I hate it when you spend good money on something to eat and then when you get it home, it tastes like cardboard.  I bought a bag of apples the other day, and not just any old apple either . . .  Pink Ladies.  When I got them home and bit into one, it had about as much flavour as a piece of paper.  ZIP!  

  

There was no sweetness to it . . .  none of that juiciness that you would expect from an apple.  Perhaps I am just spoiled . . .  or maybe it is just apples at this time of year.  In any case I was really disappointed and I had spent almost £3 on 4 apples.  If the price of petrol wasn't so high I would have gone back to the store with them., but instead I just grumbled about it and that was that.  

  

It was the same as a punnet of pears that I bought, supposedly home-ripening.  HAH!  A week later, they are still as hard as rocks, and I took a bite from one today and it was BLECH!   I seriously doubt they will ever ripen.  It's positively criminal. I can't wait until the apples, plums and pears are ready on our trees!    

  

I had gotten some Granny Smith's to make Todd an apple pie with, but today I didn't feel like making a pie and I made this apple tray bake instead, which is (in my opinion) just as good if not better than an apple pie, and I think a whole lot easier and I was feeling rather lazy . . . 

  

With their buttery short bread base and sweet apple filling, not to mention that short buttery crumble topping, these always go down a real treat.  You can use whatever flavour of jam you want in them.  Today I used raspberry jam because that is what I had on hand.  They turned out fabulous!  As always.  Not quite pie . . .  but then again, I never heard anyone complaining either!



*Apple Crumble Tray Bake*

   

One of my favourite baking ingredients has to be dates.   They have a natural sweetness that is almost caramel-like in taste and they add a wonderful touch when stirred into cakes and cookies.   I love eating them out of hand . . .  mmmm . . . Medjool dates are my favorites.  

   

I always treat myself to a box at Christmas and in all truth they shine above all other Christmas treats for me.  If you have never tried a lovely sticky date, filled with some parmesan cheese, rolled in bacon and then baked, then you have not lived.   Fabulously delicious.  It's that salty/sweet thing.  

  

These squares I have baked for you before, but some things just bear repeating I think . . . and my photos were not so good when I first showed you these either.  I have grown in skill and I have a much better camera now.  I really wanted to re-do them, so that you could see them for the truly wonderful squares/slices that they are.  

  

They have a moist, almost blondie-like texture . . . not too sweet, but stogged full of dessicated coconut, and those caramel flavoured bits of dates, they don't need to be too sweet.  The dates really shine!  

  

And then there is that tart/sweet lemon glaze icing that just sets everything off beautifully.  I always add a touch of lemon to my Date/Matrimony Squares.  Dates and lemon . . . so good together!  If you like dates, you will love, LOVE these bars/slices!  Quick and simple to make.   Delicious to taste.  Break out the tea cups, coz these are perfectly scrumptious little bites to enjoy with that mid morning cuppa!  




*Date Slice*
Makes one 8 by 12 inch pan
Printable Recipe

If you like the flavour of dates and coconut, then this slice is for you.  Moreishly moist and datey cake, beneath a tangy lemon icing.  What's not to like!  You can add 1/4 cup of chopped pecans or walnuts for an extra bit of flavour and texture if you wish.

100g of dessicated coconut (1 1/3 cup)
198g caster sugar (1 cup)
170g self raising flour (1 1/4 cup)
90g of butter (6 1/4 TBS)
1 large egg
125g of stoned dates, finely chopped (generous 3/4 cup)
2 TBS whole milk
1 tsp vanilla extract
For the lemon icing:
130g of sifted icing sugar (1 cup)
1 TBS butter
the juice of one lemon  



Pre-heat the oven to 180*C/350*F/gas mark 4.  Line the baking tin with baking paper and lightly grease.  Set aside.

Melt the butter.  Once melted cool and then whisk in the milk, vanilla and the egg to combine well.

Sift the flour into a bowl.  Whisk in the castor sugar, the coconut and the dates.  Pour the butter mixture over top and mix well with a fork.  Spread evenly into the prepared tin.  



Bake for 25 minutes until risen and golden brown.  Remove from the oven to a wire rack to cool.

To make the icing whisk the icing ingredients together until smooth.  Spread over the cooled cake.  Cut into squares to serve.

