Shenanigans and Chocolate Man Bites

My apologies again. I have been baking (and eating) lovely things, but keep forgetting to write about them. There has been a significant birthday in the mix too which has kept me busy. I am now in a new decade - the celebrations were suitably fantastic, and I am most definitely enjoying my new number.

There has also been a fair amount of shenanigans from the amazing sons you will be pleased to hear. Most Some of these I simply cannot tell you about. Maybe one day I will write a book about them all. If truth be told, I may have to write several books. Most recently the boys' treat boxes have very suddenly been emptied. It wasn't me, regardless of what the mince pie maker might tell you. They have obviously stepped up their game and found my hiding place. And managed to secret the treats away without my noticing until now. Previously they have always been caught in the act for example by dropping the box on the way upstairs. Funny, very funny. There is a new hiding place now so we will see how long it takes for them to find it. In the meantime I thought it pertinent to use up the huge number of chocolate bars we had - hidden away in a treat box they know nothing about! You have to be one step ahead at all times and play it like a game. So much fun!

So, in trying to use up an unreasonable number of chocolate bars I created what has now been called 'Chocolate Man Bites' by captain cakeman - a friend who cheekily likes to ask for and eat my cakes. I threw these together mainly for amazing son number 2 to take on his church sleepover last night but unwittingly told the cocktail queen (who lives with captain cakeman) about them, who decided they needed to be sampled. I think I will be needing to replace my secret chocolate bar stash to make these again some time.

They are more than simple to make, but should come with a warning. The recipe sort of goes like this:

Melt about 500g milk chocolate over a low heat with 100g unsalted butter. Stir into this lots of chopped up chocolate bars - I used about 3 Mars Bars, 3 Twixes, 3 Crunchies and a big bag of Maltesers. Flatten into a deep tray that you have lined with cling film. Then melt about 200g milk chocolate (I used 100g milk chocolate and 100g Lindor balls) and pour over the top. Put into the fridge to set, then cut into small squares. I got about 25 pieces from mine. No photos, but captain cakeman did send me the shopping list he has just written and which made me chuckle:

Rootling

I have been rootling. I'm sure that is a real verb. Regardless, it is a word that is applicable throughout  our house where opening cupboards and drawers is never straightforward. I try and be organised but tidiness is not high on my list of priorities skill set. Please note, however, that the filing for all of of 2013 is now done, only 10 days into 2014. Exemplary I agree, until I tell you that I also had to do all of the filing for 2012 at the same time. Ooops.

My rootling was very productive. You see, I had the munchies following a run. I really fancied burnt toast and marmalade again, but there was not enough bread in the house to indulge this whim today. So I rootled. And I discovered another Christmas present from the mince pie maker. Charcoal Crunch Crackers. Apparently they are very good with cheese. I love cheese, but my immediate thought was that they would be a good substitute for my burnt toast seeing as they really do contain charcoal. And they were - topped with cream cheese and boozy, thick cut marmalade. It was an inspired combination that I may well have to repeat right now after another run.

So very, very delicious!

Just Me….

We all have our our idiosyncrasies. I've just happily indulged one of my foodie quirks. Burnt toast and marmalade. It has to be burnt toast for me to have marmalade. And it has to be chunky cut marmalade for me to have burnt toast. The mince pie maker gave us some pretty fantastic marmalade for Christmas which I fully intend to enjoy on many more pieces of charred bread…. It's an award winner - Gold at the 2013 World's Original Marmalade Awards don't you know.

Ooops

It seems that 7 or so months has passed by with no updates from me. It isn't that there has been no baking taking place (can you imagine?!) or even a lack of shenanigans (sigh, truth be told I daren't write about the more recent ones). Simply, I have been busy with family, friends as well as cake and boy antics. So, a few memorable highlights from the latter half of 2013 before 2014 starts to run away from me.

I finally organised to have the garden landscaped at the start of the summer. It has been totally transformed and we have loved using it. Cocktails, BBQs, fire pits, family, friends and the Wimbledon final have all been a delight. I think we made more use of the garden in a couple of months than in the previous 9 years of living here!

More plants next year, but such a difference!

