tag:blogger.com,1999:blog-3299529354808301932024-03-06T06:42:53.763+00:00CakeyboiScottish baking blogger. Bringing you sweet new recipes every week and more besides.Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.comBlogger717125tag:blogger.com,1999:blog-329952935480830193.post-3290918709154590562020-10-31T11:40:00.002+00:002020-10-31T11:44:49.624+00:00Creamed Sweetcorn and Blueberry Loaf Cake with Zingy Lime Icing <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NcAI5MvV_j355-gY_RZLixiq3L9AUuDFvqLXKo3cSNqr-gAu9Q_cZJoAyf06Pdgtnm067I1MmmcYpO5yAfHJrkGmsnQK5lOS7RdPHcx0Kktwmve0Ts_Wo-nqqZiMEIz1GMVmBK1gk6M/s2048/Creamed+Sweetcorn+and+Blueberry+Loaf+Cake+1.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Moist loaf cake baked with creamed sweetcorn and dollops of blueberry conserve topped with lime icing" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NcAI5MvV_j355-gY_RZLixiq3L9AUuDFvqLXKo3cSNqr-gAu9Q_cZJoAyf06Pdgtnm067I1MmmcYpO5yAfHJrkGmsnQK5lOS7RdPHcx0Kktwmve0Ts_Wo-nqqZiMEIz1GMVmBK1gk6M/w480-h640/Creamed+Sweetcorn+and+Blueberry+Loaf+Cake+1.jpg" title="Creamed Sweetcorn and Blueberry Loaf Cake with Zingy Lime Icing" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div><br />This delicious, moist and flavourful cake is packed with sweetness from the creamed corn, to the addition of tart blueberry conserve to the hit of lip smacking lime icing. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6F3glL4L5T4crS_oskldHhT3BdhHR12Vg7ViddhmdtwEa9E2J9TfSXDCr4oA48HKYfYMASJvbLXEvUwj6lItMHb-96v8VOaAv3dXBbtfg3aifisDanpA1eAHJstuoZk6c3SqsbQrCAn0/s2048/creamed+sweetcorn.JPEG" style="margin-left: 1em; margin-right: 1em;"><img alt="Creamed Sweetcorn" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6F3glL4L5T4crS_oskldHhT3BdhHR12Vg7ViddhmdtwEa9E2J9TfSXDCr4oA48HKYfYMASJvbLXEvUwj6lItMHb-96v8VOaAv3dXBbtfg3aifisDanpA1eAHJstuoZk6c3SqsbQrCAn0/w480-h640/creamed+sweetcorn.JPEG" title="tin of Libby's creamed sweetcorn" width="480" /></a></div><div><br /></div><div>I know what you are thinking – creamed sweetcorn in a cake? But if you think about it cornbread is good and that is really just a cake made from corn! Trust me it works.
I had a can of creamed sweetcorn in the cupboard and it had been there for a while. I wondered what could I come up with using this, apart from soup or succotash - whatever that is.
Then I thought that a bit like the addition of pumpkin in my <a href="https://www.cakeyboi.com/2014/10/mini-pumpkin-and-pecan-loaves.html" target="_blank">pumpkin and pecan loaf cake recipe</a>, the vegetable would add a depth of flavour and a tempting moistness. There is nothing worse than a dry cake is there?! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJ5E6Ae5LFRrvEv6Ta2HR6_saU0ShH980oKVVDHXsmuaf6tEujvHTX6BBrNAWNGC5Bt3gBMCm8e3gwjSXX-YM0KUyi5T-64UMuo-WbJCEpguTKd6GNsoeeV0tvXSz7PfT_Ekp8aomHc4/s2048/Mixing.JPEG" style="margin-left: 1em; margin-right: 1em;"><img alt="Creamed Sweetcorn and Blueberry Loaf Cake with Zingy Lime Icing" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJ5E6Ae5LFRrvEv6Ta2HR6_saU0ShH980oKVVDHXsmuaf6tEujvHTX6BBrNAWNGC5Bt3gBMCm8e3gwjSXX-YM0KUyi5T-64UMuo-WbJCEpguTKd6GNsoeeV0tvXSz7PfT_Ekp8aomHc4/w480-h640/Mixing.JPEG" title="Moist loaf cake baked with creamed sweetcorn and dollops of blueberry conserve topped with lime icing" width="480" /></a></div><br /><div>So I decided to use that, some blueberry conserve which was hidden away at the back of the fridge, and limes – a big bag of which we keep for using in gin. One wouldn’t go amiss!
I made the batter, stirring up the ingredients by hand in a bowl, the good old fashioned way.
I transferred it to the prepared loaf tin and added dollops of blueberry conserve to the batter, mixing it through with a knife to give it a nice swirl effect. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWTH0AgYc-pdztrHwpGqrrH0TJ7thcBc_FRcn3XXrP-YMGZGBDvKrB5AXlXLyGgYVAMIYut8vqs8jenaeVT72q9LSOWiNyjN54pX2zm6-vhIbbQw-RsCkm9nSy-t9YjFJ0-_RXr6UpDk/s2048/Swirled+cake.JPEG" style="margin-left: 1em; margin-right: 1em;"><img alt="Creamed Sweetcorn and Blueberry Loaf Cake with Zingy Lime Icing" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWTH0AgYc-pdztrHwpGqrrH0TJ7thcBc_FRcn3XXrP-YMGZGBDvKrB5AXlXLyGgYVAMIYut8vqs8jenaeVT72q9LSOWiNyjN54pX2zm6-vhIbbQw-RsCkm9nSy-t9YjFJ0-_RXr6UpDk/w480-h640/Swirled+cake.JPEG" title="Moist loaf cake baked with creamed sweetcorn and dollops of blueberry conserve topped with lime icing" width="480" /></a></div><div><br /></div><div>I popped it in the pre-heated oven and when it was ready I let the cake cool in its tin for a few minutes before turning it out onto a wire cooling rack.
Then with some icing sugar and the juice of one whole lime, I made a simple icing which could be drizzled over the top of the cake.
I let is set and fully cool whilst we went to the cinema and then we came back and had dinner, followed by a slice of the cake, with a dollop of thick cream on the side.
I didn’t tell Disneyboi what the secret ingredient was as he would likely have baulked at the thought – so after he had enjoyed his wedge, I told him and he was surprised. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuOAQf6OZmnHVI3iQ1Bj81Jqxd0JNiMSC4lhBrwtSRXhsy-2PAiiKet-EPawArQYBTq0gjDitOGt1uDo3KHzIsJqVU_sbTEU7nWSJFBKjBT9lQnNHmWEf-KWMnT1BX5J_LwyeXN8ldXQ/s2048/Creamed+Sweetcorn+and+Blueberry+Loaf+Cake+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Creamed Sweetcorn and Blueberry Loaf Cake with Zingy Lime Icing" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuOAQf6OZmnHVI3iQ1Bj81Jqxd0JNiMSC4lhBrwtSRXhsy-2PAiiKet-EPawArQYBTq0gjDitOGt1uDo3KHzIsJqVU_sbTEU7nWSJFBKjBT9lQnNHmWEf-KWMnT1BX5J_LwyeXN8ldXQ/w480-h640/Creamed+Sweetcorn+and+Blueberry+Loaf+Cake+2.jpg" title="Moist loaf cake baked with creamed sweetcorn and dollops of blueberry conserve topped with lime icing" width="480" /></a></div><div><br /></div><div>He’s not a huge fan of sweetcorn, but does love cornbread.
So the cake's flavour doesn’t taste like a can of Green Giant don’t worry. But lies somewhere between cornbread and a blueberry muffin. That doesn’t sound too bad does it?!
Here’s how I made it… </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NcxGakFg31v9cSJXRwDoCwC4mrWGul7Tz3HuWHBo9IIfZjFDH0u_PxQ0_29k0J4Up82LbnVP76edPWfLXYK05Nw8oK6xozu8iq-ZxdLW23fn8DQIiCoXKPIjj3vIuypMZ9WUV8Vi-L0/s1654/Me+and+cake.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Creamed Sweetcorn and Blueberry Loaf Cake with Zingy Lime Icing" border="0" data-original-height="1654" data-original-width="1240" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NcxGakFg31v9cSJXRwDoCwC4mrWGul7Tz3HuWHBo9IIfZjFDH0u_PxQ0_29k0J4Up82LbnVP76edPWfLXYK05Nw8oK6xozu8iq-ZxdLW23fn8DQIiCoXKPIjj3vIuypMZ9WUV8Vi-L0/w480-h640/Me+and+cake.JPG" title="Moist loaf cake baked with creamed sweetcorn and dollops of blueberry conserve topped with lime icing" width="480" /></a></div><br /><div><br /></div><div><div class="hrecipe" id="therecipewiz" itemscope="" itemtype="http://data-vocabulary.org/Recipe"><span id="printbutton" onclick="printDiv('Zombie-Cake-Banana-Bread'); return false;">print recipe</span><br /><div class="item" id="rechead"><div class="recabout"><div class="title fn" itemprop="name">Creamed Sweetcorn and Blueberry Loaf Cake</div><div class="byline">by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2017-12-01" itemprop="published">October-31-2020<span class="value-title" title="2017-12-01"></span></span></div><div class="summary" itemprop="summary">Moist Cake made with creamed sweetcorn and blueberry conserve swirls</div><div class="clear"></div></div></div><div id="recbody"><div class="subtitle">Ingredients</div><ul><li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">200 grams granulated sugar</span></li><li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">100 grams vegetable oil</span></li><li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">3 medium eggs</span></li><li>200 grams of creamed sweetcorn</li><li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span><span itemprop="name">vanilla extract</span></span></li><li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">250 grams self raising flour</span></li><li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1/2 teaspoon bicarbonate of soda</span></li><li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">6-8 heaped tablespoons blueberry conserve</span></li><li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">Juice of one lime</span></li><li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">Icing Sugar</span></li></ul><div class="clear"></div><div class="subtitle">Instructions</div><div itemprop="instructions"><div>1. Preheat oven to 180C (160 fan) and grease and flour a two pound loaf tin. </div><div>2. In a bowl, add the sugar and oil, mixing together until smooth and the sugar is absorbed. </div><div>3. Add the eggs, sweetcorn and vanilla and stir to incorporate. </div><div>4. Add the flour and bicarb and stir this through until a smooth batter is achieved. </div><div>5. Transfer to the loaf tin and dollop the blueberry conserve onto the top of the batter. </div><div>6. With a knife or end of a spoon swirl the conserve through the batter. </div><div>7. Pop in the oven for 45 to 60 minutes or until a skewer comes out clean from the centre of the cake. </div><div>8. Allow to cool for 5 minutes before removing from the loaf tin and placing on a wire rack. </div><div>9. Make the icing by mixing the lime juice with enough icing sugar to achieve a drizzling consistency 10. Drizzle the icing over the cake and allow to set slightly before slicing. </div><div>11. Best served warm with a bit of cream on the side</div><div><br /></div></div><div class="clear"></div><div class="subtitle">Details</div><span class="time preptime">Prep time: <time datetime="PT20M" itemprop="prepTime">20 mins </time><span class="value-title" title="PT20M"></span></span><span class="time cooktime">Cook time: <time datetime="PT35M" itemprop="cookTime">45 - 60 mins </time><span class="value-title" title="PT55M"></span></span><span class="time duration">Total time: <time datetime="PT75M" itemprop="totalTime">1 hr 20 mins </time><span class="value-title" title="PT75M"></span></span><span class="yield">Yield: <span itemprop="yield">1 loaf cake</span></span></div><div><span class="yield"><span itemprop="yield"><br /></span></span></div></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlGtV1W9LneRZv41eMmrnYCRmcU_uMEbrn60J8CXGfJRJTi4YaddtzWBXxhKPI6FE01hEzz_vC4vYeHgnYO0ICn9FnKLHEx9529HvaNF_2_q-s_ZcrmKu5N3yNKy3qw283xG74AfgXfc/s1050/Creamed+Sweetcorn+and+Blueberry+Loaf+Cake+5.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Creamed Sweetcorn and Blueberry Loaf Cake with Zingy Lime Icing" border="0" data-original-height="1050" data-original-width="338" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOlGtV1W9LneRZv41eMmrnYCRmcU_uMEbrn60J8CXGfJRJTi4YaddtzWBXxhKPI6FE01hEzz_vC4vYeHgnYO0ICn9FnKLHEx9529HvaNF_2_q-s_ZcrmKu5N3yNKy3qw283xG74AfgXfc/w206-h640/Creamed+Sweetcorn+and+Blueberry+Loaf+Cake+5.jpg" title="Moist loaf cake baked with creamed sweetcorn and dollops of blueberry conserve topped with lime icing" width="206" /></a></div><div><br /></div>Creamed sweetcorn can be found in most large supermarkets in the tinned veg aisle.<br /><div><br /></div>Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com0tag:blogger.com,1999:blog-329952935480830193.post-76799974988789251552020-04-12T14:43:00.000+01:002020-04-12T14:44:57.915+01:00Zombie Cake Banana Bread<div style="text-align: justify;">
A tempting banana loaf infused with the taste of porter –
specifically BrewDog Zombie Cake – which gives it an amazing depth of flavour.</div>
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Well, since everyone has been in lockdown, it seems we have
all taken to using up our foosty (great Scottish word there) bananas in the
best way we know how – turning them into banana bread. There is something warm and comforting about banana bread
and that is why we are possibly turning to this old favourite, in these
difficult times.</div>
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To add flavour to mine, I decided to add my favourite porter
to the mix, as I knew the flavours in Zombie Cake from BrewDog, would work
extremely well with the ‘nana sweetness of the cake batter. Zombie Cake is
described as a praline porter, with notes of toffee and chocolate, followed by vanilla,
coffee and nuts. So you can see exactly why I thought this would be a perfect combination.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZbFA3iMR-Cica1jOnlrmEIKiY5874hAxDWfb0ult4LKS3Fr-uNJ0PQMh6K67BccSLOP8wsDe8g2wHUoB4MrF7dfygUIyPgBV-uYgLeYSvDrM3XnUWx5vVPmhR0K5osJmDhU4T-hy-V4s/s1600/Zombie+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="BrewDog Zombie Cake Porter" border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZbFA3iMR-Cica1jOnlrmEIKiY5874hAxDWfb0ult4LKS3Fr-uNJ0PQMh6K67BccSLOP8wsDe8g2wHUoB4MrF7dfygUIyPgBV-uYgLeYSvDrM3XnUWx5vVPmhR0K5osJmDhU4T-hy-V4s/s640/Zombie+Cake.jpg" title="BrewDog Zombie Cake" width="640" /></a></div>
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Aside from drinking the porter, this is a great way to get my
BrewDog fix which I am missing greatly since the pub has been shut!</div>
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I made my usual banana loaf recipe, changing the amounts
slightly to compensate for the added liquid. I used very ripe bananas which
were way past their best for eating, ideal for the recipe. I mashed them up
with a fork and then set about making the batter.<o:p></o:p></div>
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To top the cake, I had pre-cut slices of banana which when
baked, looked lovely on top of the finished loaf. Doing this is entirely
optional, but remember to do this before you mash the bananas.<o:p></o:p></div>
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When eating the cake, I could taste all those notes from the
Zombie Cake porter, which did give it an amazing depth of flavour which you
couldn’t quite put your finger on. It kept the banana bread moist and I stored
it in an airtight container for a week, having a wee slice each night with a
cuppa. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJ3BF3UTQ32dx7e0u7jgMgjJ1HMaKBO0zDdRwE7cIpHu-ehH41PEumWzLdEcupBXPwq2dkidIUYglSOKYUrfDr__BezvVD2PBW8fvX9YOtw-Ej0w4ul6_JZPJQ9XmGuuNqtgUDJz9FRw/s1600/Zombie+Cake+Banana+Bread+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Zombie Cake Banana Bread - infused with a chocolatey porter" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJ3BF3UTQ32dx7e0u7jgMgjJ1HMaKBO0zDdRwE7cIpHu-ehH41PEumWzLdEcupBXPwq2dkidIUYglSOKYUrfDr__BezvVD2PBW8fvX9YOtw-Ej0w4ul6_JZPJQ9XmGuuNqtgUDJz9FRw/s640/Zombie+Cake+Banana+Bread+2.jpg" title="Zombie Cake Banana Bread" width="640" /></a></div>
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<span id="printbutton" onclick="printDiv('Zombie-Cake-Banana-Bread'); return false;">print recipe</span><br />
<div class="item" id="rechead">
<div class="recabout">
<div class="title fn" itemprop="name">
Zombie Cake Banana Bread</div>
<div class="byline">
by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2017-12-01" itemprop="published">April-12-2020<span class="value-title" title="2017-12-01"></span></span></div>
<div class="summary" itemprop="summary">
Moist Banana Bread infused with a chocolate porter</div>
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<div id="recbody">
<div class="subtitle">
Ingredients</div>
<ul>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">60ml vegetable oil</span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">100 grams dark brown sugar</span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">50 grams granulated sugar</span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1 large egg</span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span><span itemprop="name">vanilla extract</span></span></li>
<li>3 Over ripe Bananas Mashed</li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">200 grams plain flour</span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1/2 teaspoon salt</span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1 teaspoon bicarbonate of soda</span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1/4 teaspoon cinnamon</span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">125ml BrewDog Zombie Cake Porter</span></li>
</ul>
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Instructions</div>
<div itemprop="instructions">
<span class="instruction">Preheat the oven to 180C (160C fan) and grease and flour a regular sized loaf tin.</span><span class="instruction">In a bowl, sift together the flour, salt, bicarb and cinnamon. Set aside.</span><span class="instruction">In another bowl, beat together the veg oil, sugars, egg and vanilla until thoroughly combined.</span><span class="instruction">Add the mashed banana and stir this through.</span><span class="instruction">Add the dry ingredients and mix these together until just combined and dry bits can be seen.</span><span class="instruction">Lastly add the porter and stir this through before pouring the batter into the loaf pan.</span><span class="instruction">Top with the banana slices if doing so, the place in the oven and cook for 55 minutes, or until a toothpick comes out clean from the centre of the cake.</span><span begins="" brown="" cake="" can="" class="instruction" cover="" foil.="" if="" it="" kitchen="" loosely="" quickly="" some="" span="" the="" to="" too="" with="" you=""><span class="instruction">Once baked, leave to cool before removing from the pan.</span><span class="instruction">Allow to cool completely before slicing. The banana bread keeps well for a week in an airtight container.</span></span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT20M" itemprop="prepTime">20 mins </time><span class="value-title" title="PT20M"></span></span><span class="time cooktime">Cook time: <time datetime="PT35M" itemprop="cookTime">55 mins </time><span class="value-title" title="PT55M"></span></span><span class="time duration">Total time: <time datetime="PT75M" itemprop="totalTime">1 hr 15 mins </time><span class="value-title" title="PT75M"></span></span><span class="yield">Yield: <span itemprop="yield">1 loaf cake</span></span></div>
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<span style="font-size: x-small;">Disclaimer: I have not been paid for this post. However, I do hold shares in BrewDog.</span></div>
Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com0tag:blogger.com,1999:blog-329952935480830193.post-32645677165953728442020-03-29T14:28:00.001+01:002020-03-29T14:28:41.984+01:00White Chocolate Chunk Blondies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHlscHgR2AmiF5O4qhqkdcFQd8Gh89ptjBPJDwDnlFH5DOyyH0xx3TwaRmP3BfMVlc_4YxfnQ2t5m2g_QZcR0VeLZIdnwlT5MlcYchz7hTE5aIgJvdL8IulPzxKXsrPkwsoCLq3lAwLk/s1600/white+chocolate+chunk+blondies+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="gooey caramel blondies studded with chunks of white chocolate" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHlscHgR2AmiF5O4qhqkdcFQd8Gh89ptjBPJDwDnlFH5DOyyH0xx3TwaRmP3BfMVlc_4YxfnQ2t5m2g_QZcR0VeLZIdnwlT5MlcYchz7hTE5aIgJvdL8IulPzxKXsrPkwsoCLq3lAwLk/s640/white+chocolate+chunk+blondies+5.jpg" title="white chocolate chunk blondies" width="480" /></a></div>
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I always wondered what it would take to get me blogging and
now I know – a global pandemic!</div>
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Hello everyone, in case you have missed me, and I hope you
that you are all staying safe and well in these crazy, scary times we are now
living in.<o:p></o:p></div>
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I have had some time on my hands, like most of you out there.
I will be at work some of the time, as I am a key worker, but will be at home
for periods too. So I have cleaned the house, tidied the garden, caught up with
the seasons I haven’t seen of Chicago Fire, but what else could I do? <o:p></o:p></div>
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With Disneyboi fiddling away on the PC upstairs, as he can
work from home, I thought why not a spot of baking? It’s been a while, but
there is something extremely calming and comforting about baking as I’m sure,
if you have stumbled upon this post, you agree with too.<o:p></o:p></div>
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So I popped to the supermarket with a list of ingredients
(along with other essentials!) and queued to get into the shop, staying 2
metres away from my fellow shoppers. With barely a square of Andrex, or bag of
penne to be found, thankfully I could see the white chocolate staring at me
from the shelves.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7FBgM7DecBSJ26A32SaryhXFym7q6IqUHoXGQYix11yNslvvebaSt42zE7AY4GBZiONkIfkVb3dRLS5eyEL7B4hvmuzsw-jSCaY11UC0U0QuugiHUQEWyNLk_EEraYPP33wNuZiuy9E/s1600/white+chocolate+chunk+blondies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="gooey caramel blondies studded with chunks of white chocolate" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7FBgM7DecBSJ26A32SaryhXFym7q6IqUHoXGQYix11yNslvvebaSt42zE7AY4GBZiONkIfkVb3dRLS5eyEL7B4hvmuzsw-jSCaY11UC0U0QuugiHUQEWyNLk_EEraYPP33wNuZiuy9E/s640/white+chocolate+chunk+blondies+2.jpg" title="white chocolate chunk blondies" width="480" /></a></div>
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I had a hankering for White Chocolate Chunk Blondies, which
is nothing too outrageous, but just what I fancied. For white chocolate it <i>has</i> to be Milky Bar, the
best white chocolate around. As I child I was often called the Milky Bar kid,
as I had a shock of whitey blonde hair and a pair of penny rounder, John Lennon
style, spectacles with the wee loops which went around my ears to keep them on. I
think I might have been quite cute!<o:p></o:p><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrv4LIr4Xfp92axTaPiwq2QH3ZKmvNOX_Oz96KMFOLgkALipd_3HGROrYcdcJJIYEcnQ1DsN9yp_7WjDOAdxsMYOip1fRRt0M8eX-Ey9Nn7AS4idBCS7RHDmIg_QI9tCAoGvRAPI50Mzg/s1600/milky+bar+kid.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrv4LIr4Xfp92axTaPiwq2QH3ZKmvNOX_Oz96KMFOLgkALipd_3HGROrYcdcJJIYEcnQ1DsN9yp_7WjDOAdxsMYOip1fRRt0M8eX-Ey9Nn7AS4idBCS7RHDmIg_QI9tCAoGvRAPI50Mzg/s320/milky+bar+kid.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://crushedcaramel.wordpress.com/2018/10/26/i-was-in-love-with-the-milky-bar-kid/" rel="nofollow" target="_blank">source</a></td></tr>
</tbody></table>
</div>
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I digress however. I wanted to make a gooey bar of
caramelised sugar studded with delicious white chocolate. So my go to recipe
for blondies was adapted to include a mixture of milky bar chunks and lots of
milky bar giant buttons.<o:p></o:p></div>
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This is so easy to mix up with just a few ingredients that you
may already have lurking in your kitchen cupboards. It takes no time at all to
bake in the oven and is scrummy to eat when still warm from the oven.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYr34zoQD_o2mnlHEzOiuMnjI0s3zre8RnEg5e9QZH-wL-aEtydls7eKEsVHaysGxRQOG0vDhZgh7zzWTgJi6PA9oZurheANxkggMKy6WPx1Ky1QmOtrq7GWyPl2KJYtzk03KZ1VGQ-E/s1600/white+chocolate+chunk+blondies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="gooey caramel blondies studded with chunks of white chocolate" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYr34zoQD_o2mnlHEzOiuMnjI0s3zre8RnEg5e9QZH-wL-aEtydls7eKEsVHaysGxRQOG0vDhZgh7zzWTgJi6PA9oZurheANxkggMKy6WPx1Ky1QmOtrq7GWyPl2KJYtzk03KZ1VGQ-E/s640/white+chocolate+chunk+blondies+1.jpg" title="white chocolate chunk blondies" width="480" /></a></div>
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Baked in a brownie pan, or any square tin you have, I lined mine with greaseproof paper which I keep in place with some binder clips - all sterilised and cleaned of course. For the chunks I chopped each chunk of large bar of Milky Bar into two and mixed these through, along with giant Milky Bar button. Any white chocolate you like would suffice of course.<br />
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The recipe uses vegetable oil. Using oil instead of butter ensures that the bars stay gooey and moist even once cooled. Any flavourless oil would work here, but I always have veg oil on hand.<br />
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I baked them in my oven which has a mind of it's own and they are a bit darker on top than I would have liked. But it doesn't affect the taste at all, it's purely aesthetic. If you'd like paler coloured blondies, you can always tent your pan with a bit of foil to stop it catching.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig094s6s1yaUPbaNSE4OMP8hh8RDjSR57NHpkIsLZwGVko9fxbKtMAI2jZh_dSr2vnVliE6NDRT0Tk39IjVqfRDCuPCdjrWyjfbwL5bE1AHBWIgliXjwujB52TcZ-321_V2Z08D4Y8rMk/s1600/white+chocolate+chunk+blondies+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="gooey caramel blondies studded with chunks of white chocolate" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig094s6s1yaUPbaNSE4OMP8hh8RDjSR57NHpkIsLZwGVko9fxbKtMAI2jZh_dSr2vnVliE6NDRT0Tk39IjVqfRDCuPCdjrWyjfbwL5bE1AHBWIgliXjwujB52TcZ-321_V2Z08D4Y8rMk/s640/white+chocolate+chunk+blondies+4.jpg" title="white chocolate chunk blondies" width="480" /></a></div>
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The dark brown sugar in the recipe gives the bars a golden
caramel taste and with the ultra-sweet white chocolate they are ideal for those of
you, like me, with an extremely sweet tooth.<o:p></o:p></div>
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Once made, I cut them into squares and sat down to enjoy
them with a cuppa and an episode of Tiger King – desperate times!!<o:p></o:p></div>
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If you make these, I hope you enjoy and please stay safe
everyone.<o:p></o:p></div>
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<div class="recabout">
<div class="title fn" itemprop="name">
White Chocolate Chunk Blondies</div>
<div class="byline">
by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2017-12-01" itemprop="published">March-29-2020<span class="value-title" title="2017-12-01"></span></span></div>
<div class="summary" itemprop="summary">
Soft caramelly bars of deliciousness studded with tons of white chocolate chunks and buttons</div>
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Ingredients</div>
<ul>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">125ml vegetable oil</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">230 grams dark brown sugar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 large egg</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span><span itemprop="name">vanilla extract</span></span></li>
<li>1/2 teaspoon baking powder</li>
<li>1/4 teaspoon bicarbonate of soda</li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 teaspoon salt</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">125 grams plain flour</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">100 grams white chocolate chunks</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">100 grams giant white chocolate buttons</span></span></li>
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Instructions</div>
<div itemprop="instructions">
<span class="instruction">Line an 8"x8" brownie pan with greaseproof paper and preheat the oven to 180C (150C fan). </span><span class="instruction">In a medium bowl, whisk together the flour, baking powder, bicarb and salt. Set aside.</span><span class="instruction">In another bowl, stir together the sugar and vegetable oil until it resembles wet sand. Add the egg and vanilla and stir to combine.</span><span class="instruction">Add the dry ingredients and mix until combined. Add the white chocolate and stir these through also.</span><span class="instruction">Pour the batter into the brownie pan</span><span class="instruction">With a spatula or knife, spread the mixture into the corers of the pan. Place in the oven and bake for 15 minutes.</span><span class="instruction">Allow the blondies to cool slightly before removing gently from the pan. Then with a knife cut into 16 equal squares. </span><span class="instruction">Your blondies can be eaten slightly warm and stored in an airtight container up to a week.</span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT20M" itemprop="prepTime">10 mins </time><span class="value-title" title="PT20M"></span></span><span class="time cooktime">Cook time: <time datetime="PT35M" itemprop="cookTime">15 mins </time><span class="value-title" title="PT35M"></span></span><span class="time duration">Total time: <time datetime="PT55M" itemprop="totalTime">25 mins </time><span class="value-title" title="PT55M"></span></span><span class="yield">Yield: <span itemprop="yield">16 bars</span></span></div>
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<br />Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com1tag:blogger.com,1999:blog-329952935480830193.post-51276984784666608982017-12-01T10:00:00.000+00:002017-12-01T10:00:50.673+00:00White Chocolate and Cranberry Blondie Brittle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis99xviQmQO6TyFtwJsP-g965956KnudpbiRdB6kLxfhH4YUN1eaGWJuOVy-mcaP8wKE4Xt4o8tSe79vIrHsLRaZ-pAbTZJkjfZnMyxECMhzkn0lKvN8IImoiAo16UQQ1DjwwegVtN5hk/s1600/white+chocolate+and+cranberry+blondie+batter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="blondies with white chocolate chips and dried cranberries baked into crisp shards" border="0" data-original-height="1600" data-original-width="1067" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis99xviQmQO6TyFtwJsP-g965956KnudpbiRdB6kLxfhH4YUN1eaGWJuOVy-mcaP8wKE4Xt4o8tSe79vIrHsLRaZ-pAbTZJkjfZnMyxECMhzkn0lKvN8IImoiAo16UQQ1DjwwegVtN5hk/s640/white+chocolate+and+cranberry+blondie+batter.JPG" title="White Chocolate and Cranberry Blondie Brittle" width="600" /></a></div>
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This white chocolate and cranberry blondie brittle is a
doddle to make and equally as easy to scoff.<o:p></o:p><br />
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Let me tell you a story…A few years back, I saw an advert in
the back of a magazine for a product called brownie brittle. It was brownies in
a crisp, biscuit (cookie) like format. I thought this sounded delicious and set
about trying to come up with a recipe of my own for this.<o:p></o:p></div>
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Well I did and it proved a popular recipe here on the blog.
