I hate to show you a cake recipe two days in a row on here, but I baked this the other day, and just haven't been able to get it in. I wanted to show it to you before it got lost in the mire that is called my cooking photos folder!! Besides they are two very different kinds of cake!



It is no secret that apple and cheese go together very well. They are a beautiful marriage of tart/sweet and tangy/rich flavours. Back home we always had a nice thick slice of cheddar served along with our apple pie. It would be unthinkable not to have it!



In fact you often see apple pies baked in a cheddar pastry, although to be honest, I'd rather have an actual slice of cheese with my pie.



This is a delicious cake, stogged full of little bits of apple and grated cheddar cheese. The apple provides a sweetness that is the perfect foil for the richness of the cheddar cheese, which melts into the cake batter, giving it a delicious tang!



It's not a light cake . . . but somewhat heavy . . . but oh so very good, especially with some Maple Sweetened Whipped Cream serve along side.



But . . . it doesn't stop there. Cut the cake into thin slices the day after and toast them until golden brown, then spread them with cold butter for an additional taste treat . . .



Oh, I know . . . I'm a very, very bad girl. But you love me anyways, right?



*Apple and Cheddar Cheese Cake*
Makes one 9 inch round cake
Printable Recipe

A lovely rich caked stogged full of lovely bits of apple and the wonderful tang of cheddar cheese. Serve warm with some Maple Sweetened whipped cream for a real treat!

3 ounces of plain flour (3/4 cup)
2.8 ounces fine cornmeal (Polenta) (1/2 cup)
1 1/2 tsp baking powder
1/4 tsp salt
4 ounces of butter, softened (1/2 cup)
5 ounces of caster sugar (3/4 cup)
2 large free range eggs
6 TBS whole milk
4 ounces strong cheddar cheese, grated (1 cup)
1 large Granny Smith apple, peeled, cored and finely chopped (1/4 inch dice)

Preheat the oven to 180*C/350*F/Gas mark 4. Butter a 9 inch round cake tin. Line the bottom with paper and butter the paper. Set aside.

Whisk the flour, cornmeal, baking powder and salt together in a bowl.

Cream together the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, one at a time, scraping down the bowl often. Reduce the speed to low and add half of the flour mixture. Stir in teh milk and then stur in the remaining flour mixture, just until combined. Fold in the cheese and apple. Turn the batter out into the prepared pan. Smooth the top over and then bake in the heated oven for about 35 minutes, or until a toothpick inserted in the centre comes out clean. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack. Flip back over to the right side and cool to just warm before serving.

Serve cut into wedges with whipped cream that has been lightly sweetened with some Maple Syrup (before whipping) if desired. (About 1 tsp of Maple Syrup per 250ml (1 cup) of cream) Store any uneaten cake in an airtight container for up to two days at room temperature. (The leftovers are very nice sliced thinly, toasted lightly and spread with butter)

 

All week long I had been looking forward to having the missionaries over for supper on Friday evening. As you know I just love to feed them and they also love for me to feed them!



Today we took a trip to Mold. We had heard there were a lot of really cool charity shops there. What a neat little town, and the rumours were true. There WERE a lot of really cool charity shops there. We came away with a whole lot of really nice stuff . . .



We also found a fabulous green grocers with some really beautiful vegetables, and at really good prices as well. I picked up the most heavenly cauliflower, and some really nice looking potatoes.



We got home about mid afternoon, feeling really good about ourselves and our purchases . . . and then had just settled in to relax a bit, when Todd said . . . "Weren't the missionaries coming for their tea tonight???"



Cue panic stations! Thankfully I had also picked up some really nice meaty bangers (pork and caramelized onion) and I threw together some bangers and mash, along with some stewed red cabbage, carrots and a nice cauliflower cheese. Whew!! The loaf of french bread I'd picked up went over really well also.



But what went over best of all was this deliciously buttery, moreishly fantastically moist cake . . . stogged full of lucious raspberries and blueberries . . . and topped with a scrummy lime drizzle, which melts into all that buttery goodness.

Easy peasy lemon squeasy. They loved it and went back for seconds . . . of everything! Mission accomplished! (Oh, I do love it when I manage to pull a rabbit out of the hat!)



*Lime Drizzle Berry Cake*
Serves 12
Printable Recipe

Buttery, moist, stogged full of fruit with a tangy lime drizzle topping. DEEEElicious!