I was whisked away to Chatsworth House by 2 lovelies - the mince pie maker and the true gentleman (first mention here, and a total sweetheart!) for a wonderful evening of pink champagne, the most fabulous picnic and an outdoor production of Pride and Prejudice. It was magical and very special and I felt very spoilt!

Pink bubbles!

We had a wonderful family holiday in the South of France in early August too. We ate a lot, did very little and thoroughly enjoyed the local Blanquette de Limoux - a sparkling wine that predates Champagne and was simply delicious! We were joined for some of the time by the cocktail queen (welcome too - another first mention) a truly lovely friend whom we have had the pleasure of getting to know over the last couple of years.

Am I wearing my bikini top upside down or not in this picture?

The mince pie maker turned 30 in the summer and I was privileged to make the cake for his celebrations at Hambleton Hall. A dark chocolate and cointreau Hermes inspired cake that thankfully was a success. Unlike the macarons I attempted to make to accompany it - after 3 attempts I had to concede defeat.

Shocking photo, but you get the idea….

We celebrated the gorgeous husband's 40th birthday in November. Yes. Really. Forty. There were several nights out, a surprise party at home and a weekend in the Cotswolds with some very special people. And another huge cake. Plus we still have New York to look forward to in April 2014. Which is near when I turn 40 30. Ssshhh please.

Biggest ever - 4 layers of indulgence!

There has also been lots of training and running - I have a new running buddy which is a real treat. Not the mince pie maker. We ran together once and I thought I was going to throw up, pass out cry. There have been some tough times along the way both for us and those we love, but this has been a year of knowing the importance of family and friends and loving them as best we can. Now looking forward to all the opportunities that 2014 brings. And more cake.

Fat Bottomed Cheesecake

If truth be told I am not a big cheesecake fan. I think years of moussey, fluffy, soggy based concoctions at school are probably to blame. And can someone explain to me why the topping was always an odd green colour? My Mother-In-Law has worked tirelessly at trying to cure me of my cheesecake aversion. Her baked cheesecakes make a regular appearance at the banquets feasts meals when we visit. Usually alongside at least one other pudding. I have grown to truly like her cheesecake, and because I enjoy a challenge I have learnt to bake them too. Always baked. Always. Surely there is no other way? Though I was intrigued to recently read this recipe by Nigel Slater, my food hero. This cheesecake doesn't even get a whiff of baking. Dare I try it? I might have to simply because Nigel doesn't usually get it wrong. In the meantime, this is my basic cheesecake recipe:

What You Need:

For the base:

• 90g digestive biscuits
• 90g ginger nuts
• 60g grape nuts (or just add 30g more ginger nuts and 30g more digestives)
• 100g butter
• A pinch of salt

For the cheesecake layer:

• 600g full-fat cream cheese, at room temperature
• 250g mascarpone cheese
• 4 tbsp cornflour
• 150g caster sugar
• 1 tsp vanilla extract
• 4 large eggs

For the soured cream topping:

• 450ml soured cream
• 100g caster sugar
• 1 tsp vanilla extract

What You Do:

Make the base:

1. Preheat the oven to 180C.
2. Crumb the biscuits in a food processor or by whacking them savagely with a rolling pin in a bag
3. Mix with the grape nuts (if using). 
4. Melt the butter, then add the biscuit crumbs and a pinch of salt and mix well.
5. Firmly spread the crumbs over the base of a tall 20cm cake tin (spring form is best).
6. Put this into the oven for 20 minutes while you make the cheesecake topping.

Make the cheesecake layer:

1. Put the cheese into a large bowl and stir with a whisk to get rid of any lumps.
2. Mix in the mascarpone cheese, cornflour, sugar and vanilla extract.
3. Beat the eggs together, and then gradually add them to the mixture beating until the mixture is just smooth.
4. Take the tin out of the oven and turn the oven down to 110C , you might like to keep the door open for a couple of minutes to help it to cool down more quickly.
5. Pour the mixture onto the base, and gently shake it to level it. 
6. Put it back into the oven on a baking tray and bake for about 80- 90 minutes, until it is set, but still slightly wobbly in the middle.
7. Remove the cheesecake from the oven and allow it to cool for about 20 minutes, but turn the oven up to 180C.

