Aphrodite’s Love Potion Cupcakes - Ooh La La.....!!

I love you
Ich liebe Dich
Je t'aime
S' ayapo
Ti amo
Te amo

Oh yes L-O-V-E is in the air, it’s Valentine’s Day this Saturday when Cupid that little love rascal, draws his bow, aims and fires his stream of arrows and brings amour to people around the world. On this day hopefully, loved ones will be showered with gifts by their beloved to display their affections be it with, flowers, chocolates, champagne, cards, or romantic meal just for two or even baking something special for them. I find that showing your loved one in your life you’ve baked something unique for them is very personal and romantic. It’s baked with love from your heart and this could be in the form of a heart shaped cake, cupcakes, cookies, just let your imagination take control. But do take a look in my Valentine’s section for further ideas for that special someone in your life this Valentine’s Day.

Aphrodite’s Love Potion Cupcakes - showing all the sprinkles

For Valentine’s Day this year I have started wooing my amour "Mr R" with a batch of my own “Aphrodite’s Love Potion Cupcakes”! I hope you like the name of my cupcakes? I chose Aphrodite because she is the mythological Greek Goddess of love and beauty!

Today I am sharing with you my recipe for these cupcakes, which have a gorgeous vanilla sponge with added chunks of white chocolate suspended through and with a luscious Swiss meringue buttercream frosting. The decorations are personal preference and of course opt for whatever sprinkles etc you wish – just let the love flow and bake from the heart!

Aphrodite’s Love Potion Cupcakes - Ooh La La.....!!

I am speedily posting these cupcakes that I want to share with you today before going out with my daughter this evening. I’m most looking forward to visiting all my ‘dear’ blogging friends tomorrow to view those new creations you been posting ;0)

Aphrodite’s Love Potion Cupcakes

Aphrodite’s Love Potion Cupcakes!

Makes approx 19 cupcakes

Ingredients
225g (8 oz) softened unsalted butter
225g (8 oz) caster (superfine) sugar
4 eggs, lightly beaten
1½ tsp vanilla extract
Approx 6 tbsp milk – you may need less
225g (8 oz) plain (all purpose) flour
2 tsp baking powder
Pinch of salt
100g (4 oz) white chocolate chips
For The Swiss Meringue Frosting
300g (11 oz) softened unsalted butter
75g (3 oz) vegetable shortening – I use Trex
300g (11 oz) caster (superfine) sugar
5 large egg whites
2 tbsp golden syrup or light corn syrup
Pinch of salt
1¼ tsp vanilla extract
Edible pink food colouring paste (optional)
Decorations
Sprinkles, sugar flowers, sprinkling sugar –or own preference

You will require 2 muffin trays lined with 19 paper-cases, a sugar thermometer for the frosting recipe and a piping bag with a star shaped tip.

Method

Preheat the oven to 180°C/fan 160°C/350°f/Gas mark 4. Sift the flour and baking powder together and leave aside for later. Beat the butter with the sugar until light and fluffy in colour and texture. Add a little of the beaten egg at a time and beat in well with each addition. Beat in the vanilla extract until combined fully into the mixture. Fold through the flour gently with a large spatula or metal spoon until fully incorporated. Add a little of the milk at a time folding through gently until you have a good dropping consistency then lastly fold through the chocolate chips. Spoon the mixture with equal amounts into each muffin case then place into the preheated oven. Bake for 20-25 minutes until nicely golden on top or until a skewer inserted into the centre comes out clean. Leave in the trays to cool for 5 minutes before turning out to cool completely.

To make the Swiss Buttercream Frosting: I used a stand mixer for this – cream the butter and vegetable shortening until light and fluffy in colour and texture, but not too soft. Place the mixture into another bowl and leave aside for later. Wash the mixing bowl from the stand mixer ready for later. Place a saucepan with water onto simmer, in a heat proof bowl combine the butter, sugar, golden syrup or light corn syrup, egg whites and pinch of salt into the bowl and place on top of the simmering saucepan. Keep stirring frequently until all the sugar granules have dissolved and the temperature on the sugar thermometer reads 60°C/140°F. Using an electric mixer with the whisk attachment whip the egg white mixture in a clean bowl on a medium to medium high setting until the outside of the mixture bowl feels just cool enough to touch. The mixture will look white and fluffy and very thick. Add the butter mixture and vanilla and whisk again on a medium setting until the frosting is smooth, creamy and almost resembles whipped double cream. Dived the mixture equally , if using coloured frosting, into two separate bowls and add a little edible colour paste to one and stir through to make a pink frosting. Place the white icing into a piping bag fitted with a star nozzle and pipe the tops of half the cupcake batch with the white frosting add sprinkles of choice. Wash and thoroughly dry the piping bag and nozzle and fill with the pink frosting and continue to pipe the tops of the remaining cupcakes and add sprinkles of choice. Enjoy!