225g of butter, softened (1 cup plus 1 TBS)
225g of caster sugar (1 1/4 cup)
4 medium free range eggs
2 llimes, the grated zest, plus the juice
250g of self raising flour, sifted together with 1/2 tsp salt (1 3/4 cup)
25 g of ground almonds (1/4 cup)
100g each blueberries and raspberries (about 1 cup of each)
For the syrup:
8 TBS lime juice
140g of caster sugar (about 1/2 cup)

Cream to serve (optional)

Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square cake tin and line it with paper. Butter the paper.

Cream together the butter, lime zest and sugar until fluffy. Beat in the eggs, one at a time, until all are amalgamated. You may need to add a bit of the flour to keep it from splitting. Fold in the flour. Stir in enough lime juice to make a batter with a good dropping consistency. Fold in 3/4 of the berries. Spread the batter into the prepared pan. Smooth over and then sprinkle with the remaining berries.

Bake for 1 hour, or until risen, lightly browned and a toothpick inserted in to the centre comes out clean.

While the cake is baking make the syrup by heating the lime juice and sugar together until the sugar melts.

When the cake is done remove it from the oven, prick the top all over with a skewer and pour the syrup over top right away. Store tightly covered. Cut into squares to serve. Serve warm or at room temperature with or without pouring cream.

Speaking of winners, Mam lucky number 19, you are the winner of my giveaway as chosen by an online thingie. I don't know how to post a picture of it, so I can't show you, but trust me, it was you Mam! Send me your details and I'll pop it into the post for you asap. Thanks everyone for joining in! I wish I could give you all something!

I've been wanting to do a giveaway for a while now. When I started this blog in May of 2009, I had no idea of how big it would grow. I simply wanted a place to be able to talk about my experiences cooking over here in the UK . . . the new tastes I was exploring, the different foods and cooking methods, the traditional and the not so traditional . . . that first month I didn't do that many posts, but I did share some tasty recipes such as Heuvos Rancheros and Fish and Chips . . . you can see that very early on I had a very distinct way of looking at this beautiful melting pot we call the UK and it's cuisine!

After almost 2 years, some 608 posts (including this one) and as many recipes, almost a million hits and a readership that has gone from strength to strength and is now nearing a thousand I thought it was about time I did a giveaway to show my thanks for all the lovin you have shown me over the past months and the inspiration. If it wasn't for you, my lovely readers, I just wouldn't be doing what I am doing and loving it oh so much!

I was going to wait until my followers hit 1000, but heck, I just can't wait. It's close, but not that close and I want to give you something now!



I am giving away a lovely baking set which consistes of a tasty little cookbook, "Cupcakes2 by Sue McMahon. It is filled with over 80 tasty recipes for all occasions and tastes . . . scrummy cupcake such as . . .



Pina Coloda Cupcakes . . . oh so yummy . . . and containing all the flavours of a true Pina Colada!
There are these yummy Banana and Toffee Cupcakes . . . and a whole host of other tasty ideas!



Not only am I giving away this delicious cookbook, but I am also throwing in some really cute cupcake wrappers (complete with adorable little cupcake pick) and a box of hundreds and thousands to decorate them with! What is a cupcake without some pretty decorations? They are a must!



Not only that, but I am also throwing in a set of Typhoon Cooking Scales, so that you North Americans can truly follow along with the weight measurements of my recipes, although to be sure I will still be converting them like I already do! (Never fear!)



To get in on the Giveaway all you have to do is to leave me a comment at the end of this post letting me know that you are one of my followers. I'll give you a week to do so and then on Friday the 4th of March at midnight I will draw one lucky name and then will send all these goodies off to you asap.

You don't need to live in the UK. You can live anywhere in the world. I only ask that you be a follower. Easy Peasy Lemon Squeasy!

And in the meantime here is that tasty banana cupcake recipe. I'm afraid that when I went to make them I had no evaporated milk in my cupboard! (How did that happen????) I ended up just frosting them with buttercream . . . but they were rather scrummy even without that Toffee Topping . . . mmm . . . mmm . . . good!



*Banana and Toffee Cupcakes*
Makes 12 small ones or 8 medium ones
Printable Recipe

I love it when I have black bananas on the countertop. It means I can bake tasty things like these delicious cupcakes!

3 1/2 ounces of butter, softened (7.06 TBS)
3 1/2 ounces of soft light brown sugar (1/2 cup plus 1 TBS firmly packed)
2 medium free range eggs
3 1/2 ounces of self raising flour (1 cup, less 2 TBS)
1 ripe banana, peeled and mashed

for the topping:
1 quantity of toffee topping (see below)
3 to 4 TBS of chocolate flavour sprinkles.

You will need one 12 hole bun tin lined with paper liners.

Preheat the oven to 190*C/375*F/ gas mark 5.