Making a simple brownie batter, spreading it thin onto a baking sheet and baking
it, not once, but twice, like you do biscotti. This meant the results were
extra crisp!<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIj1b2OR9G-uxtfnAtoN1YyeqzXJDXS21PRMTiQZFkiDet7hZJ4waLwjd_Bv5xmoqS5rXm-wsUdyxTYlT-Br_088rCHDdl_gplRgqos2y4t1wueRNclcfPVPquIhKxrgm_UNOqGGASJXw/s1600/Brownie+Krisp+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="1536" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIj1b2OR9G-uxtfnAtoN1YyeqzXJDXS21PRMTiQZFkiDet7hZJ4waLwjd_Bv5xmoqS5rXm-wsUdyxTYlT-Br_088rCHDdl_gplRgqos2y4t1wueRNclcfPVPquIhKxrgm_UNOqGGASJXw/s640/Brownie+Krisp+2.JPG" width="640" /></a></div>
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But a few months later, I got an email from an American law
firm, threatening me with legal action if I did not remove my recipe, or change
its name. The company who invented (their version) of brownie brittle were
suing me for copyright. I had no idea that the name was protected in that way
and duly changed the name to a less glamorous ‘brownie krisp’, the recipe for
which can be found in the <a href="http://www.cakeyboi.com/2014/05/brownie-krisp." target="_blank">cookie section</a>. <o:p></o:p></div>
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Anyhoo, the hits for that post went down and legal action
was averted!! It was quite flattering that a company felt threatened by my wee
blog.<o:p></o:p></div>
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But, I got to thinking that a blondie (the chocolate free
version of brownies) version may actually be quite tasty also. I checked
blondie brittle and the name is not copyrighted – there are quite a few recipes
online for different variations.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6US84xIbe6TIJDeNEOICTnX4WglW0HS2rpZdHChRDh7Xw8ficsf_vkMyneLEiZM0BgMoWVk0UDuGwpdGz-qUhnSHfUTKqmZhxSdWoYa-SYrPFYyzmeAUZ3-rJs6A3qRhViJz_5UXQO4/s1600/blondie+batter+spread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="blondies with white chocolate chips and dried cranberries baked into crisp shards" border="0" data-original-height="1600" data-original-width="1067" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6US84xIbe6TIJDeNEOICTnX4WglW0HS2rpZdHChRDh7Xw8ficsf_vkMyneLEiZM0BgMoWVk0UDuGwpdGz-qUhnSHfUTKqmZhxSdWoYa-SYrPFYyzmeAUZ3-rJs6A3qRhViJz_5UXQO4/s640/blondie+batter+spread.JPG" title="White Chocolate and Cranberry Blondie Brittle" width="600" /></a></div>
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But my variety is perfect for Christmas especially with its
white choc cranberry flavours. It’s a really similar process, make a blondie
batter, spread it thin over a baking sheet (or two) and bake until set Allow it
to cool, then break the slab into shards. Arrange the shards back on a cooled
baking tray, bake again and let it cool again. (I added a drizzle of white chocolate on top but this is entirely optional.)<o:p></o:p></div>
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There you have crispy, crunchy and satisfying white
chocolate and cranberry blondie brittle. This could make a lovely gift to hand
out for the festive season, or to take to a Christmas bash. Or like me, to
scoff on when writing Christmas cards.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbmwJbjxgRc2TxQMkTsw3ssqBHpVQ0afpqrIEOPZjuTroBTgTQPWEyV9Mpa9OVaeLPu35IOzHAklkHRM54h8tLItmzTg7hHzMU7BqvsqRvKGVgYr80qyOlD6gtu4YFdiil2YKpEAP-5i8/s1600/white+chocolate+and+cranberry+blondie+batter+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="blondies with white chocolate chips and dried cranberries baked into crisp shards" border="0" data-original-height="1600" data-original-width="1067" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbmwJbjxgRc2TxQMkTsw3ssqBHpVQ0afpqrIEOPZjuTroBTgTQPWEyV9Mpa9OVaeLPu35IOzHAklkHRM54h8tLItmzTg7hHzMU7BqvsqRvKGVgYr80qyOlD6gtu4YFdiil2YKpEAP-5i8/s640/white+chocolate+and+cranberry+blondie+batter+3.JPG" title="White Chocolate and Cranberry Blondie Brittle" width="600" /></a></div>
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However you have it – enjoy! Here’s the recipe…<o:p></o:p></div>
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White Chocolate and Cranberry Blondie Brittle</div>
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by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2017-12-01" itemprop="published"> December-1-2017<span class="value-title" title="2017-12-01"></span></span></div>
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Blondies baked into crisp satisfying shards and dotted with white chocolate chips and cranberries</div>
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Ingredients</div>
<ul>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 medium </span> <span itemprop="name"> eggs</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">60 ml </span> <span itemprop="name"> vegetable oil</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon </span> <span itemprop="name"> vanilla extract</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">100 grams </span> <span itemprop="name"> plain flour</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">pinch of </span> <span itemprop="name"> table salt</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">140 grams </span> <span itemprop="name"> light brown sugar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">50 grams </span> <span itemprop="name"> white chocolate chips</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">50 grams </span> <span itemprop="name"> dried cranberries</span></span></li>
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Instructions</div>
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<span class="instruction">Line two baking sheets with greaseproof paper and preheat the oven to 150C. </span><span class="instruction">In a large bowl, mix together the eggs, vegetable oil and vanilla extract.</span><span class="instruction">In another bowl, sift the flour and salt. Add this to the wet ingredients and stir to combine.</span><span class="instruction">Add the brown sugar and stir this through until combined. Add the chocolate chips and cranberries and stir these through also.</span><span class="instruction">Pour half the batter on one of the baking sheets and the other half on the other baking sheets, making sure the mix-ins are equally distributed.</span><span class="instruction">with a spatula or knife, spread the batter so it is as thin as it can be. Place both the baking trays in the oven and bake for 20 minutes or until the mix is golden around the edges.</span><span class="instruction">Remove from the oven reduce the temperature to 120C. Allow the blondies to cool completely. Then with a knife cut the slabs of blondie into shards. </span><span class="instruction">Place back onto the baking sheets in a single layer and bake for a further 15 minutes.</span><span class="instruction">Remove from the oven and allow to cool completely again. Your blondie brittle is ready to enjoy.</span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT20M" itemprop="prepTime">20 mins </time><span class="value-title" title="PT20M"></span></span><span class="time cooktime">Cook time: <time datetime="PT35M" itemprop="cookTime">35 mins </time><span class="value-title" title="PT35M"></span></span><span class="time duration">Total time: <time datetime="PT55M" itemprop="totalTime">55 mins </time><span class="value-title" title="PT55M"></span></span><span class="yield">Yield: <span itemprop="yield">Lots</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6CLMKwAr7zO4Y5GeYjCEk6jVgNvxn-w5r8CWx9q3cuzeRwa5lolcuRJt7XWsIi_OkIE-xv49s_WDwTacUqYZzaLtCyaJcmmKyW9lvsQtTvlxNmitdz5812uaovdg-vuOpzUrMOGKf8E/s1600/white+chocolate+and+cranberry+blondie+batter+pin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="blondies with white chocolate chips and dried cranberries baked into crisp shards" border="0" data-original-height="1494" data-original-width="451" height="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6CLMKwAr7zO4Y5GeYjCEk6jVgNvxn-w5r8CWx9q3cuzeRwa5lolcuRJt7XWsIi_OkIE-xv49s_WDwTacUqYZzaLtCyaJcmmKyW9lvsQtTvlxNmitdz5812uaovdg-vuOpzUrMOGKf8E/s640/white+chocolate+and+cranberry+blondie+batter+pin.jpg" title="White Chocolate and Cranberry Blondie Brittle" width="300" /></a></div>
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Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com1tag:blogger.com,1999:blog-329952935480830193.post-81255186249947491882017-11-03T16:17:00.000+00:002017-11-03T16:17:25.400+00:00Spicy Apple Chutney<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0TUtkdMNlWa4_x5h3K_XAzYwsgHzDhiVIY0TPtD9tfvppGVN6gwf95xxJYJLw3EvT2X24vcdxu0riDmzFR2c7y342-lXEefcosx6xGiQ2UwtTsXooD5gLy-CVfypS8qaSDmy77YBgRqw/s1600/spicy+apple+chutney+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="spicy apple chutney" border="0" data-original-height="1600" data-original-width="1067" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0TUtkdMNlWa4_x5h3K_XAzYwsgHzDhiVIY0TPtD9tfvppGVN6gwf95xxJYJLw3EvT2X24vcdxu0riDmzFR2c7y342-lXEefcosx6xGiQ2UwtTsXooD5gLy-CVfypS8qaSDmy77YBgRqw/s640/spicy+apple+chutney+3.JPG" title="spicy apple chutney" width="600" /></a></div>
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We still had a shed load of apples in the garage (that
should be garage load really), left from the trees in the garden. We’d already
sickened ourselves of crumbles and pies, so I decided to make something savoury
with them instead. And I thought that a chutney would be perfect.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQ5UYZ4KXsTCwp5ko_8trT7HSMlrgFh2c-ENx_6r6SsgJkw9PL_7pgPdCtYkOxXnfXBD1jS0GPj0PeJRdl3wI91BgXsaclR56U9ZMHkV3OM2hbxvtNzt5CDAYQmP8DLtmewD7D5UbAQs/s1600/spicy+apple+chutney+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="spicy apple chutney" border="0" data-original-height="1600" data-original-width="1067" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQ5UYZ4KXsTCwp5ko_8trT7HSMlrgFh2c-ENx_6r6SsgJkw9PL_7pgPdCtYkOxXnfXBD1jS0GPj0PeJRdl3wI91BgXsaclR56U9ZMHkV3OM2hbxvtNzt5CDAYQmP8DLtmewD7D5UbAQs/s640/spicy+apple+chutney+2.JPG" title="spicy apple chutney" width="600" /></a></div>
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It’s thick consistency and sweet, savoury and warming taste is ideal for this
time of year. It would make great gifts to hand out at Christmas (sorry for
using the C word so soon) and also great for Christmas dinners and shindigs
that you may have coming up.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLdEoSYo7qrvKSBzBzGbTI80qIjnENwI2zzln2Ky1m1_8IntBqgpqFH04vSy7JyPa0H2loBjrynNTZ6YyeRaJaAyn9dMWJiXWO9OkKNMSUAukeZWHra3DoEjkpSGAJ15BEaaztQMKCoM/s1600/apples+and+raisins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="spicy apple chutney" border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLdEoSYo7qrvKSBzBzGbTI80qIjnENwI2zzln2Ky1m1_8IntBqgpqFH04vSy7JyPa0H2loBjrynNTZ6YyeRaJaAyn9dMWJiXWO9OkKNMSUAukeZWHra3DoEjkpSGAJ15BEaaztQMKCoM/s640/apples+and+raisins.JPG" title="spicy apple chutney" width="640" /></a></div>
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I used a basic apple chutney recipe but decided to tweak it
to suit my taste. It’s called spicy and not spiced because I added chilli
flakes to the mix and it really packs a hot punch. If you like it on the milder
side though, add less chilli flakes or omit them altogether.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0asSeV83Ic5eS6KTP6qc2udUaNGmY6BkXgpAKDRw4Fkibti2HCVA9h_pEcIsxD4ip6An-WL4rhARXVmLm6uPVaVbsgc8qA8JaTPhqvhAie_kJMzrE7Y0DRSDXcPh4xtBOpxeMvSJ42_U/s1600/cooked+chutney.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="spicy apple chutney" border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0asSeV83Ic5eS6KTP6qc2udUaNGmY6BkXgpAKDRw4Fkibti2HCVA9h_pEcIsxD4ip6An-WL4rhARXVmLm6uPVaVbsgc8qA8JaTPhqvhAie_kJMzrE7Y0DRSDXcPh4xtBOpxeMvSJ42_U/s640/cooked+chutney.JPG" title="spicy apple chutney" width="640" /></a></div>
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The house becomes ‘aromatic’ shall we say when the chutney
is cooking and does linger for a while. It's very vinegarry, but it’s so worth it. Once fully
cooled, I transferred it to sterilised jars and popped them in the fridge until
we are ready to use them. Gorgeous with some cheese and crackers, I never realised chutney was so easy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-T0FTX-gVmr7rLZ107xslhU5InPedrB2DZ6QzEPmvUVSw24RCIyBlL1GfGhyLSfNnXmo6QElRLWqmVhVs2J7IXc1jdtX3uylr6G7KPxdkczRbDcG17aSmOzQfQeaPduLA7K2x_-PcdA/s1600/spicy+apple+chutney.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="spicy apple chutney" border="0" data-original-height="1600" data-original-width="1067" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-T0FTX-gVmr7rLZ107xslhU5InPedrB2DZ6QzEPmvUVSw24RCIyBlL1GfGhyLSfNnXmo6QElRLWqmVhVs2J7IXc1jdtX3uylr6G7KPxdkczRbDcG17aSmOzQfQeaPduLA7K2x_-PcdA/s640/spicy+apple+chutney.JPG" title="spicy apple chutney" width="600" /></a></div>
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Here’s the recipe.<o:p></o:p></div>
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<span id="printbutton" onclick="printDiv('Spicy-Apple-Chutney'); return false;">print recipe</span><br />
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<img class="photo" itemprop="photo" onclick="window.open('https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-85ffbcnr7nr-SwBkbIVQWv7ZZaGvZz0bFjNn_VbA_nNSsfYy3LEWNWBJ-JDCnE1OW40ouZxI5BCP2blaswX_sDFdksLXO6KNFyh60RZf7Q24gFb0UvF69bRh4qluWNsCGKsWrFJAQcs/w292-h437-no/','Recipe Image' );" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-85ffbcnr7nr-SwBkbIVQWv7ZZaGvZz0bFjNn_VbA_nNSsfYy3LEWNWBJ-JDCnE1OW40ouZxI5BCP2blaswX_sDFdksLXO6KNFyh60RZf7Q24gFb0UvF69bRh4qluWNsCGKsWrFJAQcs/w292-h437-no/" width="100px" /><br />
<div class="recabout">
<div class="title fn" itemprop="name">
Spicy Apple Chutney</div>
<div class="byline">
by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2017-11-03" itemprop="published"> November-3-2017<span class="value-title" title="2017-11-03"></span></span></div>
<div class="summary" itemprop="summary">
A great way to use leftover apples. This sweet and savoury chutney packs a spicy punch.</div>
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<div class="subtitle">
Ingredients</div>
<ul>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 1/2 Kilos </span> <span itemprop="name"> Apples (any variety)</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">750 grams </span> <span itemprop="name"> light brown sugar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">500 grams </span> <span itemprop="name"> raisins</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 tablespoons </span> <span itemprop="name"> mixed peel</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 </span> <span itemprop="name"> large white onions</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons </span> <span itemprop="name"> mustard seeds</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons </span> <span itemprop="name"> ground ginger</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons </span> <span itemprop="name"> chilli flakes</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span> <span itemprop="name"> table salt</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon </span> <span itemprop="name"> ground cinnamon</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">700 ml </span> <span itemprop="name"> malt vinegar</span></span></li>
</ul>
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Instructions</div>
<div itemprop="instructions">
<span class="instruction">Peel, core and chop the apples into cubes and place into a large pan with a thick base.</span><span class="instruction">Add the sugar, raisins and mixed peel.</span><span class="instruction">Chop the onions and add these too.</span><span class="instruction">Add all the remaining ingredients and stir to combine.</span><span class="instruction">Place the pan over medium heat and cover. Bring to the boil.</span><span class="instruction">Once boiling, turn the heat down so the mix bubbles away, uncovered for around an hour.</span><span class="instruction">Stir frequently and when the mix is dark in colour, thick and syrupy the chutney is ready.</span><span class="instruction">Allow to cool fully, the chutney will thicken on standing.</span><span class="instruction">Place into sterilised jars, seal and fridge until ready to use.</span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT20M" itemprop="prepTime">20 mins </time><span class="value-title" title="PT20M"></span></span><span class="time cooktime">Cook time: <time datetime="PT1H" itemprop="cookTime">1 hour </time><span class="value-title" title="PT1H"></span></span><span class="time duration">Total time: <time datetime="PT1H20M" itemprop="totalTime">1 hour 20 mins </time><span class="value-title" title="PT1H20M"></span></span><span class="yield">Yield: <span itemprop="yield">A few jars worth.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbl-fiedzESZmcDzQM_L3Lu_NnJOO0dz72fGNU-6znRl-OTN27BZjcYdE216gsiEid9C9Dglabfisf4mrO3s1UR8uSWpUomFqT21IjLSOX-T43JO5l-H_ah4B3oJuOb4iLwztknlLN4z8/s1600/spicy+apple+chutney+pin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="spicy apple chutney" border="0" data-original-height="1440" data-original-width="450" height="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbl-fiedzESZmcDzQM_L3Lu_NnJOO0dz72fGNU-6znRl-OTN27BZjcYdE216gsiEid9C9Dglabfisf4mrO3s1UR8uSWpUomFqT21IjLSOX-T43JO5l-H_ah4B3oJuOb4iLwztknlLN4z8/s640/spicy+apple+chutney+pin.jpg" title="spicy apple chutney" width="300" /></a></div>
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Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com2tag:blogger.com,1999:blog-329952935480830193.post-68210621850972792482017-10-23T18:40:00.000+01:002017-10-24T18:04:07.904+01:00Coffee and Orange Halloween Cake<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGTD0gczNTPljnCUugvpmDQyKhlrXYFrfm-2LmrsY2z0QRbYdl2OmHX5CrRklFrzcml2A5z7B9nqPvbpZH07k-o1Gs1QfXqALHZ1_kPssNQl03nZ1kr-4Q9fO8NSRn2CXVb1zdO9_x5I/s1600/Coffee+and+Orange+Halloween+Cake+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coffee and Orange Halloween Cake" border="0" data-original-height="1600" data-original-width="1067" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGTD0gczNTPljnCUugvpmDQyKhlrXYFrfm-2LmrsY2z0QRbYdl2OmHX5CrRklFrzcml2A5z7B9nqPvbpZH07k-o1Gs1QfXqALHZ1_kPssNQl03nZ1kr-4Q9fO8NSRn2CXVb1zdO9_x5I/s640/Coffee+and+Orange+Halloween+Cake+6.JPG" title="Coffee and Orange Halloween Cake" width="600" /></a></div>
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I cracked out my Redmond <a href="http://multicooker.com/uk/catalog/multicookers/redmond_rmc_m4502/?utm_source=blogger&utm_medium=blogger&utm_campaign=cakeyboi" target="_blank">RMC-M4502E Multicooker</a> again at the weekend. This is the
one-stop cooking pot which does all manner of things in the kitchen such as
baking, cooking, frying, sterilising, warming, proving dough, making soup, making
cheese, you name it, it does it.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47t2bt0UlS3QtZ0kd3PcjGfxVFoyP1xGSSpBgTzhmLdEdAJYOvRVlPhtmhPv2iUYjQ_oYE0GXn1glgIptSKChwbIaCVtlHivDV6w8-UcM4wfzZtEGfpqTlN-FBKzvDT2ogK4Ua1-UY9g/s1600/multicooker.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47t2bt0UlS3QtZ0kd3PcjGfxVFoyP1xGSSpBgTzhmLdEdAJYOvRVlPhtmhPv2iUYjQ_oYE0GXn1glgIptSKChwbIaCVtlHivDV6w8-UcM4wfzZtEGfpqTlN-FBKzvDT2ogK4Ua1-UY9g/s640/multicooker.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRsRFooNn3BwFfF1MTJLHRMhcMV3srttSkEfKXSs_yWEV9x0QkHSVeJaWXc5r_ijAwcJ6u6J_KEp4c0yWIglq0AETS4lRsZRSZb0oIrYQi3JgLLIcq32aBl20__xUne4JKJyB8PU5b8U/s1600/multicooker+functions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="447" data-original-width="1276" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRsRFooNn3BwFfF1MTJLHRMhcMV3srttSkEfKXSs_yWEV9x0QkHSVeJaWXc5r_ijAwcJ6u6J_KEp4c0yWIglq0AETS4lRsZRSZb0oIrYQi3JgLLIcq32aBl20__xUne4JKJyB8PU5b8U/s640/multicooker+functions.jpg" width="640" /></a></div>
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This time I decided to make a cake for Halloween. It’s a
basic sponge recipe, flavoured with coffee and orange. A strange combination I
know, but it really works well, And with some additions of food colouring made
for a perfect spooky looking treat.<o:p></o:p></div>
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I made the sponge batter, then divided this into 2. One half
of the batter I added coffee to, with a bit of coffee extract and in the other
half, some orange flavouring along with a large dollop of marmalade.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItPqxCbsnb_26ZwO4xyEcL4Rt0d9SlPjSt0Ck7wEAAj8aF8FCfYYnapY_5kgSWKoFq26TQQvDMmwZjBHLqpde0_HNU-NWnqqNgd5d_bIVZ9lwsdEI9ifYKuEDhfxI6gD4IY0llIaDGUU/s1600/cake+batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="417" data-original-width="561" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItPqxCbsnb_26ZwO4xyEcL4Rt0d9SlPjSt0Ck7wEAAj8aF8FCfYYnapY_5kgSWKoFq26TQQvDMmwZjBHLqpde0_HNU-NWnqqNgd5d_bIVZ9lwsdEI9ifYKuEDhfxI6gD4IY0llIaDGUU/s640/cake+batter.jpg" width="640" /></a></div>
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Now, this is when I added some colourings to the batter, but
this is purely optional. The coffee batter will stay a pale brown, but I added
black gel colouring. This didn’t go jet black, just a deep grey. I also added
orange gel colouring to the orange flavoured batter. Add as much or as little
as you are comfortable with.<o:p></o:p></div>
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In the bowl of the Multicooker, which I didn’t need to
grease as the bowl is a super non-stick surface which items just glide out of,
I added dollops of the batter in a random pattern and then with the end of a
wooden spoon, I swirled the batters together to look sort of marbled.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJaGQk-n34tkVzIT_rkR-DpORFWnS5mZ7PgVGCZdB8qJyCXnqaF3dkuCNBOLmeDdXEUc9YVvhi30DA1YWN9TKI8utAQE8u_K-FXpy7EWZGswbZiiXZjmHXcxZkitNgPshcn8ZImJebCA/s1600/Coffee+and+Orange+Halloween+Cake+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coffee and Orange Halloween Cake" border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJaGQk-n34tkVzIT_rkR-DpORFWnS5mZ7PgVGCZdB8qJyCXnqaF3dkuCNBOLmeDdXEUc9YVvhi30DA1YWN9TKI8utAQE8u_K-FXpy7EWZGswbZiiXZjmHXcxZkitNgPshcn8ZImJebCA/s640/Coffee+and+Orange+Halloween+Cake+4.JPG" title="Coffee and Orange Halloween Cake" width="640" /></a></div>
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I put the bowl into the Multicooker and set it to the bake
function for one hour. I checked half way through to see how it was getting on
it needed a bit longer. I clicked down the lid again and baked for the
remaining 30 minutes.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaxbfZQw4BT9MD81IIEadcFHvDUhj5A6WT0x5K9_33IMZBKsnYxzO1-LNNiIrJCXvb0ffbVYwCQA-NAVxTxmg_vFhn2CK1VFDzSKs6wl4xWNOVtMggmrsCXl3QmNFAgkoKaFgguFCo4U/s1600/Coffee+and+Orange+Halloween+Cake+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coffee and Orange Halloween Cake" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaxbfZQw4BT9MD81IIEadcFHvDUhj5A6WT0x5K9_33IMZBKsnYxzO1-LNNiIrJCXvb0ffbVYwCQA-NAVxTxmg_vFhn2CK1VFDzSKs6wl4xWNOVtMggmrsCXl3QmNFAgkoKaFgguFCo4U/s640/Coffee+and+Orange+Halloween+Cake+1.JPG" title="Coffee and Orange Halloween Cake" width="426" /></a></div>
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The cake slid out onto the cooling rack after I had let it
cool in the bowl for 5 minutes. I let it cool fully and I loved the swirled top
of the cake. With the Multicooker, the top of the cake doesn’t brown too much,
although it is cooked perfectly. This means the colours really stand out. In
fact the grey batter got darker making it look even spookier.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXaN17ulj5PGqEL5Esf-6HJ0CjcXxaHHmM-v36R6Hd2A2iINRTEEh8NowzjW1Y42ZyaolIu2jWe70kFeQv8ZfDp7Zf_ihRw-SmfBldeBGS1QN9jhapysKxTGexdjEkk01h2HJz5rWZdRE/s1600/Coffee+and+Orange+Halloween+Cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coffee and Orange Halloween Cake" border="0" data-original-height="1600" data-original-width="1090" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXaN17ulj5PGqEL5Esf-6HJ0CjcXxaHHmM-v36R6Hd2A2iINRTEEh8NowzjW1Y42ZyaolIu2jWe70kFeQv8ZfDp7Zf_ihRw-SmfBldeBGS1QN9jhapysKxTGexdjEkk01h2HJz5rWZdRE/s640/Coffee+and+Orange+Halloween+Cake+2.jpg" title="Coffee and Orange Halloween Cake" width="436" /></a></div>
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When cut into, the colours of the sponge really stand out.