Wishing you a very romantic Valentine’s Day on Saturday and may your day be filled with amour too– Rosie x

Dutch Apple Cake

My hubby enjoys nothing more than a hearty pudding in winter when the cold weather extends its grip upon us. It certainly has been dessert time this week with the amount of snow fall we’ve had. I’ve had this recipe bookmarked for a while from Rachel Allen’s Bake. It may not be majestic to look at but the taste of vanilla butter sponge and baked apple slices running through is magical, which certainly makes up for its looks.


This is a slightly adapted the recipe I am posting by adding demerara sugar for sprinkling over the top and also using red eating apples. I thought the demerara sugar would give a nice little crunch to the top of the cake and red apples as I had a few that need using. I do like cake recipes that can double up as a cake or dessert; this has the advantage of leftovers, which can be served in a slice with a steaming cup of tea or coffee- perfection in my book!

I am publishing this post today via scheduled posting as hubby and I are aiming to do some food shopping, weather permitting!

Dutch Apple Cake

Slightly adapted from Bake by Rachel Allen 2008

Ingredients
2 eggs
175g (6 oz) caster (superfine) sugar
½ tsp vanilla extract
75g (3 oz) butter
75ml (2½ fl oz) milk
125g (4½ oz) plain (all-purpose) flour
½ tsp ground cinnamon
2¼ tsp baking powder

2 red eating apples, peeled, cored and thinly sliced
1 tbsp demerara sugar, for sprinkling
2 red eating apples, peeled, cored and thinly sliced
1 tbsp demerara sugar, for sprinkling

Method

Preheat the oven to 200°C/fan oven 180°C/400°F/Gas 6. Line the sides and base of a 20 x 20cm (8 x 8 in) square cake tin with parchment paper. Using an electric whisk, whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern. Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface. Arrange the apple slices over the batter. Sprinkle over the demerara sugar and bake in the oven for ten minutes, then reduce the oven temperature to 180°C/fan 160°C/350°F/Gas 4 and bake for a further 20–25 minutes or until well risen and golden brown. Remove the cake from the oven and allow to cool slightly in the tin. Cut into squares and serve warm with lashing of creamy custard.

A Delightful Gift of A Book & Homemade Chocolate Brownies

I’m not sure if you recall that I was delighted to celebrate with a ‘dear’ Blogging friend Aparna @ My Diverse Kitchen her very first year of blogging? If you would like to refresh yourself with my post and view photos of my baked Hummingbird Cake and where the recipe originated from please click [here].

I am extremely honoured to announce that with 60 outstanding entries that Aparna received from around the Blogosphere my Hummingbird Cake won her judges over!!! No one was more flabbergasted than I that my cake had been chosen to win!! I am also the proud and very fortunate recipient of Asha Khatau’s Vegetarian Cuisines of the World cookbook, which was the winning prize for one sweet/ dessert submission for this event. I would therefore like to take this opportunity to send my many thanks to you Aparna for such a wonderful book. I am totally in awe of it with so many beautiful recipes. Your personal inscription in the front cover of the book, letter and beautiful bookmark are very touching and I feel extremely privileged to have received this gift! I have a few recipes already bookmarked that I would like to try out first. My many thanks once again to you Aparna - Hugs & kisses Rosie.

My love affair of homemade chocolate brownies began only a few years back. This came about after purchasing Nigel Slater’s, The Kitchen Diaries cookbook when it first came out in print. I was drawn like a moth towards light when I discovered Nigel’s 24-carat brownie recipe, which by the way is phenomenal! I enjoyed that gooey centre with an intense chocolate flavour, which a brownie always seems to deliver. Although these brownies are not Nigel’s they are definitely good with a hint of added coffee to enhance the chocolate flavour. Served with a scoop of vanilla ice cream it makes a perfect dessert to revel in!

Chocolate Brownies

Makes 24 pieces
Ingredients
100g (4 oz) unsalted butter + extra for greasing
200g (8 oz) dark chocolate 70% coco solids, broken up
250g (9 oz) caster (superfine) sugar
4 large eggs
1 tsp vanilla extract
1tsp strong brewed coffee, cooled
60g (2 ½ oz) plain (all-purpose) flour
60g (2 ½ oz) cocoa powder

Method

Preheat the oven 180°C/fan160°C/350°F/gas mark 4. Grease and base line a 20.5cm x 25.5cm (10 in x 10 in) brownie or baking tin.

