Showing posts sorted by relevance for query Scones. Sort by date Show all posts
Showing posts sorted by relevance for query Scones. Sort by date Show all posts
I could hardly wait to share this lovely 8 X 8 snack cake recipe with you today! Especially now with it almost being time for school to start up again. I don't know about your family, but my children were always starving when they got home from school at the end of the day.
I raised five children and I tried always to have something delicious to share with them when they got home from school. It was an opportunity for us to gather around the kitchen table and catch up with what had gone on in their day at school.
I tried always to keep the lines of communication open with my children and this was one very important way I did just that. There is nothing so comforting or homey as breaking bread together around a table.
Not only did this give us a chance to talk with each other, but it also gave them something to look forward to at the end of their school day.
Of course we did that at supper time as well, but that was a bit more formal and a bit later in the day. This after school snack time was much more casual. I would usually have baked cookies or a snack cake for them to enjoy.
With five children, three of them boys with hollow legs, nothing was around long enough to go stale, which was just how I loved it. All I ever wanted to be was a mother and a wife, a homemaker, and keeper of the home.
I spied these lovely fresh local cherries at the farm market when I was there last week with my sister. I adore cherries. I had in mind to make this Cherry, Coconut & Almond Snack Cake!
When I lived in the UK and was living and working down in Kent, we used to have cherry sellers come over from the South of France every year. They would set up stands in the layby's and you could buy 1/2 pound paper bags of freshly picked cherries from them.
They were so delicious. Sweet and ripe and warm from the sun. I always had to buy two bags of them because for sure I would have eaten one bag before we even got back to our cottage.
I think it is fair to say I love adore cherries! In any way shape or form!
Beautiful eaten fresh and out of hand. Fabulous in pies, tarts and turnovers. Splendid in desserts such as Clafloutis or Trifle.
Stupendous in cakes. Especially in this cake I am sharing with you today!
One thing I can tell you is that Cherries and Almonds have a beautiful affinity for each other. That is the basis for the infamously delicious Bakewell Tart. You can find my recipe for that here.
I also love to use that delicious combination of cherries and almonds in things such as my Small-batch Bakewell Blondies, and these fantastic Bakewell Slices.
Bakewell Tart Muffins are another favorite, as are my Bakewell Scones, and Steamed Cherry Bakewell Pudding. And these few recipes are only the tip of the Bakewell iceberg on my blog.
I am well versed in this delicious combination of cherries and almonds and am not afraid to share my obsession with others. This quick and easy cake is a delicious play on that delicious flavor combination!
There are also a few other delicious flavors added in this cake. First you have a fabulous batter, made with a combination of both flour and almond flour/ground almonds. A quantity of coconut is stirred into the batter along with the use of coconut or canola oil.
Flavored with vanilla and coconut extract (the coconut extract is optional) it has a lovely dense texture. The use of buttermilk helps to ensure that is is beautifully moist.
A quantity of halved fresh cherries is sprinkled over the top of the cake. They do sink down a bit, but I fear if you stirred them into the cake they would all sink to the bottom, so sprinkling them on top is the best way to go.
Flaked almonds are sprinkled over the top of the cherries . . .
And then even more coconut is sprinkled on top of the flaked almonds. So you have double coconut and almond here! Lush and nutty.
A final sprinkle of sugar dusts the top and then the cake is baked. The sugar gives a tiny bit of sweet crunch to the top of the cake.
The original recipe comes from a book of mine entitled Snacking Cakes, Simple Treats for Anytime Cravings, by Yossy Arefi. I have it on my kindle.
This is the second recipe I have baked from the book to great success and I think I may just have to buy myself the hard copy. Yes, it is that good of a book. Both recipes I have baked have been deliciously sound.
Just look at how lovely the texture of this cake is. Perfect for cutting into squares for eating.
I dare say this is going to become a fast and firm favorite around here. I gave half of it to my sister when she dropped off some mail for me this afternoon.
I think it is a great snack cake, but it would also make a fabulous dessert served with a dollop of whipped cream spooned on top, or with a scoop of vanilla ice cream.
I am so very pleased with how it turned out. This is a winner and is going into my retinue of tried and true favorites!
I am so pleased with it I am sure it is bound to become a favorite with you as well. I find myself pondering what it would be like if I switched out the flavors a bit with blueberries and lemon. Food for thought there.
In any case, I do hope that you will be inspired enough to make this. You won't be sorry. You can use fresh or frozen cherries. Its a keeper for sure!!!
Cherry, Coconut & Almond Snack Cake
Yield: Makes one 8-inch square cake
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Nutty, sweet, buttery, and delicious with plenty of cherries, coconut and flaked almonds.