 

I confess to having a certain fondness for Brownies.   Little fudgy bites of chocolate gooey-ness that I have a difficult time to resist.  The Toddster could take them or leave them.  (He's not human!) I don't make them very often as a result of that because if I do, then I am the only one in the house that will eat them, and I don't need to be eating them!



The second Sunday of every month we have a munch and mingle at church after all of our meetings.  It's an opportunity for us to meet together and socialize and share some refreshments.   Sometimes there is soup and rolls.  Always lots of sandwiches, and cakes and bakes.   Brownies are the perfect thing to take for me, because then I can enjoy them, without eating the whole pan myself.



This is a deliciously different version.  You have an almost bar cookie bottom . . . chewy and chocolatey . . . topped with a deliciously crunchy and buttery cinnamon streusal topping.  A very simple recipe . . .



Easy to make and even easier to eat I'm afraid.   I confess I rather inhaled a whole strip by myself before I could pack them away. They just kinda got in my mouth.  Not all at once mind . . . one at a time . . . a nibble here and a nibble there while I was photographing them and before I knew it . . . one whole row was gone.  Oh, I am such a naughty girl . . . ☺

It's a good thing they aren't staying here is all I can say!



Note:  If desired you can melt some chocolate chips and drizzle them over top prior to cutting.  Allow it to set. before you cut into them.

Lemon and Ginger are one of those flavours that go together just like peas and carrots.  I would say jam and peanut butter, but that is not a combination they seem to like over here in the UK.  The Toddster says we might as well eat fish and custard as eat peanut butter jam.  I guess it's a cultural thing!

 

I had a jar of Lemon and Ginger Curd in the refrigerator that needed using up and so today I decided to use some of it to make these delicious and quick diagonal biscuits/cookies!  These cookies go together lickety split and they seemed to me that they would make excellent use of the last of the jar.




 Don't worry if you can't get the Lemon and Ginger Curd . . . you could use an equal amount of plain lemon curd and they will be just as delicious!  Or if you are really wanting the ginger kick stir a bit of powdered ginger into your lemon curd.   It will be just as good I promise!



These are so easy to make.  You just make a dough to which you add both lemon and ginger extracts, and a touch of chopped candied ginger-root.  Don't worry if you can't get the ginger extract. Again use powdered ginger, about 1 tsp.  This dough is then shaped into four long sausage-like ropes, flattened lightly on the baking sheets, and then a tunnel put down the centre of each with a wooden spoon handle.



You spoon the curd down the center in these tunnels you have made.  (Don't be tempted to overdo it.  This is a case where more isn't better)   You bake them and then you cut them into diagonals whilst still warm.   Let them cool completely, and then drizzle with a lemon drizzle icing and Bob's your Uncle!  You have a quick and easy and very tasty cookie to share with your next cuppa!   Nothing could be more simple than that!!  Trust me on this!☺




Once they are completley cold, make a glaze by whisking enough juice into the icing sugar to make a smooth drizzle.   Drizzle some of this over each cookie.   Allow to harden before storing between wax paper in an airtight container.   These will keep at least a week.  They also freeze very well.

In Canada they have these really tasty candy bars names Sweet Marie's.  They were always my favourite candy bars when I was a child. 

 Not only were they stogged full of caramel, peanut butter, crispy cereal and salted peanuts . . . not to mention covered in chocolate . . . but they actually named the bars after ME!  (Don't ever tell me any different!)

All in all a very irresistable combination don't you think?

 

I don't know if they have anything similar over here, but I suspect they do . . . and I suspect that it is probably the Picnic or the Lion Bars.   

Or a cross between the two.



It's funny how things go . . . how when you can't get something anymore, you kind of crave it.   Things like Kraft Macaroni and Cheese . . . or Velveeta . . . 

All Dressed Potato Chips . . . Coffee Crisp Candy Bars . . . Lucky Charms Cereal . . . Captain Crunch . . . Sweet Marie's . . .



And the longer you have to live without them . . . the more you want them.   The more you crave them.   The more you think about, dream about, desire . . . them . . .



I find myself making lists every time I fly home of things I want to pick up to bring back with me when I go home.   Things like Lipton's Chicken Noodle Soup Mix . . . Cheese Whiz . . . and all of the above . . .



I think I can cross Sweet Marie Candy Bars off my list now . . . because these tasty bars are almost identical . . .

