I've been doing the happy dance these past couple of weeks because it is strawberry season over here. It's been a bit early this year, due to the warm and sunny April we had, and right about now the shops are absolutely bursting with oodles and oodles of those lovely gorgeously sweet English berries!!!



English Strawberries and Asparagus are the BEST in the world. I know . . . I've not really tasted strawberries ALL over the world, but when I take into consideration all the ones I have tasted . . . I'm putting my money on English Berries . . . so sweet and juicy and . . . well . . . strawberry-ee!!



You cannot beat a fresh English berry, ripe and still warm from the sun, with straw still clinging to it . . . no sugar needed, the fruit tastes fabulous just as it is. We are so blessed to have some in our garden, and whilst there are not enough to satisfy my total indulgences at this time of year . . . there are certainly enough there for Todd and I to enjoy a handful or two, fresh from their canes and warm from the sun.



I thought I would make some delicious Strawberry Shortcake Rock Cakes with some that I picked up yesterday at the shops, for only 99p a punnet!

What is a rock cake??? It is like a cross between a cookie and a scone. Crisp on the edges, softly indulgent and rich on the insides, they are Harry Potter's favourite thing. Ordinary ones, stogged full of raisins, cherries and dried fruit are really scrummy, but I thought I would try some filled with chopped berries.



Oh my, what a tasty idea that was! These are wonderfully fruity and soft and crunchy from the sugar sprinkled on top before baking. Two of these, warm from the oven with a nice cold glass of milk went down a real treat.



Only one thing you need to know. Rock Cakes always taste best on the day they are baked . . . so you'll need to eat them up quickly.

So NOT a problem!



*Strawberry Shortcake Rock Cakes*
Makes about 3 dozen
Printable Recipe

Tender, sweet and chock full of sweet strawberries! As with any rock cake, they are best eaten on the day, but will keep in an airtight container for up to one day.

12 ounces fresh strawberries cut into 1/4 inch dice (about 2 cups)
1 tsp fresh lemon juice
9 TBS granulated sugar, divided
280g plain flour (2 cups)
2 tsp baking powder
1/2 tsp fine seasalt
6 TBS cold butter, cut into small bits
140ml double cream (about 2/3 cup)
demerara sugar for sprinkling

Preheat the oven to 190*C/375*F/ gas mark 5. Line a couple of baking sheets with parchment paper. Set aside.

Stir together the diced berries, lemon juice and 2 TBS of the sugar. Set aside.

Whisk the flour, remaining sugar, baking powder and salt together in a bowl. Drop in the butter and then rub it into the flour mixture with your fingertips, until the mixture resembles coarse crumbs. Stir in the cream just until the dough begins to come together and then fold in the berry mixture until combined.

Drop the dough onto the prepared baking sheets by heaped tablespoons, leaving some space between each one. Sprinkle with some demerara sugar.

Bake for 20 to 25 minutes, until well risen and golden brown. Transfer to a wire rack to cool completely before eating. Your family will love you.

The missionaries were coming over this afternoon to help Todd dig out the rest of the garden. I was very happy to hear that. Todd still thinks he's 38 instead of 72, and I always worry that he will overdo it!




They are such nice young men, and always willing to help out whenever and wherever they can. I have a great admiration for these willing lads, who give up two years of their lives to selflessly serve the Lord. I like to spoil them whenever I can.



I like to think that if I had a son out on a mission, someone would be spoiling him, so I do what I can, when I can. I had wanted to make them a cake to enjoy with a cold drink after their work, but we had to take Mitzie to the dog groomer this morning and now that she is older it takes a bit longer to curb her mane, so I knew I would only have limited time to make anything.



I decided to bake them some delicious Peanut Butter Cookies! What young person doesn't like Peanut Butter Cookies?? What old person doesn't like peanut butter cookies for that matter!! I used my old standby recipe, that I have been using for years and years. It does make rather a lot, but I thought the lads would enjoy them and then I could give them a container of them to take with them when they left.



These tasty little babies always turn out lovely. Short and crunchy on the edges, but moreishly chewy in the middles . . . all peanut buttery and coated in a scrummy sugar crunch. There is nothing better . . . well, I say that with tongue in cheek, coz it does so happen that if you sandwich them together in pairs with some jam or jelly in the middle (strawberry and raspberry being my favourites) or even with some nutella in between . . . they do get even more incredibly moreishly scrummily irresistable!!!

But we won't talk about that will we . . .



*Peanut Butter Cookies*
Makes 4 dozen, but they freeze very well
Printable Recipe

This is the peanutbutter cookie recipe that I have been making for years and years. The perfect after school treat with a glass of cold milk. They are also very good sandwiched together in pairs with strawberry or raspberry jam or nutella! Oh so scrummy!