Ingredients
- ¾ cup (150g) plus 1 ½ tsp granulated sugar
- 2 large free range eggs
- 1 cup (240ml) buttermilk, well shaken
- ½ cup (120ml) canola oil
- 1 tsp vanilla
- ½ tsp coconut extract (optional)
- ½ tsp salt
- 1 cup (140g) all-purpose plain flour
- ½ cup (55g) almond flour/ground almonds
- ½ cup (40g) plus 1 TBS unsweetened shredded coconut
- 2 tsp baking powder
- 1 cup (140g) halved and pitted cherries, fresh or frozen
- 2 TBS sliced almonds
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8 inch square baking pan and line with baking paper leaving an overhang to lift the baked cake out with.
- Whisk ¾ cup (150g) of the sugar and eggs together in a bowl until pale and light. Add the buttermilk, oil, vanilla, coconut extract (if using) and salt. Whisk well to emulsify.
- Sift together the flour and baking powder. Add to the batter along with the almond flour, and the ½ cup (40g) of coconut. Whisk together until everything is well combined. Pour into the prepared baking tin.
- Scatter the halved cherries on top evenly. Sprinkle with the 1 TBS of coconut and the sliced almonds, along with the remaining 1 ½ tsp sugar.
- Bake in the preheated oven for 35 to 45 minutes, until risen, puffed and golden brown. Let cool in the pan for 15 minutes on a wire rack before lifting out to cool completely. Store in an airtight container for up to two days.
On the weekends I like to pull out the stops a bit and make something special for breakfast. Just because I live all on my own now doesn't mean that I can't still do that. Usually at the weekend you will find me enjoying bacon and eggs or pancakes or something similar!
I do need to apologize for the photos today. It's such a dull and gloomy day and although I like to take my photos with natural light, I was forced today to take them at my dining room table as I just could not get decent photos in front of my window. I hope you will forgive me!
.jpg "BHG 1943 Cookbook")
The recipe I am sharing today for these tasty Griddle Cakes was adapted from one found in the Vintage Better Homes & Garden Cookbook, published in 1943.
I love cookbooks, and I confess that I love vintage cookbooks most of all. Although some adaptations need to be made according to present knowledge and ingredients, most of the recipes in them are sound and well worth trying.
.JPG "Vintage Griddle Cakes (1943)")
So it is with this griddle cakes (or pancakes as they are also known) recipe which I am sharing with you today. I confess that these are some of the best pancakes I have ever made or eaten.
They are light and fluffy and puff up very nicely, without deflating after you cook them. Always a bonus! They have become my favorite pancakes!
.JPG "Vintage Griddle Cakes (1943)")
Perfect for serving fresh off the griddle with butter and syrup and your favorite bacon and sausages. I know, I am a glutton at the weekend!
Usually, I will also add canned sliced peaches, but today I didn't have any!
.JPG "Vintage Griddle Cakes (1943)")
Just look at how lovely and puffed up those pancakes are! And this is after sitting in the oven while I take the time to cook all of them!!
Normally they will deflate somewhat in the waiting. Not so with this recipe. Not so! They were lovely, light and quite puffed!
.JPG "Vintage Griddle Cakes (1943)")
WHAT YOU NEED TO MAKE VINTAGE GRIDDLE CAKES (1943)
Pretty basic ingredients. There is nothing out of the ordinary here.
- 2 cups (480ml) of whole milk
- 2 large free-range eggs, beaten
- 2 TBS melted shortening (I use butter)
- 2 1/2 - 3 cups (312g - 374g) of plain all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 2 TBS sugar
.JPG "Vintage Griddle Cakes (1943)")
I like to begin with all of my ingredients being at room temperature. I am not sure if this is what makes the difference or not, but it is just how I do things.
I also like to use whole milk. In face I keep nothing but whole milk in my house. It doesn't make sense for me to buy several kinds of milk when there is really only me living here.
.JPG "Vintage Griddle Cakes (1943)")
I don't really like using shortening if I can help it, which means I almost always substitute butter for it, which works fine in this recipe. I do also like to butter the griddle pan a bit. Just me. The recipe doesn't ask for it. But, really, can you ever have too much butter?
Most times I don't need a full three cups to make these. This can vary according to the weather (damp or dry) and of course the brand of flour. You only need to use as much as will give you a thick droppable consistency. Not too thick. Not too thin.
.JPG "Vintage Griddle Cakes (1943)")
HOW TO MAKE VINTAGE GRIDDLE CAKES (1943)
It's a pretty basic recipe. Measure and whisk, then cook/bake. In the UK I had a dedicated griddle pan. Here in Canada, I have to just use a skillet, which works fine.
Whisk the milk, eggs, melted shortening/butter together in a large bowl.
Sift together the flour, baking powder and salt. Add to the liquid ingredients and mix thoroughly to combine until smooth. (Begin with 2 1/2 cups of flour and only add the remaining flour to give you a proper consistency. It should be thick, but not overly so.)
