I was going to wait until the weekend to show you these . . . but I can't. These biscuits (cookies) are so stupendous that you deserve to hear all about them right NOW!



They're not much to look at I admit . . . In fact, they look just like any other cookie on this planet . . . but that is where the similarity to any other cookie on earth ends . . . don't let their simple homey appearance fool you. Beneath the surface this cookie is like the Brad Pitt and George Clooney of all cookies! Be still my heart!



Imagine a biscuit so buttery and moreish that you have a hard time eating just one . . . you have a hard time eating just two . . . you have a hard time eating just THREE!



In fact . . . you just want to sit down and eat them all in one sitting . . . before the hubster gets home from work . . . before the kidlets get home from school . . . before the dog wakes up from his afternoon snooze . . .

They'll return home to find you in a Heavenly stupor . . . with buttery cookie crumbs clinging to your indulgently satisfied smile . . .



Chock full of lovely chopped dates, all sticky and sweet . . .

Studded with creamily delicious white chocolate chunks . . .

Buttery, soft and chewy in the middle, and yet . . . crisp and crunchy on the edges . . .

in short . . . the most perfect cookie ever baked.



Super indulgent . . . scrummy . . . *oh my word . . . lock these away, they're so darn tasty I can't trust myself with them* good . . .



Yes, I kid you not. If you don't bake these today and declare them the best cookies you have ever EVER baked, then there's no hope for you . . .



There really isn't. Don't say I didn't warn you . . .

Now stand back . . . I'm goin in for more!




*White Chocolate and Date Biscuits*
(aka Cookies)
Makes about 15
Printable Recipe

Superdy duperdy delicious! You will want to double this recipe, or even triple it. These are fantastically heavenly.

50g (about 3 1/2 TBS) unsalted butter, at room temperature
80g golden caster sugar (1/3 cup, plus 1 tsp)
few drops of vanilla extract
1 large egg, at room temperature
70g whole, pitted dates, cut into chunks
(about 1 cup)
50g of good quality white chocolate, cut into chunks
(about 1 cup)
130g plain flour (a scant 1 cup)
1 1/2 tsp baking powder

Preheat the oven to 160*C/325*F/ Gas mark3. Line two baking sheets with baking paper and set aside.

Beat together the butter and sugar with a wooden spoon until light and creamy. Add the vanilla and egg, mixing it in well. Sift together the flour and baking powder and stir into the creamed mixture. Stir in the chocolate and the dates.

Drop walnut sized drops onto the prepared baking tins, making sure that you leave a lot of space between them as they spread. I do 7 or 8 per baking sheet at most.

Bake for about 25 minutes, or until they are pale golden brown, and a bit crispy on the edges. (I move the trays around halfway through the baking time so that they bake evenly.) Remove from the oven and allow to cool on the baking sheets for a few minutes before removing to a wire rack to finish cooling completely.

Something sweet and simple for the weekend.  A repost from May 2011. Good food doesn't have to be complicated to be tasty!  Enjoy!

We spent all afternoon today wandering around Tatton Park. What a gorgeous place that is! The gardens were so beautiful and we walked our not so little butts off! (ok . . . hmm . . . MY not so little butt.)



When we got home we were starving and so I threw together a quick Chicken Biryani. (Nothing special, just using a jarred sauce I got at the store, a couple of diced chicken breasts and some basamati rice. Quick and easy.)



While the chicken was in the oven I threw together a delicious dessert for us that turned out fabulous. AND . . . there's no fat in the apples at all . . . truly!



It's just apples, sugar and water . . . oh and a few spices like cinnamon and nutmeg.



Very healthy, very quick and oh sooooooo scrummy!!



Of course the Vanilla Mascarpone had lots of fat in it . . . but if you're feeling indulgent what the hey!! Quite, quite rich and delicious!



I had some non fat Greek yogurt with mine and it was quite yummy as well! Just look at those golden apples and that deliciously rich topping. Go on . . . just try to resist! I love it when something that is sooooo moreishly wanton . . . is actually not all that bad . . . don't you??



*Toffee Apples with Vanilla Mascarpone*
Serves 4
Printable Recipe

Simple, delicious and quite low in fat . . . ok well, the mascarpone is not low in fat, but you could substitute some fat free yoghurt instead if you wanted to.