Beat the butter and sugar together in a bowl until light and fluffy. Sift in the flour and add the eggs, beating all together until the mixture is smooth. Fold in the mashed banana. Divide the mixture equally amongst the paper cases. Bake in the centre of the oven for 12 to 15 minutes, until the cakes have risen and are just firm to the touch in the centre. Remove from the oven and tip out onto a wire rack to cool.

For the topping, spread some toffee topping over the top of each cupcake and scatter on some chocolate decorations.



*Toffee Topping*
Makes enough for 12 standard cupcakes

3 1/2 ounces of butter (7.06 TBS)
4 1/2 ounces condensed milk (evaporated milk. a generous half cup)
2 ounces caster sugar (1/4 cup)
1 TBS golden syrup (can use corn syrup)


Place the butter in a large bowl and melt it in the microwave for 30 to 40 seconds. Stir in the condensed milk, sugar and golden syrup. Cook in the microwave for 4 to 7 minutes on high, stirring at the end of every minute, until it is pale golden colour. Leave the topping to cool and thicken slightly, then spread ocer the cupcakes using a palate knife.

Alternately you can cook it in a saucepan for 4 to 7 minutes, stirring constantly sso that it doesn't stick!

Giveaway closed!

I have a confession to make.

I am one of those obnoxious people that walk around the grocery shops, tut tutting and taking note of things that look delicious, all the while telling myself that I could quite easily make them at home . . . not only cheaper but somehow tastier too.



I know, it's annoying isn't it! But I have to say that 99% of the time it works for me. I just basically take note of the ingredients on the package, leaving out any artificial flavours and chemicals of course . . . and then I come home and try to replicate it as best as I can.



Now I know I'm not the only one who does this . . . am I? Come on fess up!!!

This is one of my recent successes. I saw these tasty looking little cakelettes in Tesco one day . . . one of their finest desserts line . . . and I thought to myself . . . scrummy, but I don't want to pay what they're asking and so . . .



I came home and made it myself. It wasn't all that hard.

Scrummy Hazelnut frangipane cake batter, dropped on top of a sweet pear half, dropped on top of some toasted chopped hazelnuts, which in turn have been placed on top of a mixture of melted butter and brown sugar.



Easy peasy, lemon squeasy and oh-so-tasty too! A quenelle of clotted cream is a must on top of them, served warm, so that it melts down over the cake. Every mouthful was a delight!




*Pear and Hazelnut Frangipane Cakelettes*
Serves 6
Printable Recipe

I saw something similar to this in the grocery store the other day and thought to myself, I can do better than that! Serve warm with a dollop of clotted cream for a real taste treat!

1 tin of small pear halves, well drained
(You will need six halves)
6 TBS butter
12 TBS soft light brown sugar, packed
2 ounces of toasted hazlenuts, chopped

For the frangipane:
165g of ground toasted hazlenuts (1 cup)
125g of caster sugar (1/2 cup)
6 TBS of butter
1/4 tsp of vanilla
2 large free range eggs
20g of plain flour (1/4 cup)

You will need 6 (8 ounce) porcelain ramekins. Butter each well and then place them on a baking tray. Preheat the oven to 180*C/350*F/ gas mark 4.

Melt the butter and pour an equal amount into the bottom of each ramekin. Sprinkle 2 TBS of the brown sugar into each. Top with an equal amount of toasted chopped hazlenuts.

Make the frangipane. Beat together the butter and sugar until fluffy. Beat in the eggs and vanilla. Whisk together the flour and ground nuts. Fold this into the creamed mixture, making sure it is evenly combined.

Place one pear half on top of the hazelnuts in each ramekin. Top each with 1/6 of the frangipane. Bake in the preheated oven for 30 to 40 minutes, until set and nicely browned. Let stand for several minutes. Run a sharp knife around the edge of each and then carefully invert onto serving plates. Allow to cool for about 10 minutes, then top with a dollop of clotted cream (If desired) or vanilla ice cream and serve.

I wanted to make something really special for Todd and some of our friends to help celebrate Valentines Day. I thought about chocolates, but then I decided that I would make some delicious cupcakes instead.



I was probably more than influenced by this lovely little cupcake stand I found at Lakeland . . . and the cute little pink gingham cupcake liners didn't hurt either . . . and then . . .



I saw these really pretty little pink sugar flowers . . . they were just the ticket to help decorate the tops of the cakes . . . along with some edible glitter and pink sprinkles. I just could not resist. I know . . . I'm incorrigible!