Heat your griddle pan or skillet until quite warm over medium heat.
Ladle the batter onto the ungreased griddle pan using a 1/4 cup measure, spreading it out with the bottom of the cup until you have an even circle.
.JPG "Vintage Griddle Cakes (1943)")
Cook until the mixture is covered with small bubbles on top and is starting to look dry. It should also be golden brown on the bottom. Flip over and cook the other side until golden brown.
Keep warm in a low oven until you have cooked all of your griddle cakes.
Serve hot with pats of butter and maple syrup.
.JPG "Vintage Griddle Cakes (1943)")
I can promise you I didn't eat everything on that plate! haha It was for presentation purposes only. I probably only ate one of the pancakes, a sausage and two strips of bacon. (I adore bacon and I only ever very seldome have it. Oh how I miss British bacon.)
The plate is a very old China one that my sister gave me to use for my food photos. The cloth is a fluor sac tea towel that I hand embroidered. The cute tea cosy is one that a lovely friend knit for me. Together I thought they made a beautiful vintage presentation. But perhaps that is only my own flight of fancy!
.JPG "Vintage Griddle Cakes (1943)")
There is no shortage of pancake recipes here in The English Kitchen. These griddle cakes today are very similar to what are called Griddle scones or Scotch Pancakes or Irish Pancakes in the UK, usually served with jam. Some other ones you may enjoy are:
Fluffy Ricotta Pancakes. These fluffy pancakes have a deliciously creamy texture. They make a particularly scrumptious breakfast for that special someone in your life, but they also make a delicious dessert when topped with sweetened whipped cream!
Oatmeal Cookie Pancakes. Oatmeal Cookie Pancakes are the best! You get all the wholesome and nutty flavor of a tasty Oatmeal Cookie . . . except in the glorious deliciousness of a breakfast pancake!
Yield: 16 pancakes
Vintage Griddle Cakes (1943)
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
One of the best pancake recipes I have ever made. Light and fluffy and thick!
Ingredients
- 2 cups (480ml) of whole milk
- 2 large free-range eggs, beaten
- 2 TBS melted shortening (I use butter)
- 2 1/2 - 3 cups (312g - 374g) of plain all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 2 TBS sugar
Instructions
- Whisk the milk, eggs, melted shortening/butter together in a large bowl.
- Sift together the flour, baking powder and salt. Add to the liquid ingredients and mix thoroughly to combine until smooth. (Begin with 2 1/2 cups of flour and only add the remaining flour to give you a proper consistency. It should be thick, but not overly so.)
- Heat your griddle pan or skillet until quite warm over medium heat.
- Ladle the batter onto the ungreased griddle pan using a 1/4 cup measure, spreading it out with the bottom of the cup until you have an even circle.
- Cook until the mixture is covered with small bubbles on top and is starting to look dry. It should also be golden brown on the bottom. Flip over and cook the other side until golden brown.
- Keep warm in a low oven until you have cooked all of your griddle cakes.
- Serve hot with pats of butter and maple syrup.
Notes
The time is estimated for what it might take to cook all of the pancakes. It should take you no more than 3 or 4 minutes to cook each individual one.
Thanks so much for visiting. Do come again!
If you are watching your sugars, you might think that treats such as Carrot Cake are off the menu and a think such as a Glazed Carrot Cake are totally verboten! Think again!
I have been playing around with single serving mug cakes this week and experimenting with them trying to make them sugar free. Not all of my experiments have had great results, but this one did and I am really excited to share it with you today!
.JPG "Glazed Carrot Cake in a Mug")
My mother loved carrot cake. It was her favorite kind. Always on her birthday she wanted me to make her a carrot cake.
Oh how she would have loved to have been able to have an almost instantaneous carrot cake on tap such as this one.
And being sugar free, its not all that bad for you. At least I like to think it isn't at any rate!
.JPG "Glazed Carrot Cake in a Mug")
The cake itself is nicely flavored and moist, with cinnamon, Swerve brown sugar and plenty of carrots. I would so have loved to add chopped raisins and walnuts, or even some pineapple, and I may do at some time, but today I kept it simple.
The glaze is a nice touch. It is a cream cheese glazed, not too sweet, flavored with vanilla and just a hint of Swerve icing sugar.
You can of course make this with regular brown sugar and icing sugars, and it will be just as delicious, maybe even more so.
.JPG "Glazed Carrot Cake in a Mug")
WHAT YOU NEED TO MAKE GLAZED CARROT CAKE IN A MUG
These mug cakes really don't take a lot of any one thing, and they go together and cook super quickly. That is all a part of their appeal. Almost instant gratification!
