Peppermint Blondies

I am hooked on mint humbugs at the moment and have come up with this recipe in homage to their caramelly mintiness. I think the combination works incredibly well, with the smooth flavour of the white chocolate, vanilla and muscovado spiked with the peppery perfume of the mint. I've given the mint half of the blondies a cheeky little tint with green food colouring which you can omit if you'd prefer, although leaving it in gives them a real visual wow factor.

Prep time: 20 Mins

Baking time: 40-45 Mins

150g Unsalted Butter (Cut into small cubes)

150g White Chocolate (Broken up)

200g Ground Almonds

175g Light Muscovado Sugar

25g Plain Flour

1/2tsp Baking Powder

3 Large Eggs

1tsp Vanilla Extract

1tsp Peppermint Extract

1tsp Green Food Colouring

Right, time to get your bake on! Preheat the oven to 170C/325F/Gas 3, grease a 21cm square baking tin and line with baking paper. Melt the butter with the white chocolate over a bain-marie or in the microwave if you're confident in your timings. When it's all creamy and unctuous remove from the heat and set aside to cool for 5 minutes. In a large bowl mix together the almonds, sugar, flour and baking powder. I actually do this with my hands as it helps smooth out any lumps in the sugar. Pour in the buttery chocolate and mix to combine. Beat in the eggs one at a time. Spoon about half the mixture into a new bowl (You don't have to be precise). For half of the mixture stir in the vanilla and for the other half mix in the peppermint extract and green food colouring. Spoon the vanilla mixture into the prepared tin and smooth to the edges. Blob the peppermint mixture on top and even out with the back of a spoon or palette knife. You don't want to mix the two together too much so be as gentle as you can. Place in the centre of the oven for 40-45 minutes until a metal skewer can be removed cleanly, then remove and leave in the tin for 30 minutes. Very carefully turn out onto a wire rack, leave to cool completely then slice into squares and serve to your adoring audience!

What I've been baking - August 2012

 

Here's what I've been baking and making this month. Most of the recipes are up on the blog, but any questions or comments are always welcome!

Rock Cakes

I admit when I was asked to make some rock cakes I was less than enthusiastic about the prospect. In my previous experience these school cookery class classics have too closely resembled the rocks they are named after. Despite this I forged ahead and came up with an easy recipe to try. The result was a deep flavoured, biscuity and slightly chewy treat that was shockingly good! They are great with a cup of tea and I'm certainly going to make them again, so why not give them a try too?

Prep time: 15 Mins

Baking time: 15 Mins

200g Self Raising Flour

100g Unsalted Butter

100g Light Muscovado Sugar

100g Mixed Dried Fruit

The zest of 1 Orange

1tsp Vanilla Extract

1tsp Mixed Spice

1 Medium Egg (Beaten)

1tbsp Milk

Preheat the oven to 180C/350F/Gas 4 and line a large baking sheet with baking paper. Rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar with a wooden spoon, followed by the fruit, zest, vanilla and spice. Pour in the beaten egg and milk, then beat together until the mixture resembles a wet dough. Blob large spoonfuls of the sticky dough onto the tray, leaving a gap between as they will spread slightly whilst cooking. You should get about 8 out of the mixture. Place in the centre of the oven for around 15 minutes until golden brown, then remove and leave on the tray for 30 minutes. Carefully remove the cakes from the paper and leave to cool on a wire rack. Time to put the kettle on!

Peanut Butter and Jam Sandwiches

My American friends love a peanut butter and jam (or should that be jelly?) sandwich, so here is my tribute to them. Along with peanut butter I've used ground almonds in the sponge, to ensure it is soft, moist and with a biscuity crumb around the edge. I've also added notes of syrup and vanilla which I think compliment the toasted nuttiness of the peanut butter. With regards to the jam, try and use the highest quality that you can afford, ideally home made. It'll make a big difference if you do!

Prep time: 15 Minutes

Baking time: 20-25 Minutes

125g Smooth Peanut Butter (A good unsweetened one)

50g Unsalted Butter (Softened)

75g Light Muscovado

100g Golden Syrup

2 Large Eggs

1tsp Vanilla Extract

125g Ground Almonds

50g Plain Flour

1/2tsp Baking Powder

6-8tbsp Jam (I used strawberry)

Preheat the oven to 170C/325F/Gas 3, grease a large shallow baking tray (30-32cm) and line with baking paper. In a large bowl blend together the two butters, then cream in the sugar. Mix in the golden syrup, then beat in the eggs with the vanilla extract. Fold through the ground almonds, sift in the flour with the baking powder and do the same until combined. Spoon into the tray and spread evenly to the edges. Place in the centre of the oven for 20-25 minutes until golden brown on top and slightly springy to the touch. When you are happy it's cooked remove from the oven, leave in the tin for 20 minutes, then turn out onto a wire rack until completely cool.

When the sponge is cool slice in half, so you are left with two pieces equal in size. Spread the jam liberally on top of one half, leaving a gap of about a centimetre or so around the edge. Place the other sponge half on top and press down to secure (This will also squash some of the jam to the edge). Using a large sharp knife slice into squares, rectangles, triangles, whatever you want. You get bonus points for a parallelogram!