Now, this may sound gross, but it looks almost like mouldy cheese, which could
be a great idea for a Halloween buffet.<o:p></o:p></div>
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The cake itself is moist and the flavours really complement
each other well. It doesn’t need any additional garnishing like cream or
frosting, but I did sprinkle a touch of icing sugar over the top. <o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMz3kYXTsqL9OR1fx8akp8mXmhhPvNMzldJwuoNbE1YwUg4vJZe_b78vLTkgcGgXnRNUIaxv3SUJ_MiilPG68OZlAhdT2baDIDNWaL1CSk8TxT4X1UxOy-OEWAJ4n-2pkLAjqjB7_Two/s1600/Coffee+and+Orange+Halloween+Cake+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coffee and Orange Halloween Cake" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMz3kYXTsqL9OR1fx8akp8mXmhhPvNMzldJwuoNbE1YwUg4vJZe_b78vLTkgcGgXnRNUIaxv3SUJ_MiilPG68OZlAhdT2baDIDNWaL1CSk8TxT4X1UxOy-OEWAJ4n-2pkLAjqjB7_Two/s640/Coffee+and+Orange+Halloween+Cake+5.JPG" title="Coffee and Orange Halloween Cake" width="426" /></a></div>
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This would work well in the oven too, 180C for 25 minutes or
so, but in the <a href="http://multicooker.com/uk/catalog/multicookers/redmond_rmc_m4502/?utm_source=blogger&utm_medium=blogger&utm_campaign=cakeyboi" target="_blank">RMC-M4502E Multicooker</a> it cooks perfectly on the worktop.<o:p></o:p><br />
<br />
Redmond have a model on special offer at the moment. Check out the <a href="https://multicooker.com/uk/catalog/special_offers/hot-offer-last-chance-to-buy./" rel="nofollow" target="_blank">RMC-280E</a>, available in 3 colours, only £59 for a limited time!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkebIq5VsVYAsgE-iZlG6lmV5dlky2Fbq6MR0ht3A9eNQ_5tVxpDn4ZeHboMztMxozlS10TiOrJVLOMK8ld7vqFaI4eN7LOMHswT-xwDIEQag4vV-i9j2VgGt4aFV6UTYeXSCSvWdasv0/s1600/cookerblack.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="769" data-original-width="767" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkebIq5VsVYAsgE-iZlG6lmV5dlky2Fbq6MR0ht3A9eNQ_5tVxpDn4ZeHboMztMxozlS10TiOrJVLOMK8ld7vqFaI4eN7LOMHswT-xwDIEQag4vV-i9j2VgGt4aFV6UTYeXSCSvWdasv0/s320/cookerblack.png" width="319" /></a></div>
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Here’s how I made the cake:<o:p></o:p></div>
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<img class="photo" itemprop="photo" onclick="window.open('https://lh3.googleusercontent.com/hVAjSgCqNn2gGOe7frDg2d0nJe8zSo_Kb7DqhtOtECNzvZXxHIxQOhP7JobJeQIzhuMOvimNvajMOSaX5jXFMjTia2QO6tryksCs5Dh07A0Jx9kL4lYkzs1qovjZm6AgeOKSvgYQTCMgtDTnFETn7xqwQ-7JOh9wZQ2ub9Vny5QYnH3SwIQR5yDYi5JypnyR_6O8XlZBN68zI30ou_ImtmzKHAoQ30P4e6U7APDW9B7lcn-2zncqCbgswxhWaA7lbu3zbpvW786IQjcP7gZt0ltM0yOAuC13TrKZruJ1VK9oF3XwHFy4uNsWJAvoot7u4V0M7P5hFF-85XW7phoy1AAQaklFwGeJ_jDdEltrkRs8eJEDnCYU2wMH_vEuOurLP42HkdxAlA0-aBEPGLyPgmJee9ZEJ0tbkKC13dGD4ood5lIqcQbaHkolRxZz_7eXxwTPMllU1Isgqmfhvrw_XOUhT9TM3gRrZuAGkYcZEg2i14Wja_NuACr4kp3LUYAcWhy_OF2WfJziRmDeKsKtAo5sOSOtQAtRa9JiTlYotAUo-n7_IOTcruO-SHhcyUQ49eQ9zv52ggk7PtlBWJfrPJzuPP3tWbWCLENGM5OSTlY=w647-h949-no','Recipe Image' );" src="https://lh3.googleusercontent.com/hVAjSgCqNn2gGOe7frDg2d0nJe8zSo_Kb7DqhtOtECNzvZXxHIxQOhP7JobJeQIzhuMOvimNvajMOSaX5jXFMjTia2QO6tryksCs5Dh07A0Jx9kL4lYkzs1qovjZm6AgeOKSvgYQTCMgtDTnFETn7xqwQ-7JOh9wZQ2ub9Vny5QYnH3SwIQR5yDYi5JypnyR_6O8XlZBN68zI30ou_ImtmzKHAoQ30P4e6U7APDW9B7lcn-2zncqCbgswxhWaA7lbu3zbpvW786IQjcP7gZt0ltM0yOAuC13TrKZruJ1VK9oF3XwHFy4uNsWJAvoot7u4V0M7P5hFF-85XW7phoy1AAQaklFwGeJ_jDdEltrkRs8eJEDnCYU2wMH_vEuOurLP42HkdxAlA0-aBEPGLyPgmJee9ZEJ0tbkKC13dGD4ood5lIqcQbaHkolRxZz_7eXxwTPMllU1Isgqmfhvrw_XOUhT9TM3gRrZuAGkYcZEg2i14Wja_NuACr4kp3LUYAcWhy_OF2WfJziRmDeKsKtAo5sOSOtQAtRa9JiTlYotAUo-n7_IOTcruO-SHhcyUQ49eQ9zv52ggk7PtlBWJfrPJzuPP3tWbWCLENGM5OSTlY=w647-h949-no" width="100px" /><br />
<div class="recabout">
<div class="title fn" itemprop="name">
Coffee and Orange Halloween Cake</div>
<div class="byline">
by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2017-10-23" itemprop="published"> October-23-2017<span class="value-title" title="2017-10-23"></span></span></div>
<div class="summary" itemprop="summary">
Sponge cake flavoured with Coffee and Orange</div>
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Ingredients</div>
<ul>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">225 grams </span> <span itemprop="name"> granulated sugar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">225 grams </span> <span itemprop="name"> softened butter</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 </span> <span itemprop="name"> large eggs</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">225 grams </span> <span itemprop="name"> self-raising flour</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons </span> <span itemprop="name"> baking powder</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 sachet </span> <span itemprop="name"> strong instant coffee granules</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons </span> <span itemprop="name"> boiling water</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span> <span itemprop="name"> coffee extract</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 heaped dessertspoon </span> <span itemprop="name"> marmalade</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span> <span itemprop="name"> orange extract</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span> <span itemprop="name"> black and orange food colouring </span></span></li>
</ul>
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<div class="subtitle">
Instructions</div>
<div itemprop="instructions">
<span class="instruction">Make the coffee with the boiling water and set aside to cool a little.</span><span class="instruction">In a bowl, beat together the butter and sugar until light and fluffy.</span><span class="instruction">Add the eggs, one at a time and incorporate into the batter after each addition.</span><span class="instruction">Add the flour and baking powder, stir this into the batter fully.</span><span class="instruction">Divide the batter into two and in one half add the coffee, and coffee extract, stirring this through. Add the black food colouring if using.</span><span class="instruction">Dollop large dessertspoonful’s of the mix randomly into the non-stick bowl of the multicooker and with the end of a wooden spoon, swirl these about.</span><span class="instruction">Set the multicooker to bake for one hour. Check half way through to make sure things are going okay inside and let cook for the remaining time.</span><span class="instruction">Let cool in the bowl for 5 minutes, removed from the multicooker and then transfer to cooling rack to cool fully.</span><span class="instruction">Sprinkle some icing sugar over the top if desired.</span><span class="instruction">Perfect with a spooky beverage!</span></div>
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<div class="subtitle">
Details</div>
<span class="time preptime">Prep time: <time datetime="PT20M" itemprop="prepTime">20 mins </time><span class="value-title" title="PT20M"></span></span><span class="time cooktime">Cook time: <time datetime="PT1H" itemprop="cookTime">1 hour </time><span class="value-title" title="PT1H"></span></span><span class="time duration">Total time: <time datetime="PT1H20M" itemprop="totalTime">1 hour 20 mins </time><span class="value-title" title="PT1H20M"></span></span><span class="yield">Yield: <span itemprop="yield">12 servings</span></span></div>
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<span style="font-size: x-small;">Disclosure Statement: I received the multicooker free to
review. I have been paid to develop this recipe using the multicooker. <o:p></o:p></span></div>
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Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com6tag:blogger.com,1999:blog-329952935480830193.post-15604836575473761772017-10-12T18:28:00.002+01:002017-10-12T18:28:31.075+01:00(Gruesome Green) Pandan Blondies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSD4iMZedYBKB1AnBc7AbBssC2n3_aC2-2m79AGU3dPAN_GE3zMDeihuysWEY0i0GF0I0Wif2-4um-E8q7K2BKjwn8BiP2mH_DtjSwDKENr1aYOE0TAFZ8AdbwZ0nxR9HXMBgh6jGrV8/s1600/pANDAN+bLONDIES+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="blondies flavoured with pandan the popular south asian flavouring" border="0" data-original-height="1600" data-original-width="1067" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSD4iMZedYBKB1AnBc7AbBssC2n3_aC2-2m79AGU3dPAN_GE3zMDeihuysWEY0i0GF0I0Wif2-4um-E8q7K2BKjwn8BiP2mH_DtjSwDKENr1aYOE0TAFZ8AdbwZ0nxR9HXMBgh6jGrV8/s640/pANDAN+bLONDIES+3.JPG" title="pandan blondies" width="600" /></a></div>
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I made these green Pandan Blondies after picking up
some pandan flavouring in my local Chinese supermarket.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYVTSa5bguRnGRNrjeQ8TWEVKIKxYQtd_AKXONH_Fy2fw_KWzwWcbtXqEWa8j6zili_OaWIPLpn5mDFPe4dSRLCadm-3_vuIwV_qwo3qFxEynyMngm1UosNE96OreG57Cd5eIMF2U8YQ/s1600/pandan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYVTSa5bguRnGRNrjeQ8TWEVKIKxYQtd_AKXONH_Fy2fw_KWzwWcbtXqEWa8j6zili_OaWIPLpn5mDFPe4dSRLCadm-3_vuIwV_qwo3qFxEynyMngm1UosNE96OreG57Cd5eIMF2U8YQ/s320/pandan.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.thai-food-online.co.uk/images/products/VE17_large.jpg" rel="nofollow" target="_blank">image source</a></td></tr>
</tbody></table>
</div>
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Pandan is a plant grown in South Asia and the leaves are
used in a variety of culinary ways. One of which is in pandan flavouring. It is
commonly sold in small bottles with green food colouring mixed in with it.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRuGZTKO2Qbd1SPwutRP3hKjpvNRb6GHo7MAzvSsdFJvVpENqWuYaOdPeTQokMC4HckuojRh22CZ7TIOXBMVs9bM7E_K4C7FrrMnHVJoq3UbDfU3obyyI6sMOPt8FLIrihm5p0yFZKpo/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="blondies flavoured with pandan the popular south asian flavouring" border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRuGZTKO2Qbd1SPwutRP3hKjpvNRb6GHo7MAzvSsdFJvVpENqWuYaOdPeTQokMC4HckuojRh22CZ7TIOXBMVs9bM7E_K4C7FrrMnHVJoq3UbDfU3obyyI6sMOPt8FLIrihm5p0yFZKpo/s640/DSC_0028.JPG" title="pandan blondies" width="426" /></a></div>
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The flavour of pandan is like a buttery vanilla, if you can
imagine that, with wafts of mild coconut in there too. It really is a gorgeous
smell and I thought using the flavouring in blondies would be a great way to
showcase the taste.<o:p></o:p></div>
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As I was making them, I suddenly realised what with
Halloween coming up, the green hue of these would make them a perfect home
baked treat for Trick or Treaters.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg657bANdYna-WmLy1iIdkEvcvQdZWNRVNr2ldeozY-80ebxkq0_5vqsuMyd7ZYa0wM40Ni5sed53tRd5sfD1H6iXymV1hJ9kQnFvPIevvug4kW8uo7zzqm2HiJrYLH5Te9cSNriXtEReE/s1600/Pandan+Blondie+Batter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="blondies flavoured with pandan the popular south asian flavouring" border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg657bANdYna-WmLy1iIdkEvcvQdZWNRVNr2ldeozY-80ebxkq0_5vqsuMyd7ZYa0wM40Ni5sed53tRd5sfD1H6iXymV1hJ9kQnFvPIevvug4kW8uo7zzqm2HiJrYLH5Te9cSNriXtEReE/s640/Pandan+Blondie+Batter.JPG" title="pandan blondies" width="640" /></a></div>
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I made a basic blondie batter and stirred in a tablespoon of
the pandan flavouring. The green grew stronger and stronger as I mixed it in to
the batter. Almost like the baking equivalent of the Hulk I suppose.<o:p></o:p></div>
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I also added chips to these for added flavour. I don’t
specify which sort of chips, as any would work really well in these. I had some
peanut butter chips and white and milk swirled chocolate chips, so chucked
these in. But you could use butterscotch, plain chocolate, even some chopped
nuts would be a great addition.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesNHrikyHFgRtIUGGYxNeI1pJIU77WuTw2AP4frCITmn86gWE2Va0P_NuNTj8qDZJBmC_kTzd_SVi-jkIAHWen5KB-_Knd948qZenRsgq-BvrE56xbZ8yY_frCRR5c9S19Saqc9XSyWs/s1600/pANDAN+bLONDIES+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="blondies flavoured with pandan the popular south asian flavouring" border="0" data-original-height="1600" data-original-width="1067" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesNHrikyHFgRtIUGGYxNeI1pJIU77WuTw2AP4frCITmn86gWE2Va0P_NuNTj8qDZJBmC_kTzd_SVi-jkIAHWen5KB-_Knd948qZenRsgq-BvrE56xbZ8yY_frCRR5c9S19Saqc9XSyWs/s640/pANDAN+bLONDIES+2.JPG" title="pandan blondies" width="600" /></a></div>
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They baked for about 25 minutes. Obviously the outside of
the baked blondies (I should really call them greenies, which sounds not quite
so appetising) take a brownish tinge from being baked, but when cut into
squares, the dark emerald tones are revealed.<o:p></o:p><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgGZcdldAz8lDbPhrIbt5g46xZ4DRly84s6hXSoNsgPnOKUwQsnexHsY8fo93Qz3ePxG-8mvuma7yYaeZ9ET6S7lW93SNJN4V7pJs0P3I8a2tlYVKf7K3sT3qi4ulRle0o3cFJvKNjzo/s1600/pANDAN+bLONDIES+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="blondies flavoured with pandan the popular south asian flavouring" border="0" data-original-height="1600" data-original-width="1067" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgGZcdldAz8lDbPhrIbt5g46xZ4DRly84s6hXSoNsgPnOKUwQsnexHsY8fo93Qz3ePxG-8mvuma7yYaeZ9ET6S7lW93SNJN4V7pJs0P3I8a2tlYVKf7K3sT3qi4ulRle0o3cFJvKNjzo/s640/pANDAN+bLONDIES+1.JPG" title="pandan blondies" width="600" /></a></div>
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I dusted some icing sugar over the top of these beauties,
but for added spooky flair, you could add a cobweb design in chocolate for
example or whatever you fancy really.<o:p></o:p></div>
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You can purchase pandan in Asian supermarkets or <a href="https://www.amazon.co.uk/Koepoe-Koepoe-Pandan-Flavoring-Paste-60ml/dp/B005Q6LXUO/ref=sr_1_1_a_it?ie=UTF8&qid=1507829257&sr=8-1&keywords=pandan+extract" rel="nofollow" target="_blank">online</a>.<o:p></o:p></div>
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Here’s how I made them:<o:p></o:p></div>
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<div class="recabout">
<div class="title fn" itemprop="name">
(Gruesome Green) Pandan Blondies</div>
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by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2017-10-12" itemprop="published"> October-12-2017<span class="value-title" title="2017-10-12"></span></span></div>
<div class="summary" itemprop="summary">
Blondies flavoured with pandan</div>
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<div id="recbody">
<div class="subtitle">
Ingredients</div>
<ul>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">115 grams </span> <span itemprop="name"> melted unsalted butter</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons </span> <span itemprop="name"> vegetable oil</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">225 grams </span> <span itemprop="name"> dark brown sugar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 large </span> <span itemprop="name"> egg</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> pandan flavouring</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon </span> <span itemprop="name"> baking powder</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 teaspoon </span> <span itemprop="name"> bicarbonate of soda</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">Pinch of </span> <span itemprop="name"> salt</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">100 grams </span> <span itemprop="name"> baking chips or chopped nuts</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">To garnish </span> <span itemprop="name"> icing sugar</span></span></li>
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Instructions</div>
<div itemprop="instructions">
<span class="instruction">Preheat the oven to 180C (160C fan) and line a 9”x9” baking tin with greaseproof paper.</span><span class="instruction">In a large bowl stir together the melted butter, vegetable oil and dark brown sugar until smooth.</span><span class="instruction">Add the egg and pandan and beat this in until fully combined.</span><span class="instruction">Sift over the baking powder, bicarb, salt and flour and stir this into the mixture until incorporated.</span><span class="instruction">Stir in the chips (or nuts) until evenly distributed and then transfer the batter to the prepared tin.</span><span class="instruction">Smooth over with a palette knife and pop in the oven for 25 minutes or until a toothpick comes out clean from the centre.</span><span class="instruction">Allow to cool for 5 minutes before transferring to a cooling rack.</span><span class="instruction">Cut into 16 squares and dust some icing sugar over the top.</span><span class="instruction">These taste great when warm but keep for about a week, when cooled, in an airtight container.</span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT10M" itemprop="prepTime">10 mins </time><span class="value-title" title="PT10M"></span></span><span class="time cooktime">Cook time: <time datetime="PT25M" itemprop="cookTime">25 mins </time><span class="value-title" title="PT25M"></span></span><span class="time duration">Total time: <time datetime="PT35M" itemprop="totalTime">35 mins </time><span class="value-title" title="PT35M"></span></span><span class="yield">Yield: <span itemprop="yield">16 blondies</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1BCqv8-GcobxRF6gpIDePkMxz5JjQdt_hJpR8NblQKsyX_NW9lIryItcrDTzVq4C3wtI9-u955OqEDizk_YB4IFqTUf46XFxhe4RLhRRsm61ttQadkYoOZ5HhdfBjdRjxlTV8ew0Z6Y/s1600/pANDAN+bLONDIES+pin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="blondies flavoured with pandan the popular south asian flavouring" border="0" data-original-height="1560" data-original-width="450" height="1043" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1BCqv8-GcobxRF6gpIDePkMxz5JjQdt_hJpR8NblQKsyX_NW9lIryItcrDTzVq4C3wtI9-u955OqEDizk_YB4IFqTUf46XFxhe4RLhRRsm61ttQadkYoOZ5HhdfBjdRjxlTV8ew0Z6Y/s640/pANDAN+bLONDIES+pin.jpg" title="pandan blondies" width="300" /></a></div>
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Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com2tag:blogger.com,1999:blog-329952935480830193.post-75231648947428553722017-10-02T18:04:00.001+01:002017-10-02T18:07:49.152+01:00Snickerdoodles with Maple Pecan Filling<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNl6rd4SWIbQi7PIMeI-a23234Kkj6nPndoPZJuau2lWqr7BhXR_xyEakFvbvF1CHINh2UpJDA_E_AdYAY8evSLS7FmdPnc441gTPVRfOX0P7k-A6ge_sMYCvRJeGaN8Tdv9aC5CuWYwk/s1600/baked+snickerdoodles+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Snickerdoodles with Maple Pecan Filling" border="0" data-original-height="1600" data-original-width="1068" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNl6rd4SWIbQi7PIMeI-a23234Kkj6nPndoPZJuau2lWqr7BhXR_xyEakFvbvF1CHINh2UpJDA_E_AdYAY8evSLS7FmdPnc441gTPVRfOX0P7k-A6ge_sMYCvRJeGaN8Tdv9aC5CuWYwk/s640/baked+snickerdoodles+2.jpg" title="Snickerdoodles with Maple Pecan Filling" width="600" /></a></div>
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<br />
I love the name of snickerdoodles, very quirky and
nonsensical for such a lovely cookie. I hadn’t made them before, which I know
is quite strange given my love of all things cinnamon.<o:p></o:p></div>
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To the uninitiated a snickerdoodle is a cookie flavoured
with cinnamon, then rolled in cinnamon sugar before baking. They are classically a
soft chewy cookie, which is just how I like them. They contain cream of tartar as a leavener which gives it a slight acidic tang, balanced well with the cinnamon sugar. Classically that have a cracked top, but mines didn't come out of the oven like that sadly. They still tasted smashing though.<o:p></o:p><br />
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Being me, I decided to amp them up a little and turn
them into sandwich cookies with a filling made from maple and pecans, quite
seasonal! (thanks to Val from last years GBBO for that one).<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb28O1s85odoesz0gLox-q_7TnlGD_OfxJKropAMjrMTa6UZWdwdr4RXjbeCoom28O6PClE7DbCb5WdrWD-6qvlYB-UTv5EbjsuvZxg8NycphDKGW49DKMflUJeHRC4kjHkclYVjEoz1o/s1600/unbaked+snickerdoodles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Snickerdoodles with Maple Pecan Filling" border="0" data-original-height="1600" data-original-width="1067" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb28O1s85odoesz0gLox-q_7TnlGD_OfxJKropAMjrMTa6UZWdwdr4RXjbeCoom28O6PClE7DbCb5WdrWD-6qvlYB-UTv5EbjsuvZxg8NycphDKGW49DKMflUJeHRC4kjHkclYVjEoz1o/s640/unbaked+snickerdoodles.JPG" title="Snickerdoodles with Maple Pecan Filling" width="600" /></a></div>
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The cookies were a (snicker)doddle to whip up in the mixer, roll into balls, dunk into cinna-sugar all before placing them on the baking sheet, spaced well
apart as they do spread. They went slightly darker on the edges, so I knew they
were baked perfectly at that point. You could stop at this point if you just
wanted snickerdoodles.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNznfRVY29_w2TFmGat_lgo2km-Is9Xxbv_736MpuhLGfSGX12uVDqPW0Wz-p72tKUzDJRTx7061WU_sa_8KPCXZ9X0xzsGU6yt4mKtxdouNaVzIqqUEC2LxbVBtk0wHERECLMlRMhrQ/s1600/maple+pecan+filling.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Snickerdoodles with Maple Pecan Filling" border="0" data-original-height="1600" data-original-width="1067" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNznfRVY29_w2TFmGat_lgo2km-Is9Xxbv_736MpuhLGfSGX12uVDqPW0Wz-p72tKUzDJRTx7061WU_sa_8KPCXZ9X0xzsGU6yt4mKtxdouNaVzIqqUEC2LxbVBtk0wHERECLMlRMhrQ/s640/maple+pecan+filling.JPG" title="Snickerdoodles with Maple Pecan Filling" width="600" /></a></div>
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I let them cool however and in the meantime, chopped up some
pecans, placed them in a high speed blender with butter, maple syrup and light
brown sugar. This made for a spreadable paste which I could slather on one
cookie before placing another on top.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCfPspE3SMzfE1SFw-WYzMQiLAFi_ebwHHlMxhx0mKD3C-tvKrWT5W8akoKUhsLmTyBTLMr6QqIJet2Y2JnUCcJB0IWtQzp8m6PcIkFvSqZ_1VPFZrpuspDHj0sEHc-cLY-DtrOlYmUs/s1600/baked+snickerdoodles+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Snickerdoodles with Maple Pecan Filling" border="0" data-original-height="1600" data-original-width="1067" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCfPspE3SMzfE1SFw-WYzMQiLAFi_ebwHHlMxhx0mKD3C-tvKrWT5W8akoKUhsLmTyBTLMr6QqIJet2Y2JnUCcJB0IWtQzp8m6PcIkFvSqZ_1VPFZrpuspDHj0sEHc-cLY-DtrOlYmUs/s640/baked+snickerdoodles+3.JPG" title="Snickerdoodles with Maple Pecan Filling" width="600" /></a></div>
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These are so warming and comforting with their cinnamon
goodness plus the sweetness of the maple and slight nuttiness from the pecans
just make these so good to eat with a cuppa. Here's the recipe...<o:p></o:p></div>
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<div class="recabout">
<div class="title fn" itemprop="name">
Snickerdoodles with Maple Pecan Filling</div>
<div class="byline">
by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2017-10-02" itemprop="published"> October-2-2017<span class="value-title" title="2017-10-02"></span></span></div>
<div class="summary" itemprop="summary">
Soft and chewy snickerdoodles sandwiched with a scrummy maple pecan filling.</div>
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<div class="subtitle">
Ingredients</div>
<ul>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">225 grams </span> <span itemprop="name"> unsalted butter, softened</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">150 grams </span> <span itemprop="name"> granulated sugar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">100 grams </span> <span itemprop="name"> light brown sugar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 </span> <span itemprop="name"> medium eggs</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> vanilla extract (or paste)</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span> <span itemprop="name"> bicarbonate of soda</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span> <span itemprop="name"> cream of tartar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 heaped teaspoon </span> <span itemprop="name"> cinnamon</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">300 grams </span> <span itemprop="name"> plain flour</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">Coating </span> <span itemprop="name"> </span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">50 grams </span> <span itemprop="name"> granulated sugar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon </span> <span itemprop="name"> cinnamon</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">Filling </span> <span itemprop="name"> </span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">75 grams </span> <span itemprop="name"> pecans, roughly chopped</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">40 grams </span> <span itemprop="name"> light brown sugar</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1-2 tablespoons </span> <span itemprop="name"> maple syrup</span></span></li>
<li><span class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">15 grams </span> <span itemprop="name"> softened unsalted butter</span></span></li>
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Instructions</div>
<div itemprop="instructions">
<span class="instruction">Preheat the oven to 180C (160C fan) and line two baking sheets with greaseproof paper.</span><span class="instruction">In the bowl of a food mixer, cream together the butter and sugars until pale and fluffy, 2 to 3 minutes depending in whether you use an electric mixer or by hand.</span><span class="instruction">Add the eggs and vanilla and beat through until combined.</span><span class="instruction">Add the bicarb, tartar, salt and cinnamon and stir through</span><span class="instruction">Add the flour and beat until combined and no dry bits of flour can be seen.</span><span class="instruction">In a bowl mix together the sugar and cinnamon for the coating.</span><span class="instruction">Take tablespoon sized amounts of the cookie dough and with your hands roll into a ball before tossing in the cinnamon sugar.</span><span class="instruction">Place the ball on the baking sheet and repeat with the rest of the cookie dough making sure to space the balls at least an inch apart as they do spread.</span><span class="instruction">Bake in the oven for 5 minutes, rotate the pans and bake for another 5 minutes.</span><span class="instruction">Remove from the oven and allow to cool on a cooling rack.</span><span class="instruction">Make the filling by placing the chopped pecans in a high speed blender with the softened butter, maple syrup and sugar. Blitz until a smooth(ish) paste is formed, add more syrup if needed to make it smoother.</span><span class="instruction">Spread a small amount on the underside of half the cooled cookies. Sandwich together with the other cookies.</span><span class="instruction">These cookies will store well in an air-tight container for up to a week, but I promise they won’t last that long. Enjoy!</span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT20M" itemprop="prepTime">20 mins </time><span class="value-title" title="PT20M"></span></span><span class="time cooktime">Cook time: <time datetime="PT10M" itemprop="cookTime">10 mins </time><span class="value-title" title="PT10M"></span></span><span class="time duration">Total time: <time datetime="PT30M" itemprop="totalTime">30 mins </time><span class="value-title" title="PT30M"></span></span><span class="yield">Yield: <span itemprop="yield">16 Sandwich Cookies approx.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7j_5988e_uXhwrYREHBTNG1Mac8urwK__RZUeN1nsbAfjjJCkiSi5Sui3rsBCL58RsZVOSmFKzTYmw04t6C_QAjMMknMzYLWXEr319l27EWBInCtdZ6sSl91DZwN0XH4wVqsdE3yLkbo/s1600/baked+snickerdoodles+pin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Snickerdoodles with Maple Pecan Filling" border="0" data-original-height="1600" data-original-width="490" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7j_5988e_uXhwrYREHBTNG1Mac8urwK__RZUeN1nsbAfjjJCkiSi5Sui3rsBCL58RsZVOSmFKzTYmw04t6C_QAjMMknMzYLWXEr319l27EWBInCtdZ6sSl91DZwN0XH4wVqsdE3yLkbo/s640/baked+snickerdoodles+pin.jpg" title="Snickerdoodles with Maple Pecan Filling" width="273" /></a></div>
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Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com3tag:blogger.com,1999:blog-329952935480830193.post-14945468533806608852017-04-05T20:22:00.001+01:002017-04-05T20:22:51.307+01:00Hot Cross Tear and Share Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCV8jZv1wYI9Bgze3OXJRkTHGgLQK2y1kLURrxGuXjbat1QpGTaDfj1SaW3VlCNC9YXqUj7dya3twrzmK5uxsGC2UQ22IPTZsuPUFDwa-xBPANvT3H5nz0mUUfjmfrG4g-zJ8nZ9GiX4/s1600/hot+cross+tear+and+share+bread+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Hot Cross Tear and Share Bread" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCV8jZv1wYI9Bgze3OXJRkTHGgLQK2y1kLURrxGuXjbat1QpGTaDfj1SaW3VlCNC9YXqUj7dya3twrzmK5uxsGC2UQ22IPTZsuPUFDwa-xBPANvT3H5nz0mUUfjmfrG4g-zJ8nZ9GiX4/s640/hot+cross+tear+and+share+bread+2.JPG" title="Hot Cross Tear and Share Bread" width="600" /></a></div>
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It’s almost Easter time. I’m loving the start of spring.
Since moving into our home, I have become much more aware of the garden and
seasons. I love seeing the flowers growing and the beautiful colours that
spring up.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6UKV0WYisL5Xy0ou5uORTn7i2agk2pC15LuTFNgB4K90C8NjyTm4EMR8ZC4FW4AvIn1eTVRuLjuQmEPpACNDgDlKcuYY5hYKiflICrUmaA3LmD9TCLRyPFJw1V0peFQfWLxr6ZQbZao/s1600/hot+cross+tear+and+share+bread+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Hot Cross Tear and Share Bread" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6UKV0WYisL5Xy0ou5uORTn7i2agk2pC15LuTFNgB4K90C8NjyTm4EMR8ZC4FW4AvIn1eTVRuLjuQmEPpACNDgDlKcuYY5hYKiflICrUmaA3LmD9TCLRyPFJw1V0peFQfWLxr6ZQbZao/s640/hot+cross+tear+and+share+bread+3.JPG" title="Hot Cross Tear and Share Bread" width="640" /></a></div>
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And as it’s Easter, I decided to make a traditional hot
cross bun recipe but with a bit of a twist. I love the sweetly, spiced buns –
perfect with a schmear of butter on top.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_Ob6ggZonGze4hHQduFvAeAnbprY_jZKzz1lExwuqbDnXiyRDCBW6fvnB5dV-qwsi8sj_hMTmkQch-g802AsldnhN9mIl6kzDwP3DRRlNMb-c5UwqglF_Tg0RsZgfdZYRf2I83dNx64/s1600/redmond+multicooker.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Redmond Multicooker" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_Ob6ggZonGze4hHQduFvAeAnbprY_jZKzz1lExwuqbDnXiyRDCBW6fvnB5dV-qwsi8sj_hMTmkQch-g802AsldnhN9mIl6kzDwP3DRRlNMb-c5UwqglF_Tg0RsZgfdZYRf2I83dNx64/s640/redmond+multicooker.JPG" title="Redmond Multicooker" width="426" /></a></div>
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To change things up however, I cracked out my <a href="http://multicooker.com/uk/catalog/multicookers/redmond_rmc_m4502/?utm_source=blogger&utm_medium=blogger&utm_campaign=cakeyboi" target="_blank">RMC-M4502E Multicooker</a> from Redmond. This is a great device to have in a kitchen. You can
bake, cook, steam, fry almost anything in the multicooker. Take a look at the
table below which shows the multitude of features of the multicooker.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOanvWGuETVstkgePNzROqtb1SoB1W0ilnRpXqhRZfepLOtp-vBBEi3lOUA7_dXPIGPyfJVOUgLWDE-TttyzcQytlcDQukYn6_JBngcuXdYJHmOaVMEpCF7-MG_KjnxDHq3CepAKuIbU/s1600/multicooker+functions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOanvWGuETVstkgePNzROqtb1SoB1W0ilnRpXqhRZfepLOtp-vBBEi3lOUA7_dXPIGPyfJVOUgLWDE-TttyzcQytlcDQukYn6_JBngcuXdYJHmOaVMEpCF7-MG_KjnxDHq3CepAKuIbU/s640/multicooker+functions.jpg" width="640" /></a></div>
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I made small buns from the hot cross dough and popped these
into the non-stick bowl which comes with the multicooker. I stuck them in, in a
haphazard way, a bit like monkey bread.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiag-NE6h4DftF_BbNf5Jtkvf_wG3FpktAOpFzjGhlWmYLPqSQDlq4mCGl1GWcZz-xBethrY8MsMRkFHwWCHgS8-vf1w28k-xXA4HCPL5onw05RCVDAjFZFuPHGTonbxUoAw7EuD65QXdM/s1600/hot+cross+tear+and+share+bread+pre+bake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiag-NE6h4DftF_BbNf5Jtkvf_wG3FpktAOpFzjGhlWmYLPqSQDlq4mCGl1GWcZz-xBethrY8MsMRkFHwWCHgS8-vf1w28k-xXA4HCPL5onw05RCVDAjFZFuPHGTonbxUoAw7EuD65QXdM/s640/hot+cross+tear+and+share+bread+pre+bake.JPG" width="426" /></a></div>
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I had made small
crosses in the buns, with a paste made from flour and water, but sadly these
disappeared whilst cooking.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagLLUVvV1OUb8Rxuvg-gg1t0f77vE6GUOSc6pX7kJ1CJUI_Vm5ed_dyvSo_24ffQV0dN8-WJN1-eBPLO5j79yeJ8fqjkq3iYX-wckyoOD2n4PvumMkyDAFxuO5BhInu9mp9pJtM4l-b0/s1600/hot+cross+tear+and+share+bread+pre+bake+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagLLUVvV1OUb8Rxuvg-gg1t0f77vE6GUOSc6pX7kJ1CJUI_Vm5ed_dyvSo_24ffQV0dN8-WJN1-eBPLO5j79yeJ8fqjkq3iYX-wckyoOD2n4PvumMkyDAFxuO5BhInu9mp9pJtM4l-b0/s640/hot+cross+tear+and+share+bread+pre+bake+2.JPG" width="426" /></a></div>
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I set the multicooker to bake and it took around 50 minutes.
