix the butter and Coca-Cola over a medium heat, until the butter has completely melted.
Remove from the heat and sift in the cocoa powder, mixing until smooth. Add the whiskey and mix again. Leave to cool for a couple of minutes.

In a large mixing bowl, mix the eggs and sour cream together before adding the sugar and beating well.
Add the Coca-Cola mixture to the bowl and stir until just combined.
Now, sift the flour and baking powder into the bowl and fold into the mixture.

Fill cake cases two-thirds to three-quarters full. Bake for 20-25 minutes, or until risen and just firm to the touch. Leave to cool on a wire rack. You can make the ganache whilst the cupcakes are cooking/cooling.

Heat the cream in a saucepan until just boiling. Remove from the heat immediately and add the chocolate pieces. Leave to sit and melt for a few minutes and then stir until smooth.
Add the butter and whiskey and stir. Leave to cool in the fridge for 10 minutes.

Once the cakes are cool, cut a well in the centres of the cakes (feel free to eat this as you go along!) and using a piping bag (or a steady hand and spoon!) fill the wells with the chocolate ganache.

To make the frosting, cream the butter until very light and fluffy. Slowly add the icing sugar, a few tbsps at a time, and gentle mix in.
After adding about three-quarters of the icing sugar, drizzle in the whiskey and mix in well.
Add the rest of the icing sugar and mix until well combined.

Pipe the buttercream icing onto the cupcakes and add a cola bottle on the top to decorate.

Jam Tarts

If you’ve got friends or family coming over, and you don’t have the time to spend ages in the kitchen making cakes, why not just make some jam tarts? Everyone likes jam tarts, don’t they? If you skip the homemade pastry part and have ready-made shortcrust pastry, you can have these done and ready to eat in less than 20 minutes. I also added a bit of streusel topping to these ones as I had some left over from this recipe.

Ingredients:

1 egg

125g golden caster sugar

1 tsp vanilla essence

250g plain flour

125g butter, cubed

Any flavour jam and/or lemon curd

To make the pastry, put the egg and sugar into a bowl and whisk until the sugar has dissolved into the egg.

Then sift the flour into the bowl and mix well, making sure there are no pockets of flour, until it is sandy in texture.

Lastly, add the butter and cut in with a pastry cutter or butter knife, until it forms a sticky ball.

Turn the dough out onto a light floured surface and knead together for a few minutes to get rid of any lumps of butter, then wrap in clingfilm or greaseproof paper and put in the fridge for at least 30 minutes.

Pre-heat your oven to 180c and lightly grease a couple of cupcake trays.

To make the tarts, roll out the pastry onto a lightly floured surface to the thickness of a £1 coin. Use a round cookie cutter that is slightly bigger than the cupcake holes to cut out the tart cases, re-rolling the off cuts, until all the dough is used up.

Line each cupcake hole with a pastry case, and add a heaped teaspoon of jam/lemon curd to the centre of each case.

Bake for 15 minutes, until the jam is bubbling slightly and the pastry is lightly browned.