Carrot Slices with Orange Mascarpone Icing

Frequent flyers will have noticed that I've been experimenting a fair bit with icing recently, with most of them being incredibly rich and indulgent. The icing on these lovely slices though is fresh and fragrant, which I think works great with the moist spiced sponge. There's a fair few elements involved in the recipe, both in terms of texture and taste, however I think they all bounce off one another beautifully. I suggest you try them out at the next available opportunity!

Prep time: 25 Mins

Baking time: 30-35 Mins

250g Carrots

150ml Vegetable Oil

75g Golden Syrup

2 Medium Eggs

1/2tsp Lemon Extract

1/2tsp Orange Extract

160g Plain Flour

1/2tsp Baking Powder

75g Soft Dark Brown Sugar

1/2tsp Nutmeg

1/2tsp Cinnamon

1/2tsp Ground Ginger

For the icing

175g Mascarpone Cheese

100g Icing Sugar

Zest of 1 Orange

As you can probably guess by now you need to start by preheating the oven to 180C/350F/Gas 4 and greasing a 30cm loaf tin, lining the base with baking paper. Peel and grate the carrots and set to one side. In a medium bowl pour in the oil, followed by the syrup. Crack in the eggs and mix in the two extracts. In a fresh large bowl mix together the flour, baking powder, sugar and spices. Pour in the wet ingredients and beat to a smooth batter. Fold through the grated carrot and spoon into the prepared tin. Bake in the middle of the oven for 30-35 minutes, until a metal skewer can be cleanly removed when inserted into the centre of the sponge. When you're happy it's cooked remove from the oven, leave for 30 minutes, then carefully turn out onto a wire rack to cool completely.

When the sponge is cool the icing can be made. In a bowl beat together the cheese and icing sugar. Fold through the orange zest. Carefully spread the icing evenly over the cool sponge, then place in a sealed container and refrigerate for at least an hour (which should allow the icing to firm slightly). To serve slice with a sharp knife and present proudly to your adoring public! 

Chocolate Orange Slices

Chocolate and orange are cake classics and these slices showcase the combination beautifully. The sponge itself is moist yet light, with an orange fragrance coming from the zest. The chocolate fudge icing is admittedly a bit fiendish, but adds an extra dimension in both flavour and texture. Well, that's my excuse for plastering it on top!

Prep time: 15 Minutes

Baking time: 30 Minutes

150g Unsalted Butter (Softened)

150g Caster Sugar

2 Large Eggs

1tsp Vanilla Extract

The zest of a large Orange

100g Ground Almonds

1/2tsp Baking Powder

50g Plain flour

For the icing

100g Chocolate (70% Cocoa Solids ideally)

50g Unsalted Butter (Softened)

50 Icing Sugar

Preheat the oven to 180C/350F/Gas 4 and grease a 30cm loaf tin, lining the base with baking paper. In a large bowl cream together the butter and sugar, then beat in the eggs one at a time along with the vanilla extract. Fold through the almonds and zest, then sift in the baking powder with the flour and do the same. Spoon into your prepared tin and bake in the middle of the oven for around 30 minutes, until a metal skewer can be cleanly removed when inserted into the centre of the sponge. Remove from the oven and leave to cool in the tin. When it's completely cool remove from the tin and leave covered whilst you sort out the icing.

Melt the chocolate over a bain marie or in a microwave if you're confident in your timings, then leave to one side to cool slightly. Cream together the butter and icing sugar, then fold through the chocolate. Place in the fridge for 30 minutes to firm up a bit.

To finish, spread the icing evenly on top of the sponge and cut into slices. Done!

Salted Peanut Butter Brownies

Pure, unadulterated indulgence. That's the only was I can describe these devilishly decadent brownies. A rich and fudgy chocolate base is topped with a salted peanut butter icing so wanton it borders on the immoral. They are definitely a guilty pleasure, but then aren't the best things just a little bit sinful?

Prep time: 25 Minutes (Plus some chilling time)

Baking time: 25-30 Minutes

150g Unsalted Butter (Cut into small cubes)

225g Caster Sugar

100g Cocoa Powder

1tsp Vanilla Extract

2 Large Eggs

75g Plain Flour

For the icing

100g Unsalted Butter (Softened)

175g Smooth Peanut Butter (A good one with no added sugar)

125g Icing Sugar

A few pinches of Sea Salt Flakes

Preheat the oven to 170C/325F/Gas 3, grease a 21cm square baking tin and line with baking paper. Place the butter, sugar and cocoa in a large bowl and sit over a bain-marie. Stir occasionally until the butter has melted, then set to one side for 5 minutes until cooled slightly. Beat through the eggs with the vanilla, then fold through the flour until you are left with a smooth batter. Pour into the tin and bake in the centre of the oven for 25-30 minutes, until a metal skewer inserted into the middle comes out slightly sticky and with a few crumbs attached. Remove from the oven and leave in the tin for 30 minutes, then remove and leave to cool completely on a wire rack.