Put the chocolate in a heatproof bowl and melt over a bowl of gently simmering water. Remove from the heat to slightly cool a little until required. Beat the butter and sugar together until fluffy. Gradually add the eggs one at a time, and then add the vanilla extract and cooled coffee beating in. Add the melted chocolate and mix well. Sift the flour and cocoa powder into the mixture and carefully fold in until all incorporated. Spoon the mixture into the prepared tin and smooth the top over with a spatula. Bake for 20 minutes until firm but fudgy – the chocolate will continue to cook a little more removed from the oven. They are meant to be gooey in the middle – it’s what makes them so gorgeous! Put the tin on a wire to cool a little more before cutting into pieces. Delicious eaten with Vanilla ice cream!

I leave you with a few more pics of the snow we have here.

Malteser Cake & Oh What A Snowy Day!

Malteser Cake

The weather forecast predicated snow and this is just what we got! As I type the snow is still falling this evening! It’s was reported on the B.B.C. News as being the worst snow fall in 18 years!

snowy view

On the upside I’ve seen children playing snow balls and making snowmen and thoroughly enjoying themselves! I really loved the snow as a child but now I would rather be in a warm kitchen baking or cooking rather than playing snowballs outdoors these days! The signs of old age creeping on.........

My Rosemary covered in snow

I baked my son’s favourite Malteser cake this weekend, which comes courtesy of Nigella Lawson’s book Feast. It’s not a swanky cake but if you adore Maltesers this is a wonderful take on them with a malty chocolate sponge and malt chocolate icing and adorned on the top with a crown of Maltesers. I did add an extra little bit of bling by sprinkling over some edible gold glitter. I can’t recall how many times I have baked this cake now for different occasions but it always seems to do the trick and everyone loves it *including Mr R* whom is a secret Malteser eater *giggle*. I kid you not, we can be watching a DVD and when I look up at the ending a huge bag has been devoured! I will leave you with that thought lol......

Malteser Cake

Makes 8 - 10 slices

Ingredients
For The Cake:
150g soft light brown sugar
100g caster sugar
3 eggs
175ml milk
150g butter
2 tbsp Horlicks (malted powder drink)
175g plain flour
25g cocoa powder, sifted
1 tsp baking powder
½ tsp bicarbonate of soda
For The Icing and decoration
250g icing sugar
1 tsp cocoa powder
45g Horlicks
125g unsalted butter
2 tbsp boiling water
2 x 37g packets Maltesers
*Take whatever you need out of the fridge so that all the ingredients come to room temperature*.

Method

Preheat the oven to 170°C/325°F/Gas Mark 3. Butter and line two 20cm (8 in) sandwich cake tins with baking parchment.

Whisk together the sugars and eggs in a mixer. Heat the milk, butter and horlicks powder in a saucepan until the butter melts, hot but not boiling. When the sugars and eggs are light and frothy, beat in the hot horlicks mixture, then fold in the flour, cocoa powder, baking powder and bicarbonate of soda. Equally divide the mixture between the two cake tins and bake for 25 minutes, by which time the cakes should be raised and will spring back to the touch. Let them cool in their tins for 5 – 10 minutes before turning out to completely cool on a wire rack.

To make the icing: place the icing sugar, cocoa powder and Horlicks in a food processor and blitz to remove any lumps. Add the butter and blitz again, stopping to scrape down and start again. Pour the boiling water down the funnel with the motor running until you have a smooth buttercream.

Sandwich the cold sponges with half the buttercream, and then ice the top making a swirly pattern. Place Maltesers all the way around the outside edge of the cake.

Whipped Cream Pound Cake.

"A wonderful airy light texture with a gorgeous vanilla flavour".

It has been a little busy here since I last Blogged, and I do apologise for my lack of fuelling you with baked goods here even though my oven was working overtime! I baked a birthday cake for my son’s partner but only took a quick photo before safely delivering, “see photo below”. It’s also my son’s birthday coming up and his cake needs to be baked this weekend. Other family members have also been staying with us for a few days before their flight to Thailand on a three week holiday, *oh what bliss*. I have the greatest of pleasure of doggie sitting their elderly retriever, who is such a little darling; it’s good to have a dog around the house again!

Birthday Candle Cake.

I tried a few new recipes whilst they were staying, one being Apple Pie with a Streusel Cheese Topping, Irish Soda Bread made with Buttermilk, Butternut Squash Soup, Lemon Cupcakes, Crockpot Beef in Red Wine, and a few dishes and bakes that are always staples in my household. Oh and the Red Chilli Jam was a complete success, I can envisage the preserving pan making another entrance soon to knock out another batch!

Whipped Cream Pound Cake.