This is my favourite cupcake recipe. They always turn out moist and delicious, and are perfect for people who are not all that fond of chocolate cakes . . . people like my Todd.



Myself, I'll eat any cake . . . chocolate . . . vanilla . . . fruit . . . big, small . . . if it's cake I am there.

I'm such a glutton, albeit a loveable one. Lucky for my friends, I'm also a generous one!



*Vanilla Buttermilk Cupcakes with a Framboise Glaze*
Makes one dozen
Printable Recipe

Moist, buttery and delicious! I like to use a combination of vanilla and lemon extracts here to really bring out the vanilla flavour. The glaze is really a nice touch.

5.7 ounces of plain flour (1 1/3 cups)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
7 ounces granulated sugar (1 cup)
2 ounces butter, room temperature (1/4 cup)
1 large free range egg
1 teaspoon vanilla
¼ tsp lemon extract
4 fluid ounces buttermilk (1/2 cup)

For the glaze:
8 ounces icing sugar (2 cups)
2 TBS Framboise
sprinkles and flowers to decorate, edible glitter, etc.

Preheat the oven to 180*C/350*F/ gas mark 4. Line a 12 cup muffin tin with decorative paper liners.

Whisk together flour, baking soda, baking powder and salt in a bowl. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar together until creamy and light. Beat in the egg and the vanilla and lemon extracts until mixture is smooth.
Add half of the flour mixture to the butter mixture and stir until almost combined. Add buttermilk and stir, again, until almost combined. Add the remainder of the flour and stir until all ingredients are well combined.

Divide batter evenly anongst the muffin cups.

Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean
.
Let cupcakes cool for 10 minutes and then remove from the muffin pan to a wire rack to finish cooling. Cool completely before frosting.

Whisk together the icing sugar and framboise and enough water (if needed) to make a thin spoonable glaze. Spoon over the tops of the cooled cakes. Sprinkle with edible glitter or sprinkles and decorate with flowers as desired. Store in an airtight container.

My grandmother always made fabulous doughnuts. They were not yeast doughnuts, but the cake type of doughnuts . . .



with a tender crumb and flavoured with freshly grated nutmeg. I remember them being so fat that the hole in the middle was always almost swollen shut, just like a big fat belly button . . .



Oh my but they were so very good. Served up warm with a nice tall glass of cold milk.



I can remember her standing there in her kitchen,in front of the old white enameled wood stove, wearing her flowered calico pinnie and cooking them in an old black iron kettle . . . . dropping them in and then turning them with a long handled fork.



She always shook the warm doughnuts afterwards in cinnamon sugar, in a brown paper bag . . . carefully saved and repurposed from a trip to the local grocery shop.

The paper would absorb any grease and the gentle shaking helped to coat them just perfectly in the sugar . . . I can still remember that beautiful smell . . . woodsmoke, hot brown paper, cinnamon, nutmeg, and . . . my gran.



We'd sit there afterwards, our mouths dusted with sweet cinnamon sugar, lips smacking with pleasure . . . each of us enjoying the soft and delicously, tenderly tasty results of her loving ministrations . . .



There would not be a lot of talk . . . but then . . . the happily satisfied smiles on our faces and the contented little mmmm's said it all. We did not need words . . .

Grandma's, doughnuts and Sunday afternoons . . . they are like the holy trinity of the heavenly home of a happy childhood . . .



*Grandma's Doughnuts*
Makes about 18
Printable Recipe

Easier to make and more cakelike than yeast doughnuts, these are great served fresh and warm with a nice tall glass of cold milk!

4 ounces milk (1/2 cup)
2 1/2 ounces granulated sugar (1/2 cup)
2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1 large free range egg, beaten
1 TBS butter, melted
7 1/2 ounces flour (1 3/4 cup)
Vegetable shortening or oil for frying
icing sugar or cinnamon sugar to dust when done

Whisk together the milk, sugar, baking powder, nutmeg, salt, egg and butter in a large bowl. Add the flour gradually, using just enough to make a dough that is soft, yet firm enough to handle. Cover and refrigerate for one hour. Turn out onto a lightly floured surface. Knead for a couple of turns. Roll out 1/2 inch thick and cut into 3 inch rounds, removing the centres. (You can also fry these!) Let rest for about 5 minutes while you heat the oil or shortening.

Using a heavy skillet, heat the oil or shortening (about 4 inches deep) to 182*C/360*F. Carefully drop in doughnuts a few at a time, frying until nicely browned on one side before turning to brown the other side. (Turn carefully using a long handled fork or a pair of tongs) Once they are brown all over drain well on paper towels and then dust with sugar. Serve warm or at room temperature.