Make the soured cream topping:

1. While the cheesecake is cooling, stir together the soured cream, caster sugar and vanilla extract.
2. Pour the soured cream topping over the cheesecake and bake it again for 10 minutes at this higher temperature.
3. Then turn the oven off and open the door slightly to allow the cheesecake to cool completely inside before taking it out, removing from the tin and refrigerating.

All that is left after lunch.....

Ginger Cake

I have a thing for stem ginger (with Greek yoghurt please), root ginger (in my green monster smoothie thank you), and ginger in general. Apparently it is very good for you. In which case, this cake is the healthiest thing I have ever made, and I really should a) make it more often and b) have a third second slice right now. It is based on Dan Lepard's Ginger and Honey Cake, but:

1. I didn't have quite enough honey in the cupboard so used 200g honey, 50g golden syrup and 50g black treacle.
2. I couldn't bring myself to chop up 400g of stem ginger (about 3 of those little jars!), so only used one which gave me 150g of gingery nuggets which I actually felt was more than enough.
3. I forgot to add the grated stem ginger, but the cake was still delicious though I probably would try to be less forgetful next time.

This was a definite success - gingery, moist and obviously so, so good for you. My Mother-In-Law's ginger soup is the stuff of legends when anyone is feeling unwell in our family. I might have to add this cake to the 'feel better soon' list of things to cook.

Could there be a healthier cake?

Who Knew?

I have just made a cake full of glace cherries. And they have NOT sunk! Apparently, if you rinse the sticky little things, dry and lightly dust them in flour before stirring them into the mix they don't plummet to the bottom of the cake during cooking. The cake I have just made is this cherry and almond loaf by Nigella. It is simple and delicious, but it did need a lot longer in the oven (about 80 minutes in total) before it was ready. This meant covering the top with foil to stop it from browning too much after roughly 50 minutes. Just so you know.

Shockingly bad photo, but don't those cherries look good!

Biscuit Brownie Fudge Bars

Amazing son number 2 is going away for the weekend on a camp with his friends from church. Excited is something of an understatement. Combined with the fact that it is his 10th birthday next week and excitement levels are high. So high that I am thinking of banning all sugary substances in his diet to maintain my sanity. I have however made a batch of very sugary treats for him to share with his friends while he is away. I won't be there to deal with the sugar overload. Apparently he will be allowed to play football at 8 o'clock in the morning on both days of the camp. This is a very good thing according to him. I can only admire the camp leaders - tire them out before breakfast. Genius. I hope it works. And that these biscuit/brownie/fudge bars don't cause too much mayhem. 

Biscuit Brownie Fudge Bars

• 350g bourbon biscuits bashed into crumbs
• 50g bourbon biscuits cut into chunks
• 120g melted butter
• 1 can of condensed milk
• 100g dark chocolate
• 200g milk chocolate
• 100g dark chocolate chips
• 100g white chocolate

1. Preheat the oven to 160c and line a baking tray with baking paper
2. Mix the melted butter and bourbon biscuits crumbs and press evenly into the baking tray
3. In a pan gently heat the condensed milk, dark chocolate and milk chocolate, stirring all the time until fully melted and combined
4. Pour the condensed milk/chocolate mixture over the biscuit base
5. Scatter the chocolate chips over this along with the chunks of bourbon biscuit and gently press in
6. Bake in the oven for 18-20 minutes
7. Remove from the oven and drizzle the melted white chocolate all over the top
8. Once cool, refrigerate overnight before cutting into pieces

Apt, Very Apt

ANOTHER day of dressing up for amazing son number 2 at school today. Can I just reiterate that I do cake not costumes. I can make pretty good cake but rubbish costumes. And again I left it until the day before to sort said costume. The theme for today was 'Super Heroes' for Red Nose Day. We just about pulled it off again as amazing son number 2 is so very cute. There was some compromise discussion as to what super hero he wanted to be a few days ago. We decided on 'Super Geek' with the catchphrase 'I know ALL the answers'. I had to laugh this morning. He wanted to dust his bedroom to earn pocket money and I said that he had to tidy away all the Lego and toys on the floor first. His reply? "Why do I need to tidy first, I'm not going to dust the floor?!" Hmmm. An answer for everything that one, truly.

