Sultana, Orange & Oat Cookies

imageHealthy. Cookies.

Genius or sacrilege?

Whatever your view point, these are yum! Originally a recipe from Leiths, the prestigious school of cookery, I was weary about the sheer amount of ingredients involved, but of course, my concerns were unfounded!

Perfect when in cahoots with it’s partner in crime: Tea ❤️

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Ingredients

100g butter at room temperature
1 egg
50g mashed ripe banana
1 tsp vanilla extract
100g light soft brown sugar
Grated zest of 1 orange
100g wholemeal flour
¼ tsp salt
1 tsp baking powder
100g rolled oats
25g desiccated coconut
50g chopped walnuts
75g sultanas

Recipe:

1. Heat your oven to 180C/160C fan/gas 4

2. Beat the butter and sugar together until light and fluffy

3. Gradually beat in the mashed banana, vanilla extract and egg. Add the Orange zest and mix well

4. In a separate large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts and sultanas. Stir the dry ingredients into the wet and mix thoroughly until a thick dough is formed

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5. Line a baking sheet with parchment. Drop heaped tbsps onto the sheet, leaving a around 2cm space around each one, and press down lightly with the back of a spoon

6. Bake for 15-20 mins until lightly browned

7. Leave to cool and then devour!

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Mini Pineapple Upside Down Cakes

IMG_5049I was subjected to two wonderful realisations last weekend….1) The days are (finally) getting longer and 2) we have an abundance of rum! :D

With this in mind, I set to digging out a recipe I have been wanting to try for a while. Lovely sunny little cakes doused in rum and loaded with coconut – a match made in heaven!

I originally found this recipe on the BBC food website, but as always, i’ve made my own amendments to the recipe!
I know that some people aren’t a big fan of coconut *sob* so if you want to give these a whirl but coconut isn’t your thing….just leave it out :)

Although they are ‘mini’ they are certainly filling and one will easily feed two….unless you are greedy like me, in which case, you would never dream of sharing!

Please note: you will need six ramekins for this recipe

 

Enjoy!

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Ingredients:

For the topping:

  • 50g butter, plus extra for greasing
  • 50g soft brown sugar
  • 2 tbsp rum (I used a spiced rum)
  • 6 canned pineapple rings (keep some of the juice!)
  • 6 glacé cherries

For the cake:

  • 140g butter, softened
  • 140g caster sugar
  • 2 large eggs, beaten
  • 140g self-raising flour
  • 1 tsp baking powder
  • 65g desiccated coconut
  • 1 tsp of vanilla extract
  • 6 tbsp milk
  • 2 tbsp of the pineapple juice

Recipe:

1. Start by preparing your ramekins, you will need to make sure these are really well greased. I just used a thin layer of butter but you can also use a grease and release cake spray.

2. Next, heat the butter, sugar and rum in a small saucepan over a low heat until dissolved and bubbling for a few minutes to ensure it has thickened slightly.

3. Divide the butter, sugar and rum mixture equally between the 6 ramekins.

4. Add a pineapple ring with a glacé cherry in the middle to each ramekin.

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5. Now heat your oven to 180C/160C fan/gas 4.

6. Beat together the butter and sugar with an electric whisk until pale and fluffy.

7. Gradually beat in the eggs, then fold in the flour, baking powder and coconut.

8. Next, add the vanilla essence and the pineapple juice.

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9. Finally stir in the milk and divide the mixture between the ramekins. Put them on a baking tray and cook for 30-40 mins until risen, golden and springy to the touch.

10. Remove from the oven and set them aside to cool in the ramekins for around 10 minutes

11. To remove the cakes from the ramekins, gently run a knife around the edge of each cake before placing a plate on tip and tipping the ramekin upside down.

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Tip: You may have to tap the cakes out or run the knife around the edge again but they should come out fairly easily.

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Love S & P xx

White Chocolate & Oreo Fudge

IMG_4951Happy, happy, happy Saturday!!! :)

Hope you’ve all had a good week? Mine has been pretty hectic but I decided to say ‘screw it!’ and last night we ordered pizza (lots of it) and ate some of the fudge that I had made a day or so earlier – the best kind of Friday nights.

Dave kissed me goodbye as he left for his second job (superstar DJ) and I settled down to watch Castle with George. Bliss.

This recipe was sent to me by the lovely Claire, a gorgeous gal that I went to school with  – she said it was a dead easy recipe and she wasn’t wrong! Thank you Claire :)

This fudge is a quick tray bake but without the baking (bonus!) – guaranteed to brighten your dull days and put a smile on your face :) enjoy!

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Ingredients:

550g Belgian White Chocolate
397g tin Condensed Sweetened Milk
1.5 packets of Oreo cookies
Pinch of salt

Recipe:

1. Prep your pan with grease proof paper (I used a rectangular 8 inch x 6 inch pan)

2. Break the white chocolate up in to squares

3. Cut the Oreo cookies in to halves and/or quarters

Tip: Try to make sure that you only use ‘chunks’ of Oreo cookie and don’t add in any crumbs – this will only make your fudge turn and unattractive grey colour and it will taste gritty.