The kitchen smelled beautiful whilst it was baking away.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZBGazFBb8rG-sWt9Qx-cyakRWY0r7l7OR3Nu0LIHol7RhGi3tHMaUUoZBvGfzu9VjFE2v60dlbo1rINcKfr29Z65f-Wh0dgxZBo5C1uEF1QsJ6SJr2RhyphenhyphenmOqeu8cSLSX3ZLHAT4VRds/s1600/rdmond+multicooker.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Redmond Multicooker" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsZBGazFBb8rG-sWt9Qx-cyakRWY0r7l7OR3Nu0LIHol7RhGi3tHMaUUoZBvGfzu9VjFE2v60dlbo1rINcKfr29Z65f-Wh0dgxZBo5C1uEF1QsJ6SJr2RhyphenhyphenmOqeu8cSLSX3ZLHAT4VRds/s640/rdmond+multicooker.JPG" title="Redmond Multicooker" width="426" /></a></div>
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The resultant big bun which slid easily out of the bowl when
baked, was well coloured on the sides and had a good colour on top, but I
wanted to add a bit of icing on top, just to pretty it up a bit. I also took
some micro eggs and crushed these to sprinkle into the wet icing.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEY8tJhb5CjBYdcqU_vikja72B1T6Nw7BU0UrauOaCZbbVvayJ5AtbNuladWg5hj4aW0Ng2jesf0hYeQ8x9eOkSPAMGtPgOj29jCmql0ZdXBqlDiUWn0uOBfUtC7H7AAknYq43bTan7j4/s1600/hot+cross+tear+and+share+bread+post+bake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Redmond Multicooker" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEY8tJhb5CjBYdcqU_vikja72B1T6Nw7BU0UrauOaCZbbVvayJ5AtbNuladWg5hj4aW0Ng2jesf0hYeQ8x9eOkSPAMGtPgOj29jCmql0ZdXBqlDiUWn0uOBfUtC7H7AAknYq43bTan7j4/s640/hot+cross+tear+and+share+bread+post+bake.JPG" title="Redmond Multicooker" width="426" /></a></div>
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The giant bun looked delicious and it was good fun to grab
handfuls of the hot cross bun, to devour. It would be perfect for an Easter
buffet.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76Kul89AmpG_ou-cHUB7n8UVh-FArZbKpZcIe86w-BAQBuiPLcx0XTTbmASOH3ksCjxWMs9cefsEsr22TjIuF7wWcS3udoFDzXlAIQ19kY5F6_lJ_GyS-682PvMUddBMbANkMFhDxRaA/s1600/hot+cross+tear+and+share+bread..JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Hot Cross Tear and Share Bread" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76Kul89AmpG_ou-cHUB7n8UVh-FArZbKpZcIe86w-BAQBuiPLcx0XTTbmASOH3ksCjxWMs9cefsEsr22TjIuF7wWcS3udoFDzXlAIQ19kY5F6_lJ_GyS-682PvMUddBMbANkMFhDxRaA/s640/hot+cross+tear+and+share+bread..JPG" title="Hot Cross Tear and Share Bread" width="426" /></a></div>
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The<a href="http://multicooker.com/uk/?utm_source=blogger&utm_medium=blogger&utm_campaign=cakeyboi" target="_blank"> RMC-M4502E Multicooker</a> from Redmond made this recipe so
easy to knock up. The bowl was the perfect shape to place the balls of dough
in, and also ideal for letting the dough rise before cooking. With the
non-stick coating I knew it would slide out easily.<o:p></o:p></div>
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Here’s the recipe.<o:p></o:p></div>
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Hot Cross Tear and Share Bread</div>
<div class="byline">
by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2017-04-05" itemprop="published"> April-05-2017<span class="value-title" title="2017-04-05"></span></span></div>
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Hot Cross Bun flavoured tear and share bread</div>
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Ingredients</div>
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500 grams self-raising flour<o:p></o:p></div>
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150 ml warm milk (I used soya)<o:p></o:p></div>
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150 ml warm water<o:p></o:p></div>
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<li>1 large egg</li>
<li>Half teaspoon of salt</li>
<li>2 packets of active dried yeast (about 14 grams)</li>
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2 teaspoons allspice<o:p></o:p></div>
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1 teaspoon cinnamon</div>
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50 grams caster sugar</div>
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100 grams raisins</div>
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<li>50 grams mixed peel</li>
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10 -20 grams crushed micro chocolate eggs</div>
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Icing sugar</div>
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Instructions</div>
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<span class="instruction">In a bowl of a stand mixer add the flour, salt, yeast (keeping it away from the salt), cinnamon, all spice and sugar.</span><span class="instruction">Give this a mix with a whisk then add the milk, warm water and egg and give this a good mix with a wooden spoon until it comes together into a dough.</span><span class="instruction">Add the raisins and mixed peel and stir through.</span><span class="instruction">With the dough hook attachment, mix the dough for five minutes until the glutens develop and dough begins to come away from the sides of the bowl.<span class="instruction">Cover with clingfilm and allow to prove in a warm place for 2 hours. After this time, punch the air out and place the dough onto a floured surface.</span><span class="instruction">With floured hands, pinch into little balls, rolling between your hands. I made the balls about two tablespoons worth.</span><span class="instruction">In the bowl of the multi cooker, place the balls in a random fashion and cover the bowl with more clingfilm and allow to prove for about 1 hour.</span><span class="instruction">Place the bowl into the multi cooker and bake for 1 hour.</span><span class="instruction">After this time, remove the giant bun from the multi cooker and allow to cool slightly.</span><span class="instruction">Make a simple icing from water and icing sugar and drizzle this over the big bun, then top with some crushed chocolate micro eggs.</span><span class="instruction">Let everyone get stuck in, tearing chunks from the bun and enjoy.</span></span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT10M" itemprop="prepTime">3hr 30 mins </time><span class="value-title" title="PT10M"></span></span><span class="time cooktime">Cook time: <time datetime="PT2H" itemprop="cookTime">1 hr </time><span class="value-title" title="PT2H"></span></span><span class="time duration">Total time: <time datetime="PT2H10M" itemprop="totalTime">4hr 30 mins </time><span class="value-title" title="PT2H10M"></span></span><span class="yield">Yield: I loaf<span itemprop="yield">.</span></span></div>
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<span style="font-size: x-small;">Disclosure Statement: I received the multicooker free to review. I have been paid to develop this recipe using the multicooker.</span></div>
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Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com7tag:blogger.com,1999:blog-329952935480830193.post-81499002127347769882017-04-03T19:00:00.000+01:002017-04-03T19:00:38.051+01:00The Delicake Master<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-eoCc9ebTjoEqdepUk7oDtLJJ3hOfWrUP9-si-dcKc_K9TkTUek1-Zbss1-OPNHn7a2gPQMBfL4cQphpcG7QE0uy4Uhyphenhyphen-d693Q83Kk6YsL7OCIBcTrzYIIRtVZr4xfqpGey76yU9PeQ/s1600/delicake+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-eoCc9ebTjoEqdepUk7oDtLJJ3hOfWrUP9-si-dcKc_K9TkTUek1-Zbss1-OPNHn7a2gPQMBfL4cQphpcG7QE0uy4Uhyphenhyphen-d693Q83Kk6YsL7OCIBcTrzYIIRtVZr4xfqpGey76yU9PeQ/s640/delicake+4.JPG" width="426" /></a></div>
<br />
I was recently sent a new product to try out in the kitchen. From Australia, the <a href="https://www.delicake.com.au/shop/shop-united-kingdom/" rel="nofollow" target="_blank">Delicake Master</a> is from a range of no-bake cakeware, now available in the UK.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5B3LZgjJpfbY7r8eIeAGIpC8tKDt_3-dVlYYBIBE8ncEyKzzTEluFkoiiIOr8IUjwy0osPjIqmYTallt4d-UHUPnEu9rMvDk6P2EyO-thnrai8op3RFmG5dVF0K-9IizuF0-QY_bzKc/s1600/Delicake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5B3LZgjJpfbY7r8eIeAGIpC8tKDt_3-dVlYYBIBE8ncEyKzzTEluFkoiiIOr8IUjwy0osPjIqmYTallt4d-UHUPnEu9rMvDk6P2EyO-thnrai8op3RFmG5dVF0K-9IizuF0-QY_bzKc/s320/Delicake.jpg" width="320" /></a></div>
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<br />
If you want to be make a no bake cake, such as a cheesecake, or a mousse cake, something like that, then the Delicake Master ensures an easy way to add your ingredients and display them also.<br />
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For Mother's Day, mum came up and I made her a coconut and pineapple no bake cheesecake, as she adores pineapple. I made this in the Delicake master and it was so easy.<br />
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I made the usual biscuit base then pressed this into the base of the Delicake Master and chilled it in the fridge.<br />
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I then set about making the coconut cheesecake filling, which was lots of cream cheese, coconut cream and double cream. This was then spooned on top of the filling and smoothed over. I placed the lid of the Delicake Master on top and chilled this for a couple of hours.<br />
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Lastly I made a pineapple topping from a can of crushed pineapple, some cornflour and sugar. I boiled this on the hob then when it had cooled slightly I poured the pineapple on top of the cheesecake and spread this out, topping with some toasted coconut.<br />
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I chilled the dessert until the evening when Mum came up and it was time to eat.<br />
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The Delicake Master is see through, so you can see exactly what is inside. I removed the lid, then the sleeve to reveal the cheesecake which was on the base part.<br />
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We didn't eat it all, so I just had to pop the sleeve back over and pop the lid back on.<br />
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This really is a great invention. It can be used for all sorts of no-bake desserts and comes apart easily for washing up. There are no leaks if you are making something liquid which has to set up.<br />
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I was sent the round Delicake Master which is<span style="font-family: inherit;"> <span style="background-color: white; color: #222222; text-align: center;">230mm diameter by 95.1mm high and comes in at £30.45. You can also buy a rectangle version which is 200mm by 300mm at £36.55.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; text-align: center;"><br /></span></span>
<span style="font-family: inherit; font-size: x-small;"><span style="background-color: white; color: #222222; text-align: center;">Disclosure Statement: I was sent the Delicake master free to review. Any opinions are entirely my own.</span></span>Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com1tag:blogger.com,1999:blog-329952935480830193.post-14412040966613517592017-03-29T20:47:00.000+01:002017-03-29T20:47:35.509+01:00Treat Petite March 2017 Round Up<div class="separator" style="clear: both; text-align: center;">
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Thanks to everyone who took the time to enter this month's Treat Petite. Without further ado, here are this months delicious recipes to inspire us all - with some early Easter additions too.<br />
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First we had Chonnie at Baked to Imperfection with her <a href="http://www.bakedtoimperfection.co.uk/2017/03/01/mini-egg-millionaires-shortbread/" target="_blank">mini egg millionaire's shortbread</a>. Which looks down right delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX87Rk3Fp8TSkKehs9MiYixK25XpVn_rktv4u_VUn8Z356IzSfOxnGmwozI1ToqCs8khQ-Dl0QoDZOJPZnVCwoD7NmRKttSMnFuHvb0zf9BOysbfXuQiahwh1Dvup54RnGBKznxhhcuF0/s1600/32854138142_2a525b19ef_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX87Rk3Fp8TSkKehs9MiYixK25XpVn_rktv4u_VUn8Z356IzSfOxnGmwozI1ToqCs8khQ-Dl0QoDZOJPZnVCwoD7NmRKttSMnFuHvb0zf9BOysbfXuQiahwh1Dvup54RnGBKznxhhcuF0/s320/32854138142_2a525b19ef_o.jpg" width="240" /></a></div>
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Next Helen at Family Friends Food made <a href="http://family-friends-food.com/fortune-cookie-hamantaschen-purim/" target="_blank">fortune cookie hamantaschen</a> - like fortune cookies but tastier! Made for Purim these look great.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TX_d8if61t76S7Q6eZt9yvMObqlTt22YpYd-5dacX45ZQ0mgymFItj-I8P5iaGToyUyFi4VtjE28La0wjk7FanRTRSO3YYe2GRpMtmaZbvF0LtvKoJBXCbLbyKpFSAOALMVugGzBB80/s1600/IMG_8579.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2TX_d8if61t76S7Q6eZt9yvMObqlTt22YpYd-5dacX45ZQ0mgymFItj-I8P5iaGToyUyFi4VtjE28La0wjk7FanRTRSO3YYe2GRpMtmaZbvF0LtvKoJBXCbLbyKpFSAOALMVugGzBB80/s320/IMG_8579.jpg" width="320" /></a></div>
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Corina at Searching for Spice whipped up some <a href="https://searchingforspice.com/2017/03/09/chocolate-banana-creme-egg-surprise-muffins/" target="_blank">chocolate and banana cupcakes</a> with a hidden surprise - a creme egg. Yes please!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_76Yxtt9S-VrHd47S0A2H2Rr92ISOcA0p80-bslVp6tDkns42tBt137-ypZptnsx7YCQMPpFn1xDzkzyHuV02KPkEIdDpCf18UChfkGoJBwBKEora0DBR4Vm3FPcXhPUFScj10gAnsPg/s1600/Chocolate-and-banana-creme-egg-surprise-muffins-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_76Yxtt9S-VrHd47S0A2H2Rr92ISOcA0p80-bslVp6tDkns42tBt137-ypZptnsx7YCQMPpFn1xDzkzyHuV02KPkEIdDpCf18UChfkGoJBwBKEora0DBR4Vm3FPcXhPUFScj10gAnsPg/s320/Chocolate-and-banana-creme-egg-surprise-muffins-2.jpg" width="240" /></a></div>
The Good Egg Foodie used some leftover to knock up a batch of <a href="http://goodeggfoodie.com/desert-island-dish/lemon-raisin-flapjacks/" target="_blank">Lemon Raisin Flapjacks</a>. Never thought of using lemon in flapjacks but it does sound good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA9h1gdzsGO6LmGY66c8-kOo3DpF_m-aB2aMH85-DV46RMOyrKCileZOYGvW14rdNNf97ZxsG3DlwP-AbiVTuM5iBJH_cbiEdundp6VDmbu97Ca493ojjfA96hG6VJ9dYtCjsmLSLuL5g/s1600/3-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA9h1gdzsGO6LmGY66c8-kOo3DpF_m-aB2aMH85-DV46RMOyrKCileZOYGvW14rdNNf97ZxsG3DlwP-AbiVTuM5iBJH_cbiEdundp6VDmbu97Ca493ojjfA96hG6VJ9dYtCjsmLSLuL5g/s320/3-2.jpg" width="320" /></a></div>
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A savoury treat from Kate the Gluten-Free Alchemist who made these <a href="http://www.glutenfreealchemist.com/2017/03/scotch-eggs-free-from-gluten-dairy-nuts.html" target="_blank">Scotch Eggs</a> which are also dairy and nut free. No matter what they are free from, I want one!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEaGHM7dGJ4duDhwHzQAmYBkYViaMi7zJhtyEkpIPTE4NazfQ4TGEGCarTDBgFh0TLYBXXWcXsaq6ml_ys2HJB3or9cnxOz-Ip5nrB-7qFBMQ06DJmUL8RnJZam9UHpZYwOf8s3wVSXis/s1600/Blog+3+IMG_7317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEaGHM7dGJ4duDhwHzQAmYBkYViaMi7zJhtyEkpIPTE4NazfQ4TGEGCarTDBgFh0TLYBXXWcXsaq6ml_ys2HJB3or9cnxOz-Ip5nrB-7qFBMQ06DJmUL8RnJZam9UHpZYwOf8s3wVSXis/s320/Blog+3+IMG_7317.jpg" width="320" /></a></div>
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Caroline at Caroline Makes used her slow cooker to make these ever so indulgent looking <a href="http://www.carolinemakes.net/2017/03/slow-cooker-butterscotch-pudding.html" target="_blank">butterscotch puddings</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIlxkgwCdX3VLcFun47SMOzkK_wxt0lqE-q5AApxVhSC9gj8ocl0HoZABvt_ow1EsRI_I0um_XGeWf9xRLUbLD7R1MPjrqgG4E8Mq-zcLdvpRwZP171lIi39kwqbu2qG0rY1AO7-3OdQ/s1600/IMG_8656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIlxkgwCdX3VLcFun47SMOzkK_wxt0lqE-q5AApxVhSC9gj8ocl0HoZABvt_ow1EsRI_I0um_XGeWf9xRLUbLD7R1MPjrqgG4E8Mq-zcLdvpRwZP171lIi39kwqbu2qG0rY1AO7-3OdQ/s1600/IMG_8656.JPG" /></a></div>
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Sarah at Tales from the Kitchen Shed made <a href="http://www.talesfromthekitchenshed.com/2017/03/homemade-belgian-buns/" target="_blank">homemade belgian buns</a>. The icing on top looks so tempting to me I just want to bite right in!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIC3I6FS6PSnpn-aZtrYA7izIxWxVj-WlhPKNoQDxv0z2bZ9PW9Wmwh8LHA8WwiW1SBhfdLbt9WFIwhDvqfovb2Oe9H3LFG41i69PUTiEi4KdsxiM6wkT3Lno8gGbgX_Heh90Em4kkekQ/s1600/Belgian_Bun_longshot_main650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIC3I6FS6PSnpn-aZtrYA7izIxWxVj-WlhPKNoQDxv0z2bZ9PW9Wmwh8LHA8WwiW1SBhfdLbt9WFIwhDvqfovb2Oe9H3LFG41i69PUTiEi4KdsxiM6wkT3Lno8gGbgX_Heh90Em4kkekQ/s320/Belgian_Bun_longshot_main650.jpg" width="313" /></a></div>
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My Treat Petite co-host Kat, The Baking Explorer made <a href="http://www.thebakingexplorer.com/2017/03/baileys-cheesecake-chocolate-brownies.html" target="_blank">Bailey's cheesecake brownies</a>. Adding booze to brownies is ingenious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1bYzXE0fwn_COVIGLxYLBmJUv7WaSO3mOIZYIYQ8GU-AXAneNjfX9CiFax5D78D5KNB2DfuUVHiamwbDs3XLxlvyjNwo1H6GmRpMa8njQYSdi0vJVAobCZ-Fn6Tl5Z161aDDQCQjDiko/s1600/IMG_8656+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1bYzXE0fwn_COVIGLxYLBmJUv7WaSO3mOIZYIYQ8GU-AXAneNjfX9CiFax5D78D5KNB2DfuUVHiamwbDs3XLxlvyjNwo1H6GmRpMa8njQYSdi0vJVAobCZ-Fn6Tl5Z161aDDQCQjDiko/s1600/IMG_8656+%25281%2529.JPG" /></a></div>
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Claire, The Foodie Quine, made <a href="http://www.foodiequine.co.uk/2017/03/cadbury-creme-egg-scottish-tablet.html" target="_blank">Scottish Tablet and added creme eggs</a> to it for a fab Easter twist on an already delicious treat. I must give this a try!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDch2Jhr9G4dtBAS2p4e7QYtZF0Se4oEIg9z7MOWBhAmr0aDzY33uj7zc2R_mC5D4dUAYw2YqYVE6nLRHIlOmk2astykinyUrCBN66Ah0pGy2PWxJIRMlNulZaiInbMlcyKyZCj5GESUM/s1600/blogger-image--168977421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDch2Jhr9G4dtBAS2p4e7QYtZF0Se4oEIg9z7MOWBhAmr0aDzY33uj7zc2R_mC5D4dUAYw2YqYVE6nLRHIlOmk2astykinyUrCBN66Ah0pGy2PWxJIRMlNulZaiInbMlcyKyZCj5GESUM/s320/blogger-image--168977421.jpg" width="320" /></a></div>
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Chonnie at Baked to Imperfection also made <a href="http://www.bakedtoimperfection.co.uk/2017/03/15/oreo-chocolate-brownies/" target="_blank">Oreo Brownies</a> and linked these into Treat Petite. I love brownies and oreos so yes please on both counts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQD7RxMTqXBLntKdx0nPGt-KnPzz7fi0phY04_u_mWEPcUdI3WLPy9hg0SzPhN_hUcLGAIAO3iDYhH615uSi2TKX3PlUVwsPA7ubEFvQWYqfD352xQe-NQQSraEn0XY31eA7K8oH3u4R4/s1600/32627851590_e96d985d1d_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQD7RxMTqXBLntKdx0nPGt-KnPzz7fi0phY04_u_mWEPcUdI3WLPy9hg0SzPhN_hUcLGAIAO3iDYhH615uSi2TKX3PlUVwsPA7ubEFvQWYqfD352xQe-NQQSraEn0XY31eA7K8oH3u4R4/s320/32627851590_e96d985d1d_o.jpg" width="240" /></a></div>
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My own entry next, some (brick) <a href="http://www.cakeyboi.com/2017/03/red-velvet-cookies.html" target="_blank">red velvet cookies</a> made for Red Nose Day. These were soft and cake like in texture and perfect for a Red Nose Day bake sale.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0S5W4aIs6Jt2MGKhMjAUE1Q9cQxlXVUkCVB7O2YKBfpzZxopkAHfESjbO99LQQ1NVcpk99PF0GPrFTCqoP_xmbDGnyYxtyLNMqWgoQ0efdKSpq0JWc7N0hcnLSwcY8nIFhZTIGdlo07o/s1600/red+velvet+cookies+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0S5W4aIs6Jt2MGKhMjAUE1Q9cQxlXVUkCVB7O2YKBfpzZxopkAHfESjbO99LQQ1NVcpk99PF0GPrFTCqoP_xmbDGnyYxtyLNMqWgoQ0efdKSpq0JWc7N0hcnLSwcY8nIFhZTIGdlo07o/s320/red+velvet+cookies+2.JPG" width="320" /></a></div>
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Ali at Fix Me a Little Lunch made <a href="http://fixmealittlelunch.com/mini-strawberry-chocolate-galettes/" target="_blank">mini strawberry chocolate galettes</a> which was inspired by a book 'Dinner with Edward' by Isabel Vincent.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6I5LdC5a8fyPpVGcRHfX_gP1yH_lEoxX7mdRSBGNA8z_ESogcvuLMGbMOEsBtqUL75nS3AvcAd8dVANHrDJW8k1wk2IVEO3sWsap00j7Tex1zVBWCB0djdNSR6TYOjIdI3ySBKSjvBWs/s1600/sg2-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6I5LdC5a8fyPpVGcRHfX_gP1yH_lEoxX7mdRSBGNA8z_ESogcvuLMGbMOEsBtqUL75nS3AvcAd8dVANHrDJW8k1wk2IVEO3sWsap00j7Tex1zVBWCB0djdNSR6TYOjIdI3ySBKSjvBWs/s320/sg2-1.jpg" width="240" /></a></div>
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Charlotte, in her Lively Kitchen, made super cute <a href="http://charlotteslivelykitchen.com/hidden-hearts-cupcakes/" target="_blank">hidden heart cupcakes</a>. I loved seeing how the hearts got in there - so clever!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2BCo7tYLiOgHG0VCWOebZG_rF7q2NRTFHYeiNrs2kIbGTmEIw30RZ9_KebnN-bJ6iEi8DUn9bF7iOOOHt2IRf1ks6MgLaS0pgkuQDOYalPtV7_Dk_XjyCM7JZSllmSA_Rps_JUWgvLlg/s1600/Mothers-Day-Cupcake-b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2BCo7tYLiOgHG0VCWOebZG_rF7q2NRTFHYeiNrs2kIbGTmEIw30RZ9_KebnN-bJ6iEi8DUn9bF7iOOOHt2IRf1ks6MgLaS0pgkuQDOYalPtV7_Dk_XjyCM7JZSllmSA_Rps_JUWgvLlg/s320/Mothers-Day-Cupcake-b.jpg" width="320" /></a></div>
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Choclette at Tin and Thyme made <a href="http://tinandthyme.uk/2017/03/goji-berry-bliss-balls/" target="_blank">goji berry bliss balls</a> which were whipped up in her super blender. They look healthy and scrummy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5DsQlgrvFp8Hf9wOYZr7mlhrzPp8zA823Vo3HqtXwwrJDeQyXGzYzC-dwdKEIujP9vQDC1awDVPJrH4kBo3rUfKgBGDRfJvxc_t9Llxp3OUAiFrzOeYhR0PqdVyRWhJD4r84ta4UjTk/s1600/Goji-Berry-Bliss-Balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5DsQlgrvFp8Hf9wOYZr7mlhrzPp8zA823Vo3HqtXwwrJDeQyXGzYzC-dwdKEIujP9vQDC1awDVPJrH4kBo3rUfKgBGDRfJvxc_t9Llxp3OUAiFrzOeYhR0PqdVyRWhJD4r84ta4UjTk/s320/Goji-Berry-Bliss-Balls.jpg" width="320" /></a></div>
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Lastly Nicola and Something Sweet Something Savoury made <a href="https://somethingsweetsomethingsavoury.com/2017/03/23/no-bake-chocolate-easter-fridge-cake/" target="_blank">No Bake Chocolate Easter Fridge Cake</a>. This is loads of chocolate and biscuits and syrup, mini eggs, creme eggs - you name it! Great for an Easter buffet!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OEOikF3sVJLk6qadSHgXXBdYwTjkUzfyMft1UxJCz_WzEC2YI3h3QA6AWu6ATqlDy1H1Kau0GJRUUipNIrH04sIaZfzUUwc5z_5H7yklQy8qx72mCsi7VWGwrVs9-x-C83Eq3QGRcik/s1600/wp-image-1300803780jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OEOikF3sVJLk6qadSHgXXBdYwTjkUzfyMft1UxJCz_WzEC2YI3h3QA6AWu6ATqlDy1H1Kau0GJRUUipNIrH04sIaZfzUUwc5z_5H7yklQy8qx72mCsi7VWGwrVs9-x-C83Eq3QGRcik/s320/wp-image-1300803780jpg.jpg" width="320" /></a></div>
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Thanks to everyone again and visit Kat, <a href="http://www.thebakingexplorer.com/" target="_blank">the Baking Explorer</a> for next month's Treat Petite.Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com5tag:blogger.com,1999:blog-329952935480830193.post-48855257494880307492017-03-20T19:00:00.000+00:002017-03-20T19:00:32.583+00:00Keyboards and Knives - a wee gift guide<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrCZm-s_VvWZv1wC_xuR_DZE9YGZKZIWvgvarLyj3vMFPKJ__jd5j95PtzdCirFQtZp9bzXH3ZrgVejqU4vFp2q-MnRv6ny-nhEbYeXoEmiF2v50LB1shXbUXnA6wbEhxZ8586O3kUTc/s1600/keybaords+and+Knives.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrCZm-s_VvWZv1wC_xuR_DZE9YGZKZIWvgvarLyj3vMFPKJ__jd5j95PtzdCirFQtZp9bzXH3ZrgVejqU4vFp2q-MnRv6ny-nhEbYeXoEmiF2v50LB1shXbUXnA6wbEhxZ8586O3kUTc/s640/keybaords+and+Knives.jpg" width="640" /></a></div>
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We’ve had a bit of a disaster in the kitchen this week! We
are waiting on workmen coming back to fix a big leak in the outlet pipe.<o:p></o:p></div>
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We’re having to use our utility room for washing up and I’m
afraid nothing was baked this weekend, what with workies removing kitchen
cabinets to get to pipes, the contents of cupboards everywhere, a complete
guddle as you can imagine.<o:p></o:p></div>
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Not to fear, this provides me with the opportunity to share
with you a couple of items I have been sent to try out, which would actually
make good last minute Mother’s Day pressies.<o:p></o:p></div>
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Firstly, not food related (unless you are a food blogger),
but something the majority of us use on a daily basis. A keyboard from Penclic.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wT0pEswWLrYtsVXcLbObOdIWTTdsgVjos07eH1SpYKOFpjkf5lLPfxm3lKXqDhp-HuofJDU0K590f8buv8n09af2VP-wBhjX8DKKR69sFVQM98Wfj12pP2H3_G5S5daIkAzBSUTqPZE/s1600/keyboard2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wT0pEswWLrYtsVXcLbObOdIWTTdsgVjos07eH1SpYKOFpjkf5lLPfxm3lKXqDhp-HuofJDU0K590f8buv8n09af2VP-wBhjX8DKKR69sFVQM98Wfj12pP2H3_G5S5daIkAzBSUTqPZE/s640/keyboard2.jpg" width="640" /></a></div>
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I was sent their <a href="http://www.penclic.se/shop/keyboard/mini-keyboard-c2-corded-black/" rel="nofollow" target="_blank">C2 wired mini keyboard</a>. I have been giving
this a try at my work over the past few weeks, rather than in the study at
home.<o:p></o:p></div>
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The keyboard is a Scandinavian design which features full
functionality with ergonomics meaning this is a very comfortable keyboard to
use. It’s much smaller than my old keyboard and has a 5mm profile so your
wrists are in a much more natural position meaning less chance of developing
repetitive strain injury.<o:p></o:p></div>
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It’s very quiet too, so no clunky clicking of keys when I am
typing (I’m quite fast actually!). I do like this keyboard and will continue to
use it. <o:p></o:p></div>
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The only down side is the lack of a number pad at the side.
But this is easily remedied by hitting numlock and using letter keys assigned a
number in the same format as a number pad. But I have gotten used to this
already. (It's also a G<b>rr</b>oovy keyboard - check the 'Alt G<b>rr</b>' key above!)<o:p></o:p></div>
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It’s available online coming in at £45.99. Penclic also sell
wireless versions and they come in white too. Check out <a href="http://www.penclic.se/" target="_blank">Penclics</a> full range of keyboards, pen
shaped mice and more.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4076VuU91vIj6uV31UMUqDai01YZ9HRjxPhO2B5YTbbBh8RsYAai-aHBUvUZIQ0brqW2eVPoae0oiN71t4nYn470BkWS5SUPjLgUtrjYJYcY_mvHSMlNbhopz3xg_x8AVAJlN1Ejye8/s1600/knife+set.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4076VuU91vIj6uV31UMUqDai01YZ9HRjxPhO2B5YTbbBh8RsYAai-aHBUvUZIQ0brqW2eVPoae0oiN71t4nYn470BkWS5SUPjLgUtrjYJYcY_mvHSMlNbhopz3xg_x8AVAJlN1Ejye8/s640/knife+set.jpg" width="640" /></a></div>
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Next I was sent a knife set from <a href="https://www.edgeofbelgravia.co.uk/" rel="nofollow" target="_blank">Edge of Belgravia</a>. This is
the Precision Chef Knife set and features 6 knives. These are the Chef knife, bread knife, slicing knife, fish filleting knife, a ‘deba’ knife based on a traditional Japanese
salmon knife and a paring knife. The knives come in black stainless steel for
the blade, extremely sharp and apparently easy to sharpen, which I haven’t had
to do yet. The handles are award winning in their design and feel smooth to grip plus do look very stylish.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZwxvT5ckP9-7vZqYj0N1MviZHOSicFiWxcEXnbNz_IaZ9jd_dtHKbxKwjA244Kli635al0vwMODYdvGQ5THMlO33LmY-hFaPbEX8p06mfpB3QuA7koIT3rZ_C7cDT4ajnvtU_m6DrU6Q/s1600/knife+block+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZwxvT5ckP9-7vZqYj0N1MviZHOSicFiWxcEXnbNz_IaZ9jd_dtHKbxKwjA244Kli635al0vwMODYdvGQ5THMlO33LmY-hFaPbEX8p06mfpB3QuA7koIT3rZ_C7cDT4ajnvtU_m6DrU6Q/s640/knife+block+2.jpg" width="562" /></a></div>
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These look so cool on our worktop and even more so in the
black diamond knife block Edge of Belgravia also sent. This is described as a unique floating knife
design which looks reminiscent of a rough cut diamond.<o:p></o:p></div>
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It holds up to 11 knives and the knives slide into the block
effortlessly. <o:p></o:p></div>
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My only fear of the knife block is the open design. As the
sides are exposed, curious little fingers could easily be cut if grabbing the
block. Having said that I would hope households with children would keep knives
out of reach from children.<o:p></o:p></div>
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That is my own little criticism, but perhaps me just being
extra cautious. It’s absolutely fine for an adult only household like ours. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWKMnQW2dGUWynEOqDZ4msdikIaP2BD9V2uxJSpSUx0p7JnJ6n4Mz7WMOl1npi7gA-gR6_O-Q0mYobZlyiGEpLiEF5Aj2Cal6ASJfBbkeSA67uabwp5sTJA6hLZfYYWhoR2501lBPb0xU/s1600/knife+block.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWKMnQW2dGUWynEOqDZ4msdikIaP2BD9V2uxJSpSUx0p7JnJ6n4Mz7WMOl1npi7gA-gR6_O-Q0mYobZlyiGEpLiEF5Aj2Cal6ASJfBbkeSA67uabwp5sTJA6hLZfYYWhoR2501lBPb0xU/s640/knife+block.JPG" width="426" /></a></div>
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The black knives and block, both designed by Christian Bird
complement our black worktops perfectly.<o:p></o:p></div>
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These would make a great gift for a mum who loves to cook.