6 Granny Smith Apples, peeled, cored and cut into eighths
4 TBS golden caster sugar
1 1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
3 TBS water

For the mascarpone:
250g of mascarpone cheese (about 1/2 cup)
1 vanilla pod, split lengthwise

Place the apple pieces into a bowl along with the sugar, cinnamon, nutmeg and water. Give them a good toss together.

Heat a large heavy bottomed skillet over medium high heat. Add the apples mixture, spreading it out into one layer as much as you can. Let them start to caramelize and turn golden on one side, before you flip them over and do the same on the other side, removing them as they become caramelized on both sides.

Split the vanilla pod in half lengthwise. Put the mascarpone into a bowl. Using the tip of a knife, scoop up all the black seeds from the vanilla pod and drop them into the mascarpone. Mix them in well. (Use the split vanilla pod in your sugar jar to infuse your sugar with the scent and flavour. Just plunge it in and let it sit forever. Well, it will last for a very long time at any rate.)

Spoon the hot apples into individual bowls. Top each with a dollop of the Vanilla mascarpone and serve immediately.

There's a possibility that my mother might come home from the hospital on Friday, after having been in there for almost four weeks (Monday). That's a long time in hospital, and its been very much touch and go at points, so I am really grateful that she is still with us, and even more grateful that she's coming home. She's been looking forward to me baking her a chocolate cake ever since I arrived, and so today I did. I have frozen it so that I can just take it out on the morning of her release and ice it then. I don't often get to bake Chocolate cakes as the Toddster isn't fond of them as you know . . . but when I think of celebration cakes, I always think of chocolate cakes, and I can't think of a nicer occasion  to be celebrating.  This is a reposting of an earlier post, but some things are just worth looking at more than once!

There's something here today that you will seldom see in my kitchen. Yes, that's right, that is a chocolate cake.



And not just any chocolate cake either . . . but a scrummily delicious chocolate cake made with milky way chocolate bars.



Oh my but this is wonderful. We had company last night for dinner and this is what I made for dessert. I know . . . Todd hates chocolate cake . . .



Never fear, I made something else for him. (To be revealed soon)



This cake uses a cake mix, but there is no shame in that, seriously. The end result is so darned delicious that nobody will care that you cheated a little bit.



The satisfied looks on their faces once they put that first forkful into their mouths will say it all.

Moreish. Scrumptious. Heavenly Bliss.



You will want to make this again, although I do have to warn you now . . . one slice will not be enough. Seriously.



*Milky Way Cake*
Serves12 to 16 (depending on how big you cut the slices!)
Printable Recipe

A deliciously moist cake that uses delicious milky way chocolate bars in the batter and in the frosting! Scrummy!

for the cake:
6 (21.9g) milky way bars
2 TBS plus 8 ounces of water
1 package of chocolate fudge cake mix (Betty crocker)
4 ounces butter, melted
3 large eggs at room temperature
1 TBS flour
100g of chocolate chunks

For the Frosting:
6 (21.9g) milky way bars
2 TBS butter
4 ounces double cream
40g bar of dark chocolate, chopped

sprinkles, chocolate curls etc. to decorate. (optional)

Preheat the oven to 160*C/325*F. Grease a 12 cup bundt pan and flour it, tapping out any excess. Set aside.

Place the milky way bars for the cake into a saucepan along with the 2 TBS water. Cook, whisking constantly, over medium low heat until the bars are melted and the mixture is smooth. Remove the pan from the heat and set aside to cool

Combine the cake mix, 1 cup of water, butter and eggs in a large bowl. Beat on medium speed with an electric mixer until the batter is well mixed and creamy smooth. Measure out about 2/3 of a cup into a bowl and stir the melted candy mixture into it. Stir in the 1 TBS of flour, mixing it in well. Mix the chocolate chunks into the remaining batter.

Place about half of the regular batter into the prepared pan. Make a bit of a well in it all the way around the pan. Spoon the chocolate bar mixture into this, taking care not to let it touch the sides of the pan at all. Spread the remaining regular batter over top. Smooth it over.

Bake for 45 to 50 minutes, until the cake springs back when lightly touched, about 45 to 50 minutes. Remove from the oven to a wire rack to cool for 20 minutes or so, before removing from the pan. Finish cooling on a wire rack before transferring to a plate to proceed.

Place the milky way bars for the frosting, aloong with the chopped dark chocolate, butter and cream into a sauce pan. Cook and stir over medium heat until smooth. It may look lumpy, but persevere, it will smooth out. Allow to cool slightly before spooning over the cake. Sprinkle with any decorations you may want to use immediately. Allow to set before cutting into slices to serve.

