Monday Bake - Mini Gooseberry and Almond Cakes

Our little gooseberry bush in the garden has provided us with our best crop yet.  In this months Waitrose magazine there was a recipe for these little cakes.  This uses up the egg whites from last weeks icecream.  The original recipe stated 5 egg whites but I found this worked fine with 4.

Ingredients:
175g butter - melted
36 gooseberries - topped and tailed
300g caster sugar
4 egg whites
60g plain flour
135g ground almonds
2 tbsp elderflower cordial

Method:
Preheat the oven to 180c/Gas Mark 4, grease a 12 hole muffin tin.
Put the berries and 50g of the sugar in a pan with 2 tsp water, cover and simmer for 5 minutes.  Drain the liquid and set the gooseberries aside.
Whisk the egg whites until frothy.   Mix the flour, almonds and remaining 250g of sugar in a bowl, beat into the egg whites, mix in the butter and divide between the muffin holes. Dot each with 3 berries.
Bake for 25-30 minutes until golden.  Brush the tops with the cordial and leave to cool in the tin for a few minutes.  Transfer to a wire rack to cool slightly - eat warm.

These are delicious - I did have a bit of trouble getting them out the tin so when I make them again I will put them in cases.   I might make these for cake club using gluten free flour.

Thanks for visiting,
Bakebakegirl

Today's top three Spotify songs:

1. Viva Forever - Spice Girls
2. Stop - Spice Girls
3. Wannabe - Spice Girls

Monday Bake - Banana Waffles

I have labelled this post a bake but it is actually cooked on the hob in a griddle pan.   I spotted this recipe in the Tesco magazine and decided to try it for pudding as I don't have a waffle iron and its another use for brown bananas!

Ingredients:
250g self raising flour
1/2 tsp baking powder
1 tbsp caster sugar
1 tsp ground cinnamon
1/4 tsp salt
2 medium eggs
300ml semi skimmed milk
100g butter - melted and cooled
1 large ripe banana - mashed
1 tbsp sunflower oil

Method:
Sift the flour, baking powder, caster sugar, cinnamon and salt into a large bowl - stir to combine.
In a jug, beat the eggs with the milk , butter and banana until just combined.  Pour the wet ingredients on the dry and fold in until just combined. Leave to rest for 5 to 10 minutes.
Put a non stick griddle pan over a medium high heat - add the sunflower oil and tilt to coat the pan.  Pour in the batter and reduce to a medium heat.   cook for 5 minutes until the underside is golden and the top in set.
Gently slide the waffle onto a place then put the pan upside down over the waffle. Carefully invert the plate to turn the waffle over in the pan.   If you don't feel confident about turning it (my griddle pan is really heavy - I did manage it but the waffle stuck a little to the plate)  pop it under a medium grill for 5 minutes until golden.

Turn out onto a serving plate and cut into 6 pieces. Serve with icecream/greek yoghurt and a drizzle of golden syrup.

This recipe worked really well (it got the thumbs up from all three of us!) and the recipe could be easily adapted by removing the banana - adding blueberries or lemon zest or chocolate chips or......I will be making these again - lots!  

Hope to see you next week,
Bakebakegirl

Today's top three Spotify Songs:

1. My Type - Saint Motel
2. The Race - Yello
3. Geronimo - Sheppard

Monday Bake - Mocha Cake with Latte Icing

I love coffee cake - I could do endless blog posts with different coffee cakes!  This recipe was in this months Sainsburys magazine.   It's so easy to make - put all the cake ingredients in a bowl and mix together.   However, when I made this today it did spill over the sides of my loaf tin in a kind of molton lava volcanic eruption way.  

You can find the recipe here.  I would make this again but I would either put less mixture in the tin or I might try leaving out the bicarb as the recipe uses self raising flour.

Thanks for visiting,

Bakebakegirl

Today's top three Spotify Songs:

1. She's Not There - The Zombies

2. For Your Love - The Yardbirds

3. Little Things - Dave Berry

Monday Bake - Chocolate and Guinness Cake

As an easter treat I made Edd Kimber's chocolate and Guinness cake, the idea of the added Guinness intrigued me and he is right - you cannot tell its in there.   This cake almost has a devils loaf cake texture and it was actually better the next day.  You can find the recipe here.  

We have got Sister and Nieces down soon and I think I will make this cake for them too.   I went for my easter decoration of choice of mini eggs instead of the chocolate curls.