I digress back to my latest bake; on one of my shopping sprees, I purchased a wonderful American baking book called, “Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter. This is a treasure of a book for anyone who enjoys baking, to tempt and tantalise you into the kitchen! After browsing through this book, I spotted a lovely recipe called, “Neil’s Whipped Cream Pound Cake”, I just knew this had to be my next bake! I’ve never made a whipped cream cake before only using double cream in place of butter; but oh boy, just one slice and now I’m certainly a convert! This cake is definitely a sure winner with a wonderful airy light texture with a gorgeous vanilla flavour!

Whipped Cream Pound Cake Sliced.

Whipped Cream Pound Cake – *slightly adapted*

Makes one 9 inch Bundt Cake ~ 10 – 12 servings

Ingredients
For The Cake
1 cup heavy (double) cream, well chilled
1½ cups sifted all-purpose (plain) flour, spooned in and levelled
1½ tsp baking powder
1/8 tsp salt
4 large eggs, at room temperature
11/3 cups superfine (caster) sugar
1 tsp vanilla extract

For The Vanilla Glaze
2/3 cup powdered (icing) sugar, sifted
2-3 tsp very hot water
1½ tsp light corn syrup *I used golden syrup*
1/8 tsp vanilla extract
Few drops of lemon juice
Pinch of salt

You will need a 9-inch Bundt pan. Generously buttered, dusted with flour, and then inverted over a sink and firmly tapped to remove the excess flour.

Whip the cream in a chilled bowl until firm peaks form. Set aside. Position the rack in the lower third of the oven and preheat the oven to 350°F/180°C/fan 160°C/Gas mark 4. In a bowl thoroughly whisk together the flour, baking powder and salt, set aside. In a large bowl of an electric mixer whip the eggs for five minutes. Add the sugar, 1 tablespoon at a time then mix in the vanilla extract. On a low speed add the dry ingredients in two additions, mixing until just blended. Scrap down the bowl as needed. Remove the bowl from the mixer and with a spatula fold in the whipped cream thoroughly.

Spoon the batter into the prepared pan and smooth the top with a spatula. Place in the pre-heated oven to bake for 55-60 minutes. The cake is done when the top is golden brown and firm to the touch, and a skewer inserted into the centre comes out clean. Remove the cake from the oven and place on a wire rack to cool for 20 minutes before turning out. Invert the pan onto the rack and carefully lift it off. Let the cake cool completely.

For The vanilla Glaze

Place the powdered (icing) sugar in a medium bowl. Add 2 teaspoons of the hot water, corn syrup *or golden syrup*, vanilla extract, lemon juice and salt. Stir until smooth with a glaze thin enough to drizzle over the top of the cooled cake. Enjoy!

Lastly, I have been honoured with “The Butterfly Award” from the lovely Ann @ A delighted foodie. Thank you Ann, I am most appreciative of this award and I will definitely treasure it dearly!

I would like to pass on this award to all my fellow Bloggers who without fail visit my blog! You all have gorgeous blogs and I couldn’t pick just a few bloggers to bestow this award onto, this one’s for you all :0)

Rosie x

Marmalade Cake

Well as I stated in my previous post, Rosie is back, oh yes, armed to the teeth for combat with whisks, spoons, bowls etc at the ready to bake and share with you! I am absent the combat jacket I must add *giggle*.....

I adore citrus flavours as much as chocolate *oh the words citrus and chocolate send my taste buds into salivating ecstasy*. Peeking out at me from my kitchen shelf was a jar of wonderful homemade marmalade just waiting to be used! So here I present you a moist sponge cake with orange flavours running through each bite, which take you on a journey of tantalisation for your taste buds. Enjoy!

Marmalade Cake

Ingredients
Cake
175g (6 oz) self-raising flour, sifted
175g (6 oz) softened butter
175g (6 oz) soft brown sugar
3 eggs, lightly beaten
Grated zest of 1 orange
Juice ½ orange
2 tbsp thin-cut marmalade

Icing
200g (7 oz) icing sugar, sifted
Juice of 1 orange
Orange edible food colouring (optional)
A few sprinkles (optional)

Method

Grease and line with baking parchment a 900g (2 lb) loaf tin. Preheat the oven to 180°C/fan160°C/350°F/Gas Mark 4.

In a mixing bowl cream the butter and sugar together until light and fluffy. Add a little of the egg at a time until all incorporated and beaten well in at each addition. Beat in the orange zest then add the orange juice and marmalade and stir through thoroughly. Fold in the sifted flour gently folding through to combine thoroughly.

Spoon the mixture into the prepared loaf tin and level the surface off with a spatula. Place into the preheated oven to bake for 40 – 50 minutes or until a skewer inserted into the centre comes out clean. Lave to cool for 5 – 10 minutes in the tin before removing to completely cool on a wire rack.