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4. In heavy saucepan and over a low heat, melt white chocolate squares, sweetened condensed milk and salt.

5. Remove mixture from the hob and stir in crushed cookies.

6. Spread evenly into your prepared pan

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7. Chill for 2 hours or until firm.

8. Turn fudge onto cutting board; peel off paper and cut into squares

Tip: Store leftovers in the fridge, covered up.

IMG_4952Love S & P xx

 

 

Banana, Blueberry & Coconut Bundt Cake

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That, ladies and gentlemen, is an all natural coloured blueberry glaze. Allllllll natural…!

I baked this little beauty on a hot sunny day last August. It followed on from the success of the gin cake….i’m obsessed with bundt tins! I really loved making this cake, it was easy to make and easy on the eye! Tasted  pretty damn good too!

Ingredients:

For the cake:

255g plain flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large free range eggs
270g golden caster sugar
2 over ripe bananas (mashed)
1 teaspoon vanilla extract
120ml corn oil
285g of blueberries
100g toasted coconut, (Optional: plus 50g more for sprinkling on top)

To make blueberry glaze:

75g blueberries
1 tablespoon water
1 tablespoon golden caster sugar
450g icing sugar

Recipe:

1. Preheat your oven to 175c (350f) and lightly grease your bundt pan with butter before dusting with flour.

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2. In a bowl, combine the flour, baking powder, baking soda and salt. Set to one side.

3. In a separate bowl, cream your eggs and sugar until light and fluffy!

Tip: Don’t skimp on this part!

4. Add in the mashed bananas, vanilla extract and oil and mix until well combined.

5. Pour the cake batter in to your bundt tin.

Tip: The batter will seem very thick and gloopy – its ok!

6. Bake the cake for round an hour (start checking after 45 minutes). The cake will be ready when an inserted skewer comes out clean and free of cake batter.

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7. Set your cake aside to cool completely

8. To make the blueberry glaze: Place the blueberries, water and caster sugar in to a pan and heat until the mixture boils and the blueberries burst.

9. Remove from the heat and push the mixture through a sieve; set aside to cool.

10. Once the blueberry mixture has cooled, sift in the icing sugar and whisk until smooth.

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Tip: If the glaze is too thick, add a tbs of water at a time to achieve a pouring consistency.

11. Pour the glaze on top of you Banana, blueberry and coconut cake and sprinkle with left over coconut!

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Enjoy! :)

Love S & P xx

2014 {A Review}

So, it’s been a while…..

I wasn’t sure how to write my first post of 2015, after all, it has been a while since I last updated my blog(!)

I decided the best way to ease myself back into the blogosphere and update you all on the last 5 months, was to post a (photo) review! Ever so slightly indulgent, but, I’m excited!

2014 was filled with so much love, my little heart could burst! We experienced 3 amazing adventures; Budapest, Israel and New York (!), Dave proposed <3 (I said, yes!), we bought our first ever home together (yes, the search finally ended!), I was reunited with my uni girls after 14 months apart, we celebrated the births of our friend’s babies and attended 3 utterly perfect weddings! I know it’s uncouth to brag, but…..wow, what a year.

I promise, promise, promise, that you will get a recipe tomorrow!

For now, I hope you enjoy our little 2014 photo college below <3 they are in no particular order – I think it’s more fun that way!

P.s……spot the Ghostbuster!

 

I hope you all have a wonderful 2015 <3

Love,

S xx

 

Gin Cake

gin cakeLast weekend it was The Boy’s birthday :) <3 (Happy Birthday gorgeous boy!)

Lots of fun and gin was had by all…..in fact, I would probably say that the weekend was sponsored by Gin….!

Dave has recently re-discovered his love for the stuff and as a surprise I ordered him the Alexander & James Tanqueray Gin Set – it’s amazing! As a double whammy, I made him a gin cake! *Drool*

The original recipe for this cake is from Lucy at Pudding Lane - a very lovely little part of the blogisphere :) Her blog is gorgeous and her food photography puts mine to shame!

I don’t drink gin, I don’t like it……….or at least, I didn’t think I did.

As a conscious decision, I never eat my bakes (aside from trying a tiny slice to make sure it isn’t poisonous ;) ) I usually give them away to friends, family and work colleagues – after all, the more they eat, the less I do! Anyway, I digress…….this cake is amazing and I definitely ate more than Dave…..! Clearly I was wrong about gin! (It happens from time to time)!

As this is in no way my recipe, I recommend you check out Lucy’s blog for the full details! I used Hendricks Gin but the recipe doesn’t specify, so go ahead and use your favourite gin tipple ;) I used a Bundt tin instead of a loaf tin and decorated my cake with lime wedges for a bit of colour :)

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Gin cake

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Tanqueray Gin Set

The gorgeous (!) birthday boy ♥

Enjoy! Love S & P x

My Kind of Therapy…..

bakingBaking and cooking…….my therapy.

Baking is my way of taking back a little time for me and cooking is always something that Dave and I do together – It’s fun and a great way of ensuring that we spend time together doing something after the working day that doesn’t revolve around the sofa!

I’m always on the lookout for new inspiration....so, what’s your therapy?

Hope you are all having a lovely day xx