 

They are chock full of crunchy-ness, and chewy-ness, and peanuty-ness, and scrummy-ness . . . with just the right amount of chocolaty-ness to make them incredibly moreish, can't put me down . . . addictive-ness . . .



The fact that they are named after me  is . . .  just . . . well . . . the icing on a very VERY tasty cake!  In fact the only bad thing I have to say about these is  . . . it's impossible to eat just one.   *naughty girl am I*

Place the peanut butter, golden syrup, brown sugar and butter in a large saucepan.  Cook, stirring constantly, over medium low heat, until the peanut butter and  butter have melted and the mixture begins to bubble.   Remove from the heat and stir in the cereal and peanuts, mixing all in well together.  Spread this mixture into the prepared pan, and press down firmly.  I find using a buttered metal spoon the best way to do this.  The mixture doesn't stick to the spoon and it does a great job of pressing it down.  Immediately, while the mixture is still hot sprinkle the chocolate chips evenly over top.   Once they have softened and melted, spread them evenly over top of the crisp rice mixture.    (If you like you can place the pan in a hot oven for a few minutes to facilitate this.)  Sprinkle with chocolate sprinkles to decorate and then place the pan in the refrigerator for one hour until the mixture hardens enough to be cut into squares.  When ready, just lift out with the foil and using a sharp knife cut into squares.





NOTE: for fun today I cut mine with a sharp straight sided metal Heart shaped cookie cutter.  Of course you will not get as many pieces if you do this, but the scraps are great to snack on.  *grin*   AND, the slices look so cute and very Valentiney!

I always get a little bit nostalgic this time of year.  Summer is pretty much over, the kids are back in school.   When I was bringing up my children, our home was a flurry of activity at this time of year . . . packed lunches to make, after school snacks, fund raising bake sales . . . it was all go! 



I was contacted the other day by Good To Know (one of my fav cooking mags) and asked if I would like to attend a bake sale down in London on Monday.  They are partnering with the Make-A-Wish Foundation on their new fundraising campaign, Bake-A-Wish. As the name suggests, it's all about getting people in the kitchen and holding bake sales to raise money for a great cause – granting wishes for children who are living with life threatening illnesses.  In fact the people at Good to Know have baked their own Make-A-Wish cupcakes which you can see here.  They're really cute.  I may even make some myself. 



Unfortunately I am not able to attend on Monday as I have an appointment elsewhere, but that doesn't stop me from baking a fab Bake Sale Treat and sharing it with my friends.  These lovely squares are just the kind I would have made for Bakes Sales back in the day.



Quick and easy to make and everyone loves them.  These take the ordinary Crispies Bar into the extreme!  Makes them much more than just a mere Rice Crispie Square!  These are Rice Crispie Squares on Adrenaline!



You know Rice Crispie squares don't have to be boring, unless you want them to be. You can throw in all sorts and they become exciting and somewhat nutritious!  Things like peanuts and raisins and cranberries.  These additions make them quite moreish and quite the Bake Sale Winners!
I don't know anyone that wouldn't be tempted by one of these and who wouldn't gladly cough up 50p or £1 for a couple!  These are the perfect Bake Sale treat!



*Triple Threat Crispie Treats*
Makes about 12 bars
Printable Recipe

These are scrummy yummy and filled with peanuts, raisins and dried cranberries. If you like you can substitute half the raisins with chocolate covered raisins which makes them even more tasty!!

2 ounces butter (1/4 cup)
1 300g packet of white marshmallows (10 ounce package)
1 tsp vanilla
5 ounces of crisp rice cereal (4 cups)
5 ounces salted peanuts (1 cup)
100g raisins (1 cup)
100g dried cranberries (1 cup)

Butter a 9 by 13 inch pan well and set aside.

Melt the butter in a large nonstick saucepan over low heat until melted. Add the marshmallows and cook, stirring until the mixture is smooth and the marshmallows have melted. Remove from the heat and stir in the vanilla. Stir iin the rice cereal, panuts, raisins and cranberries, mixing them all in well. Spread in the prepared pan, pressing the mixture in evenly with lightly buttered hands. (This is the secret to keep the mixture from sticking to your fingers!) Cool completely before cutting into 3 by 3 1/4 inch bars.

5)  For Chocolate Chip biscuits, mix in 100g (2/3 cup) chopped dark chocolate along with the flours.  Flatten with your finger tips.  Don't press with a fork.