To make the icing; add the sifted icing sugar a little edible orange food colour (optional), and enough orange juice to make a spreadable icing for coating the top of the cake. Spread over the top of the cake and add sprinkles if using.

Lastly enjoy!

Banana Cake with Praline Filling& White Chocolate Ganache ~ The Cake Slice Bakers!

January seems to have deluded me and all good plans I had made seemed to have failed me until now. I have been taking a short break, due yet again to my ongoing back problem; but hey ho upward and onward and the baking commences in Rosie’s kitchen once again!! So please do join me in celebrating yet another great bake from ‘The Cake Slice Bakers! This event is hosted by two lovely ladies Giggi and Katie. The nominated book we are baking from this year is, Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne. Most importantly the cake this month being baked is; ‘Banana Cake with Praline Filling& White Chocolate Ganache’.

I didn’t find this cake finicky or over imposing to create in effect it was much simpler than I had thought and a dream to make. The sponge has banana and cinnamon flavours running through and everything just seems to work well together; Oooooh the sugared coated pecans are simply gorgeous; but mixed with a little white chocolate ganache for the filling puts a whole new dimension to a blissful experience! Just when you thought it couldn’t get any better it does with the cake being covered with *slurp* white chocolate ganache!! Decorated with sugared pecans and I added a little edible gold glitter and a few gold sugared balls for decoration. A must bake for any cake lover out there!.......

Banana Cake with Praline Filling& White Chocolate Ganache

Sourced from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne. I haven’t got x 3 -9 inch (23cm) cake tins so I used x 3 -8 in (20cm) cake tins instead without any problems

The Cake:

Makes a 9-inch triple layer cake

3 cups of cake flour ** see below**

3 and 1/2 teaspoons of baking powder

1 and 1/2 teaspoons of cinnamon

1/2 teaspoon of salt

3/4 cup of milk

1/2 cup of ripe mashed bananas

8 ounces of softened unsalted butter

2 cups of sugar

7 egg whites

Praline Filling:

1 cup sugared pecans, cooled

1 and 1/2 cups white chocolate ganache

Sugared Pecans:

1 and 1/2 cups pecan halves

3 cups vegetable oil

1 cup confectioners sugar

White Chocolate Ganache:

8 ounces of white chocolate chopped

2 and 1/2 cups of heavy cream (double cream)

1 and 1/2 teaspoons vanilla extract

**The recipe calls for cake flour and if you only have all-purpose (plain) flour on hand, you can substitute ¾ cup (105 grams) all-purpose (plain) flour plus 2 tablespoons (30 grams) cornstarch (cornflour)**

CAKE:

Preheat the oven to 350F degrees. Butter three 9-inch round cake pans. Line the bottom of each pan with parchment paper or wax paper.

Sift together the flour, baking powder, cinnamon, and salt. Set aside dry ingredients. In a food processor or blender, process the milk and banana into a smooth light puree. Set aside.
In a large bowl cream together the butter and sugar until light and fluffy. On medium high speed, beat in egg whites 2-3 at a time until smooth. Scraping down the sides of the bowl between egg additions.

With the mixer on low speed add the dry ingredients and banana puree alternately in 2-3 additions, beating until just blended. Scrape down the sides of the bowl and beat on medium-high speed for 1-minute. Divide the batter among the cake pans.

Bake for 20-25 minutes or until a cake tester comes out clean when inserted into the centre of each cake. Let the cake layers cool in the pan for 10 minutes. Then turn out onto a wired rack and remove the paper liners. Then cool completely one hour.

To assemble the cake, put one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half of the praline filling, leaving a 1/4"-inch margin around the edges. Place the second layer on top, again flat side up, cover it with remaining filling. Finally add the third layer and frost the sides and top with the white chocolate ganache. Garnish with sugared pecans.

Praline Filling

With a large chef's knife chop the pecans. Or pulse in a food processor being careful not to turn into paste. Add the sugared pecans to the white chocolate ganache and stir to mix well.

Sugared Pecans

Place the pecans in a medium sauce pan, add water to cover, and heat to a boiling. Boil the pecans slowly until they are swollen and soft 5-8 minutes. Drain the nuts well in a sieve for about 5 minutes. (Do not pat dry; the nuts must remain damp.)

While the nuts are draining, heat the oil in a large heavy saucepan or deep fat fryer t0 350F degrees.

Set half of the nuts aside. Dust the remaining nuts in the sieve with 1/2 cup of powdered sugar. Shake the sieve to coat the nuts evenly, letting any excess sugar fall away. Immediately add the coated nuts to the hot oil. Fry until golden brown about 2-3 minutes. Using a slotted spoon scoop the nuts out and drain them on several thicknesses of paper towels. Repeat the process with the remaining nuts.