6 1/2 ounces vegetable shortening (1 cup)
7 ounces caster sugar (1 cup)
8 ounces soft light brown sugar (1 cup, packed)
2 large free range eggs
1 tsp vanilla extract
9 1/2 ounces peanut butter (smooth or crunchy) (1 cup)
12 3/4 ounces plain flour (3 cups)
2 tsp bicarbonate of soda
1/2 tsp salt
granulated sugar for rolling

Preheat the oven to 190*C/375*F/ gas mark 5. Line a couple of baking sheets with some baking parchment. Set aside.

Cream together the shortening, caster sugar, brown sugar, eggs, vanilla and peanut butter, until well mixed and fluffy. Whisk together the flour, salt and bicarbonage of soda. Stir this into the creamed mixture, mixing it in well. Put some granulated sugar into a bowl. (You'll only need about 4 TBS) Roll spoonful's of the batter into balls and then roll them in the granulated sugar. Place on the prepared baking sheets, leaving at least an inch in between. Using a fork, press them down in a criss cross design.

Bake for 12 to 15 minutes until lightly browned. Remove to a wire rack to cool completely before storing in an airtight container.

January is the time of year for making marmalade, as all the grocery stop shelves fill up with affordable Spanish oranges. I think Marmalade is one of Todd's favourite things to have on his toast. I like it too, with it's bittersweet tang and all those lovely chewy bits of rind peppered throughout . . .



I have yet to make my own, but it's not all that hard. One year I will make some for sure, but in the meantime I enjoy good quality storebought and yes . . . there are some very good ones out there. If you do feel so inclined to make your own, you will find a very good recipe here. Seville oranges make the best marmalade, by the way. One can just imagine how lovely the house smells when it's cooking . . .



I found a recipe in the latest Country Kitchen Magazine for some tasty marmalade rock cakes. I like Country Kitchen Magazine. It's filled with lots of lovely traditional recipes and British food folklore.



I have made plain rockcakes before. You can find that recipe here. Remember, they are Harry Potter's favourite teatime treats! They were rather yummy and I really enjoyed them.



This recipe using the marmalade looked quite delicious as well, but once again . . . I could not leave well enough alone! I used all butter, and added milk chocolate chips instead of sultanas, and . . . why not????



Orange and chocolate are a quintessentially beautifully flavourful combination, moreish even.



And these definitely were . . . moreish, that is!!! If Harry were here, I'm quite sure he'd heartily approve!



*Jaffa Rock Cakes*
makes about 12
Printable Recipe

Quick, easy and melt in the mouth, and stogged full of tangy bits of seville marmalade and sweet milk chocolate chips.

4 ounces butter (1/2 cup)
8 ounces of self raising flour (scant 2 cups)
4 ounces caster sugar (a generous 1/2 cup)
2 1/4 ounces of milk chocolate chips
1 heaped dessertspoon of seville marmalade
1 large free range egg, beaten
milk

Preheat the oven to 190*C/ 375*F/ gas mark 5. Line a baking sheet with parchment paper and butter the paper.
Set aside.

Measure the flour into a bowl. Cut the butter into bits and drop it into the bowl with the flour. Rub it in with your fngertips until the mixture resembles fine breadcrumbs. Stir in the sugar, and then stir in the marmalade and chocolate chips. Stir in the beaten egg along with some milk to make a stiff paste, of a good dropping consistency. You won't need much milk at all.

Drop by heaped dessertspoons onto the prepared baking sheet, leaving a good space between each. Bake for 10 minutes or so until golden brown. Remove to a wire rack to cool before eating.

From Wikepedia:

A rock cake is a small cookie or a fruit cake with a rough surface, resembling a rock.

Rock cakes seem to have originated in Great Britain but are now popular in many parts of the world. Being easy to make, they are also suited for children cooking. They are consumed as cookies or tea treats.

I know you probably aren't in the mood for any more decadence after all the rich foods of the past few days . . . but . . . humour me!



You probably still have company in the house . . . and, you may even be expecting more company!



You are probably filled up to the eyeballs with Christmas Puddings and Mince Pies, and fruit cake!



You may be looking for some small indulgence that is completely different than all of this Christmas fare you've been throwing back over the past couple of days . . .




Look no further! These tasty little cupcakes fit the bill perfectly! Intensely flavoured with chunks of dried sweetened pineapple and coconut . . .



Topped with an indulgent tasty cream cheese icing . . .
Covered with a tasty drift of flaked coconut and more dried pineapple . . .

What's not to like???



(It's a tough job, but somebody has to do it!)

*Pina Colada Cupcakes*
Makes 12
Printable Recipe

Deliciously moist with the flavours of coconut, pineapple and . . . um . . . rum!