We have company coming over later today for supper. Two couples that we have been friends with for a long time.

I just love having people over. Entertaining and cooking are two of my absolute favourite things of all, and when I get to do the two of them together, well . . . I am in seventh heaven!



With this lovely sunny and warm weather we are having, I would have loved to do a Barbeque, but old Grumble guts doesn't want to fork out the money just yet for a new barbeque . . . our old one was pretty rusty and so we got rid of it before we moved . . .



He's not really a grumble guts . . . just tight when it comes to spending money, and I guess that is understandable as we are both out of work at the moment. I'm much more of the impulsive . . . worry about it later kind of a person. . I challenge his boundaries often and on occasion he reels me back in to reality!! We balance each other out perfectly I think!



Nevermind . . . tis a chance to break out the fancy Tableware. I have done a variety of salads, some delicious marinated and grilled chicken which we will have cold . . . and for dessert, the piece de resistance . . .



My world famous carrot cake!! Well, it's famous in my little world at any rate, and that's what counts!



Moist, delicious and chock full of lovely little surprises like coconut, pineapple and toasted walnuts. Oh my, but this is scrummdiddly-yummy! Topped with my cream cheese buttercream icing, it is sure to go down a real treat!

Hmmm . . . do you think they'll notice a piece missing???



*Scrummy Carrot Cake*
Serves 12
Printable Recipe

Moist, delicious and probably the best carrot cake you will ever bake. This has been a family favourite of ours for many years. I usually bake it in two layers and freeze one, un-iced, now that there are only two of us. That way I always have a delicious dessert on tap in the freezer.

280g plain flour (2 cups)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp ground cloves
360g caster sugar (1 3/4 cups)
8 ounces vegetable oil (1 cup)
3 large eggs
1 tsp vanilla
5 ounces peeled and shredded carrot (about 6 small to medium)
3 ounces shredded sweetened coconut (1 cup)
115g chopped toasted walnuts (1 cup)
1 420g tin of pineapple chunks (8 ounce tin)

To frost:
4 ounces softened butter
2 ounces cream cheese
1 tsp vanilla
420g icing sugar, sifted (3 cups)
1 to 2 TBS cream

Preheat the oven to 180*C/350*F/Gas mark4. Butter and flour a 9 by 13 inch baking pan, or two 9 inch round baking pans, tapping out any excess flour.

Empty the tin of pineapple into the food processor and blitz until chopped into bits, but not pureed. Pour into a sieve and drain well.

Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, sugar and salt together in a large bowl. Beat together the eggs, vanilla and oil. Make a well in the centre of the dry ingredients and add the liquid all at once. Fold together with a wooden spoon until smooth. Stir in the carrots, coconut, nuts and pineapple. Spread in the prepared pan (s). Bake on a centre rack in the oven for 40 to 45 minutes or until the top springs back when lightly touched.

Remove from the oven and allow to cool completely in the pan (s).

To make the frosting, beat together all the ingredients until smooth and creamy, only adding enough cream to give you the right consistency for spreading.

If you wish you can garnish the top with additonal chopped toasted walnuts.

 

Several months ago I was contacted by McArthurGlen (Designer Outlet) and asked if I would like to participate in the Le Creuset Cast Iron Challenge.  Of course I jumped at the chance.  I just love Le Creuset cookware, and I love a challenge!  Win/win!

My gift for participating, a 20cm round Le Creuset Casserole Dish in my favourite colour Cerise!  Just call me a happy camper.  Beginning May 13th, people will be able to vote for my recipe via this link on the McArthurGlen website!  Here is the link!  The winner of the challenge will win £250 gift voucher for Le Creuset products, and each vote via twitter will be put into a draw for a £50 gift voucher.

The recipe I have developed for this challenge is Pot Roasted Loin of Pork with a Prune, Apricot and Ginger Stuffing.  I have been doing a Prune Stuffed Loin of Pork for years, which is very flavourful, easy to do, and impressive.   I have updated it a bit for this challenge.



First of all I decided to remove the rind from the roast.  I then butterflied it, which is very easy to do.  I give some very precise instructions in the recipe.



I adapted my stuffing to include not only prunes, but dried apricots, some garlic, ginger root and thyme, all of which bring out and enhance the flavour of pork beautifully and add a wonderful moistness.  As pork loin is a very lean meat this is important.