White Chocolate Ganache

Put the white chocolate in a medium heat proof bowl. In a small sauce bring 1/2 cup of the cream to a boil. Pour the hot cream over the chocolate. Let stand for 1-minute, then whisk until smooth. Let the white chocolate cream stand until cooled to room temperature.

In a chilled bowl with chilled beaters beat the remaining 2 cups of heavy cream and vanilla until softly whipped. Stir in the white chocolate cream and beat until fairly stiff. Taking care not over beat, which would cause the ganache to separate.

If you would like to view more Banana Cake with Praline Filling & White Chocolate Ganache made by other members of The Cake Slice, then please visit our blogroll site: The Cake Slice Bakers!

Christmas Morning Muffins ~ Sweet & Simple Bake

I would like to wish you all a Happy New Year 09 and may all your dreams and wishes come true!!

I’m pleased to say it’s been a quite festive time here but with lots of good food and basically enjoying being with the family. The family are now over their bouts of flu and I wave good bye to the back of that little episode thankfully. I hope now to get back to normal baking up some tasty treats for you this year. To kick start this year off here I am presenting you with a bake from Sweet and Simple Bakes.

For our December bake at Sweet and Simple Bakes it was chosen by a poll vote and we had a sensational amount of 67 votes cast in our poll!! The clear winner was Nigella’s Christmas Morning Muffins.

These muffins are a quick and easy bake for a Christmas morning breakfast (or any breakfast come to that); with glorious aromas of spices and flavours emitting through the air as they bake. They are perfect for a light breakfast either served plain or broken open smeared with butter and marmalade. This recipe is sourced and adapted from Nigella Christmas cookbook. A very beautiful book by, The Domestic Goddess’s herself and it’s defiantly is worth purchasing for all the magnificent festive recipes inside.

Christmas Morning Muffins ~ adapted from Nigella Christmas Book

Makes 12

Ingredients
250g (9 oz) plain (all-purpose) flour
2½ tsp baking powder
½ tsp bicarbonate of soda
100g (4 oz) caster (super fine) sugar
1 tsp ground cinnamon
Good grating of fresh nutmeg (or ¼ tsp ground nutmeg)
2 Clementine’s or Satsuma’s *see notes*
Approx 125ml (4 fl oz) full-fat milk
75g 3 oz) vegetable oil (or melted butter, left to cool slightly)
1 egg
175g (6 oz) dried cranberries
For The Topping
3 tsp Demerara sugar *see notes*

Method

Preheat the oven to 200°C/fan oven 180°C/400°F/Gas mark 6. Line a 12-bun muffin tin with muffin paper cases.

Measure the flour, baking powder, bicarbonate of soda, caster sugar, cinnamon and nutmeg into a large bowl; grate the zest of the Clementine’s/Satsuma’s over and combine.
Squeeze the juice of the Clementine’s/Satsuma’s into a measuring jug, and pour in the milk until it comes up to the 200ml (7 fl oz) mark.

Add the oil (or slightly cooled, melted butter) and egg, and lightly beat until just combined.

Pour this liquid mixture into the bowl of dried ingredients and stir until everything is more or less combined, remembering that a well-beaten mixture makes for heavy muffins; a lumpy batter is a good here.

Fold in the cranberries, then spoon the batter into the muffin cases and sprinkle the Demerara sugar on top.

Bake in the oven for 20 minutes until golden brown and a skewer inserted into the centre comes out clean. The muffins are ready to eat now either plain or broken up and smeared with butter and marmalade.

* Notes*

*Cranberries could also be replaced with another dried fruit of choice*

* Clementine’s/Satsuma’s*

If you’re unable to source Clementine’s or Satsuma’s, 1 orange of zest and juice would be adequate.

* Demerara Sugar is*: Large crystals, golden in colour, which also adds a crunch to baked goods.

*Question*: I can’t purchase Demerara sugar - what could I use instead?

Granulated Sugar: This is a pure, naturally white, crystalline sugar.

Sugar Cubes: Brown/white, would be a lovely addition instead of Demerara sugar; crunched up and sprinkled over the top of each muffin before baking.

Chocolate Hazelnut Nutcracker Cake ~ The Cake Slice Baker’s

This month I am pleased to reveal our third bake from ‘The Cake Slice Bakers! This event is hosted by two lovely ladies Giggi and Katie. The nominated book we are baking from this year is, Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne and what a delicious cake for this festive period and just perfect in every way! I am pleased to share with you the ~ Chocolate Hazelnut Nutcracker Cake. I am scheduled posting this bake to ensure it is posted in good time as I am planning on a little Christmas shopping first thing today!

Chocolate Hazelnut Nutcracker Cake

Sourced from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne.