Or anyone who loves to cook. <o:p></o:p></div>
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The set of <a href="https://www.edgeofbelgravia.co.uk/collections/precision" rel="nofollow" target="_blank">6 Precision knives</a> retail at £99.90 on the Edge
of Belgravia website along with the <a href="https://www.edgeofbelgravia.co.uk/collections/black-diamond" target="_blank">Black Diamond knife block</a> which comes in at
£79.90.<o:p></o:p></div>
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<span style="font-size: x-small;">Disclosure Statement: I was sent the above items free to
review. Any opinions expressed are entirely my own.</span><o:p></o:p></div>
Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com0tag:blogger.com,1999:blog-329952935480830193.post-39473763029615668502017-03-15T19:00:00.000+00:002017-03-15T19:00:14.717+00:00Red Velvet Cookies <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHceIzEWI96ufostnpMhJXKon6dvypfIpPsvnQX_Ccemh6LGb25eF48ZL7lxcx0AzzIk5aWhAIxjV_iRke_e04u3jBWkfl1GIvhw53VYmgQKU8mpSPTl8ZPMg7XXyroTF6ugeFKlHcDzM/s1600/red+velvet+cookies+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="red velvet cookies made for a Red Nose Day bake sale" border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHceIzEWI96ufostnpMhJXKon6dvypfIpPsvnQX_Ccemh6LGb25eF48ZL7lxcx0AzzIk5aWhAIxjV_iRke_e04u3jBWkfl1GIvhw53VYmgQKU8mpSPTl8ZPMg7XXyroTF6ugeFKlHcDzM/s640/red+velvet+cookies+2.JPG" title="red velvet cookies" width="670" /></a></div>
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I'm bringing you a few treats to possibly make at your Red Nose Day Bake Sale. You are having one aren't you?</div>
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24 March sees Comic Relief's Biennial fundraising Red Nose Day event. The charity which helps disadvantaged people here in the UK and in Africa too, will be hosting their ever popular telethon on the night with a host of celebrities erm, hosting. The night will also include the much anticipated Love Actually mini sequel, well worth donating some dosh for!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1g350o5g5VJY6BIc4M4u7BBT4MU4ePUdnzYUkOZPdBDDnCD80eJukAj8zQKvOyqvTL-H9LI69qLFyM4ZOURUbLAwGmzX2LZbXx2emAtKaiIYNsjx5AXarKZCxmdy5nC1icu7_io3uZk/s1600/rnd-logo_open-graph_v2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1g350o5g5VJY6BIc4M4u7BBT4MU4ePUdnzYUkOZPdBDDnCD80eJukAj8zQKvOyqvTL-H9LI69qLFyM4ZOURUbLAwGmzX2LZbXx2emAtKaiIYNsjx5AXarKZCxmdy5nC1icu7_io3uZk/s320/rnd-logo_open-graph_v2.jpg" width="320" /></a></div>
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This year I <a href="http://www.cakeyboi.com/2017/03/cakeyboi-chats-to-carrie-grant-for-red.html" target="_blank">chatted to TV's Carrie Grant</a> to find out her thoughts on the day, and already made some <a href="http://www.cakeyboi.com/2017/03/cherry-almond-cream-cheese-treats-for.html" target="_blank">cherry almond cream cheese treats</a> as a suggestion for your bake sale. This time here is my recipe for red velvet cookies.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWjydbVkEXoAJ8uXbI-miqPXACGw7H4jSlt1wblVpM0oW2LkSaPVpOQs9SkD_-qRITlK-szdXH-W7_mM0SBKlmIrjpQ3uISpkBsu9HlJ1YgpBxAV5dcWKetnNTyIRPO6nO-imbZPVYI4/s1600/red+velvet+cookies+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="red velvet cookies made for a Red Nose Day bake sale" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWjydbVkEXoAJ8uXbI-miqPXACGw7H4jSlt1wblVpM0oW2LkSaPVpOQs9SkD_-qRITlK-szdXH-W7_mM0SBKlmIrjpQ3uISpkBsu9HlJ1YgpBxAV5dcWKetnNTyIRPO6nO-imbZPVYI4/s640/red+velvet+cookies+4.JPG" title="red velvet cookies" width="600" /></a></div>
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In truth, I had hoped they would be a more vivid red, rather than a brick red colour. Nonetheless, these tasted smashing and with a dusting of icing sugar over the top, no one would know!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcz7FDXhdAH1TyLTC7ntWPW1iHw1VTyQh1mU7EUjL-mkI1R2o1fQI-9wp351SxwvYbFXtE-nFDEThYeYzHrN7CZFayyWfBIFd1qq55VSXwfvw030RvaCflVHhvnG6l7qU2xinraOD0QE/s1600/red+velvet+cookies+raw.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="red velvet cookies made for a Red Nose Day bake sale" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcz7FDXhdAH1TyLTC7ntWPW1iHw1VTyQh1mU7EUjL-mkI1R2o1fQI-9wp351SxwvYbFXtE-nFDEThYeYzHrN7CZFayyWfBIFd1qq55VSXwfvw030RvaCflVHhvnG6l7qU2xinraOD0QE/s640/red+velvet+cookies+raw.JPG" title="red velvet cookies" width="600" /></a></div>
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If you wanted a more reddish hue, go for less cocoa, use goat butter (which tends to be less yellow than regular) and clear vanilla extract which you can find online. All of these tips will make your red velvet cookies 'pop' (I don't know why I don't take my own advice!). Add as much red food colouring as you think is necessary by the way, but gel colouring is best.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkiwcNztqrVApxDMA5XwvjG5WXpY2Eag3K66zhXkWcWht3dbgX3kqvLerAdvldYz3FGDTwPWLuUzQ3YA6pcBz6Z6tDdjvTofGJixHUg0kj2hk008EsR807KsioF8RnHQVfELBD7J_Xjk/s1600/red+velvet+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="red velvet cookies made for a Red Nose Day bake sale" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkiwcNztqrVApxDMA5XwvjG5WXpY2Eag3K66zhXkWcWht3dbgX3kqvLerAdvldYz3FGDTwPWLuUzQ3YA6pcBz6Z6tDdjvTofGJixHUg0kj2hk008EsR807KsioF8RnHQVfELBD7J_Xjk/s640/red+velvet+cookies.JPG" title="red velvet cookies" width="600" /></a></div>
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You will notice in the ingredients below, vinegar is included. This is quite normal in red velvet treats and you don't taste it in the finished bake. It reacts with the bicarb and gives a bit more leavening apparently!</div>
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These are soft cake like cookies, which is just how I like them!</div>
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Here is the recipe:</div>
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Red Velvet Cookies</div>
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by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2017-03-15" itemprop="published"> March-15-2017<span class="value-title" title="2017-03-15"></span></span></div>
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Red Velvet Cookies perfect for a bake sale!</div>
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Ingredients</div>
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300 grams plain flour<o:p></o:p></div>
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25 grams unsweetened cocoa powder<o:p></o:p></div>
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2 teaspoons baking powder<o:p></o:p></div>
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<li>1/2 teaspoons bicarbonate of soda</li>
<li>Pinch of salt</li>
<li>170 grams unsalted butter, softened</li>
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300 grams granulated sugar<o:p></o:p></div>
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3 medium eggs</div>
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1 teaspoon vanilla extract</div>
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1 tablespoon milk</div>
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<li>2 teaspoons white vinegar</li>
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Red food colouring</div>
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Icing sugar to garnish</div>
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Instructions</div>
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<span class="instruction">In a bowl, sift together the flour, cocoa powder, baking powder, bicarb and salt.</span><span class="instruction">In a separate bowl, with a mixer, beat together the butter and granulated sugar until pale and fluffy. </span><span class="instruction">Add the eggs, one at a time, beating in between each addition. Add the food colouring and vanilla and beat these in too.</span><span class="instruction">Add the vinegar and beat this in. The mix will go lumpy, don’t worry it will come together.<span class="instruction">Add the dry mix and slowly beat this until you have a smooth batter.</span><span class="instruction">Refrigerate for about an hour and when ready to remove from the fridge preheat the oven to 180C (160C fan) and line two cookie sheets with some greaseproof paper.</span><span class="instruction">Dollop spoonful’s of the mix onto the cookie sheets, spacing apart slightly as they will puff out.</span><span class="instruction">With wet fingers, push the mounds down a little.</span><span class="instruction">Bake in the oven for about 10 minutes or just until the edges turn a darker colour.</span><span class="instruction">Allow to cool for a couple of minutes before carefully peeling them from the greaseproof paper and allowing them to cool fully on a cooling rack.</span><span class="instruction">When cool, dust with a little icing sugar and your cookies are ready to enjoy/sell!</span></span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT10M" itemprop="prepTime">15 mins </time><span class="value-title" title="PT10M"></span></span><span class="time cooktime">Cook time: <time datetime="PT2H" itemprop="cookTime">10 mins </time><span class="value-title" title="PT2H"></span></span><span class="time duration">Total time: <time datetime="PT2H10M" itemprop="totalTime">25 </time><span class="value-title" title="PT2H10M"></span></span><span class="yield">Yield: 30 cookies approx<span itemprop="yield">.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6coorb7BsCrEz4jtI1Mw5UK6fG23lLB6ZH4KjfB5TIYlf4DtWjRxmvBOyAmEjaG15ZsbXWsX0AA-iafYqbqtW4GVJ0AWnGkCLnFAEKmJdJekvD6dzu9GkFmtNy5kq-i5b-a_Zpyurvg/s1600/red+velvet+cookies+pin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="red velvet cookies made for a Red Nose Day bake sale" border="0" height="932" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6coorb7BsCrEz4jtI1Mw5UK6fG23lLB6ZH4KjfB5TIYlf4DtWjRxmvBOyAmEjaG15ZsbXWsX0AA-iafYqbqtW4GVJ0AWnGkCLnFAEKmJdJekvD6dzu9GkFmtNy5kq-i5b-a_Zpyurvg/s640/red+velvet+cookies+pin.jpg" title="red velvet cookies" width="300" /></a></div>
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I'm entering these cookies into this month's Treat Petite, hosted by myself and Kat, <a href="http://www.thebakingexplorer.com/" target="_blank">The Baking Explorer</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6AAQcKUmEThHMyBKjYKGVX71FlyupasEcD3R5u0XW9qqGIm65LvGifkZ_N1MHXp_Mj2ud58kpBwInOtJiKZ2qUHiFkzAz8dE7RHx4zn70KP_WId1wkvKtQZDr3T5KOMxxssaxKaMbFY/s1600/NEW+LOGO+SHINY.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6AAQcKUmEThHMyBKjYKGVX71FlyupasEcD3R5u0XW9qqGIm65LvGifkZ_N1MHXp_Mj2ud58kpBwInOtJiKZ2qUHiFkzAz8dE7RHx4zn70KP_WId1wkvKtQZDr3T5KOMxxssaxKaMbFY/s200/NEW+LOGO+SHINY.png" width="200" /></a></div>
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As these are quite cakey in texture, I am entering these into Love Cake hosted by Ness over at <a href="http://www.jibberjabberuk.co.uk/2017/03/love-cake-march-2017.html" target="_blank">Jibber Jabber UK</a>. The theme is a batch of cakes, and these are certainly a batch.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfEu01iXjnKb6YM-CWn9Rinz9tFRvHAxTzrPFRsljQDvdLXyGameH9hsU5E-PTXh8KHOBeR_8LdjqUVwgHvuJ216PPPMpzG25XA0zzlDwqUo27AbN6BUgqIGOTTNm_4-l_311PpW1t3c/s1600/LoveCakelinklogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfEu01iXjnKb6YM-CWn9Rinz9tFRvHAxTzrPFRsljQDvdLXyGameH9hsU5E-PTXh8KHOBeR_8LdjqUVwgHvuJ216PPPMpzG25XA0zzlDwqUo27AbN6BUgqIGOTTNm_4-l_311PpW1t3c/s200/LoveCakelinklogo.jpg" width="200" /></a></div>
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I'm also entering these into this month's We Should Cocoa hosted by Choclette at <a href="http://tinandthyme.uk/" target="_blank">Tin and Thyme</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY11x-3cktXXwMqShlsYx3vDwvnuiMg54QaxjgrHSPu_gaRcbdFLQJg5k8anmvxCzS7nTq7_uPfBM9-zLOk-kzjG5abvOg0iCcqilpfD9QhmWfp-qvoHfV3gAEGcecOlN4uwTukNYhoHY/s1600/We_Should_Cocoa_V3-e1439305775172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY11x-3cktXXwMqShlsYx3vDwvnuiMg54QaxjgrHSPu_gaRcbdFLQJg5k8anmvxCzS7nTq7_uPfBM9-zLOk-kzjG5abvOg0iCcqilpfD9QhmWfp-qvoHfV3gAEGcecOlN4uwTukNYhoHY/s200/We_Should_Cocoa_V3-e1439305775172.jpg" width="197" /></a></div>
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Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com6tag:blogger.com,1999:blog-329952935480830193.post-50141955652188530892017-03-08T15:20:00.000+00:002017-03-08T15:20:11.433+00:00Cherry Almond Cream Cheese Treats (For Red Nose Day)<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4KzEYASzfwAPVc00oZbKmFVQCVtBoa6XJ4L01nQkvT4yQeBherPNYzR76yph0WSi7VzCmLF3yNBsUNNG9RD8F2i9cZiKZ-ee9M-Om_J4CgWzAgXWpf92cKf0poltAAh_ajI8TZyLubY/s1600/Cherry+Almond+Cream+Cheese+Treats.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cream cheese, icing sugar and almond extract whipped into a dough and topped with a cocktail cherry - all in aid of Red Nose Day" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4KzEYASzfwAPVc00oZbKmFVQCVtBoa6XJ4L01nQkvT4yQeBherPNYzR76yph0WSi7VzCmLF3yNBsUNNG9RD8F2i9cZiKZ-ee9M-Om_J4CgWzAgXWpf92cKf0poltAAh_ajI8TZyLubY/s640/Cherry+Almond+Cream+Cheese+Treats.JPG" title="cherry almond cream cheese treats for Red Nose Day" width="600" /></a></div>
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It’s <a href="http://www.rednoseday.com/" rel="nofollow" target="_blank">Red Nose Day</a> on 24<sup>th</sup> March and with that in
mind I thought I would share a couple of recipes this month that can be knocked
up quite easily for a bake sale on the big day.<o:p></o:p></div>
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I remember the first Red Nose Days back in the late 1980’s –
I was at school and it was always a huge event, as it is nowadays.<o:p></o:p></div>
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I got my red nose in Woolworths and back then they were made
of hard plastic. You wore it as long as you could before the pain set in – it was
like having razor blades clipped to your nose. Thankfully now they are made of
a much kinder soft rubbery material and are much more comfortable.<o:p></o:p></div>
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I also remember the singles released. In 1989 it was
Lananeeneenoonoo along with Bananarama.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNT4hxZ_m6GVFh6aHNpHaeoCkHQ2iWZHoa8n45mdfjKm0U8pdA55UQ1s7Wfe0YyylAmmDw_EI7flJ8weJetUgYB3SO6ifYbX_OBv50Vf0PKaeKBB4p-MRphcmoTFVFN3vFqq4BwunYnkc/s1600/Lananeeneenoonoo_comic_relief_single_cover.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNT4hxZ_m6GVFh6aHNpHaeoCkHQ2iWZHoa8n45mdfjKm0U8pdA55UQ1s7Wfe0YyylAmmDw_EI7flJ8weJetUgYB3SO6ifYbX_OBv50Vf0PKaeKBB4p-MRphcmoTFVFN3vFqq4BwunYnkc/s400/Lananeeneenoonoo_comic_relief_single_cover.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://en.wikipedia.org/wiki/Lananeeneenoonoo" rel="nofollow" target="_blank">image source</a></td></tr>
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Lananeeneenoonoo was comprised of Dawn
French, Jennifer Saunders and Kathy Burke acting a lot like a badly behaved
Bananarama. Both groups were on the single, which was a cover of The Beatles ‘Help’
– I still have my copy on 7” vinyl!<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgApohUJxMdu9-8KYK7jNTF6kYb7DyAWZKOPa8lBWv-gLGooz2kGzELluZDi4N-0EVxplz6QnSRX1QO2735apSM5aJlh9f7oIG_YQO-B3gO3Zv6DqAqusbL8chC8l4tYrf3fNwhBgkS15g/s1600/Cherry+Almond+Cream+Cheese+Treats+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cream cheese, icing sugar and almond extract whipped into a dough and topped with a cocktail cherry - all in aid of Red Nose Day" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgApohUJxMdu9-8KYK7jNTF6kYb7DyAWZKOPa8lBWv-gLGooz2kGzELluZDi4N-0EVxplz6QnSRX1QO2735apSM5aJlh9f7oIG_YQO-B3gO3Zv6DqAqusbL8chC8l4tYrf3fNwhBgkS15g/s640/Cherry+Almond+Cream+Cheese+Treats+5.JPG" title="cherry almond cream cheese treats for Red Nose Day" width="600" /></a></div>
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Back to 2017 however and whilst we may still being doing
something funny for money, a lot of folk are embracing that favourite pastime of
the UK – baking. And Bake Sales are happening all over the place.<o:p></o:p></div>
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This recipe is super-simple as it only has 4 ingredients –
cream cheese, icing sugar, almond extract and cocktail cherries. The icing
sugar and cream cheese are whipped into a dough and made into small discs. They
are chilled and then with a utensil (I used a wine cork – red wine of course!)
a small dent is made in the disc. To this half a cocktail cherry is added.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMiDWidUbvM-VOiEoqRwIL9cBFrM9f7fTOyiIv3pCdOwHznsXvmQvpoa2aY1ghXx6y8TElqQK-Bn27QyZ6GCljamH0tuupTeEZVdGDmI8Q8JoqZ00yk3eyhq9lH8kQ_wNeVpjiLlyuJB4/s1600/Cherry+Almond+Cream+Cheese+Treats+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cream cheese, icing sugar and almond extract whipped into a dough and topped with a cocktail cherry - all in aid of Red Nose Day" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMiDWidUbvM-VOiEoqRwIL9cBFrM9f7fTOyiIv3pCdOwHznsXvmQvpoa2aY1ghXx6y8TElqQK-Bn27QyZ6GCljamH0tuupTeEZVdGDmI8Q8JoqZ00yk3eyhq9lH8kQ_wNeVpjiLlyuJB4/s640/Cherry+Almond+Cream+Cheese+Treats+4.JPG" title="cherry almond cream cheese treats for Red Nose Day" width="600" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWyeU_qET1JXrwAYxB1EsBatp05X7q8sYljFrMX9ZfDUAV_EMdikR13bY1k97juvuthd_4PP6VNWOpNgeOLH8ZV1KEwp2YqE0iDkeJCvCCq3wULH0Rbg9PTR03yV4guBoe5ooevlV-pY/s1600/Cherry+Almond+Cream+Cheese+Treats+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cream cheese, icing sugar and almond extract whipped into a dough and topped with a cocktail cherry - all in aid of Red Nose Day" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWyeU_qET1JXrwAYxB1EsBatp05X7q8sYljFrMX9ZfDUAV_EMdikR13bY1k97juvuthd_4PP6VNWOpNgeOLH8ZV1KEwp2YqE0iDkeJCvCCq3wULH0Rbg9PTR03yV4guBoe5ooevlV-pY/s640/Cherry+Almond+Cream+Cheese+Treats+6.JPG" title="cherry almond cream cheese treats for Red Nose Day" width="600" /></a></div>
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At this stage you can add eyes or a mouth. I used some shop
bought candy eyes (this does make it 5 ingredients I’ve just realised) or you
could get some black icing, or melted chocolate to add on the fizzog.<o:p></o:p></div>
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These treats need to be chilled before serving. They are
soft and pillowy mounds of almondy tasting sweet cream cheese with a tangy
fruity burst from the cherry. I used cocktail cherries as they are really
bright in colour and they were perfect for a red nose. You could use glace
cherries too, but they wouldn’t be quite so bright.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU07Y1zDEJlNMuIdwtJ9FEqhVSWcTmtRPHnYKS-BlJO2zLekZZJswL4weY2bZ2xXGM7WtxyC5ekXubkA4TucJp2Df5O8IKtc7gifvalywGP6bzx3xT0YubLHWWpjxFsqjTJH798wraEGc/s1600/Cherry+Almond+Cream+Cheese+Treats+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cream cheese, icing sugar and almond extract whipped into a dough and topped with a cocktail cherry - all in aid of Red Nose Day" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU07Y1zDEJlNMuIdwtJ9FEqhVSWcTmtRPHnYKS-BlJO2zLekZZJswL4weY2bZ2xXGM7WtxyC5ekXubkA4TucJp2Df5O8IKtc7gifvalywGP6bzx3xT0YubLHWWpjxFsqjTJH798wraEGc/s640/Cherry+Almond+Cream+Cheese+Treats+2.JPG" title="cherry almond cream cheese treats for Red Nose Day" width="600" /></a></div>
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These are a great item to sell at a bake sale and raise cash
for a very worthwhile cause – to help disadvantaged people here in the UK and
also across in Africa.<o:p></o:p></div>
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Give these a try and let me know what you think. Stay tuned
for more Red Nose Day treats soon.<o:p></o:p><br />
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<img class="photo" itemprop="photo" onclick="window.open('https://lh3.googleusercontent.com/JdhOhfazqGXpvxrwdmYnVUtRpE4oIhOyhNC827JRyb8ZhZRQz0S9ZJiG8RqSZQJLDNPoTdmmnH5tjMJ1TqCLniNbvAxOjRxBs9U8mOqvXQBNzafD20IeHyBXUN18LbnHPdlWVQaVmmZ4z3MzHO4hqIPCg6JILEVIJ73tl2sLfVYli_WfEwwsGsFMOpbQsgKBjqQehSVuzB6BZOC-Vsl6Fo-gpqr0ypy2rfEDmP4A-Iq21DN3bMDu81Xb12kdcBv3fHCYQblbrwSrQ1lOxX-3EFTpNMj3g_0nI2l4t54MHqYNoN7PDlJXqMv-nrqzFpkrO1GHqUEYtoSpcXDaqf5G4GcefFnD65B-74ADf2K9IyrdmzCMT09wkuNXeN-09QXv3RixOh_ypxsfQwoexjBtoUK868p-ZZKWoHvhvNDjFfE_-OigrHyqTLOSpMXxQmjcoqFaWIjsLdN44c9IMBUk2D3HTg-L4bLdlVs5sdnxXzObt5kXW6e53s6hJTRPlV3Ot8Qia_efCWavWdOpkgTYeuCcigVkLu6fIUU165WZUZIRoO3w4w1EhCAkGbvoagzwY6L_7fAxPxUiHAqMa3JnuYanGdD3PxZx8TysPcDIlXl_mvnZVguMaw=w634-h950-no','Recipe Image' );" src="https://lh3.googleusercontent.com/JdhOhfazqGXpvxrwdmYnVUtRpE4oIhOyhNC827JRyb8ZhZRQz0S9ZJiG8RqSZQJLDNPoTdmmnH5tjMJ1TqCLniNbvAxOjRxBs9U8mOqvXQBNzafD20IeHyBXUN18LbnHPdlWVQaVmmZ4z3MzHO4hqIPCg6JILEVIJ73tl2sLfVYli_WfEwwsGsFMOpbQsgKBjqQehSVuzB6BZOC-Vsl6Fo-gpqr0ypy2rfEDmP4A-Iq21DN3bMDu81Xb12kdcBv3fHCYQblbrwSrQ1lOxX-3EFTpNMj3g_0nI2l4t54MHqYNoN7PDlJXqMv-nrqzFpkrO1GHqUEYtoSpcXDaqf5G4GcefFnD65B-74ADf2K9IyrdmzCMT09wkuNXeN-09QXv3RixOh_ypxsfQwoexjBtoUK868p-ZZKWoHvhvNDjFfE_-OigrHyqTLOSpMXxQmjcoqFaWIjsLdN44c9IMBUk2D3HTg-L4bLdlVs5sdnxXzObt5kXW6e53s6hJTRPlV3Ot8Qia_efCWavWdOpkgTYeuCcigVkLu6fIUU165WZUZIRoO3w4w1EhCAkGbvoagzwY6L_7fAxPxUiHAqMa3JnuYanGdD3PxZx8TysPcDIlXl_mvnZVguMaw=w634-h950-no" width="100px" /><br />
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Cherry Almond Cream Cheese Treats</div>
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by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2017-03-08" itemprop="published"> March-08-2017<span class="value-title" title="2017-03-08"></span></span></div>
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almond flavoured cream cheese fondant topped with a cherry</div>
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Ingredients</div>
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115 grams full-fat cream cheese<o:p></o:p></div>
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560 grams icing sugar</div>
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<li>1 teaspoon almond extract</li>
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225 gram jar of cocktail cherries<o:p></o:p></div>
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Embellishments such as candy eyes, chocolate etc. for making
eyes and a mouth (optional)</div>
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Instructions</div>
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<span class="instruction">In a food mixer beat together the cream cheese, icing sugar and almond extract (slowly at first or the sugar will go everywhere) until a dough forms.</span><span class="instruction">Pinch little mounds, just less than a tablespoons worth and with hands dusted in icing sugar roll them into a ball then flatten slightly into a disk.</span><span class="instruction">Place these on a baking sheet lined with greaseproof paper and when all are done, place in the fridge to chill for at least 2 hours.</span><span class="instruction">Take the jar of cocktail cherries and remove half the amount of cherries as there are cream cheese discs.<span class="instruction">Dry these with some kitchen paper and with sharp knife cut each cherry in half.</span><span class="instruction">Make an indentation into each disc (a wine cork is an ideal size) and add the cherry into the hole, curved side up.</span><span class="instruction">Add eyes or a mouth at this point if doing so. Refrigerate again until ready to eat/sell!</span></span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT10M" itemprop="prepTime">15 mins </time><span class="value-title" title="PT10M"></span></span><span class="time cooktime">Chill time: <time datetime="PT2H" itemprop="cookTime">2 hrs </time><span class="value-title" title="PT2H"></span></span><span class="time duration">Total time: 2 hrs 15 mins<time datetime="PT2H10M" itemprop="totalTime"> </time><span class="value-title" title="PT2H10M"></span></span><span class="yield">Yield: 40 treats approx<span itemprop="yield">.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghA-hPYCkxXBxM0PFeZXUL4N-6pZLmJiHg4kiKqA6k3cw7D-AHFxAeA5PK79VVQ3RfXx_GwVUhe4q0O62MpiZNOgKYKmcuNl-bXPtccYr2K0Iza00aa2V1BNbDVfhaNn8tyrXoBigklOA/s1600/Cherry+Almond+Cream+Cheese+Treats+Pin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cream cheese, icing sugar and almond extract whipped into a dough and topped with a cocktail cherry - all in aid of Red Nose Day" border="0" height="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghA-hPYCkxXBxM0PFeZXUL4N-6pZLmJiHg4kiKqA6k3cw7D-AHFxAeA5PK79VVQ3RfXx_GwVUhe4q0O62MpiZNOgKYKmcuNl-bXPtccYr2K0Iza00aa2V1BNbDVfhaNn8tyrXoBigklOA/s640/Cherry+Almond+Cream+Cheese+Treats+Pin.jpg" title="cherry almond cream cheese treats for Red Nose Day" width="297" /></a></div>
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Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com10tag:blogger.com,1999:blog-329952935480830193.post-69870706344145904012017-03-03T09:00:00.000+00:002017-03-03T09:00:07.032+00:00Win a Red Nose Day Bundle<div class="separator" style="clear: both; text-align: center;">
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<span style="background: white; color: #222222; line-height: 107%;"><span style="font-family: inherit;">With Red Nose Day just
around the corner, it’s time to start thinking about Bake Sales. It’s a great
way to fundraise as everyone loves cake.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdtC9KXZ_qkS4NVfDTuX0hfIsZ1-ZM4WAJw8_6mQO2I5I0nzffe8BmUHr6896cUr4lOMiffWSD3w49hWQQ-tbuuCjtmt5Zrc4kG_wT1zU5n19dGEajn37GssX7lGn6kC1TVx7W0dP3AI/s1600/rnd-logo_open-graph_v2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdtC9KXZ_qkS4NVfDTuX0hfIsZ1-ZM4WAJw8_6mQO2I5I0nzffe8BmUHr6896cUr4lOMiffWSD3w49hWQQ-tbuuCjtmt5Zrc4kG_wT1zU5n19dGEajn37GssX7lGn6kC1TVx7W0dP3AI/s320/rnd-logo_open-graph_v2.jpg" width="320" /></a></div>
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<span style="background: white; color: #222222; line-height: 107%;"><span style="font-family: inherit;">Comic Relief’s main aim is
to “bring about positive and lasting change in the lives of poor and
disadvantaged people, which we believe requires investing in work that
addresses people's immediate needs as well as tackling the root causes of
poverty and injustice” here in the UK and Africa.<o:p></o:p></span></span></div>
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<span style="background: white; color: #222222; line-height: 107%;"><span style="font-family: inherit;">Red Nose Day, as I’m sure we
all know, is held every other year alternating with Sport Relief. It’s a day to
do something funny for money or just raise cash in any way we can, including a
good bake sale.<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><b>To raise awareness of the cause, I have a bundle of Red Nose
Goodies to give away – an adult apron, a children’s apron, colouring in book
and a kids t-shirt – available in sizes age 2 to 10.</b><o:p></o:p></span></div>
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<span style="font-family: inherit;">Here’s the official word on these fab prizes:<o:p></o:p></span></div>
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<span style="font-family: inherit;">HomeSense has partnered with renowned fashion and portrait
photographer Rankin to create exclusive aprons for Red Nose Day 2017. With all
the ingredients to become a design classic, the apron features a selection of
unique, quirky and quintessentially British animal portraits including Rankin’s
own dog. HomeSense is an official Red Nose Day partner for the third time and
this year a host of celebrities have been photographed by iconic photographer
Rankin wearing the apron to help raise money for Comic Relief. The campaign is
being fronted by the Hairy Bikers, Si King and Dave Myers. The bikers will be
supported by a whole host of celebrities including , Nadine Coyle, Pearl Lowe,
Nadiya Hussain, Jodie Kidd, Susanna Reid, Kimberley Wyatt, Lesley Joseph &
Linda Robson, Una Healy, The Hemsley Sisters, Ella Mills (Deliciously Ella),
Fay Ripley, Vogue Williams and Tim Lovejoy.<o:p></o:p></span></div>
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<span style="font-family: inherit;">The adult apron, priced at £12.99, will be available to buy
in HomeSense and TK Maxx stores from 13th February and online at tkmaxx.com and
rednoseday.com. With at least £5 from every adult apron sale going to Comic
Relief, the money will help people living incredibly tough lives in the UK and
across Africa.<o:p></o:p></span></div>
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<span style="font-family: inherit;">The HomeSense Red Nose Day range, created by Rankin, also
features a new children’s apron encouraging the whole family to join in the
bake sale action by getting creative in the kitchen. Further products in the
collection include a tea towel and a range of kids T-shirts also a designed by
Rankin, as well as a leather journal and a colouring-in notebook.<o:p></o:p></span></div>
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<span style="font-family: inherit;">A spokesperson for HomeSense said: “Rankin has really risen
to the challenge with this year’s apron design, encouraging adults and children
to get in the kitchen and make their bakes matter.<o:p></o:p></span></div>
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<span style="font-family: inherit;">The quirky and unique design featuring an image of man’s
best friend (Rankin’s own dog) and a range of other animals, will encourage
people to grab an apron, get messy in the kitchen and support the good work
that Comic Relief does to help transform people’s lives here in the UK where we
have customers and stores and across Africa.”<o:p></o:p></span></div>
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<span style="font-family: inherit;">Rankin said: “When I was asked to create this year’s Red
Nose Day exclusive collection for HomeSense I agreed without hesitation. It is
a fantastic cause and I knew it would be a lot of fun. What you’re seeing is
some of the best talent in the animal business and, although I’m never one for
nepotism, my own dog got on the team sheet. I wanted to make these images as
cute and fun as possible and I hope I have included something for everyone
which encourages both adults and children to get in the kitchen and raise some
dough for Comic Relief.”</span><o:p></o:p></div>
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<span style="font-family: inherit;">To be in with a chance of winning these prizes, enter via the Rafflecopter thingamajig below. Leave a comment telling me what you would make for a bake sale. You can also tweet about the giveaway too.</span></div>
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<span style="font-family: inherit;">The competition is open until the 10th March for UK residents only. Good luck!</span></div>
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<a class="rcptr" data-raflid="eb6369ad36" data-template="" data-theme="classic" href="http://www.rafflecopter.com/rafl/display/eb6369ad36/" id="rcwidget_gp0sublc" rel="nofollow">a Rafflecopter giveaway</a>
<script src="https://widget-prime.rafflecopter.com/launch.js"></script>
<span style="font-family: inherit;"><br /></span></div>
Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com176tag:blogger.com,1999:blog-329952935480830193.post-43739551370658468442017-03-02T19:00:00.000+00:002017-03-06T14:54:09.519+00:00Cakeyboi chats to Carrie Grant for Red Nose Day<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpV-ZcbMU8l9xhiYWKnWCHIfTiogK8x9kl9Ky-qVwpQMnTCh7MqRe1umn86X5XHCoZSJfS3Td2I21U-k-dzrHymmeUlyg72lxlaVy82vA4egtEPRZIgf_7wr8-JpOURbnn41BzDSfIzA/s1600/Main-7067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpV-ZcbMU8l9xhiYWKnWCHIfTiogK8x9kl9Ky-qVwpQMnTCh7MqRe1umn86X5XHCoZSJfS3Td2I21U-k-dzrHymmeUlyg72lxlaVy82vA4egtEPRZIgf_7wr8-JpOURbnn41BzDSfIzA/s640/Main-7067.jpg" width="426" /></a></div>
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Red Nose Day, the fund-raising event from Comic Relief is happening on the 24th March. I recently interviewed TV star and singer Carrie Grant to discuss her involvement with this great cause, her home life with husband David Grant and their four children, Eurovision and baking. </div>
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Q. Carrie, Red Nose Day is just around the corner. Can you
tell me why<o:p></o:p></div>
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it is an important charity for you?<o:p></o:p></div>
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A. Ever since Fame Academy did our Comic Relief version of
the show I have<o:p></o:p></div>
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loved being a part of the event. I love that it raises money
both here and<o:p></o:p></div>
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in Africa for some of those who are struggling the most. My
Father is buried<o:p></o:p></div>
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in Sierra Leone so I have a special connection to West
Africa and back home<o:p></o:p></div>
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here in the UK our own family have had to access a lot of
help with Mental<o:p></o:p></div>
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Health Services so I see the need on a daily basis.<o:p></o:p></div>
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Q. You raise
awareness for children with special needs and your own<o:p></o:p></div>
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children each have learning disabilities including Autism
and ADHD. What<o:p></o:p></div>
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challenges can this present on a typical day in the Grant
household?<o:p></o:p></div>
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<br /></div>
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A. The only thing about a typical day in our family is that
there are never two<o:p></o:p></div>
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days the same! Each child has significant needs so David and
I are usually<o:p></o:p></div>
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desperately running round trying to make sure each child's
needs are met,<o:p></o:p></div>
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sharing out the work as we go! One child may need an hour's
counselling to<o:p></o:p></div>
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get out of bed, another may be refusing to dress or eat,
another may be<o:p></o:p></div>
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being extremely violent so we never quite know what we'll
get! I love the<o:p></o:p></div>
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school holidays when it's all so much easier and the kids
can move at their<o:p></o:p></div>
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own pace. One of our children only attends school for an
hour or so, so we<o:p></o:p></div>
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have to make sure we are there for the school runs
throughout the day. This<o:p></o:p></div>
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has meant David and I have to job share. We have at least
three health or<o:p></o:p></div>
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school meetings a week so we have to be around for those.