'I know ALL the answers!'

Coffee and Biscoff Muffins

I have joyfully managed to track down some more Lotus Biscuit Spread (aka Biscoff, though I don't know why) since I singlehandedly finished the jars I brought back from America last summer. We had 8 jars in the cupboard a mere 5 days ago. Now there are just 5. I did give one to a friend, but it doesn't negate the fact that 2 have already been consumed. Not quite all by me, I have allowed the gorgeous husband and the amazing sons to sample a little. Please understand that I have given up chocolate for Lent and you do not want to come between me and my Biscoff. 

My favourite way to eat this deliciousness was initially on a spoon cold from the fridge. Somehow a jar found its way into the microwave and I discovered that when warmed and runny it is possibly even more amazing. And provided the inspiration for some late night baking (ok, we're talking 8pm) yesterday. Coffee muffins topped with Biscoff Spread. The week is looking good with some of these to eat!

I used this recipe but upped the coffee a little as we like it strong. I also put a good dollop of the Biscoff in the middle before baking, and then simply spooned the melted spread over the top when the muffins had cooled. The gorgeous husband and the amazing sons have gone to work/school with one each. See, me being generous again and sharing. The rest are mine though. All mine.

The Quest

There is nothing I like more than a really good brownie. Well, with the possible exception of macarons. I could happily eat brownies for breakfast, lunch and dinner. And have been known to come closer to achieving that than should be allowed. They need to be dense, moist and fudgey with  a slight crispy crust on the top. We are talking about the need for brownie perfection here. It is something of a quest of mine. I am usually disappointed when I buy ready made ones and prefer to make my own. This has meant eating many, many brownies trying many recipes. One of the few exceptions to the ready made rule are Paul A Young brownies. This man is a chocolate genius and his come very close to being everything a brownie should be for me. Sadly, they are only available in London. Nice excuse for a trip, but not feasible on a regular enough basis. I needed a brownie in my life yesterday so decided to try a Paul A Young recipe that I stumbled across. I tweaked a bit as I only had light brown soft sugar and molasses sugar in the house, and I added extra marzipan chunks to the brownie batter. The gorgeous husband declared them "the best brownie I have ever made". I am having to avoid the kitchen to stop myself from eating anymore today. I'm not sure I'm the 'brownie queen' yet as the mince pie maker claims that crown for himself still, but I'm working on it.

Brownie Love - complete with a molasses sugar and marzipan crust

No Guttersnipe

My favourite film of all time is My Fair Lady. I absolutely adore it. Admittedly, Ferris Bueller's Day Off and Shrek come pretty high on my list so please don't think me too posh cultured. As a child I endured benefitted from regular elocution lessons so I have always felt something of an affinity with Eliza. Professor Higgins may not have been able to label me a "guttersnipe" to begin with but I'm sure even he would be impressed by my high standards regarding grammar and enunciation nowadays. I'm not even sure I like text speak/abbreviations in messages. I only use them as they do save time. I am going to have to lie down in a darkened room after receiving the most recent text message from amazing son number 1.

Professor Higgins may be needed if that is ever articulated out loud, believe me.

Wally

So amazing son number 2 is off to school in his Where's Wally costume. I've done my best, and still think I am better at cakes than costumes. But he is happy - mostly because he gets to wear skinny jeans to school and have hair product in his hair. I have to admit that he manages to look cool even when dressing up in costume. I think I might suggest the book character 'Gangsta Granny' next time.  I have a feeling he would even manage to pull that one off too.

Enough cheekiness!

#BFF becomes #BFW

#BFF is sadly no more. Amazing son number 1 is now out every Friday evening at a "yoof group". So #BFF has had to move to a Wednesday. Making it #BFW obviously.

Today we had pulled pork with spicy carrot salad, and BBQ sauce which was a combination of 2 different recipes (this one and this one) because I couldn't decide which one I preferred. Oh, and homemade hummus which I made up as I went along. Basically, chick peas, tahini, olive oil, yoghurt, garlic, salt and pepper. And I also made tortilla wraps to eat everything in. Because I felt like it and was obviously avoiding the housework or ironing. And we had cake - my version of St Clement's cupcakes as I have decided I really don't like buttercream icing. Definitely housework avoidance issues.