I haven’t got x 3 -9 inch (23cm) cake tins so I used x 3 -8 in (20cm) cake tins instead without any problems. I also made chocolate stars and added sprinkles to my cake instead of chocolate curls for decoration.

Makes one 9inch triple layer cake

Ingredients – for the cake layers

1 cup skinned hazelnuts (about 4 ounces)

10 whole graham crackers (5½ oz), broken into pieces

1¼ cups sugar

2 ounces unsweetened chocolate, finely grated

10 eggs, separated

¼ cup vegetable oil

1 tsp vanilla extract

½ cup all purpose (plain) flour

1½ tsp pumpkin pie spice (mixed spice)

1 tsp baking powder

Dark chocolate curls for decoration or stars as in my case and sprinkles

Method – for the cake layers

1. Preheat the oven to 325 ° F/170°C/Gas Mark 3. Butter the bottom and sides of 3 9inch cake tins. Line the base with parchment paper and dust the sides with flour, tap out any excess.

2. Spread the nuts onto a baking tray and toast for 10-12 minutes until lightly browned. Leave to cool completely. Increase the oven temperature to 350 °F/180°C/Gas Mark 4.

3. In a food processor, grind the graham crackers to crumbs. Transfer to a bowl and set aside. Add the toasted nuts to the processor (no need to wash) and add ¼ cup of sugar. Pulse until the nuts are finely ground, but do not blitz too much or else it will form a paste. Add the nuts, graham cracker crumbs and grated chocolate together in the bowl and mix.

4. In a large bowl, whisk the egg yolks and ½ cup of sugar using an electric mixer until well blended. Add the oil and vanilla slowly, beating until ribbons begin to form on the surface of the mixture. Then, fold in the chocolate nut crumbs.

5. Place the egg whites in a clean bowl and beat until thick and foamy. Gradually add the remaining ½ cup of sugar, continuing to beat until the whites form stiff peaks. Fold a third of the egg whites into the yolk mixture and mix well to slacken the mix. Sift over the flour, spice and baking powder and fold in. Gently fold in the rest of the egg whites until no streaks remain but do not over mix.

6. Divide the batter between the three pans and bake for 25-30 minutes until a toothpick comes out clean. Let the layers cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.

7. To assemble the cake, place a layer on a cake stand, flat side up. Sprinkle it with a third of the rum syrup and let it all soak in for 1-2 minutes. Spread ¾ cup of crème Chantilly over the top, right to the edge. Repeat with the remaining layers, letting the syrup soak in before adding the crème.

Use the rest of the crème to cover the sides of the cake. Decorate the top with dark chocolate curls.

Rum Syrup

¼ cup sugar

¼ water

¼ cup dark rum

Combine the sugar and water in a small saucepan. Place over a medium heat, stirring until the sugar dissolves. Remove from the heat and add the rum. Allow to cool before using.

Crème Chantilly

2 cups heavy (double) cream

3 tbsp confectioners (icing) sugar

1½ tsp vanilla extract

Combine the cream, sugar and vanilla in a chilled bowl and whip until the cream is stiff but not too thick or buttery.

If you would like to view more Chocolate Hazelnut Nutcracker Cakes made by other members of The Cake Slice, then please visit our blogroll site: The Cake Slice Bakers!

Italian Christmas Sweet Bread ~ Panettone

Have yourself a merry little Christmas.

Let your heart be light,

From now on our troubles

Will be out of sight........

I must apologise for my lack of blogging of late, and I so much wanted to share with you lots of Christmas bakes! I’ve been busy looking after the sick and wounded here, what with Mr R (hubby) who is recovering from flu and now unfortunately Miss R (daughter) has come down with this nasty flu!! However, I have managed to squeeze in a few bakes one being a Panettone that I would really like to share with you today. I have seen so many of these gorgeous sweet breads around for sale in the shops at this time of year and I thought wouldn’t it be fun to bake my own this Christmas. My Panettone was made in my Kitchen Aid mixer but by all means, it can easily be made by hand to bring a little festive Italian baking into your home.........

I am also truly flattered and humbled to be the luckiest girl in the world today!! I opened my email to find waiting in my inbox an email from Aparna @ My Diverse Kitchen to let me know I had been chosen by her judges to win her blog 1st birthday event, Sweet Celebrations – with my winning bake of Hummingbird Cake!! Thank you SO MUCH Aparna for holding such a lovely event and it was such a pleasure to bake a cake for your Blogs 1st Birthday. Also my thanks go to the judges for deeming my cake worthy of winning!! The winning prize I am very excited to reveal that is being sent to me is a lovely book by, Asha Khatau’s, Vegetarian Cuisines of The World. Christmas seems to have already arrived for me with this wonderful gift I am to receive; as I type this post, I have the largest smile on my face you could imagine ~ thank you once again Aparna for making me luckiest girl in the world today!! I also have to thank the lovely H.C. *Happy Cook* @ My Kitchen Treasures for such a lovely recipe to bake from ~ thank you my dear friend!