225g of plain flour (1 2/3 cups)
1 tsp baking soda
5 ounces caster sugar (2/3 cup)
2 ounces softened butter (1/4 cup)
2 ounces soft margarine (1/4 cup)
2 large free range eggs
the grated zest of one lime
50g of sweetened dried pineapple, chopped coarsely
1/4 pint milk (1/2 cup)
1 ounce dessicated coconut (1/4 cup)

For the icing:
150g cream cheese (1/2 large tub)
2 1/2 ounces icing sugar, sifted (1/2 cup)
1 - 1/2 tsp of lime juice, or rum

To decorate:
dried sweetened pineapple, chopped
coconut flakes

Preheat the oven to 180*C/350*F/ gas mark 5. Line a 12 cup muffin tin with paper cups. Set aside.

Place the flour, soda, sugar, butter, margarine, eggs and lime zest in a bowl. Beat with an electric whisk for several minutes, scraping the mixture down halfway through. Fold in the pineapple with the milk and coconut. Divide the batter equally amongst the paper cases and bake for 20 to 25 minutes until golden and they spring back when lightly touched. Leave to cool on a wire rack.

For the icing beat together the sifted sugar, cream cheese and lime juice (rum) until smooth. Spread over cakes and decorate with the pineapple and coconut flakes. Store in the refrigerator.

Note - You can toast the coconut flakes if you wish.

I don't think I ever tasted a Chocolate Chip cookie when I was growing up. We had peanut butter, or oatmeal . . .



Sometimes my mum would bake her Molasses Cookies . . . great big soft cookies, like pillows . . . they were so good with ice cold glasses of milk. They are still our favourites and one of the things we all really look forward to having when we go home.



It doesn't matter how many times I make them . . . mine somehow never taste as good as the memory of hers . . .



I think I discovered Chocolate Chip Cookie, or Toll House Cookies as they were called then, early on in my adulthood . . . the recipe pinched off of the back of a bag of chocolate chips . . . they were a real favourite of my children's, well, everyone's really!



This is a sort of glorified version of those . . . chock full of semi sweet chocolate chips and crushed chocolate covered Toffee bars, or Dime Bars as they call them over here. (Skor Bars in North America)



Each bite is chewy, buttery, crunchily moreishly scrummy yummy!! A little tin of these would make the perfect gift for someone you love . . . or . . . for YOU! tee hee!



*Chocolate and Toffee Cookies*
Makes about 3 dozen or so
Printable Recipe

Tasty little bites that are a delicious twist on the traditional Chocolate Chip cookie. Filled to the brim with tasty chocolate covered Toffee Bits and semi sweet chocolate bits. They make the perfect gift for that special someone on your list.

6 ounces (3/4 cup packed) Light brown Muscovado Sugar
4 ounces (1/2 cup) unsalted butter, at room temperature
1 tsp vanilla
1 large free range egg
6 1/2 ounces (1 1/4 cups) plain flour
1/2 tsp bicarbonate of soda
pinch salt
6 ounces semi sweet chocolate, cut into small bits
5 ounces chocolate covered toffee bars, hammered into small bits with a rolling pin
(About 5 28g Dime bars, which are like Skor bars in America)
(I hammer them while they are still in the pack, before I open them)

Preheat the oven to 190*C/375*F/ gas mark 5. Line several baking sheets with parchment paper. Set aside.

Cream the butter and sugar together until light and fluffy. Beat in the vanilla and egg. Sift together the flour and baking soda. Stir into the creamed mixture, just until blended. Stir in the chocolate bits and chocolate covered toffee bits.

Drop by the heaped teaspoonful onto the prepared baking sheet, leaving 2 inches of space between each one.

Bake until golden brown, about 10 minutes. Remove from the oven and let sit for several minutes before scooping off onto a wire rack to finish cooling completely. Store in an airtight container.

This is a cake that I have always wanted to try, having seen them in bake shop windows . . . but I never had the dariole type of tin molds that you need to bake them in . . . so I despaired of ever being able to bake them . . . at least until I saw this recipe!



Adapted from the cookery book, Women's Institute Cakes, by Liz Herbert, this particular recipe does away competely with the traditional tin molds!



Baked in ordinary paper muffin cases, these are simple and uncomplicated. There's no buttering or flouring of molds . . .



The paper cases peel very easily off the cakes, which are then simply coated in sieved jam and dessicated coconut.

Mmmm . . . soooooo scrummy yummy!

I hate to admit it, but I inhaled two of them quite accidentally . . . before I knew what was happening.



The rest have been put under lock and key . . .

Unfortunately I have the key, tee hee! (Or should I say luckily!!) I'm soo, soo bad, I know . . .but in a very good way.☺ ☺ ☺




*Cupcake Madeleines*
Makes 14
Printable Recipe

A variation of the traditional English Madeleines, except using paper cases instead of the tin molds normally used. Quite, quite delicious!