Everything was guzzled before I had time to remember to take a photograph. But it was tasty and the boys are all happy. Good job because we will be eating leftovers tomorrow.

I've also just finished putting together the outfit amazing son number 2 will be wearing to school tomorrow as part of Book Week. We compromised agreed on him going as Wally from the Where's Wally books as I thought it would be fairly straight forward to do. Who would have thought that finding a red and white striped top or hat would prove so problematic. Admittedly I only started looking today, and he is meant to be wearing it tomorrow. Will I ever learn? So the top is red and grey, and the hat definitely not red and white. I think I am better at cakes than costumes.

Feed A Cold

I've been feeling somewhat under the weather with a nasty cold for a few days. A good excuse then to follow the old advice of 'Feed a cold, starve a fever'. I'm so glad I haven't got a temperature. I started with something sweet and made some Breakfast Muffins, basically combining a couple of recipes according to the ingredients I had in the cupboards. Nice, but they didn't quite hit the spot. So I started to flick through my recipe books for something savoury and stumbled across Dan Lepard's Lentil Stuffed Flatbreads. Easy. Tasty. Spot on. Definitely one to make again. The amazing sons declared them 'delicious' and 'amazing', so I think they might make their way into lunch boxes for tomorrow. Which saves me having to make sandwiches. Always a good thing.

Lentil Stuffed Flatbreads

Big Trip

Please excuse the lack of posts recently. I've had the most fantastic August away with the amazing sons and the gorgeous husband. The headlines of the big trip (now that the jet lag is dealt with) have been:

Aunty CC and Jack-Jon
First off, the amazing sons and I flew to Eugene to see my twin sister and her family. What a great week we had seeing Toria, Mr Dave and Lady P. We ate a lot of ice cream, frequenting most of the various establishments nearby. The boys bought some baseball caps that go oh so nicely with their new trainers. I don't think sarcasm comes across in the written word as well as the spoken one does it. We went to a theme park and a Scandinavian food festival. And I got lost several times out running.

We got a bit damp on the log flume!

The Girls

Missing Flights and Missing Luggage in Vancouver

After a week in Eugene, the amazing sons and I flew to Vancouver to meet the gorgeous husband at the airport. Except we didn't. We did fly to Vancouver (albeit after some delay). But we didn't manage to meet the gorgeous husband there. Or retrieve my bag which went missing. So we flew on to Prince George to see the gorgeous husband's brother and his family without said husband or bag. We laughed a lot the next day once we were all reunited and after some sleep.

Prince George and More Chuis
It was good to see the gorgeous husband's brother and family for 6 days. We visited Barkerville, a former gold rush town and the cousins enjoyed panning for gold together. There were also trips to lakes, fishing, kayaking, swimming, tennis and much discussion as to why I had to pay for a glass of wine on my long haul flights despite the fact that I was the one travelling with the children. Apparently the gorgeous husband was offered copious amounts of different alcohol on his flight, seemingly from take-off to landing.

The cousins hunting for frogs.

The gorgeous husband took some amazing wildlife shots!

Lots of Chuis

Road Trip Through The Rockies
Then began our road trip though some of Canada. We drove to Jasper, then Banff before flying to Vancouver for a few days. Amazing. Breathtaking. Stunning. Awe-inspiring. Those are (I think) the 4 words we chose to describe all that we saw. Highlights would be the grizzly bears, the earl grey tea, the chocolate buffet, the oysters and all the scenery. And Tim Horton's, who we have probably kept in business for another year after all the coffee and doughnuts we ate there.

Me and my boys at Lake Louise.

More wildlife photos and my pedicured toes.

Doughnuts again!

Back to Eugene to Finish
The amazing sons and I then went back to Eugene for a few days while the gorgeous husband flew back to the UK. Undoubtedly with plenty of alcohol offered to him throughout the flight. We wanted to stay longer but were unable to change our flights. We made the most of the final part of our holiday by eating ice cream again. And I fell over on a run, which did mean I didn't get lost as I had to stop and go back. We also stocked up on Biscoff, which is the most amazing invention. I say we, but I fully intend to eat all of it single handedly.