Panettone

Makes 1 loaf

Ingredients
75ml (3 fl oz) brandy
175g (6oz) raisins
550 - 620g (1lb 4oz -1lb 6oz) strong plain flour
175g (6oz) butter
5ml (1tsp) salt
65g (21/2 oz) caster sugar
Pinch of freshly ground nutmeg
2.5ml (1/2 tsp) vanilla essence
10.5g easy blend dried yeast
Finely grated rind of 1 lemon
Finely grated rind of 1 orange
2 eggs
2 egg yolks
175ml (6 fl oz) milk
175g (6 oz) mixed candied orange and citron peel, chopped
Icing sugar, to decorate if desired.

Method

Lightly oil a 17cm (7in) round spring release cake tin. Line the base and sides with a sheet of parchment paper which sits 12cm (5in) above the rim. Place the brandy and raisins in a bowl and leave to soak for 2 - 4 hours.

Sift the flour into the bowl and add the butter and salt, fit dough hook and blend on speed min for 2 minutes, until combined. Add the sugar, nutmeg, vanilla essence, yeast, rinds, eggs and milk and blend on speed min for 2 minutes, until a soft dough forms. Continue kneading on speed 2 for 2 minutes.

Remove the bowl. Cover with lightly oiled clear - film and leave for about 2 - 4 hours, until well risen and doubled in size. Drain raisins.

Fit the bowl and dough hook and knead on speed 2 for 1 minute. Add the fruits and knead on speed 2 for 2 minutes, until well combined. Turn the dough out onto a lightly floured surface and roll into a ball to fit in the cake tin. Cut a deep cross in the surface of the dough and leave until risen 2.5cm (1in) above the top of the tin.

Preheat the oven to 200°C, 400°F, Gas Mark 6 and bake the bread for 15 minutes. Reduce the temperature to 180°C, 350°F, Gas Mark 4 and bake for a further 40 minutes. Allow to cool in the tin for 10 minutes. Turn out and leave to cool completely. Dust heavily with icing sugar.

Chocolate Kris Krinkle Cookies

Sleigh bells ring, are you listening,
In the lane snow is glistening,
A beautiful sight,
We’re happy tonight,
Walking in a winter wonder land.........

The appearance of these cookies reminds me of snow covered bark on winter trees and so perfect for this time of year! They are very easy to make but oh so very delicious! They bake like magic in the oven, cracking on the tops to show off an amazing chocolate interior and white covered snow drifts of icing sugar. Upon taking that first bite you will find a scrumptious fudgy centre that takes you into a sweet sensation of chocolate ecstasy!

On another note; Mr R (hubby) has a nasty flu type virus and of course I have to nurse him back to health. I will try this week to view your creations my ‘dear’ blogging friends but if not I hope you will understand ~ Rosie x

Chocolate Kris Krinkle Cookies

Makes approx 20 cookies

Ingredients
175g (6 oz) plain chocolate, chopped
50g (2 oz) unsalted butter
175g (6 oz) plain flour
1 tsp baking powder
½ tsp salt
2 eggs, at room temperature
150g (5 oz) caster (superfine) sugar
1 tsp vanilla extract
60g (2½ oz) icing (confectioners) sugar

You will need 2 baking trays lined with non-stick baking paper

Method

Melt the chocolate and butter in a heat proof bowl over a pan of simmering water, cool slightly. In a separate bowl mix the flour, baking powder and ½ teaspoon salt.

Beat the eggs and sugar with an electric whisk until pale for about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended together. Cover the bowl with cling film and chill in the fridge for 1½ hours or up to 2 days.

Preheat the oven to 170°C/fan oven 150°C/325°F/Gas mark 3.

Put the icing sugar onto a large plate. Shape the dough into 4cm (1½ in) balls and roll in the icing sugar. Put the sugared balls onto the prepared baking tray and press down lightly with your hand to flatten. Bake for 12 - 15 minutes for soft centres and set edges. Let the cookies cool on the baking tray for 5 minutes before placing carefully onto a wire rack to cool.

I am sending my Chocolate Kris Krinkle Cookies to Susan at Food Blogger who is hosting a superb event – Eat Christmas Cookies, season 2, Christmas Cookies From Around The World. Susan is posting cookies and links on her site as they are sent into her from participants. I have linked above the event if you would like to participate. If you would like to view the cookies that participants are sending in [click here].


I am also sending these Chocolate Kris Krinkle Cookies to Jerri @ Simply Sweet Home for her lovely ‘Christmas festival’.