The Breakfast Club – Blueberry Monkey Bread

As I mentioned in my last post, 2015 has been a year for big breakfasts, with big groups of friends. It’s been fun spending more time together in a more sociable (and less drunken) environment, and I hope that we can keep it up throughout the year. As hosts this weekend, James’ croquet madame muffins went down a treat, and my blueberry monkey bread was well received too. This recipe has been adapted from Sally's Baking Addiction's recipe for Homemade Cinnamon Monkey Bread. I forgot to take a photo of it before everyone tucked in, but you can see in the photo that I did manage to take what the structure is like inside. 

Nutella Cookie Dough Brownies

This is another experimental recipe that went down a storm! They're great because even though they look super chocolatey, they're actually not too rich or sickly at all, which makes them perfect for people who don't have a big sweet tooth.

Peanut Butter Cookie Bars

 

I am a little behind my on my recipes this month... It was my birthday last Monday and things have been a bit hectic all week! Plus, I have been sharing recipes on Jade Bakes for a whole year today! How time flies!

To celebrate, I'm sharing with your a recipe for some very moreish peanut butter cookie bars; another of the tray bakes I made for my sister's house warming party last month. The white chocolate frosting is also a dream - you can use it to top cakes, dip cookies or if you leave it to cool, you could even make truffles from it!

Pistachio Marshmallows

 

These were actually made following James' suggestion. Someone he works with was raving about Harrods' pistachio marshmallows, and as we live a long way away from Harrods, he said I'd have to make my own. So, I did, and this is the outcome! They're quite dense and are firmer than your average pink and white mallows, but they are very moreish! I've discovered that I can't have just one! This recipe is adapted from River Cottage, and can easily be changed to suit any flavour you want to try - don't be put off by the amount of steps, they're actually really easy to make.

Hazelnut Caramel Bars

This bake was one of those times where I just go to the cupboard, pull out a few ingredients and see what I can make with it. No recipes to follow, just my imagination. OK, so this doesn't always work, but 9 times out of 10, it ends in something amazing. This is definitely just that! I'd go so far as to say that this is probably the best thing I have ever made up. Ever. A lovely crunchy biscuit base, topped with a hazelnut 'blondie' style sponge, studded with gooey caramel pieces. What's not to love?!

Maple and Pecan Bundt Cake

Another recipe adapted from Bake - this sponge is super light, moist and very moreish, plus it's really easy to make. We had this for dessert last night with single cream, but it would go just as brilliantly with an afternoon cuppa.

Orange and Pecan Parsnip Cakes

This recipe is a little spin on the parsnip cake I made a couple of months ago, and they're SO good. The treacle gives a much richer flavour than the maple syrup, and compliments the orange well. Feel free to leave the pecans out if you have nut allergies!

Ingredients:

175g unsalted butter

2 tbsp treacle

240g demerara sugar

3 eggs

250g self raising flour
1tsp baking powder

1tsp mixed spice

250g parsnips, peeled and grated
Zest and juice of 1 orange
50g chopped pecans

For the frosting:

75g unsalted butter

200g icing sugar
1 tbsp orange juice
Pecans to decorate
 

Pre-heat your oven to 180c and line a muffin tray with cases.

In a large saucepan, melt together the butter, treacle and sugar over a low heat until smooth.

Remove from the heat and leave to cool for a few minutes.

Next, whisk in the eggs before adding the flour, baking powder and mixed spice and mix well.

Add the grated parsnips, and stir until thoroughly combined. Lastly, add the orange zest and juice, along with the chopped pecans, and mix well.

Divide the batter equally between your muffin cases and bake for 20-25 minutes, until the sponges are springy to the touch, and a skewer inserted into the centre of the cakes comes out clean.

Leave to cool on a wire rack.

To make the frosting, put the butter and icing sugar in a microwavable bowl and heat in the microwave for 15-20 seconds, until the butter is just starting to melt. Gently mix together until it’s lightly and creamy. Add the orange juice and stir until well combined.

Once the cakes have cooled, use an icing bag to pipe spirals of frosting on top of each cake, and top with a pecan.

Peanut Butter Pudsey Bears

Tonight sees the Children in Need evening take over our televisions, and millions of pounds will be raised to help young people with disabilities, struggling with poverty, or who give their lives to caring for their families all around the UK. Everyone likes to do their little bit, and today I am wearing my onsie to work and have made these Pudsey Bear biscuits to help raise a few pennies for an amazing cause.
Now, I will admit, these biscuits are better made in a more sturdy shape - round or square would be perfect. They are so light and buttery that I did find the legs and arms snapped off a few of bears when transferring them to my trays. Aside from that, they taste amazing and they do keep some of the texture of the peanut butter.

Ingredients:
120g plain flour
1/2tsp baking powder
50g caster sugar
50g unsalted butter, diced
4tbsp crunchy peanut butter

Pre-heat your oven to 160c and grease/line your baking trays.

Tip all the ingredients in a mixing bowl and then use your hands to rub the butters into the dry ingredients.
When it starts to come together into a dough, knead it around the bowl for a couple of minutes until everything is well combined.

Lightly dust your work surface with flour and roll out the dough to the thickness of a £1 coin. Use your cookie cutter to cut out your biscuits, re-rolling any off cuts until all the dough is used up.

Place your biscuits on your prepared baking trays and bake for 10-12 minutes, until golden. They will still be a little soft, but will firm as they cool.

Once firm, move to a wire rack to cool completely. You could drizzle a little chocolate over the cooked, cooled biscuits if you wanted to add a little something extra too.