Life is full but<o:p></o:p></div>
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our children are amazing and magical and so talented in many
different ways.<o:p></o:p></div>
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Q. There is still
a lack of awareness surrounding 'invisible<o:p></o:p></div>
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disabilities'. As a parent of children with such disorders
have you<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
experienced discrimination towards your children?<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
A. I can't even begin to tell you how bad it is for many
parents of high<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
functioning autistic girls. From GP's not knowing what to
look for, to<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
schools who don't believe there's an issue, to diagnostic
criteria geared<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
towards boys and therefore no diagnosis is given, to CAHMS (Children and<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Adolescent Mental Health Services) being so overstretched
that your child<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
has to be suicidal before you can access any help. That's a
description of<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Services. Then you have the judgement from other parents
when your child<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
melts down in the supermarket. I want to put a big sign
above my kids' heads<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
reading, "Please don't judge, I'm autistic and today is
actually a good<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
day!" Some parents have a terrible time within their
families with relatives<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
blaming parents for their lack of parenting skills. It's
hard for parents<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
and you have to develop a very hard exterior and a warrior
spirit!<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLIZL5K-GLm5-wmR3qR7Mrcc__q-4ugc2HwQTU3TjMoQT1-utkzat_BrN7vSuXzkKm9a8Qwxo49AYtrj1LCFpAPypqSwnBVf2-jV3joup4eSr1kysC8LIZgjfomAW83IfOReMLgDlSCE/s1600/Main-7029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLIZL5K-GLm5-wmR3qR7Mrcc__q-4ugc2HwQTU3TjMoQT1-utkzat_BrN7vSuXzkKm9a8Qwxo49AYtrj1LCFpAPypqSwnBVf2-jV3joup4eSr1kysC8LIZgjfomAW83IfOReMLgDlSCE/s640/Main-7029.jpg" width="640" /></a></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Q. I'm a
sweet-toothed baking blogger and love baking in my spare time.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Are baking and cooking activities you do with your children
and can these be<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
good therapy?<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
A. Oh gosh - YES!!!!! My children have a lot of sensory issues,
which means<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
they hear everything at 10 times the volume of a
neuro-typical person, they<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
are extra sensitive to smell, touch, taste, all of those
areas. The<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
advantage of this is that they are brilliant at art and
baking and the<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
creative areas. My children can literally spend an hour with
their hands in<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
a bowl of watered down cornflour! We make cakes, biscuits,
pastry etc. We<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
even have 27th Dec set aside as Pie Day each year.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Q. If you're
favourite song were a cake, what would it be?<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
A. One of my favourite songs is Cameo's "Candy" as
our entire family do the<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
dance to it called The Electric Slide. At weddings we've had
about 300<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
people doing it in one go! In our family it was started by
the Jamaican side<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
but each year more of our white relatives learn it and join
in! It's a<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
dancefloor filler! If it were a cake it would be a
Black Forest Gateaux -<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
because it is one of those things that every generation
knows, it's down to<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
earth and gives you great memories. i.e. I know my kids will
talk about this<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
song in years to come and laugh in the same way as my
generation remember a<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Black Forest Gateau.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/sn8KYD1Vco0/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/sn8KYD1Vco0?feature=player_embedded" width="320"></iframe></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Q. I'm a HUGE
Eurovision fan. You were part of the group Sweet Dreams,<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
the UK's 1983 entry. Do you have fond memories of taking
part in the<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
contest?<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
A. I absolutely LOVED doing Eurovision. Representing my
country, singing every<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
day, doing loads of TV, Radio and press - it was a great
opportunity. If I<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
hear the Eurovision theme tune I still get nervous. I
thought it had all<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
been forgotten but when I did Fame Academy suddenly it all
came out again.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
We came 6th, which at the time was shameful but now is
really seen as a huge<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
success!<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKcNZ-DChbL-gCgaUkVGHdAjQJ9wCM__xwx9QxG1iZ8xYzD79p7PBFU1GW7qrTXGycu6-lyPocL2yH9A8mVf6M96J2k5Rzcw_yqor9fieD4h76bI_4ZDjhyo2u_XERCjLxOOuugvkAvGM/s1600/SweetDreams.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKcNZ-DChbL-gCgaUkVGHdAjQJ9wCM__xwx9QxG1iZ8xYzD79p7PBFU1GW7qrTXGycu6-lyPocL2yH9A8mVf6M96J2k5Rzcw_yqor9fieD4h76bI_4ZDjhyo2u_XERCjLxOOuugvkAvGM/s640/SweetDreams.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://eurosong-contest.wikia.com/wiki/Sweet_Dreams" rel="nofollow" target="_blank">Sweet Dreams - (Carrie on the right)</a></td></tr>
</tbody></table>
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<br />
Q. You were the
head judge in this year's jury for 'Eurovision - You<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Decide', helping to select this year's entry Lucie Jones ( a
great song!). It must<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
feel quite a responsibility.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
A. Actually I was Head Judge last year and the jury's favourite
lost! Lucy<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Jones is great though and David and I loved her in The X
Factor. Great<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
singer.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Q. As a busy
working mother of 4, do you find time to relax and if so,<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
what do you do to unwind?<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
A. I love reading, cooking, hanging out with friends and going
on holiday. We<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
go to the Isle of Wight each year and we love it. It's like
going back in<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
time. I love creating memories for my kids.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggma4fyPpxEjHUixr_UbDGF6ut9a6Ze2UMMcoenjZn-aJO2IZxwFua_YE7rc0klL10hpmIaViwVMYY8OB1ZOCE76Y3X1Qdpr32IwSpj225J1LErgDrpEiBxaCFXmmVBG2N0ZrCbQkbwfI/s1600/Main-6959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggma4fyPpxEjHUixr_UbDGF6ut9a6Ze2UMMcoenjZn-aJO2IZxwFua_YE7rc0klL10hpmIaViwVMYY8OB1ZOCE76Y3X1Qdpr32IwSpj225J1LErgDrpEiBxaCFXmmVBG2N0ZrCbQkbwfI/s640/Main-6959.jpg" width="640" /></a></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Q. Finally
Carrie, charity and raising awareness are things that are<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
clearly important to you. What are your future plans in
respect of these?<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
A. Oh gosh so much. I want the subject of Girls and Autism
awareness to be<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
raised, I am campaigning constantly around this subject. I
want for all<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
special needs to get greater understanding in society. Two
of my children<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
have ADHD, one has Aspergers and another has Autism and
ADHD.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
In the healthcare arena I work in I want patients to be able
to lead in<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
their own health. I do a ton of public speaking on this
subject and I am<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Patient Lead for The College of Medicine. I think it
empowers the patient<o:p></o:p></div>
<div style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: inherit;">and ultimately will help to make our amazing NHS
sustainable.</span></span><br />
<span style="line-height: 107%;"><span style="font-family: inherit;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM5hkReDGFK7RP-WVFuBmngeiXoDJGOvvE5Ukh6k9LGKBaYr33Wl8utfyxJEu4k9o6o_d2CWIsyRlhI2iBYrxJcgVd6EraxIJmwEBzhklnOP70OicqCTcw00CXtpwvk2JDMD47z2BHTMk/s1600/Main-6919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM5hkReDGFK7RP-WVFuBmngeiXoDJGOvvE5Ukh6k9LGKBaYr33Wl8utfyxJEu4k9o6o_d2CWIsyRlhI2iBYrxJcgVd6EraxIJmwEBzhklnOP70OicqCTcw00CXtpwvk2JDMD47z2BHTMk/s640/Main-6919.jpg" width="426" /></a></div>
<span style="line-height: 107%;"><span style="font-family: inherit;"></span></span><br />
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<br /></div>
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Carrie Grant and family are wearing limited edition
HomeSense aprons designed by celebrated British photographer Rankin to support
Red Nose Day 2017 and help people living incredibly tough lives across Africa
and here in the UK. The apron is part of a Red Nose Day 2017 range of products
available in HomeSense stores nationwide.<o:p></o:p></div>
<br /></div>
<div style="text-align: justify;">
<span style="line-height: 107%;"><span style="font-family: inherit;">A massive thanks to Carrie for taking the time to answer my questions. Check out my next post, coming soon, for a chance to win a Red Nose Day gift bundle.</span></span></div>
Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com7tag:blogger.com,1999:blog-329952935480830193.post-50475262443644240532017-03-01T19:00:00.000+00:002017-03-01T20:29:37.515+00:00Treat Petite - March 2017<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJCB0EgWhXuUe3CYVc3LtTKQQ3YqFr1_iRVm2EYYbkHIcNuOK3REaCiRZw-3GvyqzR5r9uLgll00U1m46kUYDiAUWPoOpOn_AqjwQNHKOwcuJbtJ46AGTlSFFPqIGqFmhZ_9jHzZBdL8/s1600/NEW+LOGO+SHINY.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJCB0EgWhXuUe3CYVc3LtTKQQ3YqFr1_iRVm2EYYbkHIcNuOK3REaCiRZw-3GvyqzR5r9uLgll00U1m46kUYDiAUWPoOpOn_AqjwQNHKOwcuJbtJ46AGTlSFFPqIGqFmhZ_9jHzZBdL8/s320/NEW+LOGO+SHINY.png" width="320" /></a></div>
<br />
It's March and there are tons of crocuses popping up in the grass across from our house. I think spring time is just around the corner and Treat Petite is here again for you to share all of your individual baking achievements which we love to see and share. Thanks to everyone for the flurry of entries in February over at <a href="http://www.thebakingexplorer.com/2017/02/treat-petite-february-round-up.html" target="_blank">The Baking Explorer</a>.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJj4UKmDYS7yCFqcq6YokSlKSwff3f5DA9q-2s2MqSEmScj7fLLoblBmkZp5AiwuZCQvzTy0X35rsFZ7YcLIRWU4TWWBJ6hlS7mM4ySH1bc0sRDTIl36m_nQwV5vaSxX9BG0_zJbDEXOU/s1600/AnythingGoes15.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJj4UKmDYS7yCFqcq6YokSlKSwff3f5DA9q-2s2MqSEmScj7fLLoblBmkZp5AiwuZCQvzTy0X35rsFZ7YcLIRWU4TWWBJ6hlS7mM4ySH1bc0sRDTIl36m_nQwV5vaSxX9BG0_zJbDEXOU/s320/AnythingGoes15.png" width="285" /></a></div>
<br />
As you might know, Treat Petite has no monthly theme now, so once again Anything Goes! You can enter anything you like, just remember the Treat Petite rules below...<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Treat Petite is for all of those delicious bites, which can be individually portioned. Tray bakes are fine, cookies, cupcakes, brownies, macarons and so on. No cakes, puddings, whole loaves – you get the idea… here are those all-important guidelines:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1. Add your petite treat to the Linky Tool at the bottom of the current month's post by the 25th of the month, midnight at the latest<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2. Post your bake onto your blog and link back to <a href="http://www.cakeyboi.com/" target="_blank">Cakeyboi</a> and <a href="http://www.thebakingexplorer.com/" target="_blank">The Baking Explorer</a>, stating who is hosting this month<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3. Follow Cakeyboi and The Baking Explorer blogs on Google+ (see sidebar links), if you haven't already.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4. If you tweet use #TreatPetite and mention @MrCakeyboi and @BakingExplorer - we will retweet<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
5. Add the challenge logo to the post and 'Treat Petite' as a label to the post<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
6. Use any recipe as long as the source is noted<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
7. If you like, add your photo to the 'Treat Petite' Pinterest board (request access from Cakeyboi)<o:p></o:p></div>
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<br /></div>
<br />
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8. Feel free to enter old posts as long as you update the post and meet all the requirements above!<o:p></o:p><br />
<br />
Above all else - have fun!!<br />
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Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com0tag:blogger.com,1999:blog-329952935480830193.post-11988894526188635282017-02-27T19:00:00.000+00:002017-02-27T19:00:31.213+00:00Chocolate and Banana Swirled Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-HDM3tYpFR6bMfzA0lowxsNSPwFRmoyCw5uAzQzv4j30_CQdpDBs-t3vgkNRQ_hBtFlGemdRFZBdtXLzQW5vHKcdFxyT6vQ9uCEPvvjwyGv5u8PDuKcNXNPGCQv5iapT9JUOvAPyuvU/s1600/chocolate+banana+siwrl+pancakes+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate pancake batter and banana pancake batter swirled together" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-HDM3tYpFR6bMfzA0lowxsNSPwFRmoyCw5uAzQzv4j30_CQdpDBs-t3vgkNRQ_hBtFlGemdRFZBdtXLzQW5vHKcdFxyT6vQ9uCEPvvjwyGv5u8PDuKcNXNPGCQv5iapT9JUOvAPyuvU/s640/chocolate+banana+siwrl+pancakes+7.JPG" title="chocolate and banana swirled pancakes" width="600" /></a></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
It’s Pancake Day again. Or Shrove Tuesday to give it its
proper name.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
It’s quite late this year, I usually always think of Pancake
Day as being around the time of the Brits and that has been and gone this year.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-9IlS_MSesIwbDAeGzmpaJ2Ch3vJCdcqQsdYmdv6m55crY98pi299HZ6qTqZMBvJwghyphenhyphenTthDowQuxpOoPs65UHrMCkay6HjOPSCsJXQr9u_Fpk68gipRmH7JglBEjskH8hAZfUItq-0/s1600/chocolate+banana+siwrl+pancakes+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate pancake batter and banana pancake batter swirled together" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-9IlS_MSesIwbDAeGzmpaJ2Ch3vJCdcqQsdYmdv6m55crY98pi299HZ6qTqZMBvJwghyphenhyphenTthDowQuxpOoPs65UHrMCkay6HjOPSCsJXQr9u_Fpk68gipRmH7JglBEjskH8hAZfUItq-0/s640/chocolate+banana+siwrl+pancakes+5.JPG" title="chocolate and banana swirled pancakes" width="600" /></a></div>
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This year Joseph Joseph sent me a couple of their gadgets to
use when whipping up my pancakes. </div>
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Whipping is quite accurate as I received a
<a href="https://www.josephjoseph.com/en-gb/whiskle" rel="nofollow" target="_blank">Whiskie</a> – a two in one balloon whisk which has a silicone blade fitted meaning
you can scrape your bowl thoroughly too. (Around £10 from the Joseph Joseph
site)<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu45EA0Ob158Mfv1jyyDve1ZrOJ5723EUTsIFo4EN8GlK1CC0H0KGCZ0P2JGpgv-HGHUMrtRZGkvfW53Mc2sl3P59wUUlYmKImCmhaCrrokt6AkqApqBnPGqTaac3WaxQVHt0OKtR2nsY/s1600/joseph+joseph+whiskie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate pancake batter and banana pancake batter swirled together" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu45EA0Ob158Mfv1jyyDve1ZrOJ5723EUTsIFo4EN8GlK1CC0H0KGCZ0P2JGpgv-HGHUMrtRZGkvfW53Mc2sl3P59wUUlYmKImCmhaCrrokt6AkqApqBnPGqTaac3WaxQVHt0OKtR2nsY/s640/joseph+joseph+whiskie.JPG" title="chocolate and banana swirled pancakes" width="600" /></a></div>
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I don’t know about you, and it’s probably just my OCD, but
when I watch cooks and chefs on TV pouring their food from a bowl and leaving
half the contents in there, it really winds me up! But the Whiskie means that
nothing should be left in the bowl. (£15 from the Joseph Joseph site)<o:p></o:p></div>
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I was also sent the <a href="https://www.josephjoseph.com/en-gb/shake-it" rel="nofollow" target="_blank">Shake-It</a> self tapping sieve. It’s a
regular sieve except the handle has a clever sleeve over it, which you use to
shake and tap at the same time with one hand – ingenious. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyo3vPGcbgxs2_Gl_dMZ_xdMFlIVdVAxuy65hVGiBYQe43DN-ZVaEYwpjJ_aLikR07WzrPghYZqrq-GHr3u1tiSo8Wf11I2aPzlBNxc6XAx2p-8lTXTUpztEXmk9cVAvhmaWhXv8SIO50/s1600/Joseph+Joseph+Shake-It+sieve.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate pancake batter and banana pancake batter swirled together" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyo3vPGcbgxs2_Gl_dMZ_xdMFlIVdVAxuy65hVGiBYQe43DN-ZVaEYwpjJ_aLikR07WzrPghYZqrq-GHr3u1tiSo8Wf11I2aPzlBNxc6XAx2p-8lTXTUpztEXmk9cVAvhmaWhXv8SIO50/s640/Joseph+Joseph+Shake-It+sieve.JPG" title="chocolate and banana swirled pancakes" width="600" /></a></div>
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My pancakes this year are a combination of deep cocoa
flavoured batter and a banana infused batter swirled about. They are delicious
on their own as chocolate or banana, but the two go so well together I thought
swirling them up would be good fun.<o:p></o:p></div>
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<br /></div>
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<span style="background-color: orange;">Tip: I used frozen bananas for my banana batter. Once
defrosted and slipped out of their skins, they are the perfect consistency for
mushing into the batter.</span><o:p></o:p></div>
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Once I’d made the batters separately, I used disposable
piping bags to dollop them onto my pre-heated skillet. First I spooned
chocolate and banana batter into the same bag and got a marbled effect when I ‘piped’
it on to the cooking surface. Unfortunately, when fully cooked, although they
tasted good, the distinctive colours of batter sort of melded together.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgxwWZrCFUDRW5fs3YjYVywxoigbAnvWcTJLkhLc9EHm3NMaoH5ViYkh6jQko8K9SQkCLCDMTaN6gsYpoB6c9d1SUi04SrC5JAgYzQMPMIN9zgtwU0v5Tkb-nUSWuZAPVEwk4uGrpgQg/s1600/chocolate+banana+siwrl+pancakes+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate pancake batter and banana pancake batter swirled together" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgxwWZrCFUDRW5fs3YjYVywxoigbAnvWcTJLkhLc9EHm3NMaoH5ViYkh6jQko8K9SQkCLCDMTaN6gsYpoB6c9d1SUi04SrC5JAgYzQMPMIN9zgtwU0v5Tkb-nUSWuZAPVEwk4uGrpgQg/s640/chocolate+banana+siwrl+pancakes+3.JPG" title="chocolate and banana swirled pancakes" width="600" /></a></div>
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Next I went for putting the batters in separate bags and
tried piping half and half for a two tone effect and also going for a Jackson
Pollock sort of effect. This involved piping one colour of batter onto the
skillet and then piping the other batter on top in a random fashion, this
seemed to look the most effective and probably be the one kids would like most.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqf1i-rMRN4u4LUHgdC4mx-ikPoJ2HcejH0A0NNlaglEFV4NtY8Gmsa20t_VsV5gNj7irG_tPw5h4PwIdDW3S9IlUJ2bqJMdypaX5smHKuC-UpwMKOqmSuRLO4FSYHt7JH-J0stNYmujg/s1600/chocolate+banana+siwrl+pancakes+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate pancake batter and banana pancake batter swirled together" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqf1i-rMRN4u4LUHgdC4mx-ikPoJ2HcejH0A0NNlaglEFV4NtY8Gmsa20t_VsV5gNj7irG_tPw5h4PwIdDW3S9IlUJ2bqJMdypaX5smHKuC-UpwMKOqmSuRLO4FSYHt7JH-J0stNYmujg/s640/chocolate+banana+siwrl+pancakes+2.JPG" title="chocolate and banana swirled pancakes" width="600" /></a></div>
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I served mine with some chopped bananas, chocolate chips
(add a handful of these to the batter too, if you like) and some maple syrup. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__WSkCE2uK5yhjoAtmEBWEG59lv19gI09NFcDmbmHHHbJqGNgtpfLKj7WSDwAIvbaq7xFLjnTHs53yI1NkzT18FL9l_6-lIvT8ZFybJhVVAqJzcDsdQy8BPxqsAlFBaBYC-f2GOHr_Q4/s1600/chocolate+banana+siwrl+pancakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate pancake batter and banana pancake batter swirled together" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__WSkCE2uK5yhjoAtmEBWEG59lv19gI09NFcDmbmHHHbJqGNgtpfLKj7WSDwAIvbaq7xFLjnTHs53yI1NkzT18FL9l_6-lIvT8ZFybJhVVAqJzcDsdQy8BPxqsAlFBaBYC-f2GOHr_Q4/s640/chocolate+banana+siwrl+pancakes.JPG" title="chocolate and banana swirled pancakes" width="600" /></a></div>
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These are so easy (and fun) to make. Here is the recipe:<o:p></o:p></div>
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<div class="recabout">
<div class="title fn" itemprop="name">
Chocolate and Banana Swirled Pancakes</div>
<div class="byline">
by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2017-02-27" itemprop="published"> February-27-2017<span class="value-title" title="2017-02-27"></span></span></div>
<div class="summary" itemprop="summary">
Chocolate and banana pancake batters swirled together</div>
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Ingredients</div>
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200 grams self-raising flour<o:p></o:p></div>
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1 tablespoon unsweetened cocoa powder</div>
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<li>Pinch of salt</li>
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70 grams granulated sugar<o:p></o:p></div>
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2 medium eggs<o:p></o:p></div>
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500 ml milk (I used soya)</div>
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3 tablespoons vegetable oil</div>
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2 frozen bananas defrosted</div>
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Instructions</div>
<div itemprop="instructions">
<span class="instruction">Make the banana batter by whisking together the defrosted, mushy bananas with 1 egg, 2 tablespoons of vegetable oil, and 250 ml of milk.</span><span class="instruction">In a separate bowl, sift together 100 grams of flour, 1 tablespoon of the sugar and a pinch of salt. Add the wet banana mix and stir to combine. Don’t overmix, lumps are fine in pancake batter.</span><span class="instruction">In another bowl, sift together 100 grams flour, the cocoa powder, the remaining sugar and salt. Add the remaining egg, oil and milk and beat to combine.</span><span class="instruction">Preheat a frying pan or skillet over medium heat and grease very lightly with some vegetable oil.<span class="instruction">Add the two batters by spooning or piping, into whatever pattern you opt for.</span><span class="instruction">Cook until bubbles start to appear on top of the wet batter then with a turner, flip the pancakes over for a couple of minutes on the other side. Don’t be tempted to push down the pancakes with the turner, you want the puffiness!</span><span class="instruction">Place on a plate and drizzle with maple syrup, some bananas, cream, whatever takes your fancy.</span><span class="instruction">Enjoy!</span></span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT10M" itemprop="prepTime">15 mins </time><span class="value-title" title="PT10M"></span></span><span class="time cooktime">Cook time: <time datetime="PT2H" itemprop="cookTime">15 mins </time><span class="value-title" title="PT2H"></span></span><span class="time duration">Total time: <time datetime="PT2H10M" itemprop="totalTime">>30 mins </time><span class="value-title" title="PT2H10M"></span></span><span class="yield">Yield:20 pancakes approx<span itemprop="yield">.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikbdLuG8MbgK8ApdpAJ3Lui7qg-Tqy8mWlfDhke3-IaWOyckPz6VLAUoHOXYmHI5Yk7LOlTNjjzJJto5orOf9ebk7bRWHdJ7m26Mx9efzeh2ize_JhuEItvMPfhpJf7TMNoTyXgrygvwk/s1600/chocolate+banana+siwrl+pancakes+pin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate pancake batter and banana pancake batter swirled together" border="0" height="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikbdLuG8MbgK8ApdpAJ3Lui7qg-Tqy8mWlfDhke3-IaWOyckPz6VLAUoHOXYmHI5Yk7LOlTNjjzJJto5orOf9ebk7bRWHdJ7m26Mx9efzeh2ize_JhuEItvMPfhpJf7TMNoTyXgrygvwk/s640/chocolate+banana+siwrl+pancakes+pin.jpg" title="chocolate and banana swirled pancakes" width="300" /></a></div>
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Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com4tag:blogger.com,1999:blog-329952935480830193.post-49224607842392821102017-02-23T17:53:00.000+00:002017-02-25T17:02:49.084+00:00Chocolate Butterscotch Poke Cake<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZioOVP8fAv8EeZ1IGEFRfwBFkcCacX5Xxn6tHshPYBdHl2mrIP7p5hdgh2_Mk9JJk27E3guN9HP_zs0bNyXhVXNS8yHx5Vw1Q6v8SnVo1blQOBVkzlt2VzOVQgk6z5nI5mNMKhf_q5U/s1600/Chocolate+Butterscotch+Poke+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate sheet cake, poked and filled with butterscotch flavour pudding. Topped with a chocolate cream topping and chocolate chips." border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZioOVP8fAv8EeZ1IGEFRfwBFkcCacX5Xxn6tHshPYBdHl2mrIP7p5hdgh2_Mk9JJk27E3guN9HP_zs0bNyXhVXNS8yHx5Vw1Q6v8SnVo1blQOBVkzlt2VzOVQgk6z5nI5mNMKhf_q5U/s640/Chocolate+Butterscotch+Poke+Cake.JPG" title="Chocolate Butterscotch Poke Cake" width="600" /></a></div>
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<div style="text-align: justify;">
Apparently Poke Cake’s are the latest baking craze to come
over from the US! Who knew? And what exactly is a Poke Cake?<o:p></o:p></div>
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Well, a poke cake is essentially a sheet cake, baked, then with
holes poked in it. The cake is then smothered in a topping such as jelly
(jello), pudding or condensed milk for example. This topping sinks into the holes
and makes for a moist cake. You top the cake with some other topping such as
buttercream and it’s ready to devour.<o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Cutx2XIVqW0FpBrRs8iNZ4IMwx9uU2wNQlmyUBvkw5jV6Pgja9hWoK_DpE8HCfgxqiRrNVibu8Rw_5f24dfayttSEhFfHiiNvpGy-69uSEJWdVDavDYlD5zm0FHDz6tb5WioXU1NPK8/s1600/Chocolate+Butterscotch+Poke+Cake+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate sheet cake, poked and filled with butterscotch flavour pudding. Topped with a chocolate cream topping and chocolate chips." border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Cutx2XIVqW0FpBrRs8iNZ4IMwx9uU2wNQlmyUBvkw5jV6Pgja9hWoK_DpE8HCfgxqiRrNVibu8Rw_5f24dfayttSEhFfHiiNvpGy-69uSEJWdVDavDYlD5zm0FHDz6tb5WioXU1NPK8/s640/Chocolate+Butterscotch+Poke+Cake+2.JPG" title="Chocolate Butterscotch Poke Cake" width="600" /></a></div>
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Sound good? I’ve made one before actually, a couple of years
back. A <a href="http://www.cakeyboi.com/2014/05/strawberry-orange-sprinkles-poke-cake.html" target="_blank">strawberry orange sprinkles poke cake</a>, which was a strawberry flavoured
sponge with sprinkles flecked through it. Then I poked the necessary holes and
filled the cake with orange flavour jelly. When the jelly had set I topped it
with a cream cheese frosting. It was almost like a trifle cake and was
gorgeous.<o:p></o:p></div>
</div>
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<br /></div>
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So, my next foray into poke cake making (as it’s now an
apparent craze?) is this chocolate butterscotch cake. I made a chocolate sheet
cake in a pan tweaking a gorgeous recipe from <a href="http://omgchocolatedesserts.com/chocolate-poke-cake/" target="_blank">OMG Chocolate Desserts</a>.<o:p></o:p></div>
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I used the end of a wooden spoon to poke the cake and then
used butterscotch Angel Delight as my filling. I used a couple of packs which called
for a total of 600ml of milk, but I only used 500ml to make the pudding
thicker.<o:p></o:p></div>
<div style="text-align: justify;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RQAhnLegQ8ve0Rle5j9HkuCheQUtSUMcPqV_4uFfXBrXrISzzt6CTUbUE8ZHdhxPAVOEiMaEp4QAYMvKAvs6XzdSxY1G2EPjvAG3LzeC9fkMIfvuQT-uia5D2a2lYfdh9zt9CCMuxyM/s1600/Chocolate+Butterscotch+Poke+Cake+make.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate sheet cake, poked and filled with butterscotch flavour pudding. Topped with a chocolate cream topping and chocolate chips." border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RQAhnLegQ8ve0Rle5j9HkuCheQUtSUMcPqV_4uFfXBrXrISzzt6CTUbUE8ZHdhxPAVOEiMaEp4QAYMvKAvs6XzdSxY1G2EPjvAG3LzeC9fkMIfvuQT-uia5D2a2lYfdh9zt9CCMuxyM/s640/Chocolate+Butterscotch+Poke+Cake+make.jpg" title="Chocolate Butterscotch Poke Cake" width="640" /></a></div>
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Once this was poured over the cake, I fridged it (overnight
in my case, but a couple of hours is fine). To finish I made a chocolate cream
topping also inspired by OMG Chocolate Desserts and then finished it with
assorted chips I had. Luckily I had butterscotch chips leftover, chocolate
chips and swirly white and milk chocolate chips.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDkaPofGA7wv5IIo2PMNnyozdl_5ros8D236zd1-zxe6T30ZQC-W-MxYEnWm4xaC49vjihqZDHNlsnXY-BXjbrwvYdwrHhRpug9-Asfh4D9jvSFY2rndh-9xjqqbNoiAgvsA4XrnOiIr0/s1600/Chocolate+Butterscotch+Poke+Cake+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate sheet cake, poked and filled with butterscotch flavour pudding. Topped with a chocolate cream topping and chocolate chips." border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDkaPofGA7wv5IIo2PMNnyozdl_5ros8D236zd1-zxe6T30ZQC-W-MxYEnWm4xaC49vjihqZDHNlsnXY-BXjbrwvYdwrHhRpug9-Asfh4D9jvSFY2rndh-9xjqqbNoiAgvsA4XrnOiIr0/s640/Chocolate+Butterscotch+Poke+Cake+3.JPG" title="Chocolate Butterscotch Poke Cake" width="600" /></a></div>
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I actually took this to the latest meeting of the Dundee
Baking Club, which I am a co-host of. It went down very well I am pleased to
say.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WnEFyfdyD8iFQG5fDS6d_tjELLbdC2DLL34dPWpXnamVOBeNvTLv57mikb_qLrKebCyvqD-OxalCiURdfTxG4E4YxKtLP4LB_8ZMI0C6iJA5u2ywhyphenhyphenhjcnPPIYpug6jfcB1NuYwcKuc/s1600/Chocolate+Butterscotch+Poke+Cake+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate sheet cake, poked and filled with butterscotch flavour pudding. Topped with a chocolate cream topping and chocolate chips." border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WnEFyfdyD8iFQG5fDS6d_tjELLbdC2DLL34dPWpXnamVOBeNvTLv57mikb_qLrKebCyvqD-OxalCiURdfTxG4E4YxKtLP4LB_8ZMI0C6iJA5u2ywhyphenhyphenhjcnPPIYpug6jfcB1NuYwcKuc/s640/Chocolate+Butterscotch+Poke+Cake+4.JPG" title="Chocolate Butterscotch Poke Cake" width="600" /></a></div>
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The butterscotch pudding is soft and creamy and pairs well
with the moist chocolate cake. The creamy chocolate topping finished it off
perfectly and the chips add a bit of texture.<o:p></o:p></div>
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Why not join in the latest baking craze and start poking
your cakes?!<o:p></o:p></div>
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Chocolate Butterscotch Poke Cake</div>
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by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2017-02-23" itemprop="published"> February-23-2017<span class="value-title" title="2017-02-23"></span></span></div>
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Chocolate cake with butterscotch flavour pudding and a chocolate cream topping</div>
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Ingredients</div>
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175 grams plain flour<o:p></o:p></div>
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100 grams unsweetened cocoa powder (divided)<o:p></o:p></div>
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1 1/2 teaspoons bicarbonate of soda<o:p></o:p></div>
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<li>1 1/2 teaspoons baking powder</li>
<li>Pinch of salt</li>
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450 grams granulated sugar<o:p></o:p></div>
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2 medium eggs<o:p></o:p></div>
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250 ml 0% fat plain Greek yoghurt</div>
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125 ml vegetable oil</div>
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2 teaspoons vanilla extract (divided)</div>
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250 ml water from a recently boiled kettle</div>
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2 packs of Butterscotch Angel Delight (or other brand)</div>
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500 ml milk (I used semi-skimmed)</div>
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500 ml double cream</div>
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70 grams icing sugar</div>
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50 grams chocolate chips</div>
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Instructions</div>
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<span class="instruction">Grease and flour a 9”x13” baking pan and preheat the oven to 180C (160C fan).</span><span class="instruction">In a large bowl, sift together the flour, 75 grams of the cocoa powder, bicarb, baking powder and salt. Stir in the granulated sugar.</span><span class="instruction">In a separate bowl whisk together the eggs, yoghurt, vegetable oil and 1 teaspoon of the vanilla extract.</span><span class="instruction">Add these wet ingredients to the dry and mix until a batter forms. Pour in the water and slowly stir this in to achieve a wetter batter.<span class="instruction">Pour this into the baking pan and bake in the oven for 35 to 45 minutes. A toothpick will come out clean when inserted in the centre of the cake.</span><span class="instruction">Allow the cake to cool then with the end of a wooden spoon, poke holes over the cake. Don’t over do it as you still want the cake to hold together. (I made about 30 holes evenly spaced in my cake, see the pic).</span><span class="instruction">Make the pudding as directed on the packet using a sixth less milk than it tells you too.</span><span class="instruction">Pour this over the cake until all the holes are filled and the top is slightly covered. You may not need all of the pudding mix.</span><span class="Fridge this for at least a couple of hours.</span><span class=" instruction="">Make the topping by beating the double cream until it thickens slightly then add the icing sugar and remaining cocoa and vanilla. Beat until it is thick and a spreadable consistency.</span><span class="With an off-set spatula, spread the topping over the cake evenly. Sprinkle with the chocolate chips and refrigerate until ready to enjoy.</span><span class=" instruction="">You’re welcome :)</span></span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT10M" itemprop="prepTime">45 mins </time><span class="value-title" title="PT10M"></span></span><span class="time cooktime">Cook time: <time datetime="PT2H" itemprop="cookTime">45 mins </time><span class="value-title" title="PT2H"></span></span><span class="time duration">Total time: <time datetime="PT2H10M" itemprop="totalTime">> 2 hours </time><span class="value-title" title="PT2H10M"></span></span><span class="yield">Yield:1 x 9"x13" cake<span itemprop="yield">.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMmNy-3oQx2qK0gGcl4FmNWoUIAhjA41PN15He6S3T-LsJTokdcWtl3hFwAk762dVVFWcaJvGDRvRcKLfE6ZKSoA1LsEz5do-Lb5VEwKp-vy75MKZ__xv595RW1lbIMXnbs90hGOIda0/s1600/Chocolate+Butterscotch+Poke+Cake+pin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate sheet cake, poked and filled with butterscotch flavour pudding. Topped with a chocolate cream topping and chocolate chips." border="0" height="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBMmNy-3oQx2qK0gGcl4FmNWoUIAhjA41PN15He6S3T-LsJTokdcWtl3hFwAk762dVVFWcaJvGDRvRcKLfE6ZKSoA1LsEz5do-Lb5VEwKp-vy75MKZ__xv595RW1lbIMXnbs90hGOIda0/s640/Chocolate+Butterscotch+Poke+Cake+pin.jpg" title="Chocolate Butterscotch Poke Cake" width="294" /></a></div>
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Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com4tag:blogger.com,1999:blog-329952935480830193.post-22699459604637332522017-02-20T19:00:00.000+00:002017-02-20T19:00:19.973+00:00Quick and Easy Garlic Chilli Flatbreads<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHAAnI-wwd-3GvgRvmlhg3qDv-pYgmnhyphenhyphenCuiUl7uQD44hHpJ92lwbX8ehavZjajwrrBYxwsPcK10quqqW-0PeJPAQkkRpzK-NEjrEMVy7cOi-HBuP1iDmm0h6OYvqBlbGQknjT9k3ibE/s1600/garlic+and+chilli+flatbreads+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Unleavened flatbreads flavoured with garlic and chilli. Cooked on a griddle. Perfect for dipping or enjoying with a curry." border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHAAnI-wwd-3GvgRvmlhg3qDv-pYgmnhyphenhyphenCuiUl7uQD44hHpJ92lwbX8ehavZjajwrrBYxwsPcK10quqqW-0PeJPAQkkRpzK-NEjrEMVy7cOi-HBuP1iDmm0h6OYvqBlbGQknjT9k3ibE/s640/garlic+and+chilli+flatbreads+3.JPG" title="Quick and Easy Garlic Chilli Flatbreads" width="600" /></a></div>
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I haven’t made flatbreads before but wanted to give them a
whirl – so this weekend I decided to take the plunge and rustle some up in the
kitchen.<o:p></o:p></div>
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A flatbread can be a bread which is not leavened, i.e. doesn’t
have anything in it which will make it rise, such as yeast. However there are
types of flatbread such as pita breads which do incorporate some leavening.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfyyj1mAlPNeciMsOoWfsgl-1aoWolzi48qQ1WE9v2-iTmpz8IY_BCchKlBvXg2-JLt3WPTm8gCicsGPOW1QO3anHuUjwirDkzhFxjVnSs4t8cWUN2Qbf8xIUvX2hLfe_xw2rjylDrpU/s1600/garlic+and+chilli+flatbreads+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Unleavened flatbreads flavoured with garlic and chilli. Cooked on a griddle. Perfect for dipping or enjoying with a curry." border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfyyj1mAlPNeciMsOoWfsgl-1aoWolzi48qQ1WE9v2-iTmpz8IY_BCchKlBvXg2-JLt3WPTm8gCicsGPOW1QO3anHuUjwirDkzhFxjVnSs4t8cWUN2Qbf8xIUvX2hLfe_xw2rjylDrpU/s640/garlic+and+chilli+flatbreads+4.JPG" title="Quick and Easy Garlic Chilli Flatbreads" width="600" /></a></div>
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There are various types, which seem to vary depending where
in the world you are. Focaccia, is technically a flatbread, as is a soda farl.