I spread the stuffing over the cut surface of the pork and then rolled it up.  Not too tightly as you want to leave a bit of room for expansion and you don't want the stuffing to leak out.  Then I tied it with bakers twine to hold it all together.



I then created a lovely rub, using  powdered ginger, fine sea salt, black pepper and thyme which I rubbed all over the surface of the meat.  Don't forget the ends!  They benefit from the rub as well.



I place the stuffed and rubbed pork loin on a bed of sliced onion in the casserole dish, added some beef stock, covered it and then roasted it for about half an hour.  I then removed the lid and roasted it for a bit longer,  about 45 minutes for a two pound pork loin.



The end result was a perfectly cooked pork loin, filled with fabulous flavours, and presenting beautifully . . . you have a ring of succulent, moist pork, long with a beautifully bejewelled ring of delicious fruity stuffing.  The drippings were used to make a tasty gravy/sauce to go along with the meat.  (Again very easily cooked in the casserole dish.  That's what I love about Le Creuset . . . Stove top to oven, and vice versa!)



I served it along with some steamed new potatoes (Jersey Royals are in season now), along with some oven roasted carrots, parsnips, swede and sweet potato.  Yumm!!



I think you will agree that this is a meal that would be fit for serving to company.  It's so easy to make, and quick to put together, and the best thing about that is the presentation is so beautiful they will think you slaved all day over a hot stove to do it.  They don't need to know you didn't. ;-) It can be our little secret.



*Pot Roasted Loin of Pork with a Prune, Apricot and Ginger Stuffing*
Serves 6
Printable Recipe

Delicious loin of pork, butterflied,  stuffed with a savory fruited stuffing, rolled and roasted.  Tender, delicious and filled with flavor.   This is not so hard to do as you would think.  Soon to become a family favourite.
Something deliciously different for the Sunday Lunch crowd!

1 (2-pound) boneless pork loin
salt and black pepper

For the Stuffing:
12 dried apricots, chopped
12 dried pitted prunes, chopped
1 tsp of finely chopped fresh ginger root
1 fat clove of garlic, peeled and finely chopped
1/2 tsp fine sea salt
1/4 tsp black pepper
1 tsp dried thyme

For the rub:
1 tsp powdered ginger
1 tsp fine sea salt
1/2 tsp fine black pepper
1/2 tsp dried thyme

1 medium onion, peeled and sliced

500g beef stock (about 3 cups)
3 TBS plain flour
pinch ground ginger
125ml milk or white wine (1/2 cup)

The first thing you will have to do is to butterfly the pork.  This is very easy to do.   Remove any of the string which it has been tied with and discard.   Carefully, using a sharp knife, remove any crackling rind and discard.  Working very carefully begin cutting through one side of the loin about 1 inch down and working from right to left, almost all the way to the other side, stopping about an inch from that edge.  Turn the meat around and cut down about 1 inch and then begin cutting back to the side you started at, again stopping about an inch from the edge.  You should now be able to open it up flat.  Open it flat and sprinkle it lightly with some salt and pepper.

Combine all of the ingredients together for the stuffing.  Spread it out evenly over the cut surface of the meat.  Roll it up tightly and then tie it at even intervals with some butchers twine to hold it together.  Don't tie it too tightly.

Mix together all of the ingredients for the rub.   Rub mixture all over the pork, remembering the ends.

Preheat the oven to 180*C/350*F/ gas mark 4.   Have ready a large flameproof casserole dish.  Place the sliced onion in the bottom of the casserole.   Place the stuffed pork roll on top.  Pour the beef stock into the casserole dish.  Cover with the lid.  Roast in the heated oven for 30 minutes.   Remove the cover.  Return the casserole to the oven and roast, uncovered for an additional 35 to 40. minutes.  The roast should by that time be cooked through and nicely colored.  Remove the roast from the pan and set aside on a plate to rest.  Cover lightly with foil and keep warm.

Place the casserole on top of the stove and add the white wine.   Bring to the boil and boil for about 5 minutes,  Reduce to a simmer.   Whisk in the flour and ginger, working quickly and whisking constantly to help prevent lumps. Taste and adjust seasoning as necessary.  Strain into a gravy boat.

Remove the butchers twine from the pork and cut into slices to serve.  Pass the gravy at the table.  I like to serve this with some boiled new potatoes and roasted root vegetables.  Delicious!