I first discovered this cake at a Macmillan’s coffee morning. It looks so attractive with the rich dark sponge topped with an almost brilliant white icing that I had to try it. After trying it I just had to make my own…. Continue reading “Chocolate Guinness Cake”
What better way to celebrate National Peanut Butter Fudge Day then with Peanut Butter Fudge.
I have used crunchy peanut butter for this fudge, you can of course use smooth peanut butter, I like to added texture the crunchy peanut butter gives.
With fudge making it is important to use a cooking thermometer to achieve the correct temperature and uninterrupted time during the boiling and stirring process is also essential.
This gets really hot so take care at all times!
This a very quick and easy to make fudge using marshmallows. When made it is very pliable and can be used in silicone moulds with great success. Continue reading “Easy Marshmallow Fudge”
This is the ultimate Autumn pudding. If you have never tried pumpkin pie, now is the time to give it a go! Although pumpkins are a very seasonal fruit, but a butternut squash will work just as well. Continue reading “Pumpkin Pie”
Here are a few of my Halloween Gingerbread Treats
For the recipe please see my – Gingerbread Men
These are my quick ‘go to’ cookies when we are in need of a treat very quickly. Although they are chewy they also travel well and won’t crumble in lunch boxes or picnic hampers. For this reason these cookies are also our road trip treat too!
These cookies are great plain or they can be jazzed up with melted chocolate and your favourite chocolate bar as pictured. Continue reading “Oat Cookies”
For these scones I have used my family’s favourite nibble – chocolate raisins. I found, because of the large size of the chocolate raisins, I needed to add more in weight so each scone had a respectable amount of the chocolaty goodness.
This recipe will make about 6 x 65mm scones or 4 x 75mm scones Continue reading “Chocolate Raisin Scones”
This is the time of year I get a little carried away preserving my fruit and veg.
This spiced apple jelly is a perfect condiment with pork and sausages etc as well as being rather tasty with bread and butter in a sandwich. Continue reading “Spiced Apple Jelly”
Not only is Autumn the season for Blackberries but also apples. If you are lucky enough to have a good blackberry bush nearby as well as a fine apple tree then you will only need to purchase the sugar for this jam! The apple will naturally help this jam to set and become a jelly. Continue reading “Apple and Blackberry Jam”
With Blackberries in abundance at the moment, it is all system go to pick them and use them before they disappear for another year.
Personally I don’t think you can beat the flavour of wild Blackberries, cultivated ones, to me, taste a bit too sharp.
I started making Blackberry Syrup a few years ago, I use it as I would any other syrup, in a steam sponge pudding, as a topping for ice cream or yogurt, and in baking in general.
Here is my recipe, it is very similar to jam making, except it isn’t set like jam. Continue reading “Blackberry Syrup”