I bought Edd Kimbers Say It With Cake Book ages ago (in Liverpool I think!) as it seemed to have quite a few gluten free recipes.   I think I will do one for cake club next time.

Hope you had a lovely easter, 
Bakebakegirl

Today's top three Spotify Songs:

1. Lollipop - Mika
2. Grace Kelly - Mika
3. Big Girl (You Are Beautiful) - Mika

Monday Bake - Cinnamon Madeleines

Much excitement in my home town this weekend as they have been filming a new BBC1 drama called Dr Forster, starring Suranne Jones and Robert Pugh.   When I left work on Thursday they were filming a scene in the town centre so me and my friend stood watching for a while.   Suranne Jones is in the car and you can just see Robert Pugh behind the car.

Can't wait to watch it and see the scene we saw being filmed and spot all the places I know!  A bit like when we watched Case Histories being filmed in Edinburgh and then spotted the scene on the tv!

Today I made Madeleines, I have made them on my blog here and gluten free ones here - this is another recipe from Sainsburys magazine.  It makes 24, but you can make the 12 in your Madeleine tin and keep the batter in the fridge to make the next batch another day. Madeleines are best eaten warm straight from the oven, the cinnamon smell as they are baking is amazing.

Ingredients:
75g unsalted butter, plus extra for greasing
50g self raising flour, plus extra for dusting
1/2 tsp baking powder
1 tsp ground cinnamon
50g ground almonds
2 medium eggs
100g light muscovado sugar

Method:
Preheat the oven to 200c, GM 6.  Grease the madeleine tin with butter and dust with flour.
Melt the butter and set aside to cool slightly.
Sift the flour, baking powder, cinnamon and a pinch of salt into a bowl. 
In another bowl, whisk the eggs and sugar with an electric whisk for 5 minutes.
Pour half the melted butter into the egg mix and add half the flour mix too.  Using a large metal spoon, fold together.  Then repeat with the rest of the ingredients.
Using half the mixture, fill the holes of the tin and bake for 8-10 minutes until risen.
Leave the baked madeleines for a couple of minutes and then transfer to a wire rack.   Wash the tin and repeat to bake the rest of the madeleines.

Thanks for visiting,
Bakebakegirl

Today's top three Spotify songs:

1. Mr Rock & Roll - Amy Macdonald
2. Glorious - The Pierces
3. Moonlight Shadow - Mike Oldfield

Monday Bake - Lime and Coconut Drizzle Cake

Another drizzle cake I hear you say!  Yep and this one is a goodie.   The recipe is in this months Sainsburys magazine and is by Ed Kimber.   You can find the recipe here.   I fancied trying this after Victoria Woods traybake on the Great British Comic Relief Bake off.  You can find her recipe here - which I will definitely make over easter. This is a really good cake for several reasons, really light and fluffy, but mostly that it contains coconut milk.   I make a gorgeous thai butternut squash soup which uses part of a can of coconut milk so this is a great way to use up the rest.    Several recipes I do have cooking partners.   Recipes with left over egg whites always become meringues.   Recipes with left over egg yolks become homemade ice cream, as does left over condensed milk.  I hate waste.

I went to see Made In Dagenham at the theatre last week.  Me and FriendD really enjoyed it - it was very funny and Gemma Arterton was excellent.  I haven't seen the film so I may watch that over easter too.

Hope to see you next week,

Bakebakegirl

Today's top three Spotify songs:

1. That Man - Caro Emerald

2. Merry Happy - Kate Nash

3. Secret - Pierces

Monday Bake - Ham and Pineapple Muffins

I made these muffins for lunch at the weekend.  Hubby called them pizza muffins - and I think they would be quite nice with chopped sun dried tomatoes added.  the recipe was in March copy of the Asda magazine. As with all muffins - the key is to not overmix the mixture!

Ingredients:
300g plain flour
1 level tbsp baking powder
1/2 tsp mustard powder
227g can pineapple chunks, drained thoroughly and chopped into small pieces
200g ham, chopped into small pieces
125g cheese - grated
2 large eggs
100g butter, melted
175g semi skimmed milk

Method:
Preheat the oven to 180c/GM 4
Line a 12 hole muffin tin with muffin cases.
Sift the flour, baking powder and mustard into a large bowl, add the pineapple, ham and cheese.  
Lightly beat the eggs, butter and milk together.  Pour into the flour mixture, stir till just mixed.
Divide the micture between the cases and bake for 25-30 minutes.  
The muffins can be eaten hot or cold.