When the brownies are completely cool you can get started on the icing. In a large bowl cream together the butter and peanut butter. Sift in the icing sugar and beat until smooth and creamy. Spread evenly on top of the cooled uncut brownies and place in an airtight container in the fridge for an hour (This will help with the slicing). To finish, slice into nine squares and sprinkle each with a little sea salt. You're all done. Time to share with your salivating guests or jealously hoard for yourself!

Greengage Squares

I love greengages almost more than any other fruit so it's such a shame the season is so short and even then, they are still hard to track down. I think the best thing to do with them is eat them raw, but they do also work brilliantly in crumbles, pies and tarts. Here I've just encased them in a biscuity sponge mixture, that allows the greengages to go slightly jammy in the oven. They are great as a little snack enjoyed in the summer sunshine!

Prep time: 15 Minutes

Baking time: 35 Minutes

150g Unsalted Butter (Softened)

150g Soft Brown Sugar

2 Medium Eggs

1tsp Vanilla Extract

100g Ground Almonds

1tsp Baking Powder

150g Plain Flour

250g Greengages (About 10)

Preheat the oven to 180C/350F/Gas 4, line a 32cm shallow baking tray with baking paper and lightly grease. In a large bowl cream together the butter and sugar. Beat in the eggs one at a time, followed by the vanilla. Fold through the ground almonds, then sift in the baking powder and flour and mix to a smooth batter. Spoon into the greased tray and evenly spread to the edges. Halve and stone the greengages and press, skin side down into the batter. Make sure there's a good gap between them and you should be able to fit them in the tin about 4 deep and 5 across. Place in the centre of the oven for around 35 minutes, until the sponge is evenly brown and the greengages have started to turn slightly jammy. Remove from the oven and in the tray until cool. Gently ease the sponge from the tray, then slice into squares. That's it, you're all done!

Moist Maple Slices

These deliciously dainty little morsels were created whilst trying to use up some ingredients. Despite this they are scrumptiously sweet and definitely a recipe I'm going to use again. As the name suggests the sponge is moist and mapley and I've topped them with a simple white chocolate butter icing, which compliments the butterscotch flavour of the sponge beautifully. You can make the icing the day before if you prefer. Just let it come back up to room temperature before you spread it on the sponge.

Prep time: 20 Minutes (Plus some chilling time)

Baking time: 40 Minutes

50g White Chocolate

75g Unsalted Butter (Softened)

75g Icing Sugar

125g Unsalted Butter (Softened)

50g White Chocolate

125g Maple Syrup

1/2tsp Vanilla Extract

100g Ground Almonds

50g Plain Flour

2 Medium Eggs

Start with the icing so it's out of the way. Melt the 50g of chocolate over a bain-marie or (carefully) in the microwave and set to one side to cool slightly. Cream together the butter and icing sugar then fold through the white chocolate until you are left with a smooth icing. Cover and refrigerate until the sponge is ready.

Speaking of the sponge! Preheat the oven to 180C/350F/Gas 4 and grease a 30cm loaf tin, lining the base with baking paper. Melt the butter and white chocolate together over a bain-marie of (again carefully) in the microwave. Stir through the maple syrup with the vanilla extract, then fold through the ground almonds with the flour. Beat in the eggs, spoon into the tin and bake in the centre of the oven for 40 minutes, until a metal skewer can be cleanly removed when inserted into the middle. Set to one side for 30 minutes, then carefully turn out and leave on a wire rack until cool.

Remove the icing from the fridge and let it come back up to room temperature. Spread on top of the sponge, then place the whole lot in an airtight container in the fridge for an hour or two to let the icing set a bit. To finish, slice with a sharp knife and serve to your guests (or demolish yourself!).

Spiced Peach Pudding

As much as I adore crumble it's nice to have an alternative and this is more than just a good substitute. Soft peaches steeped in a heady syrup are topped with a thin layer of sponge, the oats adding notes of biscuit with subtle spices lingering on the palate long after your final mouthful. The recipe itself is dead simple and very flexible. If peaches aren't your thing then it works just as well with plums, berries, even apples or pears.

Prep time: 20 Mins

Baking time: 30 Mins

75g Plain Flour

25g Oats

1/2tsp Baking Powder

50g Unsalted Butter

50g Light Muscovado Sugar

1 Medium Egg plus 1 Yolk

1/2tsp Vanilla Extract

1/2tsp Cinnamon

4 Peaches, each stoned and chopped into eight

4tbsp Golden Syrup

25g Unsalted Butter, cut into tiny cubes

1/2tsp Nutmeg

Preheat the oven to 190C/375F/Gas 5. In a bowl mix together the flour, oats and baking powder, then rub in the butter until evenly combined. Add in the egg and yolk, the sugar and the spices and mix to a batter. Set to one side whilst you prepare the peaches.

In a medium sized oven proof dish (I used a rectangular one, 22x14cm) spread out the peaches. Drizzle over the golden syrup, dot in the butter and sprinkle over the nutmeg. Give it a brief mix around with your hands to combine, then spoon over small amounts of the butter. It should only just cover the top of the peaches, with a few gaps in between. Don't worry, as it'll spread out during baking. Place in the centre of the oven for 30 minutes, until lightly brown on top. Serve hot or warm, with custard, cream or ice cream. It's all done!