.JPG "Glazed Carrot Cake in a Mug")
For the cake:
- 1 1/2 TBS butter, melted
- 2 TBS Swerve brown sugar (can use regular brown sugar)
- 3 TBS whole milk
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 2 TBS finely shredded raw peeled carrot
For the glaze:
- 1 1/2 TBS cream cheese
- 1 tsp Swerve icing sugar or to taste (can use regular icing sugar)
- few drops vanilla extract
- cinnamon to sprinkle
.JPG "Glazed Carrot Cake in a Mug")
Like I said, I used the Swerve sugar replacements in both the cake and the glaze itself. Swerve is a sugar free sugar replacement that measures like for like with sugar.
It is made of completely natural ingredients, nothing artificial. I like that.
I also only use real vanilla extract. I just think it has a much nicer flavor than artificial vanilla. Because it is real, you also don't need to use as much to get the same amount of flavor.
I use plain all purpose flour. I have not experimented with gluten free flours or almond meal so I cannot say as to how they would turn out.
.JPG "Glazed Carrot Cake in a Mug")
HOW TO MAKE GLAZED CARROT CAKE IN A MUG
One of the things I really like about these mug cakes is the ease of preparation and almost instant gratification.
They are perfect for the smaller family or the singleton or for when you are just wanting some cake but don't want to go to all the bother and hassle of making a full sized cake! Nothing could be simpler.
.JPG "Glazed Carrot Cake in a Mug")
And as you can see the texture is quite nice and cake-like. Just be careful not to over cook it. If you do, you risk ending up with a rubbery cake.
In a small bowl or inside a mug, combine the melted butter, brown sugar, vanilla, milk, baking powder and cinnamon.
Whisk with a small wire whisk until well combined and smooth. Fold in the shredded carrot.
Wipe the edges of the bowl or mug clean.
Cook on high in the microwave for 1 to 1 1/2 minutes. When done the top will look set and it will not jiggle. Mine takes only 1 minute in my microwave, so do check at the one minute mark.
Whisk together all of the glaze ingredients until smooth. Smooth over top of the mug cake once you have left it to cool for a few minutes. Sprinkle with some cinnamon if desired.
Serve and enjoy!
.JPG "Glazed Carrot Cake in a Mug")
It really does have a nice texture and that glazed sets it off perfectly!
Of course I am no stranger to carrot cakes on here. I have shared many a recipe for them throughout the years. Here are some of my favorite ones:
CARROT CAKE ROLL - Like a jelly roll, except it is a moist and delicious carrot cake. There is a cream cheese filling to roll it around as well.
CARROT CAKE WITH A GINGER BUTTERCREAM FROSTING - filled with little sweet nuggets of raisins and toasted walnuts, the frosting is this delicious cakes crowning glory!
.JPG "Glazed Carrot Cake in a Mug")
CARROT AND POPPYSEED CAKE - this delicious carrot cake bakes in a loaf tin, and boasts an orange sugar crunch drizzle glaze. Its fabulous!
A SIMPLE CARROT CAKE - One simple layer, all of your favorite flavors, and a vanilla drizzle icing flicked over top.
.JPG "Glazed Carrot Cake in a Mug")
I really hope you will want to make this Glazed Carrot Cake in a Mug, sugar free or not. I hope you enjoy it as much as I did!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Glazed Carrot Cake in a Mug (sugar free)
Yield: 1
Prep time: 1 MinCook time: 2 MinTotal time: 3 Min
This is a perfect sugar free dessert for one. With its spicy carrot cake flavor and rich cream cheese glaze, it always goes down a treat. If you are not bothered about sugar, simply replace the sweeteners with an equal amount of sugar. This is delicious!
Ingredients
For the cake:
- 1 1/2 TBS butter, melted
- 2 TBS Swerve brown sugar (can use regular brown sugar)
- 3 TBS whole milk
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 2 TBS finely shredded raw peeled carrot
For the glaze:
- 1 1/2 TBS cream cheese
- 1 tsp Swerve icing sugar or to taste (can use regular icing sugar)
- few drops vanilla extract
- cinnamon to sprinkle
Instructions
- In a small bowl or inside a mug, combine the melted butter, brown sugar, vanilla, milk, baking powder and cinnamon.
- Whisk with a small wire whisk until well combined and smooth. Fold in the shredded carrot.
- Wipe the edges of the bowl or mug clean.
- Cook on high in the microwave for 1 to 1 1/2 minutes. When done the top will look set and it will not jiggle. Mine takes only 1 minute in my microwave, so do check at the one minute mark.
- Whisk together all of the glaze ingredients until smooth. Smooth over top of the mug cake once you have left it to cool for a few minutes. Sprinkle with some cinnamon if desired.
- Serve and enjoy!
Thanks so much for visiting. Do come again
Subscribe to:
Posts (Atom)
Social Icons