Thanks for visiting,
Bakebakegirl

Today's top three Spotify songs:

1. Sledgehammer - Peter Gabriel
2. Solsbury Hill - Peter Gabriel
3. I Can't Dance - Genesis

Monday Bake - Shortbread

Being Scottish I feel I should have a go-to shortbread recipe, however, each time I fancy making it I seem to try a different recipe.   This WI recipe was in the Daily Mail Saturday magazine a few weeks ago.

Ingredients:
200g plain flour
50g caster sugar
100g butter, cubed

Method:
Preheat the oven to 160c/GM 3.
Sift the flour into a bowl.  Stir in the sugar and rub the butter in until the mixture comes together.  Press into a 7inch square tin and bake for 12-15 minutes or until pale golden. Cut into fingers.

We had some with icecream for pudding on Sunday.  

I was very excited, as usually I can only get Mackies Vanilla icecream where I live but Sainsburys have started to stock Honeycomb!!  Hopefully they will do their other flavours soon too!

Thanks for visiting,
Bakebakegirl

Today's top three Spotify songs:

1. Dreamer - Supertramp
2. Goodbye Stranger - Supertramp
3. Over My Shoulder - Mike and the Mechanics

Monday Bake - Lemon Yoghurt Cake

I have had this book for a while and I have only made the soda bread.  After a flick through the other day. I found this lemon yoghurt cake recipe.  It is a really easy recipe and being an American recipe it means I can use my measuring cups!  It says in her book that this cake can easily be made without a mixer.  You can find the recipe on the Barefoot Contessa website here.

I love the smell when I am zesting the lemons and the smell while this was baking was amazing!   I would definitely make this again.  I think even without the icing glaze it would be delicious.

I think I will made Ina's Tri Berry Muffins next.

Thanks for visiting,
Bakebakegirl

Today's top three Spotify songs:

1. When The Beat Drops - Marlon Roudette
2. My Favourite Game - The Cardigans
3. Sound of the Underground - Girls Aloud

Monday Bake - Flourless Apricot and Almond Cake

Cake Club comes round so quickly - there are five of us to take turns baking but already we are nearly at the end of February and it is my turn again!  Last time I made this cake - the recipe was in the Sainsburys Festive Food leaflet. 

Ingredients:
Cake
150g butter, softened
Juice and zest of 2 large oranges
200g soft dried apricots
200g caster sugar
4 large eggs - beaten
200g ground almonds
100g polenta
1 tsp baking powder

Buttercream
100g butter, softened
100g icing sugar
1 tsp vanilla extract

Method:
Preheat the oven to 180c, Gas mark 4.  Grease and line a 23cm  springform tin.

Pour the orange juice into a measuring jug and add enough cold water to make up to 275ml.  Add to a pad with the apricots, bring to the boil, then simmer for 10 minutes,  cool then blend until smooth in a food processor.

Put the butter, caster sugar and orange zest in a bowl and beat together.  Gradually whisk in the eggs, stir in the apricot and orange puree, then fold in the almonds, polenta and baking powder.

Spoon in to the tin and bake for 45 - 55 minutes until a skwer inserted in the centre comes out clean.  Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

Make the buttercream by whisking all the ingredients together until smooth, spread on top of the cooled cake and serve.

We all enjoyed it and I would definitely make it again.

Thanks for visiting,

Bakebakegirl

Today's top three Spotify Songs:

1. Love Train - The O'Jays

2. Back Stabber - The O'Jays

3. If You Don't Know Me By Now - Harold Melvin & The Blue Notes

Monday Bake - Chocohotopots

We have had CatK for a whole year!  He settled in with us so quickly, it feels like we had never not had him.   Sometimes he is a bit stingy with his cuddles but I would say the only bad thing about him is his delivery of "the presents".   We've had mice, birds (ranging from baby ones to a massive pigeon) and a live rat.....eurgh....coming home to a trail of feathers is not fun!  Either is lying in bed in the morning hearing your Hubby shouting "kill it" or "just eat it - stop playing with it!"  A collar and bell have been considered but he is soooo fluffy and climbs so many things I do worry a collar won't be a good idea and he might get stuck somewhere - might have to do some investigation.  
  
For pudding yesterday I made Nigella's Chocohotopots from her Feast book.  You can find the recipe here.  These are lovely little puddings, spongy and gooey and yes, very hot!   I served them with a dollop of vanilla icecream.   Her recipe states it's for 4 but I divided the mixture between 6 ramekins, had 3 one night and put the others in the fridge for the next night.  As mine were slightly smaller I just adjusted the cooking time.