4 ounces butter, softened (1/2 cup)
4 ounces soft margarine (tub) (1/2 cup)
4 ounces caster sugar (a generous 1/2 cup)
1/4 tsp vanilla extract
2 large eggs, beaten
4 ounces self raising flour (1 scant cup)
1 TBS milk

For the topping:
2 ounces dessicated coconut (1/2 cup)
4 to 5 TBS red fruit conserve, sieved
7 glace cherries halved

Preheat the oven to 190*C/375*F/ gas mark 5. Place 14 paper muffin cases on a baking tray. Set aside.

Cream together the margarine, butter and sugar until soft and fluffy. Beat in the vanilla. Gradually beat in the eggs, a little at a time, making sure each addition is throughly incorporated before proceeding. If the mixture begins to curdle, add a spoonful of the flour and continue. Once the eggs are completely beaten in, fold in the flour and just enough of the milk to make a soft batter.

Divide the mixture equally amongst the baking cases. Bake for 15 to 20 minutes, until well risen and golden brown. Remove from the oven to a wire rack to cool completely.

Once the cakes are completely cooled, remove the paper cases. Place the jam into a small bowl and warm slightly in the microwave for about 20 seconds. Place the coconut into another bowl. Using a pastry brush, brush a thin coating of jam over the base and sides of each cake. Roll them into the coconut to coat the jammed surfaces. The top of the cakes is now the bottom. Place on a wire rack to set. Brush the bottom of each of the cherry halves and use to garnish the middle of each cake. Enjoy!!

Todd's niece June and her boyfriend Jason drove up from Essex to visit us this past weekend. What a sweet and adorable couple they are. We were really pleased that they came up to spend a few days with a couple of old fogies like me and the Toddster!!



While I was waiting for them to arrive I thought to myself, I'd love to bake them something *WOW* just to make their visit that little bit extra special!



And then I thought to myself, I'll bake them my Lemon Drizzle Cake, which is sooo easy and yet sooo yummy!



And then I thought to myself . . . but why leave it at that??? Why not turn my easy peasy Lemon Drizzle Cake into Lemon Drizzle Fairy Cakes, and then bake them in white polka dotted pink cases??? Coz something called a fairy cake and in a white and pink polka dot case just has to taste much better than a mere cake, doncha think???



And then I thought to myself . . . but why leave it at that??? Why not fill these lucious little fairy cakes, each one . . . with an extra little dollop of lemon curd???



And then I thought to myself . . . but why leave it at that??? Why not cover that crunchy lemon drizzle soak . . . the one that soaks itself into the heat of the finished cake and makes it all scrummy yummy . . . why not cover that drizzle soak, with an equally as scrummy lemon drizzle icing???



And then I thought to myself . . . but why leave it at that??? Why not decorate each moist lemon drizzle fairy cake, stuffed with lemon curd, glazed with a crunchy lemon sugar glaze, and drizzled with a lemon drizzle icing . . . with some cute little Lemon Jelly Slices???



And so I did.



Yum!



*Lemon Drizzle Fairy Cakes*
Makes 8
Printable Recipe

Lucious lemon flavoured fairy cakes, filled with some lemon curd, and then soaked with a lemon sugar mixture and then finally topped with a lemon drizzle icing and some sweet little lemon jelly slices! Oh so Scrummy Yummy!!

For the cakes:
140g self raising flour (1 cup)
4 ounces butter (1/2 cup) (115g)
115g caster sugar (2/3 cup)
2 large free range eggs
2 dessertspoons of lemon curd
the grated zest of one lemon
more lemon curd for filling the fairy cakes

For the topping:
the juice of 1/2 lemon
2 TBS caster sugar

For the icing:
4 ounces icing sugar (1 cup) (no need to sift)
the juice from the other 1/2 of the lemon

To decorate:
mini lemon jelly slices

Preheat the oven to 180*C/350*F. Line 8 muffin cups with paper liners. Set aside.

Put all the fairy cake ingredients into a food processor. (with the exception of the additonal lemon curd to be used for filling the cakes.) Blend together for 2 minutes, until smooth and creamy. Dollop about 1/2 of the batter into the prepared muffin cups. Top each with about 1/2 teaspoon of additional lemon curd, then cover with the remainder of the cake batter. Bake for 30 to 35 minutes or until the tops spring back when lightly touched and a toothpick inserted in the centre of one comes out clean.

While the cakes are still hot, and before removing them from the tin, mix the lemon juice and sugar together until the sugar dissolves somewhat. Prick the cakes all over with a toothpick and then carefully spoon the lemon/sugar mixture over the top, allowing it to soak in. Let sit for about 10 minutes before removing from the tin to cool completely on a wire rack.

To make the icing, whisk together the icing sugar along with enough juice from the other half of the lemon to make a drizzeable icing. Spoon this over top of the cooled cakes and then top each with a couple of lemon jelly slices. Delicious!!