It was simply a once in a lifetime family holiday, that has given us many wonderful memories. Shame it had to end.

Lake Louise

Bakewell Tart Macarons

Following my coffee eclairs the mince pie maker set me another challenge. This time the ante was well and truly upped with Bakewell Tart Macarons being suggested. Macarons have proved to be a bit of a nemesis of mine. My last batch were pretty good but it's been a while. I started with the easy bit and made the almond/frangipane creme patisserie filling a few days ago. I also cheated by buying a jar of cherry conserve to use alongside this. I am happy to report that not only did I manage to resist eating all the aforementioned filling beforehand but that the macarons themselves are my best attempt so far. The gorgeous husband and the amazing sons told me so, so it must be true.

Coffee Eclairs Challenge.....Apologies to Ruth

I love a challenge. So when my friend the mince pie maker set me the task of chocolate eclairs with a coffee creme patisserie there was no way I was going to refuse. I've never made choux pastry before, although I vividly recall my Mum making amazing profiteroles and chocolate sauce throughout my childhood. We had a different name for them, but it's probably not appropriate to share that in this forum.

I have to admit that it was Dan Lepard to the rescue again. He covers sweet choux pastry, water icing AND creme patisserie in his amazing book. We all agree that they taste pretty good. The gorgeous husband (who is obviously now fulfilling a new role as my creative director of baking) said they were a "little on the large side". How can cakes be too big I ask? I will make them smaller next time, but only so that I can eat two without appearing greedy.

These are all that are now left. Despite the cat's obvious indifference I don't think they are going to last very long.......

Cuppa Tea and A Biscuit

I really must stop trying out all the recipes in Dan Lepard's book Short and Sweet sometime very soon. This afternoon I found myself inexplicably (and indeed inextricably) drawn to his Tollhouse Yo-Yos.

It may be that after all the cakes I have consumed made I felt the need for a something a little crunchy. I should have opted for a carrot stick, or an apple, or possibly a stick of celery. But no, once spotted, I had to make this recipe. Apparently the recipe makes more than the 13 or 14 biscuits I made. But then I feel my yo-yos are slightly on the large size, and I did nibble on a large fair teeny tiny bit of dough. Just for quality control you understand. It was more than acceptable, but I will obviously be sampling the finished product just to make sure.

Cake Cake Cake

I love cake. That is a known fact. I love chocolate too. And chocolate cake. And especially chocolate brownies. But sometimes you need to think a little healthier, especially when you eat make as much cake as me. So I've been testing some slightly healthier recipes. Admittedly they are still cake, and not altogether meant for every meal but they do contain a little less sugar and fat. I think. They taste pretty good regardless. Another slice?

The first recipe I tried was Dan Lepard's Alchemist's Chocolate Cake from his book Short and Sweet which is simply amazing. You need tinned pears in juice. I had tinned pears in syrup, but it still worked well. I sliced this cake in half and sandwiched it with a dark chocolate and creme fraiche filling. Basically I melted 100g dark chocolate and stirred in 100g creme fraiche. OK, that and the syrup from the pears, made it not so healthy but it was delicious in my humble opinion.

Next up was the need to deal with some very manky over-ripe bananas. Out came my Hummingbird Bakery cookbook for their Banana Loaf. Except that I added cocoa powder and dark chocolate chips. Because I felt like it really. I also had some buttercream frosting left over from making a cake with amazing son number 2 (more on that in a bit), so I mixed more cocoa powder into this and iced the top of the loaf. I am clearly incapable of keeping my recipes as healthy as they are intended to be. No complaints from the gorgeous husband or the amazing sons though.

And finally, a not so healthy variety of cake. Amazing son number 2 had to make a cake for a Jubilee Cake Competition at his school. We were a little ambitious but having seen this recipe how could we not give it a go? Yes it was fiddly and time consuming. Yes there is quite a bit of blue food colouring/buttercream/icing thrown in. But it was fun to make, and even tasted pretty nice. Although I did find the colour a little off-putting to eat. Maybe blue cake is the way to stop me eating so much of it?

Incidentally, amazing son number 2 won the competition for his year group. Award-winning cake seemed to taste even better when he brought it home. Blue or not.