Minibakebakegirl said they were nice but not as nice as the Molten Chocolate Babycakes, which is probably due to the amount of chocolate in the Babycakes!

Thanks for visiting

Bakebakegirl

Today's top three Spotify songs:

1. Fire - Gavin DeGraw

2. Let The Day Begin - Simple Minds

3. Ballad Of The Mighty I - Noel Gallagher's High Flying Birds

Monday Bake - Spiced Muscovado Loaf Cake with Brown Sugar Icing

It's a bit chilly here at the moment.   I spent most of the first part of the morning in the kitchen, I made gingered beef with bay to go in the slow cooker for the day.  As I type this it smells amazing!    I was going to make biscuits but I didn't have enough greaseproof paper to line my baking sheets so I will make some next week.  After having a look at what I had in the baking cupboard I decided to I make this cake.  I had cut this recipe out of the Sainsbury's magazine a long while ago. 

Ingredients:
Cake:
175ml whole milk
2 tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground cinnamon
75g dark muscovado sugar
75g soft unsalted butter
75g black treacle
100g golden syrup
200g self-raising flour, sifted
1 tsp bicarbonate of soda
1 medium egg, lightly beaten

Icing:
25g very soft unsalted butter
40g dark muscovado sugar
25g unrefined icing sugar
1 tbsp double cream
1/2 tsp vanilla extract

Method:
Preheat the oven to 180c, fan 160, Gas 4.  Line a loaf tine with baking paper.

Put the milk, spices, sugar, butter, treacle and syrup in a large saucepan and slowly bring to a simmer, stirring.  Sift the flour and bicarbonate into a large mixing bowl.  Pour the wet mixture onto the dry ingredients and stir well, add the beaten egg and mix thoroughly.

Pour the mixture into the prepared tin and bake for 35 minutes, until a skewer inserted comes out clean,  Leave to cool.

Place all the icing ingredients in a bowl and beat for 5 minutes until fluffy.  Spread on top of the cake.

This is a really quick and easy cake to make.   I would definitely make this again, probably without the icing and serve it spread with a little butter.

I have finally finished my crochet blanket, after frogging the edging several times, well I say finished I just need to block the edge.  Maybe a ta-da Thursday makes post soon!! 

Hope to see you next week,
Bakebakegirl

Today's top three Spotify songs:

1. 11.59 - Blondie
2. Picture This - Blondie
3. One Way or Another - Blondie

Monday Bake - Gooey Date and Stem Ginger Pudding

Sometimes you have to buy that one ingredient for a recipe.  For me over Christmas that was Stem Ginger for my Christmas pudding.   So this weekend I went in search of another recipe to use it in - didn't have to look far as my new Rachel Allen book had a recipe for Gooey Date and Stem Ginger pudding, you can find the recipe here.  A perfect for pudding after Sunday dinner.  Soft spongey top, slightly chewy round the edges with a lovely sauce on the bottom.

We had it with Mackies Vanilla ice cream - gorgeous - just as well as that is the only flavour I can get down here!

In the top picture I also have the leftovers of a bottle of dessert wine, again from my Christmas pudding - if anybody can suggest other recipes to use this up - please let me know! It's far too sweet for me to drink.

Hope to see you next week,

Bakebakegirl

Today's top three Spotify songs:

1. Love Plus One - Haircut 100

2. Dance Hall Days - Wang Chung

3. Never Tear Us Apart - INXS

Monday Bake - Christmas Pudding

Here we are at the end of another year and another speedy one at that.  I think I just need to accept that time goes quicker the older you get!!

We had a lovely christmas. To cater for all tastes I did three puddings on Christmas day. Trifle, which Hubby and I had. A chocolate fondant for Minibakebakegirl and a 'make on the day' Christmas pudding for the other men folk, Hubby's Dad and Uncle.

This recipe by Ruby from The Great British Bake Off was in the Christmas Asda magazine.