They can very a lot. A naan bread is another type I think we are all familiar with.<o:p></o:p></div>
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I found a recipe on line by <a href="http://cafedelites.com/">cafedelites.com</a> , which looked fairly simple but I wanted to tweak it a little. It incorporated yoghurt in the dough and some
garlic powder. I wanted some heat in my flatbreads so added a touch of hot
chilli powder too.<o:p></o:p></div>
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I was so surprised at how easy they were. Simply sift together
the dry ingredients and add in the wet ingredients. Mix them into a dough and
allow that to rest a little.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITPKJW7aQVVnTZtXH2hy4GKR4E3ksL8Px0jW55hn9fgYn8cvfPPENSeNGBUY3kuzfFWD-cZXWcPPEXBOjrS4x8r5_GRrS57rz6x3G5GFQLPX6OkVwDkoTBmS_phuMB8uzFj964dlYwf0/s1600/garlic+and+chilli+flatbreads+dough.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Unleavened flatbreads flavoured with garlic and chilli. Cooked on a griddle. Perfect for dipping or enjoying with a curry." border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITPKJW7aQVVnTZtXH2hy4GKR4E3ksL8Px0jW55hn9fgYn8cvfPPENSeNGBUY3kuzfFWD-cZXWcPPEXBOjrS4x8r5_GRrS57rz6x3G5GFQLPX6OkVwDkoTBmS_phuMB8uzFj964dlYwf0/s640/garlic+and+chilli+flatbreads+dough.JPG" title="Quick and Easy Garlic Chilli Flatbreads" width="600" /></a></div>
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Once rested the dough is cut into pieces and each piece is
rolled into a flat disc, as flat as you can get it. <o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKw3bu5eBW7Q1DBtZ9M15U4uM_Y62nwKLSRTiM_Cfc7WjV1xBM1QdC7f0j-W6Z7akisdsZ_M2wJRI5NHRHjVLqU4oEqA2d7u9T5N-uN6CZn_69VnpkgHeIRkjLqtsbsTwSpS21KE53KK0/s1600/garlic+and+chilli+flatbreads.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Unleavened flatbreads flavoured with garlic and chilli. Cooked on a griddle. Perfect for dipping or enjoying with a curry." border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKw3bu5eBW7Q1DBtZ9M15U4uM_Y62nwKLSRTiM_Cfc7WjV1xBM1QdC7f0j-W6Z7akisdsZ_M2wJRI5NHRHjVLqU4oEqA2d7u9T5N-uN6CZn_69VnpkgHeIRkjLqtsbsTwSpS21KE53KK0/s640/garlic+and+chilli+flatbreads.JPG" title="Quick and Easy Garlic Chilli Flatbreads" width="600" /></a></div>
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A frying pan, or griddle is then heated and lightly oiled
and the dough is tossed onto the heat and allowed to cook for a couple of
minutes before turning over.<o:p></o:p></div>
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I have to admit, this smoked something rotten, and the house
was full of plumes of smoke. Disneyboi came downstairs to ask what on earth I
was doing. The resulting breads however were well worth the fug, which
dissipated quickly.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6x5taDNLL9FIbBnAucLJtk2SXmAvwrM8UPY5VsyeVfe87xHIfJg_dCRaV-4J4Jgdr4wMqqDhYZAFnOUmjRwdjuSxo802MZ4BvVQIopyImftIJC9ipVdx5z-gf5xcPsplGIV1G9MyD_k/s1600/garlic+and+chilli+flatbreads+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Unleavened flatbreads flavoured with garlic and chilli. Cooked on a griddle. Perfect for dipping or enjoying with a curry." border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6x5taDNLL9FIbBnAucLJtk2SXmAvwrM8UPY5VsyeVfe87xHIfJg_dCRaV-4J4Jgdr4wMqqDhYZAFnOUmjRwdjuSxo802MZ4BvVQIopyImftIJC9ipVdx5z-gf5xcPsplGIV1G9MyD_k/s640/garlic+and+chilli+flatbreads+2.JPG" title="Quick and Easy Garlic Chilli Flatbreads" width="600" /></a></div>
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I like the bits which puffed up in the pan and charred on
the outside, a little blacker than the rest. I think these are the tastiest
bits.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHsVbi4rrDZZaEcL8K5n5uZsAxLkc8U0LnExQd23xXYUEI4Uk-hnLCUSBqpAjFC3qWtAE_VXXPPXND-EHozBRURIsAMkM4pCFVKpnRQJFQxzRALlEi_lBuyOXhiTBb5EDD-JM8FrbOLQ/s1600/garlic+and+chilli+flatbreads+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Unleavened flatbreads flavoured with garlic and chilli. Cooked on a griddle. Perfect for dipping or enjoying with a curry." border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikHsVbi4rrDZZaEcL8K5n5uZsAxLkc8U0LnExQd23xXYUEI4Uk-hnLCUSBqpAjFC3qWtAE_VXXPPXND-EHozBRURIsAMkM4pCFVKpnRQJFQxzRALlEi_lBuyOXhiTBb5EDD-JM8FrbOLQ/s640/garlic+and+chilli+flatbreads+5.JPG" title="Quick and Easy Garlic Chilli Flatbreads" width="600" /></a></div>
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They are great for tearing up and serving with dips, such as
houmous or a mango chutney, or enjoying with a curry like a naan. Give these
deceptively simple flatbreads a go and you can tweak the flavours as much as
you like.<o:p></o:p></div>
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<div class="recabout">
<div class="title fn" itemprop="name">
Quick and Easy Garlic Chilli Flatbreads</div>
<div class="byline">
by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2017-02-20" itemprop="published"> February-20-2017<span class="value-title" title="2017-02-20"></span></span></div>
<div class="summary" itemprop="summary">
Easy flatbreads flavoured with garlic and chilli</div>
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</div>
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</div>
<div id="recbody">
<div class="subtitle">
Ingredients</div>
<ul>
<li><div class="MsoNormal">
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300 grams plain flour<o:p></o:p></div>
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</li>
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1 teaspoon garlic granules<o:p></o:p></div>
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1 teaspoon hot chilli powder<o:p></o:p></div>
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1 teaspoon salt<o:p></o:p></div>
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75 grams plain Greek yoghurt (I used 0% fat)<o:p></o:p></div>
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2 tablespoons olive oil<o:p></o:p></div>
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280 milk</div>
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<div class="subtitle">
Instructions</div>
<div itemprop="instructions">
<span class="instruction">In a large bowl sift together the flour, garlic, chilli and salt.</span><span class="instruction">In a jug, whisk together the yoghurt, oil and milk. Pour this into the dry ingredients.</span><span class="instruction">Transfer to a floured work surface and knead the dough a little, just for a minute or so.</span><span class="instruction">Pop back into the bowl and cover with a tea towel or a bit of clingfilm. Leave this to rest in a warm spot for about 30 minutes.<span class="instruction">After this time, remove the dough and break it up into eight equal amounts.</span><span class="instruction">Roll each piece of dough as flat as you can with a floured rolling pin. It should be sort of see through.</span><span class="instruction">Heat a large frying pan or griddle and grease lightly with some oil or spray with some oil.</span><span class="instruction">Place a flatbread dough disc onto the heated pan and let it cook for a couple of minutes on one side. You can see the bread lightly change colour as it cooks.</span><span class="instruction">After the couple of minutes, lightly oil the exposed side of the dough then flip it over and cook for another couple of minutes.</span><span class=" instruction=">The flatbread should be blistered and blackened in parts. Transfer to a cooling rack and repeat the process for each flatbread.</span><span class="instruction">Enjoy them warm, or cool, either is good.</span></span></div>
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</div>
<div class="subtitle">
Details</div>
<span class="time preptime">Prep time: <time datetime="PT10M" itemprop="prepTime">10 mins </time><span class="value-title" title="PT10M"></span></span><span class="time cooktime">Cook time: 20<time datetime="PT2H" itemprop="cookTime"> mins </time><span class="value-title" title="PT2H"></span></span><span class="time duration">Total time: <time datetime="PT2H10M" itemprop="totalTime">30 mins </time><span class="value-title" title="PT2H10M"></span></span><span class="yield">Yield:8 flatbreads<span itemprop="yield">.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRNBVhKjGxl8PP4tQlKWRr2fmCF9DhA3riM0HDc_add-pHa8mQSIWcow9k0am5uMfBJNR5g_EHfY8qsOkFNenJnccLSJwYP3jOIRWd7KO0m21HGMInIZT30awppL20043Z31nuBaGBCE/s1600/garlic+and+chilli+flatbreads+pin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Unleavened flatbreads flavoured with garlic and chilli. Cooked on a griddle. Perfect for dipping or enjoying with a curry." border="0" height="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRNBVhKjGxl8PP4tQlKWRr2fmCF9DhA3riM0HDc_add-pHa8mQSIWcow9k0am5uMfBJNR5g_EHfY8qsOkFNenJnccLSJwYP3jOIRWd7KO0m21HGMInIZT30awppL20043Z31nuBaGBCE/s640/garlic+and+chilli+flatbreads+pin.jpg" title="Quick and Easy Garlic Chilli Flatbreads" width="300" /></a></div>
c
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Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com2tag:blogger.com,1999:blog-329952935480830193.post-2172343905369839212017-02-16T19:00:00.000+00:002017-02-16T19:00:05.532+00:00Crispy Nutella Mini Meringue Pies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNdnQtj8IjaB5DY6aTGTdUjU6eCpDFGOv6ZSw_xthdAb7tqVLfOyZxFdMX4WwVtu4KiE7zhGpG1h3_FYdOlT1Uko3_5ta1O7yRH_oPjYTQa9RWK9dR67XzrUOjqlz7o_f2Sz5kBrlFA7s/s1600/crispy+nutella+meringue+pies+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Puffed rice cereal and Nutella in a pie shell topped with toasted mallowy meringue " border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNdnQtj8IjaB5DY6aTGTdUjU6eCpDFGOv6ZSw_xthdAb7tqVLfOyZxFdMX4WwVtu4KiE7zhGpG1h3_FYdOlT1Uko3_5ta1O7yRH_oPjYTQa9RWK9dR67XzrUOjqlz7o_f2Sz5kBrlFA7s/s640/crispy+nutella+meringue+pies+3.JPG" title="Crispy Nutella Mini Meringue Pies" width="600" /></a></div>
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<br /></div>
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This recipe for crunchy Nutella mini meringue pies is
surprisingly simple yet tastes so good.<o:p></o:p></div>
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It’s really like a rice krispie cake in a pie shell, topped
with mallowy meringue. A flavour explosion of different tastes and textures
which I know you will love. <o:p></o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_47EEFg-Yv__sqTq58xubjCNAJlzBYk4kwdpFzU_PZROxswuAxZce3VT03Zfz5An6aavvfZXn7xGaKCHsc2P5BhCw9G3_t_WWo2J_nV_WDlwIhYujrkKOv_IcEeOl32llW2wFHvmALY/s1600/crispy+nutella+meringue+pies+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Puffed rice cereal and Nutella in a pie shell topped with toasted mallowy meringue " border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_47EEFg-Yv__sqTq58xubjCNAJlzBYk4kwdpFzU_PZROxswuAxZce3VT03Zfz5An6aavvfZXn7xGaKCHsc2P5BhCw9G3_t_WWo2J_nV_WDlwIhYujrkKOv_IcEeOl32llW2wFHvmALY/s640/crispy+nutella+meringue+pies+4.JPG" title="Crispy Nutella Mini Meringue Pies" width="600" /></a></div>
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It’s an ideal treat to take along to a kid’s party or
equally good to take a bash for grown-ups – who doesn’t love the chocolatey
hazelnut taste of Nutella? Combining it with the flaky pastry of the pie shell
and soft vanilla marshmallowy toasted topping will have everyone asking for the
recipe. Please direct them here!!<o:p></o:p></div>
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I used a shop bought ready rolled shortcrust pastry – so easy
– and cut this into circles to line a cupcake tray with. I blind baked the
shells and then let them cool fully. That’s all the baking that is required for
this recipe.<o:p></o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXpXCCa5mTUbvAKIjn3OMbD1liaOg0hYyq_wsMSFtz9z7k_yHxsXSQeOUyliWx__EwB3efk-Z61vv_EHH9n3JKPkcpWxjG0TxlsYJWujGBn0NktfjYzVHNtl3W1l79Lxp4AYIGKJqlC0/s1600/crispy+nutella+pies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Puffed rice cereal and Nutella in a pie shell topped with toasted mallowy meringue " border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXpXCCa5mTUbvAKIjn3OMbD1liaOg0hYyq_wsMSFtz9z7k_yHxsXSQeOUyliWx__EwB3efk-Z61vv_EHH9n3JKPkcpWxjG0TxlsYJWujGBn0NktfjYzVHNtl3W1l79Lxp4AYIGKJqlC0/s640/crispy+nutella+pies.JPG" title="Crispy Nutella Mini Meringue Pies" width="640" /></a></div>
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Next I melted some coconut oil and mixed this with the
Nutella. This makes the Nutella softer to combine through the crisped rice
cereal and makes it set up better once the mini pies are ready to devour.<o:p></o:p></div>
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I spooned the cereal/Nutella mix into the pie shells then
transferred these to the fridge to set up whilst I made my meringue.<o:p></o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG_-rFP6RRKVeKgyrQDRAoJ1XCfDTTNLTDyrscKg2WbvIzpLtgaICH1QEFUFhxcimu7ilnej2tFDlypCExDDXD_XujpWC83tCc-Vg-ap3ldFz2IHxHbRRq5jV1VXTR_zLcrPBT99jnBWc/s1600/crispy+nutella+meringue+pies+ready+to+torch.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Puffed rice cereal and Nutella in a pie shell topped with toasted mallowy meringue " border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG_-rFP6RRKVeKgyrQDRAoJ1XCfDTTNLTDyrscKg2WbvIzpLtgaICH1QEFUFhxcimu7ilnej2tFDlypCExDDXD_XujpWC83tCc-Vg-ap3ldFz2IHxHbRRq5jV1VXTR_zLcrPBT99jnBWc/s640/crispy+nutella+meringue+pies+ready+to+torch.JPG" title="Crispy Nutella Mini Meringue Pies" width="600" /></a></div>
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In my Sage Scraper Mixer Pro I beat together two egg whites,
some sugar, vanilla extract and cornflour then piped the resultant mallow on
top of each crispy pie combo. Pipe as high as you dare!<o:p></o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtD97NG6WW16r8BW6YNVQUCFsDI5R_F9M2q36z77T8lA1xOO2H_lMkG7OOmdXLsENYAFoiM_VDP_8U1gyFxI0QV6mW1JIyWRlScjQ6R8hvRLjmBq30McB99XQUxAlK05yvaTzR-ZWzao/s1600/crispy+nutella+meringue+pies+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Puffed rice cereal and Nutella in a pie shell topped with toasted mallowy meringue " border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtD97NG6WW16r8BW6YNVQUCFsDI5R_F9M2q36z77T8lA1xOO2H_lMkG7OOmdXLsENYAFoiM_VDP_8U1gyFxI0QV6mW1JIyWRlScjQ6R8hvRLjmBq30McB99XQUxAlK05yvaTzR-ZWzao/s640/crispy+nutella+meringue+pies+1.JPG" title="Crispy Nutella Mini Meringue Pies" width="600" /></a></div>
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To toast these I used my trusty kitchen blowtorch to lightly
brown the outside. You could also pop these under the grill (or broiler depending
where you are) and brown the meringue that way.<o:p></o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcyO0QiEETnXBD2T4LPIjCbL7kRQsJSxLiQUTCEXibydZAootkR3hc404JdcJS19Q6ukR2VYEghk8dVC5I5o-V1Qfl8rl0wGx7Wa-VSlPY4-dq47RhyphenhyphenkOEomg7ycKWrgRyxZ8TO2MHZJE/s1600/crispy+nutella+meringue+pies+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Puffed rice cereal and Nutella in a pie shell topped with toasted mallowy meringue " border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcyO0QiEETnXBD2T4LPIjCbL7kRQsJSxLiQUTCEXibydZAootkR3hc404JdcJS19Q6ukR2VYEghk8dVC5I5o-V1Qfl8rl0wGx7Wa-VSlPY4-dq47RhyphenhyphenkOEomg7ycKWrgRyxZ8TO2MHZJE/s640/crispy+nutella+meringue+pies+2.JPG" title="Crispy Nutella Mini Meringue Pies" width="640" /></a></div>
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<br /></div>
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And it’s as simple as that. Give these a go and let me know
what you think.<o:p></o:p></div>
<br />
<div class="MsoNormal">
Here’s the recipe<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
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<div class="recabout">
<div class="title fn" itemprop="name">
Crispy Nutella Mini Meringue Pies</div>
<div class="byline">
by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2017-02-16" itemprop="published"> February-16-2017<span class="value-title" title="2017-02-16"></span></span></div>
<div class="summary" itemprop="summary">
Nutella and crisp cereal in a pie shell topped with toasted mallowy meringue</div>
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<div class="subtitle">
Ingredients</div>
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1 sheet of ready rolled short crust pastry<o:p></o:p></div>
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60 grams puffed rice cereal<o:p></o:p></div>
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20 grams coconut oil, melted<o:p></o:p></div>
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100 grams Nutella<o:p></o:p></div>
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2 large egg whites<o:p></o:p></div>
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100 grams caster sugar<o:p></o:p></div>
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1 teaspoon vanilla extract<o:p></o:p></div>
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1 teaspoon cornflour</div>
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Instructions</div>
<div itemprop="instructions">
<span class="instruction">Preheat the oven to 180C (160C fan).</span><span class="instruction">Cut circles from the sheet of pastry, enough to fill each cup of a 12-hole cupcake tray.</span><span class="instruction">Line the tray with the circles of pastry and line each one with a bit of baking paper and pie weights, dry beans or rice to blind bake the pastry.</span><span class="instruction">Pop in the oven for approximately 10 minutes or until the edges are browned.<span class="instruction">Remove each pastry shell and allow to cool on a cooling rack.</span><span class="instruction">In a bowl mix together the coconut oil and Nutella until smooth and add the puffed rice cereal. Stir this until everything is combined fully.</span><span class="instruction">Spoon the cereal mix into each pie shell, so it is full and slightly heaped. Pop these in the fridge whilst you make the meringue.</span><span class="instruction">In a mixer, beat the two egg whites and cornflour until soft peak stage.</span><span class="Slowly add the sugar and lastly vanilla until beat for about 5 minutes in total until the mix is thick and glossy.</span><span class=" instruction="">Pipe or spoon the meringue mix on top of each pie. </span><span class="instruction">Lastly toast the outside of the meringue with a kitchen blowtorch or place under the grill. Enjoy!</span></span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT10M" itemprop="prepTime">15 mins </time><span class="value-title" title="PT10M"></span></span><span class="time cooktime">Chill time: <time datetime="PT2H" itemprop="cookTime">10 mins </time><span class="value-title" title="PT2H"></span></span><span class="time duration">Total time: <time datetime="PT2H10M" itemprop="totalTime">25 mins </time><span class="value-title" title="PT2H10M"></span></span><span class="yield">Yield:12 mini pies<span itemprop="yield">.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyw89b_IzKwBjWhA5F5Gzxs-g9nTJPjQtohVGg-DK_RRpktScs0tIiWY_uh4PnAZ8-Xhh8FmkJJoRJvvXfPdrO6THXtWBseL6m6xlZoga9AxegiGerpA9vwuF9hUafEyrV8qJ5-3eiB0k/s1600/crispy+nutella+meringue+pies+pin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Puffed rice cereal and Nutella in a pie shell topped with toasted mallowy meringue " border="0" height="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyw89b_IzKwBjWhA5F5Gzxs-g9nTJPjQtohVGg-DK_RRpktScs0tIiWY_uh4PnAZ8-Xhh8FmkJJoRJvvXfPdrO6THXtWBseL6m6xlZoga9AxegiGerpA9vwuF9hUafEyrV8qJ5-3eiB0k/s640/crispy+nutella+meringue+pies+pin.jpg" title="Crispy Nutella Mini Meringue Pies" width="300" /></a></div>
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I'm entering these mini meringue pies into this month's Treat Petite hosted by Kat, <a href="http://www.thebakingexplorer.com/" target="_blank">The Baking Explorer</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCDe2l2M1XgELuXdxI0D5OTaoYtZMbfZ5U662Kg2BG1eujaZiFCNqQxLD9zlCkGiSt_ckCm1SYlMuoEh7bQi8JG5tb4b1-2X7zwqh7aZxwad2W6jbHf2q2q1ou0OfZo771Kq1I2IvrPA/s1600/NEW+LOGO+SHINY.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCDe2l2M1XgELuXdxI0D5OTaoYtZMbfZ5U662Kg2BG1eujaZiFCNqQxLD9zlCkGiSt_ckCm1SYlMuoEh7bQi8JG5tb4b1-2X7zwqh7aZxwad2W6jbHf2q2q1ou0OfZo771Kq1I2IvrPA/s320/NEW+LOGO+SHINY.png" width="320" /></a></div>
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Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com14tag:blogger.com,1999:blog-329952935480830193.post-40244765215689641202017-02-13T18:18:00.001+00:002017-02-13T18:18:19.087+00:00Cheddar Kale and Bacon Quick Bread<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyLGXB4YWvFObe3M03AMXq2PpAtFNFK5nNPmicADlt-K-9-g7ffJTvGcSGTQPu7LuRrbdqhUoBHHfK2kWUnC9EX8L4dXdHdldRnNPx-9b4wd3OXHCUQAhJbhKKDlQOn7Mm6ewFS2zoHXw/s1600/cheddar+kale+and+bacon+quick+bread+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Quick bread made with cheddar cheese, bacon lardons, onions, kale, sriracha sauce baked into a loaf." border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyLGXB4YWvFObe3M03AMXq2PpAtFNFK5nNPmicADlt-K-9-g7ffJTvGcSGTQPu7LuRrbdqhUoBHHfK2kWUnC9EX8L4dXdHdldRnNPx-9b4wd3OXHCUQAhJbhKKDlQOn7Mm6ewFS2zoHXw/s640/cheddar+kale+and+bacon+quick+bread+4.JPG" title="Cheddar Kale and Bacon Quick Bread" width="600" /></a></div>
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As seems to be happening more these days, I was in the mood
for baking something savoury. And I was wandering about the aisles of the
supermarket looking for some inspiration.<o:p></o:p></div>
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I spotted kale in the veg section, a vegetable I love,
especially kale chips. They are a healthier snack and I can devour them to the
point they are probably no longer healthier.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xI0RSu5fWkHyMNOwQYrCSDY2lwsVAAAvCO_uHCJk9D3DCuEIEUjh9iYtPK8OROMN8SqeP24dPQMdCNGvssFOyV539lfHRLysS54ihubP5C9en9p2eXGdL0rqGmTOmqtkD6mq9PuZRWU/s1600/cheddar+kale+and+bacon+quick+bread+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Quick bread made with cheddar cheese, bacon lardons, onions, kale, sriracha sauce baked into a loaf." border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xI0RSu5fWkHyMNOwQYrCSDY2lwsVAAAvCO_uHCJk9D3DCuEIEUjh9iYtPK8OROMN8SqeP24dPQMdCNGvssFOyV539lfHRLysS54ihubP5C9en9p2eXGdL0rqGmTOmqtkD6mq9PuZRWU/s640/cheddar+kale+and+bacon+quick+bread+1.JPG" title="Cheddar Kale and Bacon Quick Bread" width="600" /></a></div>
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Anyhow, I decided to combine the veg with cheese, bacon and onion
in a quick bread. Quick bread is a bread
which isn’t made with yeast, but other leavening agents such as baking powder
or bicarbonate of soda (apparently). I think of it like a savoury cake really.<o:p></o:p></div>
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You blend together your dry and wet ingredients like you
would a cake. And you can make your quick bread sweet or savoury. <o:p></o:p></div>
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I began making mine by frying off a pack of bacon lardons,
then slowly frying an onion until it was browned and sweetened. I then fried some
kale until it was wilted and soft.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSfu4MpWXxTlgzo_EEKnWeobQdWRu2LWRNVVq5O_cQeCAaEJepy3yLEUdntUwwpI29bK04G-CmMUUhAXDbcCk10taQMp5I6BS_Aszng1tefsOtY5Ya6yPcxK26NjnaVjBbeOdSMYaUNE/s1600/kale%252C+onion+and+bacon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Quick bread made with cheddar cheese, bacon lardons, onions, kale, sriracha sauce baked into a loaf." border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSfu4MpWXxTlgzo_EEKnWeobQdWRu2LWRNVVq5O_cQeCAaEJepy3yLEUdntUwwpI29bK04G-CmMUUhAXDbcCk10taQMp5I6BS_Aszng1tefsOtY5Ya6yPcxK26NjnaVjBbeOdSMYaUNE/s640/kale%252C+onion+and+bacon.JPG" title="Cheddar Kale and Bacon Quick Bread" width="600" /></a></div>
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I whisked together my wet ingredients of oil, sour cream and
eggs. I then incorporated the dry ingredients of plain flour, baking powder,
soda, oregano and salt.<o:p></o:p></div>
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To this mix I folded through grated sharp cheddar cheese,
the fried onions and bacon making sure they were well distributed through the
batter. (At this stage I added some sriracha sauce, mostly because my husband
likes things to have a bit of a kick. Any hot sauce would do, but you can forgo
this entirely if you prefer). Lastly I incorporated the kale and transferred
the mix to a greased and lined loaf tin.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJcUy2-SFR5t2Y1ov2XHGsKW7WPyBYKsTYKLKBxL4QXErHsSBdl8SznYzpAAVtmvisJvKErMklItQThS7iddK3SP6lHCIC6K6rOWLcOqMjLIOEIVV8CzCjNKPj0XYUZdZGYl5xEG22Xxw/s1600/cheddar+kale+and+bacon+loaf+pre+bake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Quick bread made with cheddar cheese, bacon lardons, onions, kale, sriracha sauce baked into a loaf." border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJcUy2-SFR5t2Y1ov2XHGsKW7WPyBYKsTYKLKBxL4QXErHsSBdl8SznYzpAAVtmvisJvKErMklItQThS7iddK3SP6lHCIC6K6rOWLcOqMjLIOEIVV8CzCjNKPj0XYUZdZGYl5xEG22Xxw/s640/cheddar+kale+and+bacon+loaf+pre+bake.JPG" title="Cheddar Kale and Bacon Quick Bread" width="600" /></a></div>
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I popped it into the oven and after an hour I had a piping
hot loaf of savoury goodness. I let it cool completely before slicing it. It
was a great combination of all the flavours incorporated and would be ideal for
a picnic. You can enjoy this on its own, but some houmous spread on top is also
delicious.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vP8XI6n-XyxszDXiN0AuQTGg3I2XwpVs1PiCNDNMBtPSaUj0rLhjVULnTIiTcExHhRlH00bHD4V0BqPnjYEkLkejEr7E3x58LPZFgEkfBlmLGsX92c0A0oE7L6LyVL2t5Zq2SlFccf0/s1600/cheddar+kale+and+bacon+quick+bread+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Quick bread made with cheddar cheese, bacon lardons, onions, kale, sriracha sauce baked into a loaf." border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vP8XI6n-XyxszDXiN0AuQTGg3I2XwpVs1PiCNDNMBtPSaUj0rLhjVULnTIiTcExHhRlH00bHD4V0BqPnjYEkLkejEr7E3x58LPZFgEkfBlmLGsX92c0A0oE7L6LyVL2t5Zq2SlFccf0/s640/cheddar+kale+and+bacon+quick+bread+5.JPG" title="Cheddar Kale and Bacon Quick Bread" width="600" /></a></div>
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Without further ado, here’s the recipe…<o:p></o:p></div>
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<div class="recabout">
<div class="title fn" itemprop="name">
Cheddar Kale and Bacon Quick Bread</div>
<div class="byline">
by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2017-02-13" itemprop="published"> February-13-2017<span class="value-title" title="2017-02-13"></span></span></div>
<div class="summary" itemprop="summary">
Savoury quick bread with cheese, onions, bacon and kale</div>
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Ingredients</div>
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1 large onion chopped<o:p></o:p></div>
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1-2 teaspoons olive oil<o:p></o:p></div>
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150 grams smoked bacon lardons<o:p></o:p></div>
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120 grams chopped kale<o:p></o:p></div>
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2 medium eggs <o:p></o:p></div>
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180 ml soured cream<o:p></o:p></div>