Ingredients:
Zest of 2 lemons
40g raisins
40g dried cranberries
40g prunes
100ml sweet white wine
40g stem ginger from a jar plus 2tbsp of the syrup
40g mixed peel
125g unsalted butter softened
50g soft light brown sugar
75g caster sugar
2 large eggs
2 tsp vanilla extract
135g plain flour
1.5tsp baking powder
Pinch of salt

Method:
The day before mix the zest, fruit and wine in a bowl. Cover with clingfilm and leave overnight at room temperature.
Lightly butter a 0.8-1.2L pudding basin.  Cut out a circle of baking paper and place in the bottom. Also cut out 2 large circles to cover the top of the basin and set aside.
Add the stem ginger, syrup and mixed peel to the fruit.  In a large bowl cream the butter and sugars until pale and fluffy, then add the eggs and vanilla and mix again.  Add the flour, baking powder and salt and mix to combine.
Spoon into the pudding basin and cover with one sheet of the greaseproof paper with a large pleat in the middle, tie securely with string then do the same with the second sheet.
Put a saucer upside down in a large pan. Place the pudding on top. Add boiling water to come up 3/4 of the way up the basin put on the lid and steam for 2 hours. Keep an eye on the water level so it doesn't boil dry.

When cooked run a knife around the pudding and turn out on a large plate.
Serve with custard, cream or ice-cream.



This is a lovely steamed pudding, much lighter than a usual Christmas pudding.  It also lasts well as Hubby and I finished off the remains of it today!

Here is Minibakebakegirl's pudding, I have loved those wee chocolate stars this Christmas!

Hope you have a good new year, see you in 2015!
Bakebakegirl

Today's top three Spotify songs:

1. Boogie Nights - Heatwave
2. Dancing Queen - Abba
3. Everybody Dance - Chic

Monday Bake - White Chocolate and Cranberry Blondies

I finished work and Minibakebakegirl finished school on Friday, we had a lovely chilled weekend.  I watched the Strictly final and was so pleased Caroline and Pasha won.  There have been several bits about this series I haven't enjoyed, I cringe each time the judges dance on at the start, the extra dancers that aren't needed and some of the theme weeks, however I do love Halloween week!  I have loved Claudia being a main presenter - she seems to have had a positive effect on Tess' dress choices this series!  It always seems strange the Sunday after the series finishes as with It Takes Two as well, I practically watch Strictly everyday for 3 months! However it does mean I can catch up on all the programmes I have recorded.

Today Minibakebakegirl and I made Blondies.   It was lovely being together in the kitchen with the twinkly fairy lights.

Ingredients:
200g unsalted butter
100g white chocolate - chopped
300g soft brown sugar
3 eggs
1 tsp vanilla extract
200g plain flour
a pinch of salt
100g dried cranberries

Method:
Preheat the oven to 180c/ GM4.  Grease and line a 23cm square brownie tin.
Melt the butter in a pan and add 50g of the white chocolate and stir until combined, set aside to cool.
Whisk together the sugar, eggs and vanilla until pale and frothy.  Add the flour, salt and the chocolate butter mixture.  Fold with a metal spoon until combined, then fold in the remaining white chocolate and 75g of the cranberries.  Pour into the prepared tin, scatter the remaining cranberries on top.   Minibakebakegirl also scattered the top with white chocolate stars this time.
Bake in the oven for 40-45 minutes until a golden crust has formed.   Cool in the tin and then cut into squares.

Think all the excitement of Christmas has caught up with CatK :o)  The second picture is a position of pure relaxation.  This will be his first Christmas with us as last Christmas he was staying with the Cats Protection.    I think he is happy living with us and we are very happy to have him.

Merry Christmas, hope you have a lovely time, see you next Monday,
Bakebakegirl

Today's top three Spotify Songs:

1. Santa Claus Is Coming To Town - Jackson 5
2. Thank God It's Christmas - Queen
3. When A Child Is Born - Johnny Mathis

Monday Bake - Butterscotch Date Cake

We visited the Christmas Tree Festival on Saturday, here are past years, here and here. Like past years the knitted one is one of my favourites.   I also liked the Strictly themed one, one covered in home made owls , one with real china cups and the poppy one. Everyone who visits gets a voting slip and this years winner was the knitted one!  it really must take all year to do.

Yesterday I made a Butterscotch date cake.  This is another not too christmassy cake but looks quite impressive with its little chocolate stars. 

Last christmas I got this really cute plate from SisterinLaw - almost too pretty to cover up - I can fully appreciate it when I had eaten my slice of cake!

The loaf cake without the icing would be great served warm with vanilla ice cream and toffee sauce - yum!

Next Monday will be my last blog post before christmas!  Hope to see you then.

Bakebakegirl

Todays top three Christmas songs:

1. Little Saint Nick - The Beach Boys

2. Lonely This Christmas - Mud

3. The Christmas Song - Nat King Cole and Natalie Cole