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125 ml vegetable oil<o:p></o:p></div>
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175 grams plain flour<o:p></o:p></div>
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125 grams grated cheddar cheese<o:p></o:p></div>
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1 tablespoon sugar<o:p></o:p></div>
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2 teaspoons dried oregano<o:p></o:p></div>
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1 ½ teaspoon baking powder<o:p></o:p></div>
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½ teaspoon salt<o:p></o:p></div>
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½ teaspoon fresh ground black pepper<o:p></o:p></div>
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¼ teaspoon bicarbonate of soda<o:p></o:p></div>
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2 teaspoons sriracha sauce (optional)<o:p></o:p></div>
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Instructions</div>
<div itemprop="instructions">
<span class="instruction">Preheat the oven to 180C (160C fan) and grease and line a loaf tin.</span><span class="instruction">In a large frying pan, fry the bacon lardons until browned. Remove and add the olive oil to the pan.</span><span class="instruction">Fry the onion slowly over medium heat, until soft and browned.</span><span class="instruction">Remove the onions, and in the remaining oil, slowly fry the kale until soft and lightly brown on the edges.<span class="instruction">In a bowl whisk together the soured cream, vegetable oil and eggs until smooth and blended.</span><span class="instruction">In a separate bowl sift together the flour, baking powder, sugar, salt, pepper and bicarb. Add the oregano and then add this to the wet mix, stirring well with a spatula.</span><span class="instruction">Add the grated cheese and stir this through then add the onion and bacon, stirring this through.</span><span class="instruction">Add the sriracha at this point if adding.</span><span class="instruction">Lastly add the kale and mix this through until well combined.</span><span class="instruction">Transfer the batter to the prepared loaf tin and bake in the oven for 50 minutes to an hour or until a skewer comes out clean from the centre of the loaf.</span><span class="instruction">Allow to cool fully before slicing up and enjoying. </span></span></div>
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Details</div>
<span class="time preptime">Prep time: <time datetime="PT10M" itemprop="prepTime">30 mins </time><span class="value-title" title="PT10M"></span></span><span class="time cooktime">Cook time: <time datetime="PT2H" itemprop="cookTime">1 hour </time><span class="value-title" title="PT2H"></span></span><span class="time duration">Total time: 1 hour 3<time datetime="PT2H10M" itemprop="totalTime">0 mins </time><span class="value-title" title="PT2H10M"></span></span><span class="yield">Yield: <span itemprop="yield">1 loaf</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVBU7YGxjLcwzlSwuxJQyCHjSC5Gf0_fP27KEeiSkqqyEzQieeHQdA62M1Wu02M3dEf_OteyMrvywNJopF6gEPcWzFnOVCXqfu7L0plnT7w-HjWZRQDcTxfuS8fQTSEoqxsKPvyOL9V0/s1600/cheddar+kale+and+bacon+quick+bread+pin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Quick bread made with cheddar cheese, bacon lardons, onions, kale, sriracha sauce baked into a loaf." border="0" height="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVBU7YGxjLcwzlSwuxJQyCHjSC5Gf0_fP27KEeiSkqqyEzQieeHQdA62M1Wu02M3dEf_OteyMrvywNJopF6gEPcWzFnOVCXqfu7L0plnT7w-HjWZRQDcTxfuS8fQTSEoqxsKPvyOL9V0/s640/cheddar+kale+and+bacon+quick+bread+pin.jpg" title="Cheddar Kale and Bacon Quick Bread" width="300" /></a></div>
<br />Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com5tag:blogger.com,1999:blog-329952935480830193.post-91896533273769528462017-02-09T18:26:00.004+00:002017-02-10T19:41:05.085+00:00Free Cookbook from Voucherbox<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq1BLbAJua4U6hnR7IMlhxelvh-2KI0Iqfij2ojyRW-ds1K70NJpmrV5bEnRZD7QKhPfFQv_-liABHahPivpETeG-CuGEDwnUkyepf0xiDxujE7kLFBuC6rqC9p80cwgfx6vtbnduedzk/s1600/cookbook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq1BLbAJua4U6hnR7IMlhxelvh-2KI0Iqfij2ojyRW-ds1K70NJpmrV5bEnRZD7QKhPfFQv_-liABHahPivpETeG-CuGEDwnUkyepf0xiDxujE7kLFBuC6rqC9p80cwgfx6vtbnduedzk/s640/cookbook.jpg" width="640" /></a></div>
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<br /></div>
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I’m very excited to tell you about a new <b>free</b> <a href="https://www.voucherbox.co.uk/blog/free-cookbook-low-cost-recipes/" target="_blank">budget-friendly cookbook</a>
available online. It features recipes from an elite selection of food bloggers –
including myself!<o:p></o:p></div>
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<br /></div>
The cookbook is broken into starters, condiments, mains and sweets (guess which section I feature in?!).<br />
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<div>
The bloggers featured in the 22 recipe book include Mandy from <a href="http://www.sneakyveg.com/" target="_blank">Sneaky Veg</a>, <a href="http://www.lelalondon.com/" target="_blank">Lela London</a>, Chris from <a href="http://tikichris.com/" target="_blank">Tikichris</a> and <a href="http://www.rachelphipps.com/" target="_blank">Rachel Phipps</a>. </div>
<div>
<br /></div>
<div>
All the recipes in the book, as said, are low-cost and start at 20p per person up to £2.70 per person. Inside you will find soups, dips, stews, curries, cupcakes, pancakes,my own inexpensive-to-make cinnamon maple apple crumble and more.</div>
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<br /></div>
<div class="MsoNormal">
The cookbook is brought to you from <a href="https://www.voucherbox.co.uk/blog/" target="_blank">Voucherbox</a> and is <b>free</b>
to access on their <a href="https://www.voucherbox.co.uk/blog/free-cookbook-low-cost-recipes/" target="_blank">website</a>.<o:p></o:p></div>
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Pop over and have a look to get your appetite whetted. <o:p></o:p></div>
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<div class="MsoNormal">
<span style="font-size: x-small;">Disclosure Statement: This post was sponsored by Voucherbox.</span></div>
</div>
Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com0tag:blogger.com,1999:blog-329952935480830193.post-58079966146455880312017-02-06T19:00:00.000+00:002017-02-06T19:00:05.024+00:00Banana Bread Caramel Layer Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29WYah-wVsJgOUkobvBUlD28ts84aoUMgvSWnrcgfuMM4sBTHqXBOegiLPJBTkfkO-h0Tq8AtjF5EUjw2KKoMTpfGZe0TnWmP0j2dV6oDWlsMD2qEf6t_wD8JSQVb4pH3vExuvVL8zGo/s1600/Banana+and+Caramel+Cake+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="banana bread sandwiched with fudgy frosting and drizzled with caramel" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh29WYah-wVsJgOUkobvBUlD28ts84aoUMgvSWnrcgfuMM4sBTHqXBOegiLPJBTkfkO-h0Tq8AtjF5EUjw2KKoMTpfGZe0TnWmP0j2dV6oDWlsMD2qEf6t_wD8JSQVb4pH3vExuvVL8zGo/s640/Banana+and+Caramel+Cake+5.JPG" title="Banana Bread Caramel Layer Cake" width="600" /></a></div>
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We had our friends Elaine and Gary over for dinner on Saturday. They hadn't been to see the new house yet, so up they came and I made a meal of lasagne and garlic bread for us to enjoy.<br />
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As always, in the Cakeyboi household though, dessert is the main event and I decided to make banana bread pimped up slightly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDOj2PTl2_A_F8QBXtyID1lPTlvj6dDQ-Jc4RSe_Xygb5oy47heTXq2VbLaz9GEzfZQLB1IY5vqkRNkvf8REFPnG6QwTqyE0EshX-sjm-dIIRleozFQpTBalOzb8a7RAQttJ3ZyO4beo8/s1600/Banana+and+Caramel+Cake+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="banana bread sandwiched with fudgy frosting and drizzled with caramel" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDOj2PTl2_A_F8QBXtyID1lPTlvj6dDQ-Jc4RSe_Xygb5oy47heTXq2VbLaz9GEzfZQLB1IY5vqkRNkvf8REFPnG6QwTqyE0EshX-sjm-dIIRleozFQpTBalOzb8a7RAQttJ3ZyO4beo8/s640/Banana+and+Caramel+Cake+1.JPG" title="Banana Bread Caramel Layer Cake" width="600" /></a></div>
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I had some frozen bananas in the freezer, which I find is the best way to use them in any baking. You defrost them and the skins turn black. The centres mush right down and slide out of the blackened skins very easily and are a much more concentrated banana flavour.<br />
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I set about making the banana bread batter, with some added cinnamon, and instead of baking it in a loaf tin, I split the mix between two 8" round cake tins.<br />
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How to sandwich my two layers of banana bread together? Well, I took inspiration from none other than Delia Smith, the original domestic goddess, and used her recipe for <a href="http://www.deliaonline.com/recipes/international/european/british/sticky-toffee-loaf-cake-with-fudge-icing" rel="nofollow" target="_blank">fudge icing</a>. But, as it turns out, it tasted much more like <a href="http://www.cakeyboi.com/2013/06/at-last-scottish-tablet.html" target="_blank">Scottish Tablet</a>!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4RLRVrF_Wah1Qme-Xs0D6BhTew8B_wXr9k-01Gxv0b7PhUzHMWq3No9RfAKEvtnVROcKk0-6J_c2_rHwVTUt12NRqzh6TxIAfbFkfvm11CYo5PqM-fclsLXBYnM-FOj7HS55jrwicT0/s1600/fudge+frosting.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="banana bread sandwiched with fudgy frosting and drizzled with caramel" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4RLRVrF_Wah1Qme-Xs0D6BhTew8B_wXr9k-01Gxv0b7PhUzHMWq3No9RfAKEvtnVROcKk0-6J_c2_rHwVTUt12NRqzh6TxIAfbFkfvm11CYo5PqM-fclsLXBYnM-FOj7HS55jrwicT0/s640/fudge+frosting.JPG" title="Banana Bread Caramel Layer Cake" width="600" /></a></div>
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I was in my element with this concoction of evaporated milk, butter and dark brown sugar, melted together then cooled. To this I added icing sugar and the result was a sweet, fudgy frosting which went nicely between the two layers of the cake and over the sides.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwBPsWtbhiyY29UsnBbnPvuhuKgxvexIdWIBKSxm8rkCwoTmmYBlz-_T7BrwHV11BZwB-mgunFiRhERyhyDdNBuIQ6e3tg3x8MWBMXpUPBT2aAJ5YkHoFh_e89PSitPI67oZy8xkHQ-w/s1600/frosting+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="banana bread sandwiched with fudgy frosting and drizzled with caramel" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwBPsWtbhiyY29UsnBbnPvuhuKgxvexIdWIBKSxm8rkCwoTmmYBlz-_T7BrwHV11BZwB-mgunFiRhERyhyDdNBuIQ6e3tg3x8MWBMXpUPBT2aAJ5YkHoFh_e89PSitPI67oZy8xkHQ-w/s640/frosting+cake.JPG" title="Banana Bread Caramel Layer Cake" width="600" /></a></div>
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I went for that semi-smothered look on purpose, with bits of the cake still peeking through the thin coating of frosting. The last addition really took the cake to next level...<br />
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I bought a tin of caramel. It's just like the tins of condensed milk, but pre-boiled and caramelised for you. None of this boiling a sealed can in a water filled saucepan. Seriously, did people actually do that back in the day? It must have been so dangerous.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkdFt0BeU6sXmUsBO67PghkjZGFUqZLVQwWiCEMvi__qe-sq_O2XmZDy0KWupvFh8VdXIfoI833deZj6XhYGgXRh2yhQyxdjdjOdNfbrfelU46QLWZt7RNeFfHZGpDJ9_4ZuSsBjAp6Xo/s1600/Banana+and+Caramel+Cake+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="banana bread sandwiched with fudgy frosting and drizzled with caramel" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkdFt0BeU6sXmUsBO67PghkjZGFUqZLVQwWiCEMvi__qe-sq_O2XmZDy0KWupvFh8VdXIfoI833deZj6XhYGgXRh2yhQyxdjdjOdNfbrfelU46QLWZt7RNeFfHZGpDJ9_4ZuSsBjAp6Xo/s640/Banana+and+Caramel+Cake+3.JPG" title="Banana Bread Caramel Layer Cake" width="600" /></a></div>
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Thankfully now the caramel pops straight out of the can. I popped it straight on to the top of my cake, which I had chilled for a while, before eeking the caramel to the edges and letting it drizzle down. Pure food porn!<br />
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To add a bit of height, I finished the cake with some chocolate curls things which were like chocolate Pringles. But this was entirely optional and you could top your cake with anything you fancy.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDi4dyxkHD0mko8JkdR7GmdW400ISTVabGq9Cbttwz0HJin4_J184TXFIyOgnHvieUKnAyEct9RTJZD3xdsSu0bIDHx022ISO5p-gKQAR4EVZSRKTZVZ3jcOmQJ9WaIjkKWnSOH_NQAVE/s1600/Banana+and+Caramel+Cake+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="banana bread sandwiched with fudgy frosting and drizzled with caramel" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDi4dyxkHD0mko8JkdR7GmdW400ISTVabGq9Cbttwz0HJin4_J184TXFIyOgnHvieUKnAyEct9RTJZD3xdsSu0bIDHx022ISO5p-gKQAR4EVZSRKTZVZ3jcOmQJ9WaIjkKWnSOH_NQAVE/s640/Banana+and+Caramel+Cake+4.JPG" title="Banana Bread Caramel Layer Cake" width="600" /></a></div>
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The cake went down well and Elaine took some home with her. A success I would say.<br />
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It tasted super banana(y) and the tablet tasting frosting really complemented the fruitiness of the cake. The caramel was just sheer indulgence and completely unnecessary, but oh so good!!<br />
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Here's how I made it...<br />
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<div class="recabout">
<div class="title fn" itemprop="name">
Banana Bread Caramel Layer Cake</div>
<div class="byline">
by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2017-02-06" itemprop="published"> February-06-2017<span class="value-title" title="2017-02-06"></span></span></div>
<div class="summary" itemprop="summary">
Banana Bread Sandwiched with a fudgy frosting and drizzled with caramel</div>
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<div id="recbody">
<div class="subtitle">
Ingredients</div>
<ul>
<li><div class="MsoNormal">
4 ripe, mushed bananas<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
330 grams granulated sugar</div>
</li>
<li><div class="MsoNormal">
165ml vegetable oil</div>
</li>
<li><div class="MsoNormal">
4 medium eggs<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
1 teaspoon vanilla extract</div>
</li>
<li><div class="MsoNormal">
330 grams plain flour<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
20 grams unsweetened cocoa powder<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
1 1/2 teaspoon bicarbonate of soda<o:p></o:p></div>
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<li><div class="MsoNormal">
1 teaspoon ground cinnamon<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
Pinch of salt<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
120 ml evaporated milk<o:p></o:p></div>
</li>
<li>6 tablespoons dark brown sugar</li>
<li>100 grams unsalted butter</li>
<li><div class="MsoNormal">
50 grams icing sugar<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
1 tablespoons milk (optional)<o:p></o:p></div>
</li>
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Instructions</div>
<div itemprop="instructions">
<span class="instruction">Line the base of two 8" cake tins with greaseproof paper and grease the sides. Preheat the oven to 180C</span><span class="instruction">In a mixer, cream together the oil and sugar until pale and creamy.</span><span class="instruction">Add the eggs, vanilla and mashed bananas beating these in.</span><span class="instruction">Sift in the the flour, bicarb, cinnamon and salt. Mix into the wet ingredients just until combined.<span class="instruction">Divide the mix equally between the two cake tins and bake in the oven for 25 minutes or until a toothpick comes out clean from the centre of the cakes </span><span class="instruction">Remove from the oven and allow to cool fully</span><span class="instruction">In a saucepan melt together the evaporated milk, butter and dark brown sugar then boil for about five minutes then allow to cool for about 10 minutes.</span><span class="instruction">Transfer to a bowl and beat in the icing sugar until a buttercream consistency is achieved. If the mix is too thick, add some milk to loosen it a little.</span><span and="" cake="" class="instruction" frosting="" of="" on="" one="" over="" remaining="" sandwich="" sides.="" span="" spoon="" spread="" the="" then="" third="" this="" top="" with=""><span class="instruction">Chill the cake in the fridge for around 10 minutes and open a can of caramel. Loosen the caramel by stirring it.</span><span class="instruction">Spoon four or five dessert spoonfuls of the caramel over the cake and let it drizzle down the sides by gently spreading it over the edges.</span><span class="instruction">Refrigerate until ready to enjoy.</span></span></span></div>
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<div class="subtitle">
Details</div>
<span class="time preptime">Prep time: <time datetime="PT10M" itemprop="prepTime">15 mins </time><span class="value-title" title="PT10M"></span></span><span class="time cooktime">Cook time: <time datetime="PT2H" itemprop="cookTime">25 mins </time><span class="value-title" title="PT2H"></span></span><span class="time duration">Total time: <time datetime="PT2H10M" itemprop="totalTime">40 mins </time><span class="value-title" title="PT2H10M"></span></span><span class="yield">Yield: 1 x <span itemprop="yield">8" cake.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrWTirG-zS6BzSt-ZXpwjQWUzMtP4eUe7QuHcP9OKroMj8NoSGPQi-KBE48TjKZxKllTXyIP6mw9eyROGgoHztAHJBzbJkEjThc54LUm-gjsfTTj04N2yAbGyBXyfcUyOn0VYVH3U6W2s/s1600/Banana+and+Caramel+Cake+Pin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="banana bread sandwiched with fudgy frosting and drizzled with caramel" border="0" height="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrWTirG-zS6BzSt-ZXpwjQWUzMtP4eUe7QuHcP9OKroMj8NoSGPQi-KBE48TjKZxKllTXyIP6mw9eyROGgoHztAHJBzbJkEjThc54LUm-gjsfTTj04N2yAbGyBXyfcUyOn0VYVH3U6W2s/s640/Banana+and+Caramel+Cake+Pin.jpg" title="Banana Bread Caramel Layer Cake" width="300" /></a></div>
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Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com8tag:blogger.com,1999:blog-329952935480830193.post-60360846564567867082017-02-02T19:00:00.000+00:002017-02-02T19:00:25.321+00:00Chocolate and Cherry Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV-p81gyHM5Ooo7C6OShjPan1cppRjMUpsxrTI1SYNuArPuIsZVwC-3bLlgQE2CMyuIojc_Ul23L2jvtYS73UhhGPU9pLdMhRLNmw3w7fw0WdXjlLt0cbY-LHq05VVgS-CmBzR_TBk7DE/s1600/chocolate+and+cherry+cookies+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate and Cherry Cookies or Black Forest Cookies - bursting with dried cherries and almond extract" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV-p81gyHM5Ooo7C6OShjPan1cppRjMUpsxrTI1SYNuArPuIsZVwC-3bLlgQE2CMyuIojc_Ul23L2jvtYS73UhhGPU9pLdMhRLNmw3w7fw0WdXjlLt0cbY-LHq05VVgS-CmBzR_TBk7DE/s640/chocolate+and+cherry+cookies+1.JPG" title="Chocolate and Cherry Cookies" width="600" /></a></div>
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<div class="MsoNormal">
These cookies can really have one of two names. Chocolate
and Cherry Cookies, as that is what they incorporate, or the slightly fancier
Black Forest Cookies.<o:p></o:p></div>
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<div class="MsoNormal">
Black Forest Gateaux, that retro dessert, combines the flavours
of chocolate and ripe cherries to get that unmistakable flavour combination. To
amp it up a little bit in this recipe I used almond extract. I find that almond
extract, which I used to loathe as a child (but my taste buds have changed as I’ve
gotten older) adds that extra bit of cherry flavour.<o:p></o:p><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnW4lHmAbqtRRA1aRQW97wollI0cjuQA05lwKQMc8yL8iCy43HnmbWhyphenhyphen-J-p_95-_KSIAAlI6A_kSyKGOsIw1Fk5zD1Dp_x3m3K1nxlC1uvGxpYMQ9mM8xhrRTh8ORJULzK3JWLdef6Y0/s1600/chocolate+and+cherry+cookies+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate and Cherry Cookies or Black Forest Cookies - bursting with dried cherries and almond extract" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnW4lHmAbqtRRA1aRQW97wollI0cjuQA05lwKQMc8yL8iCy43HnmbWhyphenhyphen-J-p_95-_KSIAAlI6A_kSyKGOsIw1Fk5zD1Dp_x3m3K1nxlC1uvGxpYMQ9mM8xhrRTh8ORJULzK3JWLdef6Y0/s640/chocolate+and+cherry+cookies+4.JPG" title="Chocolate and Cherry Cookies" width="640" /></a></div>
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Take cherry coke for example, is it really cherry you are
tasting or an almond sort of flavour? They kind of go hand in hand.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSiE9AoNd6Z9n6cKvIH2cC1ev78L9bOh0D5G5T3LqmTbVO3ZMxFQbaf6TamOB3LmWdsitgyhUxXZ2I0uhVvlGKJOyKM2nvGyRR0L3eLiO8MSVVVTNghVZl7-PrEH3n8A9zQVruWqv72hA/s1600/dried+cherries.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSiE9AoNd6Z9n6cKvIH2cC1ev78L9bOh0D5G5T3LqmTbVO3ZMxFQbaf6TamOB3LmWdsitgyhUxXZ2I0uhVvlGKJOyKM2nvGyRR0L3eLiO8MSVVVTNghVZl7-PrEH3n8A9zQVruWqv72hA/s640/dried+cherries.JPG" width="640" /></a></div>
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I used dried cherries in the cookies, which are sweet and
chewy in the finished result. I added cocoa powder to the batter for the
chocolate. You could throw in a handful of chocolate chips into the mix if you
wanted, but I didn’t want to over gild the lily, so to speak.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-TQraGr5YiAqWYpIhM2FgxhAtn4CK012QUz4w4TffrMxdZ72fsSMrJETLdgHbT-2QgoWj6KgcfgXu8N3Lt9J8dwoloeWz7fBi83VqhlmECkePIuuzujWxHkOJNI_rNSZgSLWUW-G1mw/s1600/chocolate+and+cherry+cookies+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate and Cherry Cookies or Black Forest Cookies - bursting with dried cherries and almond extract" border="0" height="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-TQraGr5YiAqWYpIhM2FgxhAtn4CK012QUz4w4TffrMxdZ72fsSMrJETLdgHbT-2QgoWj6KgcfgXu8N3Lt9J8dwoloeWz7fBi83VqhlmECkePIuuzujWxHkOJNI_rNSZgSLWUW-G1mw/s640/chocolate+and+cherry+cookies+2.JPG" title="Chocolate and Cherry Cookies" width="600" /></a></div>
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For the final flourish I made a simple icing from icing
sugar, some almond extract and water, which I drizzled haphazardly over the
top.<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFbcoMM4YzEfLQHl41bWY2lqByyLMQgnhWr_X8V2ZlvhriVKBX5oMfim6upSmthfnKLbczFbx_BsJdBrBquOCCb1T5nSDcSzHZTzTFWlpXEmlLMn6hQfpB88zqWZRretuXW3V9Piria4/s1600/chocolate+and+cherry+cookies+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate and Cherry Cookies or Black Forest Cookies - bursting with dried cherries and almond extract" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmFbcoMM4YzEfLQHl41bWY2lqByyLMQgnhWr_X8V2ZlvhriVKBX5oMfim6upSmthfnKLbczFbx_BsJdBrBquOCCb1T5nSDcSzHZTzTFWlpXEmlLMn6hQfpB88zqWZRretuXW3V9Piria4/s640/chocolate+and+cherry+cookies+3.JPG" title="Chocolate and Cherry Cookies" width="640" /></a></div>
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Here’s how I made them.<o:p></o:p><br />
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<div class="recabout">
<div class="title fn" itemprop="name">
Chocolate and Cherry Cookies</div>
<div class="byline">
by <span class="author" itemprop="author">S Vettese </span><span class="published" datetime="2016-06-16" itemprop="published"> February-02-2017<span class="value-title" title="2017-02-02"></span></span></div>
<div class="summary" itemprop="summary">
Chocolate cookies with dried cherries and almond extract</div>
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<div id="recbody">
<div class="subtitle">
Ingredients</div>
<ul>
<li><div class="MsoNormal">
115 grams unsalted butter<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
200 grams sugar<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
1 medium egg<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
1 teaspoon vanilla extract<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
2 teaspoon almond extract<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
185 grams plain flour<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
20 grams unsweetened cocoa powder<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
1/2 teaspoon bicarbonate of soda<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
1/2 teaspoon baking powder<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
1/2 teaspoon salt<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
150 grams dried cherries<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
50 grams icing sugar<o:p></o:p></div>
</li>
<li><div class="MsoNormal">
2 tablespoons milk (optional)<o:p></o:p></div>
</li>
</ul>
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Instructions</div>
<div itemprop="instructions">
<span class="instruction">Line a couple of cookies sheets with greaseproof paper and pre-heat the oven to 180C (160 fan)</span><span class="instruction">In a mixer, cream together the butter and sugar until pale and fluffy.</span><span class="instruction">Add the egg, vanilla and 1 teaspoon of the almond extract, beating these in.</span><span class="instruction">Sift in the the flour, cocoa, bicarb, baking powder and salt. Mix into the wet ingredients just until combined.<span class="instruction">Add one to two tablespoons of milk if the mixture is too dry.</span><span class="instruction">Fold in the cherries and spoon tablespoon sized dollops onto the greaseproof paper, placing at least an inch apart.</span><span class="instruction">Bake in the oven for 12 to 15 minutes until the edges turn a darker brown colour.</span><span class="instruction">Remove from the oven and allow to cool fully.</span><span class="instruction">Make a simply icing from icing sugar, almond extract and a touch of water until it is a drizzling consistency.</span><span class="instruction">Drizzle over the cookies and allow to dry.</span><span class="instruction">Enjoy your cookies.</span></span></div>
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</div>
<div class="subtitle">
Details</div>
<span class="time preptime">Prep time: <time datetime="PT10M" itemprop="prepTime">15 mins </time><span class="value-title" title="PT10M"></span></span><span class="time cooktime">Cook time: <time datetime="PT2H" itemprop="cookTime">15 mins </time><span class="value-title" title="PT2H"></span></span><span class="time duration">Total time: <time datetime="PT2H10M" itemprop="totalTime">30 mins </time><span class="value-title" title="PT2H10M"></span></span><span class="yield">Yield: <span itemprop="yield">20 cookies approx.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAqzCPzArzPVywBJZ_7XgYUDsg7E2NX_xGRjJQsvgRSKUGYKS5H9xTqQZD-sfsd4l1LzIsW9kRcrjit1lfqmOXC_fSfXzB95WZSJnF7rZWSVyvzhiXAmaV2hPNRODYXW-cF_4PuLIajo/s1600/chocolate+and+cherry+cookies+pin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="1000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAqzCPzArzPVywBJZ_7XgYUDsg7E2NX_xGRjJQsvgRSKUGYKS5H9xTqQZD-sfsd4l1LzIsW9kRcrjit1lfqmOXC_fSfXzB95WZSJnF7rZWSVyvzhiXAmaV2hPNRODYXW-cF_4PuLIajo/s640/chocolate+and+cherry+cookies+pin.jpg" width="300" /></a></div>
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Cakeyboihttp://www.blogger.com/profile/09191945966126647539noreply@blogger.com10